The Backstory: 
Endebess Estate is located in the Northern part of Kenya's Rift Valley near market town of Kitale in Trans Nzoiya County.  This special prep natural coffee is fully washed with fresh river water from the Koitobos River, and then sundried on raised beds. Rift Valley contains the Cherang'any Hills and a chain of volcanoes (of which some are still active)!  Endebess Estate used to be owned and managed by Mr. EW D'Ollier.  In 1976 it was sold to Gatatha Farmers Co Ltd, and then sold again in 2011 to its current owner and manager Kaitet Tea Plantations.  

Cupping Notes:
Consistent and balanced body, notes of blueberry, cherry and dessert wine.
   
 
  
Now Only $16.60/lb  

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        Old North State Blend 
 
The Backstory: 
North Carolina, the Old North State, is a case study in diversity. From the mountains, to the Piedmont, to the coastal plains, it is a varied and wondrous place, with diversity in everything from climate and terrain, plant and animal life, urban and rural setting, and yes, a range of people, too. Yet despite all these differences, anywhere you stop in our fine state, there is a certain harmony that lets you know you are in North Carolina.
So it is with our signature blend, Old North State Blend. We start with diverse inputs, roast them to different finishes, and blend them after roasting. The result is a blend with something for everyone, ranging from light, bright notes, through milk chocolate, and including some earth, leather and tobacco.
 
Cupping Notes: 
Complex cup, with flavors ranging from sharp and citrusy, progressing through rounded fruits like white grape and pear, with a backdrop of earth, chocolate and pipe tobacco. Hints of white pepper spice.  
 
 
Now only $14.45/ lb 
 
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Happy Thursday! 
 
We get a lot of questions about the different types of coffee processing.  There are many different ways to process coffee: we tend to carry three...

1.Washed coffees:
    Washed coffees focus solely on the bean. They let you taste you what's on the inside, not the outside.
    Washed coffees depend almost 100% on the bean having absorbed enough natural sugars and nutrients during its growing cycle. This means the varietal, soil, weather,  ripeness ,  fermentation , washing, and drying are absolutely key.
    Washed coffees reflect both the science of growing the perfect coffee bean and the fact that farmers are an integral part of crafting the taste of a coffee bean. When looking at washed coffees, it becomes apparent that the country of origin and environmental conditions play a vital role in adding to the flavor.
Examples-  Brazil Oberon, Colombia Excelso Medellin, India Mysore

2. Honey coffees: 
    When done right, honey processed coffee can literally taste like someone has put honey and brown sugar in your cup of coffee - although the name actually comes from how sticky the beans get during processing. In many ways, this type of coffee is halfway between a washed coffee and a natural process coffee: it's fruity, but not in as exaggerated a way as some naturals. It often has a more rounded acidity than washed coffees, with intense sweetness and complex mouthfeel.
    The honey process is strongly associated with Costa Rica and, in recent years, subcategories have developed: yellow, red, golden, black, and white honey. This reflects the ability this process has to influence the taste and overall profile of a coffee. It can become a highly scientific process, as the level of mucilage - which influences the sweetness and depth of body of the coffee - is monitored and controlled. Typically, the more mucilage left on the bean, the sweeter the taste.
Example- Costa Rica Honey  
 
3. Natural coffees: 
    The natural process, also known as the dry process, is a back-to-basics approach that stems from Ethiopia. The fruit is left on the bean, and there's little disruption to the coffee while it dries. Although it needs less investment, it still requires certain climatic conditions to ensure the drying of the fruit and seed in time.
Examples- Yemen Bani Matar, Kenya Natural Endebess Estate

As always, we are happy to assist you in any way.  Keep those questions coming and keep trying many different types of coffees!

On another note, there will not be a newsletter next week.  We will be in New Orleans, celebrating Emily and Courtney's graduation from Tulane University!  The shop and farmers market will operate during their usual hours. 

 
Have a great weekend!
   
Debbie, Jim and Sean




 

 

 

Muddy Dog Roasting Company |919-371-2818 | sales@muddydogcoffee.com | www.muddydogcoffee.com