September 6th. Courier. 630pm. Details to follow.
The following is cut and pasted from Miguel and Guillermos email to us. The coffee they bring directly into the port of Portland. M+G own nine farms along with their father and are fifth generation farmers we have been buying from for the last three years. now on bar at Courier .
SAN JUDAS ESTATE
San Judas Estate is located on the “El Paste” mountain range. The total
extension of the plantation is 30 Hectares, of which twenty-five are cultivated with
coffee and the remaining five are composed of “native forest canopy”.
The plantation is located next to the volcano “El Chingo”, which half belongs to El
Salvador and the other half to Guatemala.
The average altitude for the plantation is from 1,250 meters to 1,650 meters
above sea level.
The type of soil on the plantation is very young, volcanic and Franco. This soil is
so young, that it still in decomposition, which is appropriate for the cultivation of
The annual average rainfall for the plantation is from1800 to 2000 millimeters.
The plantation is made up of 90% Bourbon Arabica, and 10% Pacamara coffee.
The average age of the plantation is about 15 years, with about 5,000 coffee
trees per hectare. The variety of shade trees used in the plantation is composed
of native trees and Inga trees with a population of about 110 shade trees per
The annual production of the plantation is 125,000 pounds of washed strictly
hard bean, equivalent to 750 bags of 69 kilograms for export.
The working practices on the plantation are always to respect the environment,
social awareness, and natural habitat. These working practices consist of a
biological plague control for diseases, organic fertilizers and foliar fertilizers,
minimizing the use of chemicals.
Our main objective is to find a balance in the work practices between the
management of the plantation and technical practices to a sustainable level. The
result of achieving this balance is a healthy plantation, with a good production
and an excellent cupping coffee.
FINCA LAS MERCEDES
Finca Las Mercedes is located in the Apaneca-Ilamatepec mountain range,
specifically in Cerro Las Ranas.
The farms average elevation is of 1,400 meters above sea level, with an
annual production of 600 bags, of 69 Kg each, for export.
Las Mercedes has an extension of 30 manzanas, equivalent to 23 hectares,
of Bourbon and Pacamara coffee. The rest of the property consists of 8
manzanas, equivalent to 5 hectares, of virgin, native canopy forest, which
reaches an altitude of 1,850 meters above sea level.
The soil of the farm is Franco volcanic, ideal for cultivating coffee. The
average rainfall there is of 2,000 mm per year.
At the very top of the mountain, where this canopy forest is located, there is
an extinct crater of an ancient volcano. The crater is now a lagoon; in which
wild frogs thrive, giving the mountain its name, Las Ranas.
Wild life there is abundant, with native species and migratory birds. There
you will find white tail deer, ocelots, among other animals.
Biological and natural practices are used to complement foliar and soil
fertilizations, as well as controlling illnesses, minimizing the use of
The other part of the working practices, comprehends of the social
aspect, insuring that the people that work at the farm, receive the
adequate benefits and compensation, required by the law.
Our objective is to find a balance, in between the managing of the
plantation with modern techniques, and a sustainable system, good for
The result of these practices is a healthy coffee plantation, with an
excellent cup, and a good production.
The combined efforts, of the people that work the land, as well as the
people that operate the coffee mill, will yield as a result, an excellent
The Courier roastery sort of lies forgotten on Hawthorne. The basement is full of green (unroasted) coffee seeds, and one bag of dried coffee cherry. The freezer holds four beer (Ten Barrel IPA, currently the best we think), one half gallon of Umpqua rocky road, and some Muenster cheese ( there is no refrigerator). This place is an archeology of espresso machines, parts, and tools. The bar has been turned over to the office, until we overhaul everything for our agriculture inspection (this week, as always). We are hidden and that is how a workshop should be we think- visitors always welcome.
New Traulsen freezer at our bar (both new True units had serious problems at some point). We now have an extra and completely redone True freezer that we have no use for. Our newest freezer (the third in two years) inspires confidence.
Three new coffees arrive Tuesday at roastery from the Menendez family, El Salvador. Also dried coffee cherry from the same family arrives, to be served immediately as a cold brew. Think Rosehips and spice. The coffees currently on bar are simply Colombia Arhauco and Kankuano tribe typica varietal, and our washed auction lot of Ethiopia Sidamo, which is also the espresso.
Saturday felt the busiest on record for Courier’s bar. We had lovely visitors, and were slammed. The pre-open run to the Farmers Market was confusion, since the entire market kind of moved one block farther down. We acquired Blackberries from Groundwork Organic, and Peaches from the Baird Family Farm. Thanks to Portland Monthly’s summer article we have been especially busy.
We handwrote eighty quarter pound packages for a wedding last week. five hours of work behind a slow bar at Courier Downtown.
Our racing team- Sizzle Pie/ Veloforma killed it at the Twilight Criterium (held in the North park blocks, more fun then we remembered). Check out Team Sizzle Pies sick Courier Coffee shoulder Badge next race.
Freaking out about our freezer. With a ten day old Traulsen Freezer, our ice tastes slightly off (but at this point we have yet to discover the issue. Could it be our Silicon ice molds, or is something wierd with the new freezer. Over night we have frozen many samples of ice and are melting them to taste/compare. Hopefully we will nail the issue soon.
Kourtney of Courier’s bar is off to grad school soon in another state. She will be working again on bar come school break.
twilight criterium FRIDAY. one block from courier downtown. come roll with us as we support Team Sizzle Pie/ Veloforma Cycling. Cat 3s at 630pm. Cat 1 at 730pm. Thinking about gathering, eating and walking over to the track.
drinking some hot in the dark cda c/o Denise, patron of our bar after loaning out one of our bikes for the month. Too busy to cook up Canele batter so afterhours we make it now. Summer so hot but our bar so cool. This morning we ran for coconut ice cream and regular ice cream, our freezer is fixed (yay!!).
One of the lovely workers at our bar leaves next week. This is Kourtneys last week for a while at Courier (and the last week of her record collection). We set up our Rane two channel mixer (you remember records right), just for the week ( dance party). As we finish the evening with sparkling drink from the wonderful Delaine of DoveVivi Pizza we think. What a beautiful last two years this has been.
The bar is popping with recycled woven posters of forgotten times from Taylor Valdes (Lucky Lab Fame). Our Freezer is turning out large geometric blocks of ice. It is summer and while it is so hot for us in Portland, Courier is Hella cool (and yeh we have ice cream now).
You are always welcome at Courier Coffee. Thank you friends for being with our bar for two years and roastery nine?? The roastery was always one of those things that never was believed. It was the Half and Half Cafe that believed in us before we did, and the Little Red Bike Cafe, along with many others. Thank you for being with us. Much love-ccr