Kyoto Coffee's Blog

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More on upcycling – coffee jewellery August 26, 2010

Filed under: Uncategorized — Tracy @ 3:16 pm

Sometimes I made roasting errors (shocking I know… hee hee) and those errors end up as compost – I won’t sell mistakes as an “ahem” dark roast (some roasters do) … if it isn’t right – it isn’t sold… period. In speaking with one of my staff, we have created a way to stabilize those beans… and create jewellery. I’m in talks currently to have those peices available… wherever I am… but it isn’t always easy. Adding a new product to your store requires permission from whomever you rent from. So… if interested, just email and we can arrange something.
Currently the downtown Peterborough farmers market has granted permission, so her beautiful creations will be available there. They will also be available at the Lindsay Fair…
The beauty of these coffee creations is that even though the beans (not edible please!!!) are treated, they retain their beautiful coffee smell… amazing… the natural tones of the green to dark brown beans is really pretty and blends with any outfit…
what a great way to upcycle !!!
pictures will be posted soon!


Kona Fancy… tasting notes August 11, 2010

Filed under: Uncategorized — Tracy @ 9:12 pm

this coffee hails from the volcanic slopes in Captain Cook, Hawaii. They currently have 80 acres of Kona coffee and farm-manage an additional 300 acres. The specific varietal of coffee tree that they plant and care for is called Arabica Typica. The coffee grows on the leeward side of Mauna Loa volcano at approximately 2,600 feet and because of this high elevation location; they continually produce a larger percentage of the highest and most preferred grades of Kona coffee.

Organic farming practice foster the ideal conditions for the trees to grow. First, the trees are planted in rich, fertile volcanic soil combined with a blend of natural nutrients and minerals. Each year, they selectively prune each tree to strengthen them and to encourage a larger production and facilitate harvesting. The pruned branches become the mulch, which helps hold moisture and deter weeds.

Of equal importance, three to four times a year they fertilize using a combination of traditional methods and the cherry skins, a by-product of the wet-milling process, to naturally fertilize and nourish the trees. Likewise, we use the husks (a by-product of dry-milling) around the trees that also provide nutrients to the soil as well as deter weed growth.

The coffee itself is a creamy chestnut brown when roasted… a very polished looking, even toned bean. The highly aromatic scent is reminiscent of vanilla. The texture is silky, almost hinting at a smooth chocolate, again with vanilla tones. Hints of hazelnut touch this flawless finish.

perhaps we can just sum it up and say a little piece of heaven?

if you time it right – will be available on tap – first thing on Wednesday and Saturday at the Peterborough farmers markets – for the same price as regular cups of coffee – just to help educate the public…

so much counterfeit out there…

$17 per half pound – $33 full pound… available for special order – just email…


new coffee arrivals – Kona fancy, El Salvador, Lekempte August 4, 2010

Filed under: Uncategorized — Tracy @ 11:56 pm
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So happy to be able to get Smithsonian Bird coffee’s!! Finally!! I just got an Ethiopian Lekempte and an El Salvador which are BOTH SMBC – hopefully they will be on the table this week –
I also have a beautiful Kona Fancy in my possession – can’t wait to have THAT available – the bag is really pretty… obviously a very proud farm – there are authenticity tags on the bag as well – just one more step to prevent counterfeit coffee…