Featured Coffee: Brazil Cerrado Natural

Brazil Cerrado Natural

Our Brazil Cerrado Natural is imported from one of the most delicate regions of Brazil, the Cerrados. The Cerrado accounts for over twenty percent of the country and is home to some of the moister savanna wetlands of the world. Tropical climates of the Cerrado region enables it to produce a pleasurably balanced coffee.

Coffee is Brazil’s largest export, accounting for around one-third of the world’s coffee production. Quality Brazilian coffees often have a balanced flavor profile with a smooth, subtle level of sweetness. For that reason, high-quality Brazilian beans are preferred for specialty espresso blends because they stabilize the flavor acting as a delicious backdrop for beans from other regions.

We selected this coffee bean because it is a “full natural” or dried-in-the-fruit coffee. Brazilin farmers process the coffee similar to drying grapes into raisins. The best quality coffee fruit is selected and allowed to bask in sunlight until the cherry turns from red to deep brown. This meticulous drying process grants the bean more sweetness. As a result, the Brazil Cerrado Natural produces a light, silky cup with a sweetness balanced by its delicate notes of berries.

AROMA: Nutty – Notes of Berries
Body: Light – Silky
Flavor: Nutty – Honey Sweetness – Berry Undertones
Acidity: Mild
Aftertaste: Slightly Tart – Clean

When you drink our Brazil Cerrado Natural, you can expect a light, but developed cup with a satisfying level of acidity.

To order our Brazil Cerrado Natural, please call a Customer Care Associate at 800 835 5943 or email orders@stocktongraham.com. Or if you are a retail customer, you can order online here!

 

 

Questions for the New Coffee Shop Owner

New coffee shop questions

When starting any new business, such as a new coffee shop, there are hundreds of things to consider and questions to ask one’s self. And of course, someone taking over anexisting café location is going to have a completely different set of questions than someone building from scratch. The list can be very long but below are just a few important ones we’ve come up with to help people get through the tricky start-up period of any coffee shop.

Leasing and Health Code Questions:

new coffee shop questions

Is electrical system up to code and can it handle all equipment? With some machines that require 110V and others 220V, the electrical load requirements for a coffee shop result in a great deal of diversity in usage. Consult with an electrician early in the planning stages.

How many restrooms are required? This will depend upon the size of your space and number of employees.

What is the state of the HVAC system? The general lifespan of an HVAC system is around 15 years. If yours is close to this, consider costs you may incur. Also, make sure your system is adequate for your amount of square footage.

Do you have adequate and nearby parking? If not, it will be difficult for customers to visit.

Do you have the correct number of exits for fire code? According to OSHA: “Normally, a workplace must have at least two exit routes to permit prompt evacuation during an emergency. More than two exits are required, however, if the number of employees, size of the building, or arrangement of the workplace will not allow employees to evacuate safely.”

Do you have easy ingress and egress? Like parking, if it’s not easy for customers to get to you, they may choose to take their business elsewhere.

Is your signage visible? Signage is very important but it serves no purpose if no one can see it.

Have you considered build-out time including permits avg. (4 mo.) vs. free rent (average 2 mo.)? Permitting of new coffee shop construction can be very tedious and frustrating, leading to increased time of your business not being in operation. Negotiating a deal for a space that is functioning but not ideal at first could be a financially appealing way to start.

new coffee shop questions

Are you in compliance with the Americans With Disability Act? The ADA requires covered employers to provide reasonable accommodations to employees with disabilities, and imposes accessibility requirements on public accommodations.

 

 

Water Questions

Has your water been evaluated? Since coffee is around 98% water, its importance to the success of any café should never be overlooked. A simple test can be performed to determine whether your water is considered soft or hard.

What kind of water treatment system do you need? There are many options in functionality, size and price.

Have you planned for treatment space in your buildout? In many coffee shops, space is at a premium. Make sure you leave enough (and in the correct location) for any filtration system you might need.

Do you need an ice machine? Some ice machines can be large so consider this when planning.

Have you considered the location of a drain? A drain, preferably in the floor, should be located as close to your equipment as possible.

We hope these questions have given you some helpful food for thought as you plan your new coffee shop. Remember, local ordinances vary so always consult your inspector and building codes. As always, we are here to help so if you have more questions, don’t hesitate to contact us 800-835-5943 or email info@stocktongraham.com.

 

The Organic Coffee of Chiapas, Mexico

Coffee from Chiapas, MexicoThough coffee from locales such as Colombia and Sumatra may be a little more well-known, Mexican coffees from Chiapas should certainly be regarded as some of the best in the world.

A country famous for its cuisine and sunny beaches, Mexico is also famous around the world for producing delicious specialty coffee. The country is the world’s ninth largest producer of coffee and most of that coffee is grown in Chiapas, the southernmost state.

In Chiapas, an area geographically isolated from much of Mexico until the 19th century, mountain ranges rise to elevations of up to 2000 meters and run parallel to the Pacific Ocean. The highest peak in the region and the second highest in Central America, Tacaná Volcano, rises to 4800 meters (15,700 feet) above sea level. With rich volcanic soils and ideal climate, the area is perfect for growing coffee.

Our Batch 0995 certified organic coffee from the Chiapas region originates from the Finca El Chorro. This farm, founded in the 1930s, is located at an altitude of 1000 meters above sea level. It is only a few miles from the Guatemala border and around 30 miles from the Pacific Ocean. Since 1980, coffee production at El Chorro has been organic and the farm’s coffee has been certified Shade Grown since 2002. In 2004, the output was certified as Bird Friendly Coffee by the Smithsonian Migratory Bird Center, due to the presence of more than one hundred bird varieties on the farm. (Hint: these are great selling points!)

CUPPING NOTES

AROMA: Nutmeg, Orange Blossom
BODY: Light, Juicy
FLAVOR: Black Tea, Fruity
ACIDITY: Balanced, Citric
AFTERTASTE: Clean, Refreshing

In the surrounding areas of Chiapas, coffee was first planted as a serious crop in the late 1800s, much of it by German farmers. By 1910 the state was the leading producer of coffee in the country. Today, the crop is grown primarily by small farmers, most with plots of ten acres or less, at altitudes that range from 500 to 1400 meters above sea level. Harvest takes place from November to January and the beans are sent to a co-op for wet processing. A sizable percentage of the crop from Chiapas is certified organic, meaning it adheres to strict USDA guidelines for number of things, including no use of pesticides. These sought-after coffees are often said to resemble the best high-grown coffees from neighboring Guatemalan in character and complexity. Described as silky bodied with a medium acidity, organic coffee from Mexico often gives a sense of chocolate on the palate and leave a touch of honey aftertaste.

For more information about our organic Batch 0995 Mexico Chiapas or any of our other coffees, call us at 800 835 5943 or email info@stocktongraham.com.

 

Have a Happy July 4th and Get Your Order in Early!

July 4thStockton Graham & Co. will be closed on Monday, July 3 and Tuesday, July 4 in observance of Independence Day. Please make plans to place your weekend and Monday/Tuesday orders by Thursday, June 29. All orders received after NOON ET on Thursday, June 29 may not ship until Wednesday, July 5.

FOR LOCAL CUSTOMERS:  All pick-ups must be made by 3:00 pm on Friday, June 30.

Stockton Graham & Co. wishes you a happy and safe July 4th!

Five Ways to Reduce Your Water Footprint

Reduce Water FootprintFive ways to reduce your water footprint

Water conservation may not be the first thing on your mind but with water use in the United States increasing every year, many regions of the country will experience water shortages this year, even under non-drought conditions.

But when it comes to water, shortages are only part of the problem. Even if your shop is located in a drought-free part of the country, water bills can unnecessarily drain money from your profits. Many water-saving steps take little effort or expense and can even have a positive impact on a customer’s experience.

In preparation for Earth Day 2017 on April 22, here are five simple ideas from Stockton Graham on how to reduce your water footprint and save money:

Install low-flow pre-rinse spray valves
For as little as $60, you can switch out the valves on your dishware sink faucet. Low-flow pre-rinse spray valves get the job done just as well as standard models but save a bundle in water costs, up to $1,000 each year depending on rate of use.

Use leak detection tablets to check for toilet leaks and fix them promptly
Repairing even a small toilet leak can save you $50 or more per year through lower water and sewer bills. Many municipalities offer free leak detection kits including tablets.

Don’t thaw frozen foods under running water
Putting the food in the refrigerator gets the job done, saves water and makes the food—especially pastries, desserts and breakfast breads—taste better.

Do not over brew
Analyze sales of drip coffee during your store’s slow time. Managing brewed coffee on-hand while keeping everything fresh can save several gallons of water per day. You’ll also reduce your amount of wasted coffee dramatically, which will have an even larger impact on your bottom line.

Turn off those dipper wells
Many independent shops were built and modeled after some chain concepts. This includes the installation of dipper wells for spoons, whisks, etc. While a dipper well does keep wares clean, they also send upwards of 120 gallons of water down the drain. Try using them on a slow trickle during busy periods, and turn them off the rest of the day.

Educate your staff and guests

To reduce your water footprint it’s important to share best management practices with your staff and encourage them to implement conservation measures. Conservation at your store starts with you, but management can’t do it alone!

For more information about best practices for your coffee shop, just call one of our Stockton Graham customer service reps at 800-835-5943 or email info@stocktongraham.com.

Inclement Weather Advisory

Inclement weatherNorth Carolina, where Stockton Graham & Co. is headquartered, will experience inclement weather beginning Friday, January 6th that will impact customer shipments through the weekend. Expect snow, ice and freezing rain from Winter Storm Helena to delay all deliveries leaving our facilities and headed northward to New York, eastward into Tennessee and southward into Georgia and parts of Alabama. Plan for the possibility that orders scheduled for delivery on Monday Jan 9 will be delayed.
Due to the storm, which is expected to impact travel throughout the weekend, Stockton Graham & Co. may delay opening on Monday, January 9. We will post delay information on our Facebook page. If you need to place an order early Monday morning, we recommend emailing orders@stocktongraham.com

Nicaragua Selva Negra Coffee – From Seed to Service

Nicaragua Selva Negra Coffee From Stockton GrahamThere is something very endearing about a true crop-to-cup story in the world of coffee, as is the story of Nicaragua Selva Negra coffee.

From a farm in Nicaragua to an importer in Georgia to a coffee roaster in North Carolina, this is a true story of partnership at coffee’s source. And this isn’t just buzz or marketing. Stockton Graham & Co. is supporting the Selva Negra farmers every step of the way: from seed to service.

Meet the Kuhl-Hayn family: Eddy Kühl and Mausi Hayn. They are the owners of the Selva Negra coffee estate in Nicaragua. Their daughter Heddy Franklin and her husband Steve Franklin live in Atlanta, GA where they run a coffee importing company called Beanealogy. Their company also serves their coffee in a shop called JavaVino.

For years, we have been buying beans from Steve. We roast them to bring out their delicious honey and caramel aromas and their smoothly sweet chocolate flavors that are part of what makes Nicaragua Selva Negra coffee so special.

On the Farm with Stockton Graham & Co.

In addition to offering roasted beans from the estate, Stockton Graham & Co. has had the pleasure of visiting and working with the Kuhl-Hayn family in Nicaragua.

Nicaragua Selva Negra CoffeeOur roasting team spent some time on the Nicaragua Selva Negra coffee estate. We assisted with organic farming, sustainable milling and processing. We also helped with the vast social, medical, educational, professional and cultural services the Selva Negra community provides estate workers and their families.

I had the chance to catch up with one member of our roasting team that spent time with the Selva Negra farmers: our Director of Coffee Brad Kirby.

“We were able to spend several days at the Nicaragua Selva Negra coffee estate,” Brad said. “That gave us the chance to spend time picking cherries and seeing the cherries all the way through to the drying patio.”

“We were also invited to come be a part of payday on the farm,” Brad said. “It was interesting and eye opening to see hundreds of pickers, with their families, come and line up to be paid in cash.” The estate employees over 300 workers.

The trip was organized through Steve Franklin, co-owner of Beanealogy and JavaVino.

“We like taking people down to Nicaragua to the farm so they can see first-hand how we treat others,” said Steve. “It shows that what Mausi is doing is good and supports the way of life that most farmers wish they could have.”

Mausi is the matriarch and the visionary. She comes up with sustainable ideas of how to impact her community for good, both ecologically and socially. Her husband Eddy is an engineer who then puts systems in place to make her ideas have traction. Their daughter Heddy and son-in-law Steve began purchasing 5-10 percent of the coffee from the farm and now they purchase up to 70 percent.

Nicaragua Selva Negra Coffee

Nicaragua Selva Negra coffee is mostly the Arabica Bourbon varietal, mixed with some Caturra. The Bourbon varietal, named after the island of Bourbon where it was first cultivated, is fragile and doesn’t produce as many cherries as other varietals; but the coffee it does produce is sweet, lush and complex.

Catucupping-attributes_selva-negra-2rra is a mutation of Bourbon discovered in Brazil. It is distinguished by its bright acidity and low-to-medium body. With less sweetness than its parent, Bourbon, the addition of the Catarrh bean helps create a more balanced cup when brewed.

“Nicaragua Selva Negra coffee produces a cup that balances a mild tang with a toasty sweetness,” said Stockton Graham & Co.’s Director of Coffee Brad Kirby. “Its bright acidity gives way to a softly sweet yet brisk flavor.”

Brad points to the coffee’s medium body and smooth mouth feel, a combination that is familiar to the American palate. “Our Selva Negra is a very accessible coffee with flavors of bright summerfruit and sweet milk chocolate,” Brad said. “The sweet chocolate carries into a delicate finish.”

The History of Selva Negra  

Selva Negra is an estate that is located between the cities of Matagalpa and Jinotega in Nicaragua. It sits on the historical highlands, where German immigrants set up the first coffee farm back in the 19th century.

The Selva Negra farm is called La Hammonia. It was acquired by Eddy Kühl and Mausi Hayn in 1975. The estate also includes a coffee mill and an eco hotel, which caters to tourists who enjoy the clean waters and lush forests around El Arenal volcano.

new-coffee-providence-selva_negrajpg

The eco lodge staff is mostly made out of people who live in the property also, wives and children of workers. Some of them have been there since the beginning in 1975; others have retired but have left their children in their old positions. They work as one big family.

Environmental projects are carried out each year always seeking for new, better and more efficient systems. Some of these projects include using earth tubs to decontaminate coffee wastewater, improved system for treating bathrooms and toilets’ sewage, reforestation, methane gas production and microorganism production to improve soil quality.

To order Nicaragua Selva Negra coffee, please call 800 835 5943 or email orders@stocktongraham.com