Backporch Coffee Roasters Blog

How We Describe Coffee

backporchcoffeeroasters — Mon, 17 May 2010 02:08:20 +0000

So this is a topic I’ve been thinking about for a while, and I know I’m not alone in this one, because I’ve read many posts by many respectable coffee professionals on this topic, and have seen a lot of worthwhile information, and a lot of nonsense. What pushed me into writing this post was watching a customer struggle with the descriptions on our coffee bags. He thought it was pretty humorous that we described a coffee as tasting like cherry, hazelnuts, and chocolate, when he just wanted coffee. Every day, we are asked for our “bold” coffee, or our “mild” coffee. When we ask what the person means by those descriptions, they usually aren’t sure, they just want tasty coffee, and those are the only descriptors that we’ve been taught by the corporate coffee world. The problem stems from the fact that in order for a customer to find a coffee they will enjoy, they need to know what it tastes like, but describing taste is messy territory. We’re constantly trying to bridge the gap between using vague metaphors that tell us very little about the actual coffee (this Sumatra is bold, strong, and rich, like a working man on strike from the steel mill) or sounding alarmingly pretentious and scary (this Kenya tastes like dried grapefruit, meyer lemon, turbanado sugar, and malaysian hemlock.) This is partly due to the fact that our language has so few words to describe actual flavor. We can say something is sweet, spicy, acidic, bitter, or astringent, but many things (such as coffee or wine) have so much more to taste in them that we don’t have words for, so we are forced into other descriptions. We choose to describe our coffees in relation to flavors people can relate to. People know what chocolate tastes like, people know what an orange tastes like, and people usually know what something floral tastes like. It’s a matter of relating flavors to things we can understand. There’s no actual blueberries in our Ethiopia Sidamo, but if you tasted the Sidamo, and then tasted a blueberry, you would agree that it tastes like blueberries. That’s what it’s all about. It’s not an effort to sound pretentious, or to make you feel stupid, but it is an effort to train our palates to understand what we like, and why we like it, so that you, our customers, can make an informed decision about what you drink.

Why Responsibility matters

backporchcoffeeroasters — Wed, 07 Apr 2010 22:59:41 +0000

As Backporch continues to grow from our “tiny little roasting outpost” status, to something a little more substantial, we’ve been forced to think about what kind of business we want to be. Along with the usual tasks of creating vision statements, mission statements, and all that comes along with that, we’ve had to take a step back and see what kind of mark we want to make. One thing that continues to haunt us is the question of responsible sourcing.
In the coffee world, ethical sourcing is touted on posters and expensive ad campaigns everywhere from Mcdonalds, to Starbucks, but how far does that really go? The fact is that conditions in coffee producing regions are by in large atrocious. Simple things like clean water, health care, and education are a luxury, and the going rate for coffee is laughably low. The delicious cup we sip each morning was created on backs of those who can’t make ends meet with the price they are receiving for it. That is truly sad. There comes a point when we have to rate our priorities. Is paying a few cents more for our morning cup worth it if we know that those who produce it are taken care of? Quality is of utmost importance to us at Backporch. If you can’t taste it in the cup, then it doesn’t go far enough, but we also realize that farmers not only can’t, but shouldn’t, grow excellent coffee without being awarded for their efforts with the ability to have a decent livelihood.
The question for us is: “How does a roaster of our size source coffee in a way that is not only transparent and delicious, but also helps those that produce it?” The answer for us is a move towards direct trade relationships with farms, and supporting importers who also have direct relationships with farms. Through direct trade, a farmer receives at least three times the price they would receive through Fair Trade, while farmers are educated and quality is closely monitored. This not only enhances their lives, but makes it possible for them to invest in enhancing the coffee they grow. This may not be the most convenient way of sourcing coffee for us, or the cheapest for you, but it is the next logical step for coffee in Bend in our minds, we want drinking coffee here to change the world. In the coming year, look for the best coffees we’ve ever had at Backporch, all sharing our goal of being traceable to the source, and paying those who produce it fairly. It’s definitely a learning process for us, and sometimes it is an uphill battle, but we believe it is a worthwhile goal to have some of the most incredible coffees in the world, while rewarding the ones who make it possible: the farmers.

Beans, beans, the magical fruit….

backporchcoffeeroasters — Mon, 05 Apr 2010 16:29:13 +0000

More beans are coming to Backporch. We just purchased a really nice Colombia from Lejanias, Colombia. Should be a little tomato-ish and very, very good. Other than that we just got a couple bags of grain pro Ethiopia Sidamo and might be in line for the #1 from this year’s ECX auction. We will see….. More later.

Burundi at Backporch.

backporchcoffeeroasters — Wed, 24 Feb 2010 22:15:19 +0000

Our Burundi just made it onto US soil and is now being offered at the shop! The coffee is from the Kayanaza region and was milled at a mill call Kibingo. Meticulous in their growing and processing, Burundi has done an awesome job at emerging into the specialty coffee scene in the past couple years. Tasting notes: clean, sweet, floral and surprisingly fruity (think Juicy Fruit gum, the yellow stuff). Notes of jasmine, sweet citrus, spice, and red currant. Get some while you can. -Dave

Reserve Series.

backporchcoffeeroasters — Fri, 01 Jan 2010 23:34:29 +0000

We have had fun lately with our new Reserve Series offerings. These are coffees that are standout cups and we bring in very little of each. Grab them while they are available and always keep an ear out for what is up and coming on the reserve series lineup!!!!

New Kenya AA Rianjagi and Guatemala Finca Chichupac

backporchcoffeeroasters — Fri, 13 Nov 2009 17:57:46 +0000

Two very exceptional and exciting coffees have just found there way onto our offerings menu. The Finca Chichupac is sweet with a creamy mouthfeel, notes of huckleberry, green apple, red wine, milk chocolate and jasmine. The Rianjagi is loaded with black currant aroma that fades into a bitter-sweet chocolate body, capped off with a vibrant grapefruit juice finish. Amazing coffee to jump start your fall season for sure.

Did I hear you say Origin Trip???

backporchcoffeeroasters — Mon, 12 Oct 2009 02:03:50 +0000

Rumors are true! January 19th 2010 (just around the corner), Jeremy Williamson and Dave Beach will be flying to the beautiful volcanic mountains of Costa Rica to visit our direct trade farm, “La Minita.” How stoked are we? We will be spending four days on the farm bettering our knowledge of coffee production. Anything from planting seedlings, to pruning, to picking, to enjoying the finished product, will be covered on this tour. This is our first trip to origin and we are dang proud and excited to go.

Is it January yet? -Dave

Happy 3 Year Anniversary to Backporch!

backporchcoffeeroasters — Mon, 12 Oct 2009 01:53:35 +0000

If you didn’t already know, October 11th is a very special date for Backporch Coffee Roasters. It marks the day of our original opening here in Bend, Oregon. And today marked our 3rd year of operations! Thanks to all you customers for making these last three years so great and here is to many more years of progressive coffee culture flowing out of the doors of Backporch! – Dave (& Backporch Crew)

Something special

backporchcoffeeroasters — Thu, 03 Sep 2009 04:56:33 +0000

As summer winds down here’s a few things to keep in mind…

-There’s still a few weeks left in the summer bike promo. Ride your bike
to Backporch and get a one dollar espresso! The espresso is especially impressive
this week: caramel, and chocolate, set off by just a hint of fruit, it’s just right.

-We are loving our new Costa Rica La Minita, Direct Trade. It’s just so balanced and
clean that it’s quickly becoming a shop favorite. Not only does it taste good, it also
does good for those who grow it. Direct trade means that we know the farm, pay
premium prices, and those prices go right to the farmers and growers who deserve it.
We couldn’t be happier to offer it.

-The good folks at Mercanta just sent us 5 samples of different El Salvadors, so we will be
sample roasting them, and having a public El Salvador tasting on Sunday, September 6th
at 1pm. It should be an interesting experiment in how coffees from the same country can
taste different depending on the region, and environment in which it’s grown, so come join us!
-Jeremy

Costa Rica La Minita.

backporchcoffeeroasters — Wed, 26 Aug 2009 00:01:48 +0000

Over the past couple months we have been able to form a little mini relationship with the people from a farm down in Costa Rica. The reason I say “mini,” is because this is just the beginning of something very beautiful for Backporch Coffee. We already have staff planning future trips to the farm and this will be something that will be continually developing between us and the coffee farm in the future (we are counting on numerous visits). Plan on seeing this coffee soon on the menu and keep an eye out for the photo album they are sending up to us full of info and pics of the property. Job well done if I don’t say so myself. -Dave