Dunn Bros Coffee

Our Costa Rica Volcan Poas - UTZ Certified

Our new Costa Rica Volcan Poas coffee comes from San Pedro in the area near the Central Valley Region called the DoKa Estate. This estate has many farms surrounding it and contains one centralized mill so that farmers don’t have to travel far to process their coffees. Farmers are able to bring their coffees to this mill and have their own measures of quality control—everyone has their own technique/style while using the mill which shows in the variations in coffees that are produced here.

The DoKa Estate’s coffees are one of the first coffees that Roaster Bob drank when he started at Dunn Bros Coffee and he remembers them having a lovely black pepper spice. Everyone once in a while you will get a Costa Rican coffee that is perfectly balanced in aroma, body and taste. This coffee possesses that balance. The aroma is sweet with a high citrus quality just before you taste it. The taste has a lovely floral quality that is great for spring and the body is light and sassy—perfect for the warmer weather.

The Volcan Poas Costa Rica is also UTZ Certified. Formerly known as Utz Kapeh, UTZ-certified cooperatives, estate farms and producer groups comply with the UTZ CERTIFIED Code of Conduct. This Code is an internationally recognized set of criteria for professional coffee growing, which includes socially and environmentally appropriate coffee growing practices, and efficient farm management.

Gikongoro Rwanda

Roastmaster Bob and our coffee buyer Scott Kee discuss our new Rwanda Gikongoro.  It's a delicious coffee with a very interesting history behind it.  You can read more about the Rwanda Gikongoro on our website.

What's the scoop on Decaf?

When we buy decaf coffee, the first step is to cup (taste) the coffee before the decaffeination process. This is one of the main reasons why our decaf coffees really stand out – we first select the green bean as though we are going to roast it for regular caffeinated coffee.  Once we’ve selected the bean we send it through a decaffeination process and then cup it a second time to make sure that the flavor profile and quality remain in the cup.

Our coffees are decaffeinated using one of two methods: a water decaffeination process or a chemical solvent. The chemical solvents, such as ethyl acetate, are naturally occurring solvents that come in direct contact with the bean. Chemical processes are less invasive and result in a better tasting coffee because this process doesn’t allow other aspects of the bean to be affected.

We’ve just received our spring shipment of Decaf Colombia which was recently harvested and processed at a decaf plant right in Colombia; this meant that no extra travel was necessary. This current crop-Colombia really lends itself to a vibrant cup of coffee for our guests to enjoy.

In recent side-by-side cuppings of both our caffeinated and decaffeinated Colombia and Sumatra coffees, there were distinct differences in the overall taste. However, each coffee, even after the decaffeination process, stayed true to the characteristics of their caffeinated counterpart – the Sumatra having the earthly qualities and the Colombia the bright acidity as are expected from these two coffee regions.

Some coffee roasters will tell you horror stories about building roast profiles for their decaffeinated coffee beans but the quality beans that we choose roast the same as our regular coffees and allow subtle nuances to show through in the same way.  Caffeine is a very bitter chemical so the decaf coffees that we offer not only have distinct flavors because of their freshness but they will also taste a bit sweeter than our regular coffee offerings.

A word of caution: Serve one of our decaf coffees and some of your friends might not believe you that it’s decaf…

 

Let's talk about coffee freshness

Let's talk grocery store coffee. Come on, we all know someone who is still buying coffee from the grocery store. Coffee that is 15...30...60...who knows how many days old. But let's start at the beginning, dust off our history books and discuss how coffee got there in the first place. If you look back far enough - even in the early days of Damascus and Mesopotamia - coffee was roasted, ground, and consumed all in a short period of time. The coffee people drank in their homes before the Industrial Revolution in America was also coffee that they roasted themselves. Coffee was not something that was pre-packaged and sold months after roasting as it is done...say for example in grocery stores today.

 

During the industrial revolution, it was decided that an entire industry could be created from the idea of coffee roasting.  It was marketed that roasting coffee in a factory was better because there were controlled surroundings and an efficient distribution system- at least for those who lived in the city. Groceries were one venue that coffee could be packaged for and sold from.  For those who still lived in the country however, green beans were probably still the preferred bean purchase.

 

While advertisers were busy convincing consumers that industrial-roasted coffee was the best way to buy coffee, highways were being built allowing coffee distribution to spread. Somewhere along the way we forgot about freshness because the convenience of this new industrialized concept of coffee roasting seemed more important. This new industry saturated many large cities throughout the industrial revolution and the first two wars. 

 

Then, in the 1970's, there was a renaissance of fresh coffee around big cities. A new coffee shop scene came about and people were re-discovering the idea and the importance of freshness as it pertained to coffee. It is with this same mindset that we are adamant about fresh-roasted coffee today. It's quite simple, fresh coffee tastes better. When you pair the finest beans with the freshest roast, you get the ultimate in flavor and freshness.

Rainforest Alliance Gayo Mountain Sumatra

Roaster Bob, Why are you excited about the new Rainforest Alliance Gayo Mountain Sumatra?

 
About half-dozen years ago, Scott Kee and I became bored with the Sumatran coffees that were on the market. They weren’t bad- they just weren’t as interesting as Sumatran coffees are known to be. Three to four years ago however, some really interesting coffees came onto the market from the island of Sumatra that really displayed the characteristics of the complex moving targets that these beans exude; the tastes range drastically from lot to lot.  

Our current Sumatran coffee comes from the northernmost region, the Aceh Mandheling region. This is a very unique coffee because the farmers themselves take care to process the coffee beans and remove the outer layer of the coffee cherry, later sorting the beans by hand. The flavors of Sumatran coffees have very unique variations and can be blended between regions to produce interesting flavor combinations.

You will really be able to taste the earth in this coffee- very rich and sweet; like a beautiful walk in the forest after a rain shower. The romance of Sumatran coffee has returned.

Growing Altitude and Coffee Flavor

 Roaster Bob, How does altitude affect the roasting process and the flavor of coffee beans?

Roaster Bob:

Higher altitudes allow coffee plants to experience a range of warm days and cool evenings which affects the rate at which coffee cherries mature. The higher the altitude, the slower the maturation rate of a given coffee cherry. If a coffee cherry is allowed to mature at a slow rate, the density of the coffee bean inside is higher- the bean is more compact.

When trying to build a roast profile for a coffee bean of such high density, I must keep in mind that dense coffee beans don’t like to take on heat which actually makes it a lot easier to control the roast.  Because I can control the roast more easily, I can nurture many different flavor profiles out of the same coffee beans. Put simply- the higher the coffee is grown, the slower the cherry matures, the more compact the bean is, the more layers of flavor we can light up through the roast!

Typically, all Arabica coffee beans grow at higher altitudes of 4,000+ft. (with the exception of Brazil which grows at an altitude as low as 2500ft.). Dunn Bros Coffee buys coffee beans that are grown between 4200ft. and 5500ft.

A key difference in flavor profiles between coffees grown at a higher altitude and those grown at a lower altitude is the unique sweetness and cleaner, more brilliant acidity the coffees grown at higher altitudes exude. An example of this would be our Guatemalan coffees. Lower altitudes on the other hand, allow more earthy flavors and a heavier body, as exhibited in our coffees from Brazil.”

 

French press brewing

If you love coffee and you’ve never tried brewing with a French press, now is the time.  French press coffee is brewed by mixing the coffee grounds and water directly in a glass carafe, then a metal mesh filter is plunged down through the container leaving just the brewed coffee.  It’s an authentic brewing method—you don’t need electricity or paper filters, just hot water and coffee.  French Press brewing lets the full flavor of the coffee beans shine through.  And it’s as easy to prepare as drip coffee.

 

A few key benefits to French press Brewing:

• Robust and flavorful—none of the flavorful oils get stuck in a paper filter
• No filter needed—less hassle, less waste
• You get to participate in the brewing process—you’re not just pressing a button, you’re making coffee
• It’s fun!

 

 

Brewing tips:

• Grind your coffee coarsely for French Press.  It needs to be coarse enough so that it will not pass through the metal mesh filter.   The very fine particles of the bean will pass through—this is normal and part why French Press coffee is so full bodied and flavorful.
  

• Once you’ve measured the coffee to your taste (use about the same you would for drip brewing) and added the hot water—but not quite boiling—stir, then place the plunger cover on the pot.
  

• Brew for four minutes.  After 4 minutes, all the best flavors, oils and caffeine have been extracted from the coffee.
  

• Turn the spout away from you and anyone else while you plunge.  A precaution just in case any hot coffee happens to squirt out. The plunger pushes all of the coffee grounds to the bottom of the pot and holds them there. Your French press coffee is ready to drink.
  

• Just grab a cup, pour and enjoy.  You might be surprised by the difference between drip brewed coffee and French press coffee.  You’ll find that some days you’re in the mood for drip and some days you want French press.  That’s great—mix it up.  Using a French press is just another great way to enjoy great coffee.

The Delicate Intensity of Santa Ana El Salvador

Bob, it is known that you take extreme care cupping and roasting new coffees that come in. What is it about our Santa Ana El Salvador that caught your attention?

Roaster Bob:

First off, this El Salvador was up for the SCAA Cup of Excellence Award and is singled out as being the top echelon of coffees coming from the country. El Salvador has always produced really consistent coffees and ones that fit a unique place within our stores.  They are not like our other coffees such as the Guatemalan coffees or our Costa Rican coffees because they have their own delicate aroma and very pretty floral nuances. The flavors in this coffee show off what El Salvadorian coffees are all about with a magnificent intensity rare to other Latin American Coffees.

Everything that is good about El Salvadorian coffees is expressed in this cup.

Do you have a question for Roaster Bob?  Let us know.

From Coffee Bean to Coffee Cup

Roaster Bob is the Dunn Bros Coffee Roastmaster. Toting a mid-length pony tail and captivating audiences in stores all over the U.S. - perfection is his mantra.

The journey begins in the cupping room. Roaster Bob and Scott Kee, the coffee buyer for Dunn Bros Coffee, get their first impression of many different coffee samples from around the world; sometimes cupping (cupping is another way of saying coffee tasting) 12 different coffees from a single origin like Indonesia, sometimes an assortment of coffees from many different countries. The reasons for choosing one coffee over another vary. It could be because of the unorthodox characteristics of a certain bean, or past luck with similar coffee lots. Whatever it is, Roaster Bob and Scott use their skillful palates to pick the coffees that will suit the tastes of a range of Dunn Bros Coffee guests.

Fast forward a couple of months. The coffees arrive and Bob gets to work testing the coffee unroasted- the green coffee beans. First he measures the moisture content of the bean as this will affect how this coffee will roast. Then he tests the density of the beans to see if it varies throughout each individual lot. Finally, Roaster Bob tests the bean size. If the green beans from the same lot vary in size, it will affect the way that coffee roasts inside the roaster. All of these things need to be evaluated before developing the perfect roast for a particular coffee.

 After evaluating the pre-roasted beans, Roaster Bob researches the country of origin and the particular coffee harvest of the beans he’s working with. Coffees are grown in particular regions that have geographic characteristics which affect the natural and unique tastes of the coffee. Our most recent coffee from Papua New Guinea, for example, was grown near a stone quarry. The coffee trees, drawing their nutrients from this rich mineral base, produce a coffee with remarkable crispness. These are the types of characteristics Bob looks for when roasting the coffee to allow hints of the origin to show through.

It’s now time to fire up the roaster. When Roaster Bob determines a particular roast for each coffee, he monitors the temperature range and various time intervals the beans are in the roaster. Roaster Bob cups the coffee at different roast levels to see where the coffee’s characteristics shine- the roast level where the most unique flavors are distinguishable. Some coffees like more heat at the beginning of the roast and less at the end and others like the opposite. It is during this process that the complexity of each individual coffee is built.

After about 20 hours cupping, researching, and determining the perfect roast, the final roasted coffee is ready to be cupped. Every coffee we offer has a well balanced flavor that is attributed to its origin and the type of roast. The ability to detect the subtle nuances in flavor takes years of training and practice. Bob has developed his skill by paying particular attention to the ways in which each coffee affects his palate. It takes a true Roastmaster to deliver the flavor and quality that Dunn Bros Coffee is known for and Bob is one of the best. Our coffee isn’t perfect until Roaster Bob says so. Once Bob gives his seal of approval, this newly developed set of roasting instructions are provided to each of our shops’ in-store roaster. These trained roasters then follow Bob’s instructions precisely to ensure that each coffee is consistently roasted to perfection.

It is important to everyone at Dunn Bros Coffee to offer the best tasting, most unique coffees that we can find.  In the coming weeks you will hear more from Roaster Bob about the intricacies of his work that bring you perfection in your favorite coffee cup.

El Salvador: January 2009

by: Skip Fay
 
Each year at harvest time, Dunn Bros Coffee leads a group of store owners and staff to a coffee growing country to see the coffee harvesting process in person. Having an understanding of this process helps us purchase the best quality coffee beans which translates into the best tasting cup of brewed coffee or espresso beverage. Traveling to meet the growers and exporters in person and experiencing the daily tasks that come along with harvesting coffee beans makes that easier. Below are some highlights from our most recent trip.


Early January found us in El Salvador, Central America on our annual trip to origin with Dunn Bros Coffee store owners and staff. For the past 8 years, Dunn Bros Coffee owners, baristas, roasters, and Support Center staff have visited a Central American country of origin. For those who have not seen first-hand what happens in the fields and mills during harvest time, this trip to origin is a once-in-a-lifetime opportunity to learn about the coffee producing business. We chose a journey through El Salvador this year because of its reputation as a quality coffee producer and a beautiful destination spot.


Led by tour guide, Patricia Valiente, we began our tour in San Salvador, the capital city. Our first stop was at the Medical Clinic of the Patronage of the Immaculate Conception in Santa Tecla. Funded by a trust formed by a coffee farmer and philanthropist, the clinic provides low-cost medical and dental care to local people.


We then visited the coffee farm and mill that provides the funding for the Medical Clinic of the Patronage of the Immaculate Conception. It was very hot and sunny on this late morning so the mill wasn’t very busy. The drying patios, however, were full of coffee so we were able to try our hand at moving the drying beans in the sun. Patio drying coffee is popular in Central America. After the cherry pulp is peeled off the seeds, they are dried in the sun until the proper moisture content is reached. 


Because of its historical importance to the country of El Salvador, we made the city of Santa Ana* our next stop. We toured the Neo Gothic Cathedral in the main town square and the National Theater which was originally built with tax money that coffee farmers implemented themselves, and is currently being restored. Visit http://www.tourism.com.sv/destinations/santa-ana.php for more information on these historic sites.


Later that day, on the way to our lodging, we stopped at another coffee mill. It had just turned dark and the day’s harvest was arriving by truck.  Every kind of truck you could imagine was pulling into that mill and one person on the tour was reminded of fall harvest on the northern plains in the U.S. where ancient vehicles are put into service to haul corn for a few weeks. Bags and bags of coffee cherries were dumped by hand into concrete intake bins that were labeled and numbered. It seemed a bit like managed chaos to us visitors, but inside the mill every lot of coffee was carefully labeled with farm of origin, variety of coffee, intake date, and time. 


Day two of the trip found us participating in a forest canopy tour. Apparently, no visit to Central America is complete without putting on a climbing harness and sliding on a cable between ancient trees over mountain valleys. It is fun but calling it a canopy tour is kind of funny I think.   


We finally got to meet Marco and Teresa Batres who welcomed us to their mill and the Santa Teresa Estate. We spent the next two days learning about Rainforest Alliance, Organic farming, processing coffee with eco-friendly Geothermal waters, the history of El Salvador, varieties of coffee grown in the region, and organic pest control. The two hosted us in their cupping lab where we tasted and graded a number of coffees from their farms.


Our final stop was a shopping mall back in San Salvador where we visited an extremely busy little coffee house. The shops staff wore white shirts and black pants and busily waited on the steady line of customers. One staff person had recently won first place in a national barista competition. The shop had a small roaster similar to those found in most of our Dunn Bros Coffee stores. This one was behind glass however, in what looked to be a laboratory room.  


A quick flight back to the U. S. left us feeling like the trip had been a success. We had learned about coffee, economics, and history. We made some new friends that are conscientious about growing coffee. It also left us knowing that we would return to El Salvador to continue exploring someday.

Back row: Chris Eilers (DBC), Royce Geddie, Alan Geddie (DBC in Addison, TX), Taylor Fay, Skip Fay (DBC), Erik Mehrer (DBC in Fargo, ND), Kristin Miller, Jennifer Mason, Andrew Miller (Cafe Imports), John Plahn, Kim Plahn (DBC), Jeff Flynn (DBC in Duluth, MN).
Middle row: Chris Arnoldy (DBC in Excelsior, MN), Jennifer Mehrer, Scott Mason (DBC), Shawn Pithey, Jan Pithey (DBC), Eric Schmidt (DBC in Lawrence, KS), Kaye Gudbranson, Debra Walli.
Front row: Martha Schmidt, Meghann Poku (DBC in Fargo, ND), Tera Kuker (DBC in Zimmerman & Rogers), Karen Michels (DBC in Zimmerman, MN), Anna Dehmer (Cafe Imports), Farm Employee.

*Our current coffee from El Salvador comes from nearby this city.