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June Blowout Special!

Uganda Rwenzori A

$3.99/lb

(while supplies last)

Taste: Savory and heavy with cocoa flavor and an herbal aftertaste.

Roast: Lighter roasts impart a tart, lemony citrus flavor.  We like Medium/Dark best - stop just at 2nd crack.  This bean is a great base for a blend with a lighter more acidic partner like Papua New Guinea.

About: The Bakonzo farmer group is located in the Bukonzo County of Western Uganda, and represent several sub-counties including Kisinga, Kyondo, Kyarumba, Munkunyu, Mahango, Nyakatonzi, and Isango. Producers here own about 2 acres of land each and farm everything by hand within the family. Members of the Bakonzo community will often collaborate on "share farming," where they assist one another with coffee processing as well as marketing.

After harvesting, the coffees are sorted using float tanks to ensure quality.

 

 

 

New Arrivals

 

Costa Rica - Organic - Las Lajas Micromill - Finca La Julia - Yellow Honey

As low as $10.79/lb

Taste: We are happy to be able to offer another wonderful organic Costa Rican. This bean produces a myriad of fruity flavors, balanced acidity, and creamy smooth finish.

Roast: Take care to prolong the development stage from first crack to your desired roast by lowering the heat a bit and/or increasing air flow.  You will be rewarded with natural sweetness at all roast levels through medium/dark (Full City).  We do not recommend a dark roast – you don’t want to cook out and mask all of this premium bean’s flavors.

About: Oscar and Francisca Chacon of Las Lajas Micromill are third-generation coffee producers who are committed to quality and innovation, and are probably best known for being among the first to produce honey coffees in Costa Rica. The micromill is also one of the only certified-organic mills in the area, and the Chacons take their environmental impact very seriously.

As average temperatures rise and the weather patterns change, the Chacons are considering adding more shade trees to their farm to moderate the heat, and to add irrigation systems to combat the inconsistent rainy seasons Costa Rica has had the past few years. To mitigate their water usage, Oscar uses a Penagos demucilaginator to depulp his coffee, and since the coffees are all natural or honey process, very little water is used at the mill.

Harvesting and processing are overseen with great care by both Oscar and Francisca: During the harvest, Francisca will measure the Brix of the cherry to determine the optimal ripeness, and picking will begin when the Brix reads about 22°. Harvesting by Brix reading is also helpful as newer varieties sometimes ripen to different colors: Using the refractometer helps keep the harvest at uniform ripeness, which is key when producing high-quality naturals and honeys.

Las Lajas began producing honey coffees in 2008, after an earthquake cut off the mill’s access to water for several weeks. Oscar had heard that in Brazil and Ethiopia they use pulped-natural and natural techniques to process coffees, so he tried it with his harvest that year. Oscar believes that just as the roast profile will change the flavor of a coffee, the drying curve also has an impact. He wants the drying to happen slowly, which means that production is necessarily limited.

The Chacons produce several different types of Honeys and Naturals: For their Honeys, 100% of the mucilage is left on the coffee, and the coffee is dried in different ways. The Chacons determine which process to use based on the weather on the day the coffee is harvested.

  • Yellow Honey: Coffee is turned hourly on raised beds.
  • Red Honey: Coffee is turned several times a day on the beds, but not as frequently as for yellow honey.
  • Black Honey: The coffee is only turned once per day.

The Chacons also do three Natural processes.

  • Perla Negra: Dries directly in the sun for 10 days, rotating constantly, then transferred to bags and left for 2–3 days before being finished on the raised beds.
  • Alma Negra: Drying starts on the patio, then the coffee is piled overnight and spread out in the sun during the day.
  • Diamante Negro: This new process is dried completely in piles in the greenhouse.

*Microlot Coffee Offerings: Farmers are paid quality premiums for any microlot coffee, which reflects the extra planning, effort, labor, and attention to detail required to produce them, as well as rewarding the ultimate job well done. 

 

Costa Rica - La Candelilla Micromill - Finca La Palmilera - Gesha - Natural

As low as $19.89/lb

Taste: We are honored to offer our first Gesha! The high cupping score for this bean speaks volumes.  Everything listed in the cupping notes is clearly evident, especially the intense chocolate, prominent fruitiness, and natural sweetness, especially at a lighter roast.

Roast: It would be a crying shame to roast this premium bean past medium.  Stopping the roast just after 1st crack is complete will reward you with obvious and intense flavors in your cup.  It roasts evenly and produces plump and aromatic beans.  Let them rest (de-gas) for at least 2 days for peak flavor and sweetness.

About: La Candelilla was one of the first micromills in Tarrazú, opening in the year 2000, though the idea to open the mill came to the growers in 1997, during a coffee crisis. It's a collaboratively owned micromill, established by 7 smallholder producers in Tarrazú: The farmers who use it and deliver their harvests to the mill share ownership. This lot is from one of the founders of the mill, Ricardo Hernandez Naranjo, who was one of the first to suggest to his farmer mates that they should start the "mini beneficio."

Don Ricardo has been growing coffee for 32 years, and is dedicated to the process, as are many of the producers who utilize La Candelilla. Don Ricardo also worked for 10 years as a consultant at beneficios in Costa Rica, Nicaragua, El Salvador, Honduras, Panama, and even Tanzania, helping mills improve their processing and learning more about coffee quality.

"The production of processing specialty coffees is something I have been studying for 15 years," he says through a translator. "I have had to develop the processes as well as to identify the different varieties for special batches." He grows several different varieties and processes them in many ways, including this classic Washed presentation of a Typica variety.

His trees grow in rich ultisol, which is a type of red-clay soil that is particularly fertile in humid tropical or subtropical areas. This soil composition contains no calcium carbonate or lime. Once the ripe cherry is brought to the mill, it is processed depending on the profile and the weather.

*Microlot Coffee Offerings: Farmers are paid quality premiums for any microlot coffee, which reflects the extra planning, effort, labor, and attention to detail required to produce them, as well as rewarding the ultimate job well done.

Mike W. says: "The Gesha coffee was wonderful! You may need to change your labeling or you are going to get busted for selling an addictive drug! I usually don't like chocolate type coffees but thought this was an excellent offering."

 

Check out our entire inventory at www.u-roast-em.com

 

Introducing Fresh Roasted Coffee from Headwaters Roasting! Jane and Marty are proud to offer fresh micro-roasted coffee to the U-Roast-Em family!  Every Thursday Jane fires up our Headwaters Roasting Mill City 3 kg commercial roaster and fills the orders received that week.  Always fresh roasted and shipped next day.

This Month's Fresh Roasted Special:

"Father Knows Best" Dark Roast

$9.99/12 oz., (Reg. 13.99) 

A dark espresso roast blend for Dad.

Cupping Notes: Dark, rich and nutty, with hints of cocoa, citrus, red wine and natural sweetness.

Countries: Costa Rica, Kenya, Brazil

 

Check out all of our fresh roast to order beans here! 

 

 

 

Check out our entire inventory at www.u-roast-em.com

 

A gift Certificate is the perfect no-stress Mother's Day gift. 

Purchase an on-line gift certificate - click here!

Redeemable for any of our products

Check out our entire inventory

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U-Roast-Em

11348 S Cty Rd A Solon Springs, WI 54873

(715) 378-2448 e-mail: info@u-roast-em.com

www.u-roast-em.com is open 365 days a year

All online orders are shipped same or next business day

Owners - Marty and Jane Russo

www.u-roast-em.com

 


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