Day 3, Tuesday, July 29
It was cold last night. Didn’t sleep very well, especially with the packs of barking dogs outside. Woke up this morning at 8am, took a shower, and lost power halfway through. That’s the way to wake up: ice cold shower… After a breakfast of bread, cheese, ham and eggs, we’re moving to visit Sergio at Serra Do Bone, and the owner of the Hotels farm.
Last week, Temple’s Director of Coffee Eton Tsuno traveled to Brazil to source this year’s Farm to Cup Brazilian coffees. We had him track his experience with live journal entries each day.
Temple Coffee recently teamed with City Scout, a new lifestyle guide for all things hip in Sacramento. Last week, we unveiled The Coffee Story, a five-part blog series that traces key figures and positions that contribute to bringing you your daily cup of coffee. You can view the culminating video counterpart above, and visit thecityscouts.com to view The Coffee Story blog series.
“Delicate but rich; fine, layered complexity. Lilac, honey, apricot, raspberry, sandalwood, much more in aroma and cup. Gently bright, lively, almost effervescent acidity; lightly syrupy, buoyant mouthfeel. Flavor consolidates, though the floral note in particular persists in a long, resonant finish.”
Temple Coffee recently took its staff on a four day camping retreat in beautiful Ice House, California. We had a blast kayaking, fishing, swimming, cooking, making camp fires, telling stories, and getting to know everyone a little bit better. You can view pictures of our adventure on our Facebook page.
Sacramento makes CoffeeReview.com’s list of Top US Coffee Cities, showing yet again why Sacramento is becoming widely recognized as a destination location for specialty coffee lovers. With 47 of the 49 coffees reviewed from Sacramento, Temple Coffee is proud to help garner attention towards the city we love. If you’re unfamiliar with CoffeeReview, it is the number one resource for in-depth, unbiased coffee scores and reviews, giving small roasters an opportunity to prove their coffee stands among the best in the world.
By Eton Tsuno, Green Coffee Buyer at Temple Coffee
What is the definition of “Local” and how is it applicable to your local coffee roaster? The definition of locally produced seems to span anywhere from a 50 to 100 mile radius, and often much further. There are no rules or regulations for labeling products “local.” Does the product need to be produced locally? Grown locally? Manufactured locally? Exactly what is this thing we call Local?
Recently at a “local” vendor dinner, I was served dishes produced using “local” ingredients, and each producer/supplier talked about where the food you were eating was from, and how it was special. I was thrown aback when the “local” shellfish purveyor was providing the dinner with clams from the east coast, and mussels from Newfoundland. Obviously, he is a local distributor of these amazing shellfish. However, after hearing where the actual product was from, I began envisioning a warehouse with live tanks where shellfish is shipped and stored until sold, then trucked out when ordered. Does this make these shellfish local? Not exactly. His business? Yes.
It got me thinking about our own position as a Green Coffee Buyer and Roaster in the Specialty Coffee industry, and how “Local” or “Locality” is viewed within our industry and to casual observers. We purchase coffee from all over the world: Is our coffee local? Kind of. We are roasting and creating a finished product here in Sacramento. For me, I can say that if you are in Sacramento, Temple Coffee is your local roaster/retailer.