New Ethiopia Kochere Debo Natural
We have a new Ethiopian natural prepped coffee, the Ethiopia Kochere Debo Natural. This coffee has notes of wild strawberry pie with cardamom sprinkle and lemon-lime soda. This coffee is grown at an altitude of 1900-2100m and is a Grade 1 coffee grade. The Kochere district has attained a reputation for growing highly sought after coffees, in part because of the 'heirloom' varietal that are to blame for the creative and distinct flavor notes from Ethiopia. Ethiopia has a great set up with their land consisting of high altitudes, great rainfall, fertile soil, and insights from locals' knowledge The natural process (using a sun-drying method) gives the coffee a more stone fruit, creamy, and chocolaty flavor profile. Find out more - here
World Coffee Championships
In April, Alex and Morgan Haas attended the World Coffee Championships in Boston, MA. It was here that the best baristas in the word came to compete on stages throughout the week. The World Barista championship and the World Brewers Cup. Alex got to work behind the bar with the 2018 World Barista Champion, Agnieszka Rojewska from Poland ans well as Australia's National Barista Champion, Matthew Lewin. The Barista Champions had a small amount of time to create and present three separate coffee drinks to judges individually. They would give the judges instruction on how to enjoy their coffee drink, where the coffee beans came from, how they were roasted and prepared for this competition. The Brewers Cup had competitors set up all of their brewing equipment, and during a timed presentation, brew and serve the coffee. The dialogue here was similar to the barista competition in that the competitors delivered information about the growing processes of the coffee, the preparation and why they are brewing how they are.
It was common to see cold brew coffees being sampled out from other roasters. The Brewers Cup Competitors were serving coffee and talking more in depth about their roasts at a smaller stage, meant for face to face interaction. A popular items served at the bar were milk alternatives. You could order your cappuccino with "milks" derived from coconut, rice, soy, almond, etc. It was a good opportunity to try the some of the milks with different espresso roasts and see how they compare to our Spro Blend !
Local Roaster Sources Coffee from Community Minded Farmer Using New Coffee Lab
Local Coffee Roaster, Muggswigz, has designed a new Coffee and Tea Lab at their Downtown Canton location at 137 Walnut Ave NE. The Lab s used by the company's wholesale department for QC, training, and R&D. The lab hosted a National PreliminaryCoffee Competition in the summer of 2018 and has since been a setting where tea and coffee blends are created and final roasts and blends are established. The most recent coffee the Lab has discovered has been one grown by Juan Pena, one of Ecuador's most innovative coffee producers.
Juan Pena, was a long stem rose producer, but when Juan's flower fields were devastated by bad weather, he turned to growing coffee on his farm named, "Hacienda La Papaya." Experimenting with different fertilizer amounts, he tracks the development and health of the coffee plants. Juan cares greatly for his community, as he provides his community and neighborhood with plots on his farm so they can grow their own coffee plants. His innovative tactics caught the attention of Muggswigz and the fruits of his labor are soon to make an impression on the palates of Canton.
Muggswigz Coffee and Tea Co , established in 2003, has three coffee and tea bar locations at 137 Walnut Ave, NE in Canton, 5854 Fulton Dr NW in Jackson Two., and 3452 Manchester Rd. in Akron. Muggswigz Coffee and Tea Co is locally owned and operated and roasts coffee for its retail and wholesale customers at its Canton location. For more information on the culinary cuppings, visit: www.muggswigz.com.
Muggswigz at CoffeeFest NYC
For years, Muggswigz has been competing in national coffee competitions. Having competed in NYC, Chicago, Baltimore M.D, Durham N.C, etc, the company has taken the title of 3rd place for 'America's Best CoffeeHouse', a semi-finalist for 'America's Best Espresso', and a semi-finalist for 'America's Best Cold Brew.' This year, Alex, the President of Muggswigz, Jeremy, a Lake Cable Barista, and Anthony, a Portage Lakes Barista, made the trip to NYC to compete in multiple competitions again. This year, Alex kept Muggswigz on the map by finishing as a semi-finalist for 'America's Best Espresso.' Our Cold Brew won a Popular vote, meaning the attendees voted for our cold brew as their favorite, although the judges chose another cold brew to take the title of 'America's Best Cold Brew' in the end. Overall, it was a great experience, filled with workshops to attend, competitions to compete in, and fellow coffee aficionados to meet and share information with.