Alterra’s Featured Farm Series was created as a way to recognize the efforts of the farmers that work hard to produce the best coffees and do what we love to do the most – connect people who want to drink great coffees with the farmers who produce them.
Colombia Huila Reserva
An Alterra-exclusive from the main-crop harvest in the department of Huila, this coffee is a blend of a few of our highest-scoring El Castillo lots and represents some of the best Colombian coffee we purchased in 2010. Harvested from mostly Caturra variety coffee trees at a few farms surrounding the city of Pitalito in South Huila, this blend was created to showcase the wonderful flavors from this past harvest. Juicy, sweet-tart acidity compliments a pleasing, buttery mouthfeel and flavors suggesting, cola, cherry, and sweet lemon. Enjoy!
Espresso Notes from Colin Whitcomb, Alterra Barista Trainer
Colombia Huila Reserva: Featured Espresso
Get ready for a top-notch espresso this week. Huila is a department in southwest Colombia, and we have blended some of our best tasting coffees from this region. Coffee from farmers like German Valenzuela Gomez, Heberto Calderon, and six others of a similar caliber are blended together here. These are some of the best tasting lots from our El Castillo project in Colombia. Alterra barista, Cody Kinart, will be using coffee from one of the Huila farmers in the U.S. Barista Championship next week in Houston, which is a sign that this coffee can hold its own among the best in the world.
All of our Colombian coffee is the result of a great relationship with our exporter in Colombia. Coffees are cupped at origin as well as by us here in Milwaukee. These are simply the top tier of those coffees, which are mostly Caturra, and all are washed and sun-dried.
Layers of fruit, sweetness, subtle spices and a lithe body contribute to a complex and pleasant espresso. A stunning espresso to drink, this is the perfect remedy for a gray Spring day.
Wisconsin’s grande dame of goat cheese, Anne Topham, retired this spring after nearly 30 years of making French-style fresh chèvre and handcrafted aged goat cheeses for the market.
Try this deliciously amazing Caramelized Mushroom and Onion Melt Sandwich by Dax Phillips of SimpleComfortFood.com
Spring is finally here (kinda), make sure to get on board with a CSA program now, here are some tools to help. Early season shares are going to be on the way soon!
Out of 1,698 wines from 13 countries, the Prairie du Sac winery’s Dry Riesling was named Wine of the Year, Best of Show White and Best of Class Riesling at the 30th annual San Diego International Wine Competition (SDIWC), held March 16 and 17 in San Diego, CA.
Myrica Von Haselberg of Horno Magico shares a very simple, versatile way to make tofu. You see, tofu wants to be delicious, and you want it to be delicious, so we are all on the same team.
It’s a long way from Russian language and literature to the world of artisan cheese and sausage that help distinguish Milwaukee’s food scene.
If Wisconsin were a country, it would be a superpower. At least in cheese. America’s Dairyland outproduces all but three nations, racking up international awards along the way.
If you’re a Milwaukeean who has never heard of Bittercube, now is the perfect time to get familiar.
Edible Milwaukee is a free quarterly publication, dedicated solely to the production, distribution, and consumption of food in Greater Milwaukee, Port Washington, Sheboygan, Racine, and Kenosha.
Late winter cuisine can be so drab. While dreaming about sun-warmed raspberries, luscious ripe tomatoes draped across my toasts, and nights warm as bathwater with gelid white wine . . . I am in fact eating cabbage, butternuts and frozen peaches. Again.