DoubleShot Moms

DoubleShot Moms
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Andrew and I are off to Colombia on Friday. This will be a whirlwind trip, but we hope to accomplish a lot in our four days on the ground. We arrive in Medellin where we'll surely stop in for a coffee at local cafes, Velvet and Pergamino. Then we'll take a drive on meandering mountain roads to Hacienda El Boton, just outside the grand old town of Bolívar, which is steeped in coffee history.

My friends Cristina Garces and Ariel Montoya will host us at El Boton in the house Ariel's grandfather built. We will tour the farm and see the top of the mountain where our Maduro is grown. We’ll walk through the mill and see the adaptations made for the unusual processing of our coffee: the first natural exported from Colombia.

Our second stop will be in La Concordia. We plan to let events unfold as time passes and let serendipity be our ally. My buddy Jaime Avel almost certainly will appear, along with an assorted cast of familiar characters from years of visits and botched bilingual conversations. My hope is to reconnect with some small farmers in Concordia and re-establish lines of trade that will allow me to cultivate some valuable relationships and import more delicious coffees.

Upon our return to Medellin, we intend to explore the dry mill belonging to Cristina's father, Don Ernesto, and hopefully cup some interesting coffees for export to the United States.

If you want to join us on this little escape, you don’t even need a passport. You can just pick up or order a pound of our fresh-roasted Maduro, which will be our featured coffee next week. The Maduro always makes a complex cup. I’ve noted everything from tangerine to cocoa to black tea and lavender in the flavors and aromas of this year’s coffee. All of it delicious.
 
It was through our partnership with Ariel at Hacienda El Boton that we brought the first natural-processed coffee from Colombia to the United States. El Boton sits some 4,500 feet above sea level and has been growing Maragogipe variety coffee since the 1930s. Maragogipe trees are big. So are the beans, which are about twice the size of ordinary coffee. And while Colombian coffee farmers process their beans using the wet process, Ariel uses the natural or dry process for our Maduro. The coffee cherries dry in their skins on raised screen beds. The result, to quote Mark Pendergrast who wrote about our coffee in Wine Spectator several years ago, is extraordinary, “a knock-your-socks-off coffee.”

Because you can’t have too much of a good thing – and because it’s almost Mother’s Day (Sunday, May 14) – we are also offering our Maduro-infused dark chocolate bars. These bars are made locally at Glacier Confection, which was recently named among 13 chocolatiers for the “Best Chocolate in America” by Food Network. It is a 68% dark Peru Nacional chocolate bar infused with roasted bits of our Maduro. You’ll make your mom happy if you get one of these and a pound of Maduro coffee beans. Or if it’s your wife you’re honoring on Mother’s Day, you can’t miss by serving her the bar and a fresh-brewed cup of Maduro coffee with breakfast in bed. Stop by the shop and get one before they sell out. (Because of the warm weather, the MADURO BAR is not available online; only at the DoubleShot.)
Watch our Instagram and Facebook pages for photos from our trip


Your roastmaster, 
Brian
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