The good news is there won't be a newsletter next week. The bad news is, I'm going to complicate things just a bit. Or, I guess you could look at it the other way around. In any regard...
I'm taking a few days off and heading south on my motorcycle for one last hurrah while the weather permits. Rather than try and create this newsletter on the road using my phone, which I did on my last road trip and which was no fun at all, I've decided to combine two ordering deadlines for home delivery customers. My apologies in advance for any confusion.
When submitting your orders, please specify if you want your coffee delivered onOctober 14th or 21st, or both.
This past week has been very busy. We received our biggest coffee shipment ever which was pretty exciting. When you're in the shop, take a look into the shop and you'll see the stacks and stacks of burlap bags, full of coffees from all over the world. So many coffees, so few days. :)
The other big news is that today we received our medal from the Golden Bean Awards which I mentioned last week. I guess that makes it official! It's great to know our coffee stands up so well against over 100 other roasters'.
The other big news is, they're baaaaccckkkk! That's right, the pumpkin spiced lattes are back on the menu so stop by and pick one up.
Another addition to the menu is a cardamom latte. This will be a first for us but we played around with them yesterday and came up with something that is absolutely delicious! Subtle and very well balanced.
As I mentioned in last week's newsletter, we're working with The Coffee Trust to help raise funds for coffee farmers in Guatemala who have been so hard hit by the La Roya blight.
The coffees from Guatemala have always been some of the most popular we've offered. They have consistently provided great cups of coffee with notes of chocolate, nuts and various fruit.
And from a roaster's perspective, they've proven to be some of the most consistent coffees available which speaks to the quality of the plants as well as the cultivation, culling and milling process which occur at the farms or coops at origin. It will be nice to help support this continued effort.
Beginning Saturday, there will be a jar on our counter labeled, "Tip Your Farmer". Please consider contributing to this great cause. All proceeds go directly to help train over 500 Guatemalan farmers on organic solutions to deal with coffee rust.
And just when you thought you'd heard everything...
I've heard of using coffee grounds in compost, to border one's yard to keep neighborhood cats out, as enemas and now, a friend sent me a link to an article in GizMag, describing the process of turning used coffee grounds into biofuel. http://www.gizmag.com/used-coffee-grounds-biofuels/39731/
It actually sounds pretty promising and what an innovative use for coffee. It will be interesting to see where it goes.
Only three more weekends of the St. Johns Farmers Market so be sure to take advantage of all the locally grown/created products while they're still available.
That's it for now. Stay cozy and keep the coffee flowing.
Mount & Crew
Thanks to all who made it to our grand opening/first-year anniversary celebration last Saturday evening. It seemed like folks had a great time and I believe the coffee martinis and band were a "hit".
I had planned to make a brief statement during the evening but the timing never seemed right so I'd like to take the opportunity to do so now.
I would also like to thank the James John Cafe, Proper Eats, Barrique Barrel, Dina y los rumberos and Marly, Becky & Cameron, for making the evening so special.
We had a drawing the night of the celebration and just drew names last night to determine the winners. Congratulations to all of you. We will be contacting each of you to arrange delivery of your winnings.
This week we would like to welcome Sock Dreams to our growing list of offices who are keeping their staff fueled with our coffees. http://www.sockdreams.com/
Time to say good-bye, at least temporarily to two of our cherished coffees. The Bolivian Cenaproc and Brazil Grota Sao Pedro have both run out. I just roasted the last of both coffees yesterday so we have some on the shelf but when they're gone, they're gone. As soon as more becomes available, I'll bring it in.
It's perfect coffee drinking weather with the cooler temps and morning rain today so come visit us. And for those who haven't seen our new logo hoodies, 'tis the season! Warm, soft and cozy with a new stylized version of our logo adorning the back.
Many thanks and keep the coffee flowing.
Mount and crew
As we approach our grand opening celebration next week, things are coming together and it's getting very exciting. The name of the band is Dina y los rumberos who I heard about a year ago at an outdoor festival and felt from the get-go they would provide the festive music I wanted for our grand opening. I just watched a video of the band on YouTube and I think it's going to be a lot of fun. Check them out for yourself. I hope you can join us. https://www.youtube.com/watch?v=kl946Q6Y-yg
We will be doing a give-away the night of the party so be sure to be here and get your name in the pot. Prizes will include t-shirts, coffee, coffee delivery service and other assorted items.
When we remodeled the shop last year, as with any project of the sort, there were a few lingering things that hadn't been completed. Last week I finally completed the shelves for our selection of pour-over coffees which illustrates the concept of us being all about "options". :) So many coffees, so few days.
As many have experienced, when one goes to sign their name on the iPad finalizing their purchase, it's often a futile attempt at getting anything close to what one's signature really looks like. Recently, a customer took an entirely different approach which I thought you'd enjoy.
In last week's newsletter, I described a beautiful drive to enjoy the autumnal colors of Oregon. I had intended it for either motorcycle travel or car. It would be beautiful either way. However, I received a query about the possibility of organizing a group motorcycle ride of this route, starting with coffee at the shop. I had never considered this but thought it was a great idea so if there are others out there who would enjoy something like this, please let me know and we can try to schedule something.
Warmer temps have returned, at least for this weekend so we'll be prepared with plenty of cold-brewed coffee and teas to help keep you cool. The St. Johns Farmers Market will be taking place again tomorrow and there should be an abundance of fresh fruit and vegetables as well as some amazing salmon and sausages.
Many thanks for your continued support. I hope you'll come share in next week's grand opening/first-year anniversary celebration.
Mount & crew
Well, well, well. Here we are talking about September already. Schools are starting, the rain is returning, and people are drinking more coffee. It seems like it was only a week ago when the opposite end of that cycle was happening.
The overcast skies and cooler temps create a very inviting atmosphere for enjoying our coffees and pastries outside.
And, when we first mentioned the idea of having our Grand Opening/First-year anniversary celebration in September, it seemed like we had months and months to plan it. Now, it's just a few weeks away. Things seem to be coming together nicely so I believe it will be a fun evening. Stay tuned for more specific information.
This week we would like to welcome two new customers. Our first delivery of coffee to the Airbnb corporate offices is happening today. As you may know, the Airbnb world has grown exponentially. Their office has grown from approximately 100 people at the beginning of this year to over 300 currently. We'll do our best to keep them fueled.
Village Patisserie is a new food cart, opening up in the Sellwood neighborhood, located at 1122 SE Tacoma St. in the new Piknik Park Food Pod.
Village Patisserie is dedicated to bringing you delicious food using fresh, local and seasonal ingredients. Their team is professionally trained to provide gourmet meals and desserts in the casual comfort of Piknik Park Food Pod.
They serve French inspired bakery sweets and savory cuisine. The cart is open for all four meals. breakfast, lunch, dinner, and dessert! Village Patisserie is locally owned and operated by husband and wife team, Michael and Tanya. Chef Tanya earned her culinary degree at Le Cordon Bleu in Boston, MA, where she trained in culinary and pastry kitchens and has worked the last seven years as a professional pastry chef in Boston and here in Portland.
Village Patisserie opens tomorrow, Saturday August 29th and will be serving St. Johns Coffee Roasters coffee along with their delectable offerings.
Check them out when you're in the area.
We received our coffee shipment this past Monday which included the new Ethiopian Yirgacheffe 1 FTO Adama Gorbota. I had the opportunity to roast it on Wednesday and am sipping a cup of it right now. It's absolutely delicious! Subtle notes of fruit, a touch of anise, yet not bright or acidic. Very very smooth and flavorful. This is a coffee that could be enjoyed all day long and would pair nicely with just about anything. We will be sampling this coffee throughout the weekend so come in and give it a try.
And now for some shameless sort of "self-promotion". Actually, for my daughter. If you're like me, I regularly wish I was in better shape and had better eating habits. It's not always easy to get started on a workout program without the help of someone.
If you share that sentiment, I would encourage you to check out my daughter's web site and see if it's something that might be of benefit. As a biased endorser, I found in working with her that she is able to tailor effective workout programs for a variety of people with varying skills, including myself.
Until next week, enjoy this cooler weather and come see us when you can. We have plenty of fresh-roasted organic and fair trade coffees available for taking home or enjoying here in the shop.
Mount & Crew
It's that time of year again when school is out. There've been a number of folks in the shop this morning with their children, celebrating the beginning of summer vacation.
And a perfect morning it is for drinking coffee, having a pastry, and enjoying the brisk morning air. A perfect morning for a cup of French Roast. If you haven't tried our French Roast lately, I invite you to do so. I've adjusted the blend a little bit and it's now a little smokier (still without being burnt) and a bit more chocolatey.
I had hoped our new logo diner cups would be here for this weekend but alas, they won't be here until Monday. However, they'll be here in plenty of time for Father's Day gifts. If you'd like to pre-order, just let us know and we'll put some aside for you and can deliver them to you with Wednesday coffee deliveries. They sell for $10 each.
The new coffee additions are proving to be very popular. We've been doing a lot of pour-overs of the Costa Rica La Amistad, the Honduras Alto De Los Santos and the Colombian FTO Red Ecolsierra. Each work extremely well as pour-overs as well as in the French press or brewed conventionally. As I've said before, the pour-over brewing method is my absolute favorite. If you haven't tried it, I invite you to come in and choose from our selection of nearly 20 coffees to have brewed individually for you.
The first shipment of coffee went out this week to Tired & Pour Coffee located in the cart pod at 3423 SE Belmont St. Along with our delicious coffee, they'll be serving up an amazing selection of Pizzelles (delicious Italian cookies). They'll be opening this weekend so please stop by and show your love.
We also have a new addition to the beverage menu. Introducing the Matcha Latte.
A green tea latte that is refreshing and yummy. We've done a "soft introduction" of it this week and people are loving it! A great alternative for those who do not drink coffee. (If there really is anyone who doesn't drink coffee.)
We're getting very close to bringing in some new food items. We received some samples this week and they were delicious. I'll be meeting with the folks this next Tuesday to firm things up but it's looking good.
All their items are organic and ingredients are fresh and sourced locally. We'll be offering breakfast sandwiches, lunch sandwiches as well as some salads and wraps. I'll be able to offer more specifics next week so stay tuned.
We're looking forward to tomorrow's farmers market and are geared up with lots of organic and fair trade coffees, bagels and pastries.
Last but not least, we'd like to welcome all 285 new subscribers to our mailing list this week!
Meanwhile, I hope you have a great week and keep the coffee flowing!
Mount & Crew
Late Breaking News! - City of Portland just visited us and measured for our new bike racks!!!!
This past Tuesday, our new shipment of coffee arrived and within it, was the new coffee from Costa Rica. It just so happened that I had the roaster fired up so I couldn't resist putting this coffee to the test.
It passed with flying colors! It's called Costa Rica La Amistad. It has a delicious syrupy mouthfeel with notes of melon and caramel, with an emerging Meyer lemon note as it cools.
Hacienda la Amistad, located in Coto Brus, a canton in the province of Puntarenas, Costa Rica, is owned and operated by Roberto Montero, a third generation coffee farmer.
Their seasonal sandwich this past weekend had house cured bacon, egg, cotija cheese, fresh lemony sorrel and a smoky ancho chile sauce. They also offer a home plate with egg, bacon, and greens over cajun shredded hash-browns along with a quiche of the day and a fruit salad of the day. They serve up French Pressed St. Johns Coffee along with a house pressed juice of the day.
Brunch is classic American fare, but made from scratch in all the right places - the english muffins, the house cured bacon, made to order juice, etc. They are farmers themselves so supporting the little guys making and growing exceptional products is what they're all about. They buy direct as much as possible from growers like Kiyokawa Orchards, Maryhill Orchards, Rossi Family Farms and Carlton Farms.When they launch dinner, expect to see house made pasta, southern style home plates, and seasonal salads and soups! This is making me incredibly hungry!!!
And we'd also like to welcome two more new customers to our roster.
Sanchez Cantina at 10075 SW Barbur Blvd., Suite 7 in southwest Portland, 97129. Serving up great Mexican fare along with our cold brewed Latin Lovers Blend!
And coming SOON!!! Tired & Pour Coffee Company. Tired & Pour will also be located on NE Alberta and in addition to serving our coffees, they create some amazing Italian cookies called Pizzelles.
And just a few notes to finish up -
Jessica is at the Laurelhurst location of WholeFoods Market today from 11 - 2, handing out samples of our coffees. If you're in the area, stop by and say hello.
This next week will be Ed's last so please stop by and wish him well on his next adventure.
We are in the process of working toward adding some outdoor seating so, keep your fingers crossed.
And finally, Saturday May 9th, is the 53rd annual St. Johns Parade and Bizarre. It's always a fun day with lots of attractions and entertainment. And, it's the day before Mother's Day so stop in and get your momma some coffee!
Many thanks for your continued support. We really appreciate it.
Keep the coffee flowing!
Mount and Crew