The Guatemalan road trip continues in New York next week with two cuppings of the spectacular microlot coffees on offer from TostadurÃa Guatemalteca Lab (TG-LAB) and Mayaland Coffee. You may recall our write-up about the event when it took place in Portland, Ore., at the American Barista & Coffee School in August: Dan Griffin and Josue Morales ”who is TG-LAB’s master roaster ”brought a hefty bag of samples for Portland cafe owners, roasters, and baristas to try in a popular tasting event. If you missed the coverage of that, click HERE.
Now Josue and Dan are bringing the Guatemalan microlot show to New York for two nights: September 25 at 6 p.m., the tasting will take place at Third Rail, 159 Second Ave.; and on September 26 at 6 p.m., folks can taste these coffees at the Joe Pro Shop, 131 West 21st.
TG-LAB’s master roaster, Josue Morales will be introducing the coffees with specific information about farm altitudes, processing methods, and challenges facing each producer.
Mayaland Coffee is proud of the control it is able to maintain over the coffees it purchases from some of the country’s best and most renowned farms. By working under the model of keeping close tabs on everything from sourcing to storage and roasting, Mayaland Coffee is able to be in constant communication with the local farmers. The goal is to help producers increase their own farms’ quality and profitability, for the good of the country of Guatemala as a whole.
Josue says the cuppings in New York will be a little different from one another: The Third Rail event will find attendees separated into groups to assess aromatic perceptions of the coffees both dry and brewed, and Josue will walk participants through each coffee as they taste them.
Cup Characteristics: Pineapple and cherry.
Speaking from personal experience, these coffees were the bomb when I tasted them in Portland. If you’re in New York, I urge you to make plans to attend this event ”you’ll taste some phenomenal coffees and enjoy a spirited conversation about the intricacies of producing, harvesting, processing, and roasting exceptional Guatemalan microlots.