Our dear old coffee friend Dan Griffin contacted us recently about a new project he’s involved with: bringing top Guatemalan coffees to Portland (and later on, New York, Los Angeles, and Chicago—stay tuned!). Dan’s working with Tostaduría Guatemalteca Lab and Mayaland Coffee, which are based in Guatemala and sources some of the country’s finest lots to roast in country, and then sell all over the world.
The coffees that will be offered at the cupping on Thursday, Aug. 8 at the American Barista & Coffee School in Portland will be some of the most rare and special coffees existing in Guatemala today.
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 constand 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.
Come taste these coffees with us!
On Thursday, August 8, the first of Mayaland Coffee and Tostaduría Guatemalteca Lab (TG-LAB) will host a coffee workshop—the first in a series of four being held around the United States—at the American Barista and Coffee School in Portland (1028 SE Water St., Suite 275). This showcase of Guatemalan coffees, which will begin at 4 p.m. and is open to any cafe owner, barista, roaster, or coffee lover, has the objective of “bringing in a lineup of the highest performing and most rare coffees we can find in Guatemala,” says Dan. “Not less than eight but no more than 10.”
While we’re cupping these extraordinary Guatemalan coffees in Portland, QC folks and producers in Guatemala will cup along with us via a live feed. After the cupping, we will all discuss our thoughts on the coffees.
Dan wants this event to be really interactive, and participants will not only be able to chat about the coffees with their peers at the American Barista and Coffee School, but in Guatemala, as well: a similar cupping will take place at the same time at TG-Lab at origin, and farmers and cuppers from source will take place in the event via live feed.
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.
Everyone’s invited! This will be a summer coffee event in Portland that you don’t want to miss! For more information, contact firstname.lastname@example.org.
Barista Magazine is proudly sponsoring this event—we’ll see you there!