Mad Cap


Regular price $4.72

Description

A DRY CLIMATE AND SUPER-HIGH ELEVATIONS ACCOUNT FOR THIS COMPLEX COFFEE. Located in the Narillo Department in southwest Colombia, Galeras is culled from micro­producers outside of the capitol, Pasto. All the farmers who contribute to Galeras grow coffee surrounding the active Volcan de Galeras, where it gleans its name. The climate here is dry and we believe that dryness, in combination with super-high elevations, accounts for the creation of some of the most complex coffees in Colombia. 2017 is our third year working with this handful of producers in Narino who own, on average, less than I hectare of coffee – an extremely small amount. To build this offering we partnered with a cooperative to help us separate great tasting lots and to build this blend. Our hope is to develop this relationship and grow our Galeras offering year after year, and to continue to offer stunning quality coffees.

Taste Notes

Full, Jasmmine, Syrup, Mixed Berries

Varietal

CATURRA ANO CASTILLO

Process

WASHED AND PATIO DRIED

Elevation

1800 – 2100 METERS

Description

RARELY WILL ONE EVER FIND A DECAF COFFEE AS SWEET, COMPLEX, AND ENJOYABLE AS THE LAS SERRANIAS… The Las Serranias is decaffeinated using the Natural Ethyl Acetate Method at the Descafecol plant in Manizales. Ethyl acetate is used as an extractor of the caffeine component of the coffee. Generally, this decaffeination process is performed using added chemicals. The ethyl acetate used in the Las Serranias, however, is obtained using fermented sugar cane (which naturally contains ethyl acetate), complementing the sweetness of the coffee. Rarely will one ever find a decaf coffee as sweet, complex, and enjoyable as the Las Serranias. Las Serranias is the exclusive decaf that is offered at Madcap as we are yet to find an option that comes close to comparing.

Taste Notes

Creamy, Syrupy, Deep, Earthy

Varietal

COLOMBIA AND CATURRA

Process

NATURAL ETHYL ACETATE METHOD

Description

THIRD COAST PRODUCES A LUSCIOUS ESPRESSO: SWEET, FLAVORFUL, AND COMPLEX IN ITS PURE FORM… Embracing our dedication to excellent coffees, the Third Coast Espresso blend uses several of our favorite coffees in the course of the year to produce a classic espresso: sweet, flavorful, and complex in its pure form, yet robust enough to support milk drinks. Careful observation throughout the year will yield the joy of tasting subtle, seasonal flavor changes. The Third Coast Espresso produces a rich texture, mixed berries, vibrant acidity and a balanced creamy body.

Taste Notes

Creamy, Citrus, Floral, Syrupy

Varietal

SL-28, SL-34, AND HEIRLOOM

Process

WASHED COFFEE

Elevation

1,700 – 2,200 METERS

Description

A DELICIOUS COFFEE THAT EVERYONE CAN SAVOR AND TRUST EVERYDAY, MUCH LIKE THE CITY ITSELF. In honor of our hometown area code here in Grand Rapids, we dubbed this blend Six One Six. Six One Six is enjoyable, trustworthy, and balanced: designed to be a delicious coffee that everyone can savor and trust everyday, much like the city itself. Embracing our commitment to seasonal changes in coffee harvests, the coffees in Six One Six change throughout the year, lending subtle flavor differences that keep this blend interesting.

Taste Notes

Deep, Syrupy, Earthy, Choclate

Varietal

CATURRA, BOURBON AND PACAS

Process

WASHED COFFEE

Elevation

1700 – 1900 METERS

Description

TODAY, NANO CHALLA HAS BUILT A REPUTATION FOR EXQUISITE QUALITY. Nano Challa Cooperative hails from Agaro, Jimma in Western Ethiopia. Nano Challa is the first of 3 offerings we will have from Agaro this season including coffee from Yukro and Duromina. Until the last decade, this area produced primarily low-grade, dry-processed coffee. Agaro has been known for world-class honey that is clean, floral, and tastes like jasmine, white tea, and citrus (sound familiar?). Their coffee, however, was being traded as a commodity. In 2010, Nano Challa was among the first cooperatives in the area to install a washing station and begin preparing washed coffee. With a little support and training, they began producing some of the finest washed coffees in the world. Today, Nano Challa has built a reputation for exquisite quality. Upon visiting the cooperative we were stunned by the amount of detail they placed into producing clean coffee. The cooperative is made up of about 400 members who each harvest heirloom varieties that have been growing for generations in the forest surrounding the washing station. At the washing station, the coffee is pulped and washed using a Penagos, a machine that is commonly seen across Latin America and known for using minimal water to pulp and wash coffee. Following the wash, the coffee is then soaked overnight. It then goes through the drying process, where the coffee is carefully moved throughout the day and dried very slowly. The members at Nano sort through the parchment thoroughly during the process, picking out the unwanted seeds, winnowing the chaff, and reserving only the parchment that is perfectly clean. The resulting Nano Challa is a soft, gentle, floral cup of coffee with flavor notes reminiscent of the area’s prized honey, jasmine, white tea, and citrus.

Taste Notes

Jasmine, Honey, Floral, Melon

Varietal

HEIRLOOM

Process

WASHED

Elevation

1900 – 2100 METERS

Description

WE FIND LUSH FRUIT FLAVORS OF PLUMS, CHERRIES AND CITRUS DEFINING LUIS’ COFFEE … Since 2010, Luis Reinoso’s coffee has been a star in our lineup. That year we began to purchase coffee from Luis and his brother Didier. Luis’ Colombian farm, Finca Vista Hermosa, or, “farm with a beautiful view”, rests at roughly 1800 meters above sea level, looking out on a mix of cultivated coffee and natural forest. This high elevation provides the coffee trees with cool temperatures and a lower oxygen environment associated to coffees with fine, bright acidity. Indeed, we find lush fruit flavors of plums, cherries and citrus defining Luis’ coffee as a filter or espresso brew. In cultivation are Caturra and Bourbon varieties, at a roughly 80-20 ratio, both of which are associated with lower-yield but high-quality cup characteristics. Having only two varieties is a risky choice ― less biodiversity can increase the risks of disease ruining a large portion of his crop ― but in addition to quality, just two varieties give Luis’ coffee very well-defined flavor characteristics. As many farms in Colombia do, Luis produces two harvest a year ― unstable weather patterns close to the equator produce uneven flowering and fruiting of the coffee trees; Luis could be picking coffee twice a month year-round. His coffee is hand-picked, washed at Finca Vista Hermosa, and dried slowly on covered, raised beds. A thorough washing and even, slow drying encourages cleanliness and consistency in cup character. Luis lives on his farm in the Herrera, Tolima Region (a 5 hours off road drive from the little town of Rio Blanco) with his wife and 2 children. He’s a first generation farmer excited about growing great quality and partnering with a roaster to build a sustainable business. Full of lush fruit flavor, a clean and silky mouthfeel, and bright pleasing acidity, this is a world-class coffee. We at Madcap are delighted to be the only suppliers of Luis Reinoso coffee in the world!

Taste Notes

Cherry, Lime, Clean, Juicy

Varietal

CATTURA AND BOURBON

Process

WASHED AND DRIED ON RAISED BEDS

Elevation

1700 – 1800 METERS

Description

LIKE MANY EXCELLENT COFFEES, WHAT SEPARATES REKO, IS IN THE DETAILS Reko hails from Kochere, in Yirgacheffe, arguably known as the most sought out area in the world for specialty coffee drinkers. The coffee here is floral, tea-like, and complex. When standing in Kochere, you will find yourself a stone’s throw away from the world’s most unique and rare varieties that can only be found in Yirgacheffe. In this haven for coffee lovers, Reko is the sparkling gem amongst a land filled with beautiful coffee. Reko washing station is located at 2,200 meters next to its namesake, Reko Mountain, a thin, tall peak overlooking the washing station. The name Reko translates to challenge in the local tongue, Afaan Oromoa, referring to the challenge it takes to climb to the top of Reko mountain. For the team at Reko, they’ve adopted its symbolic value to refer to their challenge to cultivate and process the best Yirgacheffe coffee. We think they’re conquering their challenge. At Reko washing station, the vibes are high, as the community comes together to process, wash, and dry their coffee. The coffee is delivered in tiny quantities from 850 farmer’s plots in the surrounding area. Processing coffee is no easy task, though at Reko they see it as a celebration, and that’s exactly what it feels like.. During the washing and sorting, the station is filled with music that echoes off the mountains as they sing harmonies in Afaan Oromoa throughout the labors of each workday. The process itself is traditional to the area. They have long 36-hour fermentation times after the coffee is pulped, they thoroughly wash the coffee in long channels followed by a 12-hour soak, and then the coffee is dried on raised beds for about 2 weeks while workers pick through the parchment to clean it up. Like most great coffees, the brilliance lies in the details. Specific care is taken when evaluating the fermentation tanks. There is strenuous effort placed in the washing, and the precision used at the drying tables demonstrate their passion for their work. All along, the workers boast smiles and work while singing and chanting as they take on their challenge to produce the finest coffee. In the cup, Reko is a coffee of pure electricity. Filled with unapologetic brightness, layered in complex snappy ginger, and soaked in an array of tropical sweetness Reko boasts with energy. The gem is back for its 5th season and we will have it on our menu until the end of 2018.

Taste Notes

Citrus, Complex, Lemongrass, Ginger

Varietal

HEIRLOOM

Process

WASHED AND DRIED ON RAISED BEDS

Elevation

1850 – 2200 METERS

Description

KANDA IS ONE THAT STOOD OUT AMONGST THE MASSES… The first of our six offerings from Kenya this year is Kanda. This is our 3rd straight season working with Amos Ndatakiura who runs the small estate in Kirinyaga next to Mount Kenya. His home and coffee sit in the middle of the 5 acre estate surrounded by SL-28 coffee trees where he and his family grow and process the coffee themselves. The Ndatakiura family has over 50 years of experience working in coffee and it shines through in this vibrant, deeply sweet coffee with notes of grapefruit, plum, and honey. It’s seldom in East Africa that you get to taste such specific terroir and variety that showcase the work of one individual. This coffee, grown and processed on the Ndatakiura estate, offers this opportunity. Filled with life, this refreshing coffee is like drinking a mimosa. We only have 700 pounds of Kanda and expect it to only be around for 2-3 weeks until our next release from Kenya.

Taste Notes

Grapefruit, Honey, Plum, Vibrant

Varietal

SL – 28

Process

WASHED AND DRIED ON RAISED BEDS

Elevation

1650 METERS

Description

WE’VE CREATED A SWEET, FRUIT-FORWARD CUP REMINISCENT OF MID-SUMMER FRUITS HARVESTED IN WEST MICHIGAN. Summers in Michigan are short, but full of light and warmth and ripeness — days well worth celebrating. Summer Solstice is designed with such a celebration in mind. Pairing the bounty of fruit flavors and creamy body from a natural processed coffee with the delicate tea-like characteristics of washed coffee, both from Southern Ethiopia, we’ve created a sweet, fruit-forward cup reminiscent of mid-summer fruits harvested in West Michigan. This versatile blend’s refreshing flavors and great structure work well for filtered coffee, espresso and cold coffee.

Taste Notes

Berries, Floral, Vibrant, Crisp

Varietal

HEIRLOOM

Process

WASHED AND DRY PROCESSED

Elevation

1750 – 2000 METERS

Description

THE PEREZ FAMILY HAS BEEN GROWING COFFEE FOR GENERATIONS. We’ve been working with Ricardo Perez and his family in Santa Lucia for as long as we’ve been roasting. Santa Lucia coffee is very special to our team as Ryan, our Director of Coffee, paid his first visit to the farm on his honeymoon. The harvesting and processing methods at Santa Lucia are precise in that their coffee is divided into micro-lots and carefully separated while the cherries are still on the tree. Ricardo, the owner of Santa Lucia, has a great understanding of the effects that pulping, fermentation and the drying process have on the coffee. His willingness to work closely with buyers, coupled with his skills as a processor, allow him to present incredible coffees. The Perez family has been growing coffee for generations. Like many farmers in the world, making ends meet was difficult work and nearly impossible for a long time.In 2004, Ricardo became one of the founding members of the “Micro-mill revolution” that changed the face of Costa Rican coffee production. In the early 2000s, coffee production was primarily controlled by the cooperatives. This changed once a handful of farmers, such as Ricardo, each put a small mill on their property. They kept their coffee separated and individual farmers were then able to share the unique nuance and flavor from their specific plot. Coffee buyers fell in love and started paying premiums. Over the years, we’ve had the opportunity to see the business grow successfully and sustainably as their award winning coffee is shipped across the world.

Taste Notes

Baked Apple, Orange, Balanced, Cinnamon

Varietal

CATURRA, CATUAI AND VILLALOBOS

Process

WASHED AND DRIED ON RAISED BEDS

Elevation

1750 METERS

Description

LUIS IS ALWAYS QUICK TO POINT OUT THAT HE AND HIS WIFE, YENNI, ARE PARTNERS AND IT’S A FAMILY EFFORT Throughout the year, we taste through many separations of coffee throughout the Reinoso farm. With each separation we taste, we share our feedback as they constantly look for more information and always want to keep improving. We consistently experience lovely tasting coffee, and at times we see extraordinary coffee that leaves us speechless. For the lots that leave us speechless, we pay premiums on-top of premiums to honor and celebrate the Reinoso’s excellent work. Beginning today, we will be rolling out a new coffee from the Reinoso Family: Yenni Reinoso. This is a limited selection from their farm where everything in the process appears seamless, and leaves us speechless as we get an even clearer, brighter window into the excellence of Yenni and Luis’ labor of love.

Taste Notes

Tropical, Lavender, Cherry, Floral

Varietal

CATTURA AND BOURBON

Process

WASHED AND DRIED ON RAISED BEDS

Elevation

1700 – 1800 METERS