On Tuesday the 19th, as a class, we went to Batdorf and Bronson’s roasting room. There we all met up and enjoyed a few tastings of coffee, including a washed single origin Ethiopia Yirgacheffe Aricha with notes of hibiscus, lavender, and jasmine and a natural single origin Ethiopia Harar with notes of blueberry, sage, and lavender, before beginning our tour.
Batdorf and Bronson was created in 1986 by a husband and wife, Dick Batdorf and Shannon Bronson. The store was built in 1999. Later the company was bought by Dancing Goats.
All of the coffee supplied to Evergreen State College, by Batdorf and Bronson, is all organic and fair trade.
Green coffee contains about 10% to 12% water before they are roasted. After roasting, coffee beans lose between 14% to 18% of their weight, but the beans double in size.
Naturally occurring caffeine, such as that found in coffee, is naturally bitter.
There are four different regions where coffee is grown
- Central America
- South America
- Eastern Africa
- Indonesia
There are three types of processing methods of harvested coffee cherries.
- Washed
- Pulped natural/ semi washed
- Natural
Photos by: Valerie Dingman