I was reading a bit about the coffee scene in Kansas City. If you aren’t familiar, here is a link for a read from a few years ago, but I’ll also give you a few names.
Early Pioneers in the area would be Broadway Cafe and The Roasterie. Over the years, more specialty roasters and shops have popped up- the likes of Parisi, Oddly Correct, Quay Coffee, Second Best, Filling Station, even PT’s Coffee opened a shop recently in The Crossroads Arts District, and many others. Thou Mayest is ushering in the newest shop in the area, and not to try top what any other shop is doing, but to join alongside.
“Every time I come back to KC, I love it more and more,” says Jason Burton, who runs Kansas City-based beverage marketing company The Lab. “I feel like Kansas City’s coffee scene is (among the) top five in the country. We really play in that ballpark.”
Finding more and more cities with a culture around coffee is good, and not to see which survives, but to sharpen one another. Not only does that strengthening happen naturally from cultures like this, but it allows a more accessible reach to those who aren’t as versed in the world of specialty coffee. Not trying to sound silly, but the more educated people are about the specialty coffee scene, the more they take notice. The more they take notice, the more they partake. The more people get involved, the more lives we impact through sustainable practices, and that can help the farms and countries from which we drink these amazing coffees from, thrive.
Let’s take a dive into their direct trade Guatemala Edich Comal.
Guatemala has long been known for the high quality of its coffees. These coffees are generally thought to be among Central America’s best - high-grown, hard-beaned, the brew, clear and intense, complex, acidic and aromatic. But some coffee lovers may not realize that there are 8 different regions in Guatemala, each with micro-regions and each of those growing coffees with distinctive personalities. The major regions are Acatenango Valley, Antigua, Atitlán, Cobán, Fraijanes Plateau, Huehuetenango, New Oriente and San Marcos.
Thou Mayest bought this coffee from Kapeh Utz. RIO 8/ADICH is comprised of small producers working together to bring their coffee to market. This single origin coffee is cultivated in the Sierra de Los Cuchumatanes mountains of Huehuetenango, Guatemala. The producers are Maya and speak Mam. These farmers are committed to 100% organic farming practices, but faced with rising costs and expensive certification, their organic certificate recently expired. RIO 8/ADICH hopes to re-certify in the future.
Roaster: Thou Mayest Coffee Roasters
Region: Rio Ocho, Huehuetenango, Guatemala
Farm: RIO 8/ADICH
Process: Washed and sundried
Varietal: Bourbon & Caturra
Elevation: 1,400 - 1,600m
V60 no stir | 14g © to 227g (w) | 1:50 total time | 198 degrees | 1.20 TDS | 18.00% Ext.
Dry grounds smell of salted caramel pretzels.
This cup carries more caramel sweetness to it, with a syrupy body and chocolate notes leading ultimately to a nutty finish. Medium bodied, lightly citrus acidity, balanced.
The more you dig in the more that caramel sweetness seems to emerge with floral infusions along the way giving it an airiness that is quite pleasing, and a bit more buttery in taste. The later you get in the cup the brighter it also becomes, but it always stays at a comfortable amount in it’s interaction with the cups sweetness. Caramel apple, pie crust, honey, lime, and even some clarity similar to red grape dance in a smooth cup, with a slick, sweet, nutty finish. (If I slurp the sips I also find further notes more similar to plum and raisin, still with a nutty finish and vanilla or cream in the long finish.)
Chemex | 40g © to 660g (w) | 4:00 total time | 198 degrees | 1.25 TDS | 19.15% Ext.
Nice, crisp, lightly syrupy, apple and red grape notes and apple skin immediately from the cup with sweet caramel in the finish. Pleasing, balanced, the usual I’ve come to expect in a Thou Mayest coffee. I’m not sure if this is the same offering still on the website that says medium-dark roast, but this is definitely a light to medium, clear, syrupy and sweet Guatemala profile with lower extractions. It carries great maple syrup aroma in the cup too, pretty delicious.
The further you dive in the more lightly juicy apple notes come out. Tangerine and caramel, a fun flavor combination really, fills both the acidity and the body sections. A bit buttery in the finish, lingering hints of dried fruits (plum, date, raisin.)
Oh this is fun, going back to my second cup you are greeted by new stone fruit sweetness- peach, a little plum, and a nice creamy sweetness that combines with the grape candy and apple notes. Sweet strands of caramel or honey lay low but present through the body of the cup. Lighter citrus notes splash on the back of the palate giving added refreshment. Seriously, this is a delicious Guatemala offering for this time of the year.
Comfortably juicy, comfortably syrupy, sweet clarity and heavy cotton candy aromas in the coolest moments. A remarkable cup.
Siphon | 30g © to 420g (w) | 1:15 pull heat - 2:30 total time |198 degrees | 1.40 TDS | 20.75% Ext. (Immersion mode)
Not as good as ages, but still pretty interesting.
Light, soft, gentle and sweet cherry notes and almonds. The more it cools, the more that comes out: apple, raspberry, grape, floral attributes, honey tea. All this, though, is still incredibly delicate, possibly due to the age from roast. It’s a great experience though, despite it’s TDS that it be this delicate. The downside is that you miss that caramel syrup body you got in previous makes, which really adds to this coffee. This upside is that the highs (floral notes and crisp fruits) seem to be stand out a bit more.
Further along you get this effervescent, lemon sparkling water profile with floral attributed added. Pops of berry come along, growing slightly more resonant than they were in the first half of the cup. The fruit notes seem to be a bit more creamy, a bit more lingering, a bit more sweet.
Contrary to what I would have thought, it actually ends lightly juicy, lightly syrupy, with apple, caramel, and floral sweetness. It’s a great cup still, just slower growing than other makes. No less enjoyable, just different.
As was the case with most Thou Mayest offerings, this one was absolutely balanced without sacrifice. However, I am beginning to notice that some of their offerings tend to display lower TDS using the same makes and ratios as I typically use. A lot of Guatemalan offerings I’ve had lately have felt different than I remembered them to be last year, but this one seemed to be the reintroduction to that loved profile. Crisp, caramelly, apple. It’s a clean profile that provides great articulation and flavor, but without the access weight. Great hot even when it is hot out, and pleasing cold as a treat to beat the heat. The nuances in each cup remind me of something you’d pick up from Passion House Coffee Roasters. Definitely an enjoyable selection.
This offering definitely took me back to last year when I first was getting into specialty coffee, and the delicious Palo Blanco Guatemala from Barefoot Coffee Roasters, one of my favorite coffees of 2013.