Quick clarification...
A subscriber correctly points out that there are only zero Black elected officials on the *Village Board of Trustees*. Other Oak Park governmental bodies do have Black elected officials. Thanks for suggesting this clarification!
Best,
Ryan
<<<
Dear Sideyard Friends,
This week's coffee is fun one. It was produced with a processing method borrowed from wine making known as 'carbonic maceration'. If you've ever had a Beaujolais, you've already experienced some version of this process, also known as 'Beaujolais's maceration traditionelle'. In wine making it was pioneered in the 1930s and popularized in the 1960s, but in the coffee world it's still very experimental. It's been garnering attention since 2015 as a way of helping coffee producers distinguish their offerings and command higher prices on the global green coffee market.
In short, the process involves placing the ripe coffee cherries in sealed fermentation tanks for up to three months, during which time the fermentation environment becomes increasingly hypoxic. This carbon dioxide-rich environment privileges a different set of bacteria from the traditional airborne yeasts that are common in other forms of fermentation (open air water tank or natural process drying). In all types of processing, coffee undergoes at least a minimal amount of fermentation as the sugars are broken down by bacteria, but this carbonic maceration simply, or rather not so simply, dials up the fermentation in a big way.
A wild flavor profile follows. This particular Guatemalan has intense fruit flavors, milk chocolate, and an underlying clove note. If you weren't around for a couple of the super fruity Ethiopian coffees we had this fall, the fruity notes might come as a bit of a surprise! I personally can't get enough of it.
I'm enjoying it so much that I reordered more to roast for the virtual Oak Park Makers Fair next weekend (February 19-21). I'm happy to join more than 20 local crafters and makers in donating 20% of sales from the fair to Represent Oak Park. If you're not yet familiar with their work, Represent Oak Park is a coalition working to support and elevate Black leadership in Oak Park government. Did you know that there are currently zero Black elected officials in Oak Park? The election is April 6 and there are plenty of ways to get involved.
Cheers,
Ryan
---
Sideyard Coffee
Instagram | Facebook
References
https://plotroasting.com/blogs/news/experimental-fermentation-in-coffee-processing
https://www.royalny.com/post-harvest-coffee-processing-anaerobic-fermentation-and-carbonic-maceration/
https://www.oak-park.us/your-government/elected-officials
https://www.oak-park.us/our-community/village-profile
>>
Best,
Ryan
<<<
Dear Sideyard Friends,
This week's coffee is fun one. It was produced with a processing method borrowed from wine making known as 'carbonic maceration'. If you've ever had a Beaujolais, you've already experienced some version of this process, also known as 'Beaujolais's maceration traditionelle'. In wine making it was pioneered in the 1930s and popularized in the 1960s, but in the coffee world it's still very experimental. It's been garnering attention since 2015 as a way of helping coffee producers distinguish their offerings and command higher prices on the global green coffee market.
In short, the process involves placing the ripe coffee cherries in sealed fermentation tanks for up to three months, during which time the fermentation environment becomes increasingly hypoxic. This carbon dioxide-rich environment privileges a different set of bacteria from the traditional airborne yeasts that are common in other forms of fermentation (open air water tank or natural process drying). In all types of processing, coffee undergoes at least a minimal amount of fermentation as the sugars are broken down by bacteria, but this carbonic maceration simply, or rather not so simply, dials up the fermentation in a big way.
A wild flavor profile follows. This particular Guatemalan has intense fruit flavors, milk chocolate, and an underlying clove note. If you weren't around for a couple of the super fruity Ethiopian coffees we had this fall, the fruity notes might come as a bit of a surprise! I personally can't get enough of it.
I'm enjoying it so much that I reordered more to roast for the virtual Oak Park Makers Fair next weekend (February 19-21). I'm happy to join more than 20 local crafters and makers in donating 20% of sales from the fair to Represent Oak Park. If you're not yet familiar with their work, Represent Oak Park is a coalition working to support and elevate Black leadership in Oak Park government. Did you know that there are currently zero Black elected officials in Oak Park? The election is April 6 and there are plenty of ways to get involved.
Cheers,
Ryan
---
Sideyard Coffee
Instagram | Facebook
References
https://plotroasting.com/blogs/news/experimental-fermentation-in-coffee-processing
https://www.royalny.com/post-harvest-coffee-processing-anaerobic-fermentation-and-carbonic-maceration/
https://www.oak-park.us/your-government/elected-officials
https://www.oak-park.us/our-community/village-profile
>>
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