Hello Friends and Customers of Pollard Coffee,
With summer coming to an end and all the tidying up that comes with it, I thought it a good time to update you on happenings with Pollard Coffee. It has been an extraordinarily busy past few months with the arrival of new beans and visitors stopping by to check out the roasterie. I am so pleased to have picked up many new customers and I love catering to their individual tastes and needs.
In July, an article titled “Robin Pollard, A Rising Bean Star in Coffee Town” was published in Ozy, the online news magazine. Shannon Sims, the reporter who is based in Brazil, said coffee is going the way of beer. Micro is in. And she says about me “with the owner roasting and packing and shipping, it’s hard to get much more micro than this.” No truer words, and there are days when I wished I had some extra help. But, I stay focused on honing my roasting skills and providing the customized, personalized business that I believe sets my coffee and roasterie apart from others. As Mike McConnell, founder of Seattle’s Café Vita stated in the article, “Robin’s coffees are multidimensional, distinguished by expansive flavor, vibrant acidity and rustic sweetness.”
I do have a wonderful assortment of beans in stock right now with more on the way. The Tanzania Peaberry has been a real hit with customers who love the balanced but lively characteristic of the bean. I have several Ethiopia Yirga Cheffes: Hambela Single Farm Special Prep (honey, almond, butterscotch) and Ethiopia 1 Torea (lemon verbena, peach and brown sugar).
I have three different Costa Rica beans from my friends Jim Stewart (founder of Seattle’s Best Coffee) and his wife Luzma Trujillo. Two of the three are in limited supply. The Costa Rica Paca Mara Extra Rare is from Jim’s small farm north of San Jose. The Paca Mara variety is indigenous to this region. Handpicked by Jim, the beans have a wildflower honey taste with earthy undertones. Every sip reveals a combination of exotic flavors just like the jungle and volcanic slope from which it comes. TheSanta Elena Natural are beans from Luzma’s farm that were dry processed versus the regular “washed” processing method. She wanted to see if the results would be different. Because it was an experiment, and very labor intensive, only four bags were produced from this lot. I was offered one of the bags and feel lucky to have these special beans in my line-up. Both will retail for $24 per pound. The Santa Elena regular, also from Luzma’s bean is also a beautiful coffee that is packed with chocolate notes and can take a darker roast without losing the stone fruit-like qualities. It is being offered at my standard $16 per pound.
Two other new beans from the America’s are Colombia Casa Grande Alier (takes a dark roast well and works for drip or espresso) and Honduras Santa Elena Catracha (Baker’s cocoa, mandarin and agave syrup) sourced from a family-owned farm in collaboration with Catracha Coffee Company. Mario produced this micro-lot on a 17 acre farm.
Finally, I have the wonderful Indonesia beans from Sulawesi and Java. These are two real stand-outs. The Sulawesi Toarco Jaya AA possesses flavors of malt, mango, chocolate and chocolate and the Organic Java is bursting with mocha flavors.
Of course, I also offer blends. Two current favorites are the Tanzania-Java blend and Sulawesi-Ethiopia blend. If you order single-origin beans, I would encourage you to play around with your own blends by ordering several different beans from me.
The last bit of news is that I am getting my website re-designed and reconfigured by the talented team of Daniel and Devon Genser, whom I met when they were living on Vashon. I am excited to take my site to the next level of sophistication.
I hope this finds you all well and I look forward to hearing from you.