Today we are pleased to announce the latest addition to our coffee arsenal at Kai Coffee; Ethiopian Guji Mormora. Every year we wait with anticipation for the new harvest coming out of Ethiopia. The ancient roots of Ethiopian coffee stem right back to the wild and crazy stories of coffees' first discovery by a small goat farmer in the 10th Century. As the story goes he was out tending to his flock one day and noticed his goats would trip out every time they ate the fruit of a certain suspicious plant. He cut off a branch and hiked it to the local monastery to see if the monks there knew what it was. To his horror they took one look at the cherries and threw them into the fire shouting about "the fruit of Satan" or some such thing. Minutes later, the beautiful aroma of the burning cherry seeds (coffee) filled the room with wonder and this once satanic fruit was given a second chance. People finally decided to roast, grind and drink coffee and no one really knows how, but a few hundred years later it was planted and harvested in Yemen and out of Yemen coffee spread throughout the world.
We love Ethiopian coffee here at Kai. Something about that story and knowing you are taking part in something people have cherished for hundreds of years gets us down right excited! The personal favourites are the natural processed coffee from the Yirgacheffe and Sidamo regions. We find a particularly pronounced floral and berry fruity flavour which is unmatched in the world. The Guji Mormora Mill produces the best of the best.
Located in the Guji region of the Oromia States in the southern part of Ethiopia, the highlands are home of the Guji Oromo people. Going back hundreds of years the people have grown and harvested the ancient heirloom varieties of coffee on a variety of small farms. They then take the fully ripened cherries to the the Guji Cooperative where they are processed using depulpeers which removed the outer layers of the cherry. They then ferment the cherries in water for one night which washes off the remaining flesh of the fruit. The coffee is then dried on raised beds which look like tables with mesh bottoms allowing the air to circulate during the drying process. Every two hours the coffee is rotated for 15 to 21 days until the process is complete. This brings an exciting, clean yet wild cup. This years crop scored an outstanding 90 points by SCAA standards.
What to expect in the cup? "Rich syrupy ripe black cherry, blueberry and acai with creamy chocolaty finish."
Barista Training Course
Every week at Kai coffee we hold our Basic Barista Training Course which is now available to the public. For the budding home barista, people looking for future employment in specialty coffee or if you are just looking to learn more about the trade, this course is perfect for you!
During our training course, we talk first about the journey green beans make from harvest, to roastery, to the cup, including the processes that are incredibly scrupulous from the moment the seed is planted into the ground. Understanding that coffee is an organic product and therefore quality and process matters a huge amount is the beginning of building a respect for the trade itself and therefore the practice of making coffee. Here at Kai we aim to build baristas up with a love and respect for the coffee itself which will naturally carry through into the way they choose to prepare each brew
Great coffee is all about controlling variables. During our training, we work through the theory of extraction, and how to achieve the perfect espresso. This is taught in a practical and hands on way using a top of the line La Marzocco Linea PB and Mazzer Luigi Kony grinders and an EK 43. We then move onto texturing milk and pouring latte art, focusing on bringing the carefully prepared crema from the espresso to the top of the cup where it will be the first impression of the coffee that the customer receives. In this course we also work on improving workflow and speed, and general cleanliness, efficiency and consistency of each barista.
At the completion of the course students receive a manual which reiterates the theoretical components of the course, allowing them to go over notes when they choose to apply the information learnt in a practical situation. Our head trainer is friendly and approachable, with over 7 years experience in the industry. We look forward to hearing from you!
Sign up HERE
We started this company five years ago with a passion to use the world's 2nd largest traded commodity to generate funds to help children in poverty. It's been a wild ride and we are finally starting to see some great momentum building. Today was one of those days! During our weekly deliveries one of our cafes, Ak-Tiv Bar Maroochydore, handed us a massive tip jar which said, "Tips for Sponsor Children."
The thing was so heavy I almost dropped it! I asked them how they did this and they said their customers had been giving for months. I was so amazed by the generosity and when I got home we opened it up and began to count a LOT of coins and even some bills.
All up they raised $280 which we donated to our children's home in Uganda called, The Shepherd Center. I know that blessed them so much becuase they were just in the the process of paying for the school fees of the 22 children we support there, but unfortunately they were short a few hundred dollars! How amazing that the generosity of the patrons of Ak-Tiv Maroochydore could literally change the lives of five Ugandan boys and allow them to pay for school fees... There are no words other than, "Thank You!". Thank you Ak-Tiv for allowing us to be your roaster. For every kilo they buy from us, we dontate $2 to their sponsor child with Compassion Australia as well as financially fund The Sheperd Center in Uganda. Thank you to the many amazing customers of Ak-Tiv that buy their amazing healthy food and delicious coffee!
If you haven't been to Ak-Tiv in Maroochydore or Mooloolaba, check them out this week! Amazing people and incredible food. Check out their Instagram for more info and let's keep changing the world through coffee!!!
View the project: click HERE
We've been running Kai Coffee for just over three years now and it's been an amazing journey along the way. We started with a small one kilo roaster at home as an experiment to see if we could use coffee to raise funds to support children in developing nations. The experiment worked and three years later we are donating about $1,000 a month towards an orphanage in Uganda and sponsoring 8 children with World Vision Australia. About a year after we started Kai, our small roaster wouldn't keep up with the demand so we hired one of Australia's best specialty coffee roasters to roast for us. Along with great coffee came horrible margins and though we've wanted to give more, we just couldn't continue to afford to run the business and up our giving. That said, now that we have a solid customer base and nearly 16 cafes in Australia serving Kai, we are ready to bring the roasting back in-house and increase that margin so we can give more. That's where you come in! We are committing to double our giving from one dollar, to two dollars for every kilo we roast on our new roaster. In order to do that we need to pay to have it installed at our warehouse which is quite expensive. We need to raise $11,000 to cover our fit out (sealing the walls and floors, installing sinks etc), council application fees, as well as the purchase and installation of the flue system for the building. Above and beyond our target budget, we would greatly appreciate your generosity because we would use that money to pay down the finance loan we have already received for the roaster (an additional $25,000).
We thank you so much for your consideration and hope that you will partner with us and make this dream a reality for us and the children we sponsor around the world.
The Kai Coffee Family
Check out the project: click HERE
Happy tuesday friends! We're really excited this week at the Kai espresso bar because we've got a really nice Guatemalan bean in the grinders.
This farm is renowned known for their consistent quality year over year; have won multiple awards and their coffee has participated in many barista competitions. The farm also supports a school for the children of the farm. It also has a hydroelectric power grid and we work with earthworms for organic matter.
"Caramel, chocolate and apricot in aroma, tropical fruits, citrus, brown sugar sweetness, bright apple acid and medium, juicy body."
Come by our Espresso bar in Warana for a cup some time this week!
Here's the rundown on our single origin coffee of the week from India.
"Aroma of fermented fruit, berry and nut. Smooth mouth feel, medium plus body. Tart cherry softens to fruit-toned chocolate and a hint of aromatic wood (think cedar). Long sweet finish."
Baba Budan is from the Chamundi Hills of Mysore, is reflected in these large, exotic Arabica beans that make this rare, premium specialty coffee, a connoisseur’s delight.
These wonderful and exotic coffees are prepared from washed Arabicas grown in the regions of Chikmagalur, Coorg, Biligiris, Bababudangiris and Shevaroys. The beans are very large, uniform bluish-green in colour, with a clean polished appearance. In the cup, the coffee exhibits full aroma, medium to good body, good acidity and fine flavour, with a hint of spice. This is a rare, premium coffee and truly represents the best quality coffee from India.
Cauvery: Popularly known as Catimor, Cauvery is a descendant of a cross between ‘Caturra’ and ‘Hybrido-de-Timor’. Caturra is a natural mutant of the famous Bourbon variety. Thus, Cauvery inherited the high yielding and superior quality attributes of Caturra and the resistance of ‘Hybrido-de-Timo
It's finally here! We've been working hard to set up an online resource for coffee lovers around Australia and the world, and today we are excited to begin that journey with you! Here's our goal: we want to use this blog to educate, debate, analyze and otherwise go crazy in the pursuit of discovering any and all information on our favorite piece of agriculture in the world. The coffee bean.
The complexity of coffee is astounding. Everything matters. Where does the coffee come from? Who grew it and what practices are they implementing to ensure the highest quality? What processesing methods where used and how will that affect the roast? Who is roasting the beans and on what equipment? What is the best roasting profile that will draw out the unique qualities of that specific bean? Lastly, how to then prepare the roasted bean in such a way that each of the previous steps can be joined together to create an amazing experience in the cup? It's complex, it's an art, it demands creativity, and it is our passion at Kai Coffee.
As passionate as we are about coffee we are equally concerned with the ethical practices at the point of origin. We do our best to ensure the highest standards of ethical practices in these nations but from our perspective, that's not enough. We want to give back to the global community by working with different NGO's and projects in developing nations by sponsoring children in need and raising awareness. As you follow this blog and our story as a company, we will continue to research and share our findings about what's going on in our world, and how we can help.
Feel free to hit us up on our facebook page to stay up to date http://facebook.com/kaicoffee or shoot us an email with questions and feedback. email@example.com