![\"Setting](\"/core/media/media.nl?id=278447&c=5223487&h=PYu-_1a9Qe2qok0nAVnn97MgGfXjosahJQVnp1oSGWCebofI\")
With summer around the corner, we begin to welcome Ethiopian coffees onto our menu. Considered to be the birthplace of coffee, Ethiopia is drenched in the same history and complexity that is found in many of their coffees. This season, we will progressively release several Ethiopian coffees including Yukro, Reko, and Nano Challa.
Nano Challa Cooperative is located in Western Ethiopia in the Agaro Gera Woreda region, just a few kilometers up the road from Yukro in the Jimma Zone. Until the last decade, this area (including Nano Challa) mainly produced low-grade, dry-processed coffees. Jimma was known for amazing honey that tasted like jasmine, white tea, and citrus (sound familiar?). However, their coffee was being traded as a commodity. In 2010, Nano Challa was among the first cooperatives in the area to install a washing station and begin preparing washed coffee. With a little support and training, they began producing some of the finest washed coffees in the world.
Today, Nano Challa has built a reputation for exquisite quality. Upon visiting the cooperative we were stunned by the amount of detail they placed into producing clean coffee. The cooperative is made up of about 400 members who each harvest heirloom varieties that have been growing for generations in the forest surrounding the washing station. At the washing station, the coffee is pulped and washed using a Penagos, a machine that is commonly seen across Latin America, known for using minimal water to pulp and wash coffee. Following the wash, the coffee is then soaked overnight. It then goes through the drying process where the coffee is carefully moved throughout the day and dried very slowly. The members at Nano sort through the parchment thoroughly during the process, picking out the unwanted seeds, winnowing the chaff, and reserving only the parchment that is perfectly clean. The resulting Nano Challa is a soft, gentle, floral cup of coffee with flavor notes reminiscent of the area’s prized honey: jasmine, white tea, and citrus.
I’ll never forget the day I visited Nano Challa. Not only was I welcomed by a team of producers whose detailed work still inspires my day-to-day work, but I also tasted the most delicious honey. A couple of days after my visit, I tried Nano Challa. It tasted just like their honey with undertones of jasmine, white tea, and citrus. Nano Challa has been a reminder of how special it is to actually taste pure terroir in coffee and, in this case, honey as well. It is invigorating to taste these clean, genuine flavors and it reinforces our love and appreciation for all the hard work it takes to make it happen. Grab a bag of Nano Challa.
","custrecord_sc_blog_post_pt_timg_img_alt":"Farmers working at the Nano Challa Washing Station in Ehiopia","custrecord_sc_blog_post_pt_subheading":"A coffee Western Ethiopia in the Agaro Gera Woreda region","custrecord_sc_blog_post_pt_pinned_to":"1","custrecord_sc_blog_post_pt_post_category":"1","custrecord_sc_blog_post_pt_post_tags":"coffee, release, Ethiopia, Ethiopian coffee","custrecord_sc_blog_post_pt_hdr_image_alt":"Farmers working at the Nano Challa Washing Station in Ehiopia","custrecord_sc_blog_post_pt_header_image":"259957","custrecord_sc_blog_post_pt_thumbnail_img":"259957","custrecord_sc_blog_post_pt_pub_date":"5/26/2020 1:49:00 pm"}},{"addition_to_head":"","page_title":"How We Brew: Moccamaster + Precision Brewer Edition","page_header":"How We Brew: Moccamaster + Precision Brewer Edition","meta_description":"The Moccamaster is a coffee brewer made to consistently brew to Gold Cup standards. Here's our recipe for brewing a great cup from the Moccamaster every time.","meta_keywords":"moccamaster, brewing","customrecorddata":"2","name":"How We Brew: Moccamaster + Precision Brewer Edition","urlPath":"blog/how-we-host-moccamaster","url":"how-we-host-moccamaster","template":"default","type":1,"pageTypeName":"ext-blog-post","customrecordscriptid":"CUSTOMRECORD_SC_BLOG_PAGE_TYPE_POST","cmscreatable":true,"fields":{"custrecord_sc_blog_post_pt_author":"1","custrecord_sc_blog_post_pt_excerpt":"Find the Moccamaster recipe we believe yields the best results. It's perfect for 6 or 7 people.","custrecord_sc_blog_post_pt_content":"If you are hosting a party or just having friends over for brunch, there are a few ways you can brew large batches of coffee both efficiently and deliciously.
For larger groups, an automated coffee brewer can be a lifesaver. Benefits of an automated brewer include speed, efficiency, and allowing you to step away from the coffee as it brews and mingle with guests. The Madcap Coffee team love both the Moccamaster and Breville’s Precision Brewer.
Gathering around coffee fosters connection and conversation. While many enjoy coffee in the morning, it can be particularly well suited after a holiday meal or for an impromptu friend gathering. No matter the occasion, coffee can be an excellent vessel for sharing some quality time together.
Coffee
Breville Precision Brewer or Moccamaster
Filters
Scale
Method: batch brewer
Coffee Dose: 62.5g (or 7-8 tbsp)
Water: 1,000g / 1 L
Grind Size: medium
Brew Time: 4 minutes (approx)
1. Fill water reservoir with 1L of water
2. Grind coffee at medium grind size
3. Insert filter into basket
4. Put ground coffee into filter/basket
5. Begin brew
If the final brew is too sour, grind the coffee finer
If the final brew is too bitter, grind the coffee coarser
Use filtered water. Water is the main ingredient in brewed coffee. The quality of your water will have a prominent impact on the flavor of your brewed coffee.
Grind right before use. A burr grinder will give you the most even results.
Have fun! Brewing coffee is about what you like. Try tweaking the recipe a bit. Or brew two different coffees and try them both out side-by-side.
","custrecord_sc_blog_post_pt_timg_img_alt":"Moccamaster coffee brewer","custrecord_sc_blog_post_pt_subheading":"Our go-to coffee brew guide for your next party","custrecord_sc_blog_post_pt_pinned_to":"1,3,4","custrecord_sc_blog_post_pt_post_category":"2","custrecord_sc_blog_post_pt_post_tags":"","custrecord_sc_blog_post_pt_hdr_image_alt":"Moccamaster coffee brewing setup","custrecord_sc_blog_post_pt_header_image":"278449","custrecord_sc_blog_post_pt_thumbnail_img":"278448","custrecord_sc_blog_post_pt_pub_date":"1/9/2023 2:09:00 pm"}},{"addition_to_head":"","page_title":"Brew at Home: Cold Coffee","page_header":"Brew at Home: Cold Coffee","meta_description":"At Madcap, we prefer making flash-chilled iced coffee over cold brew. Here's our go-to recipe for brewing cold coffee.","meta_keywords":"","customrecorddata":"3","name":"Brew at Home: Cold Coffee","urlPath":"blog/brew-at-home-cold-coffee","url":"brew-at-home-cold-coffee","template":"default","type":1,"pageTypeName":"ext-blog-post","customrecordscriptid":"CUSTOMRECORD_SC_BLOG_PAGE_TYPE_POST","cmscreatable":true,"fields":{"custrecord_sc_blog_post_pt_author":"1","custrecord_sc_blog_post_pt_excerpt":"At Madcap, our preference has always been to make flash-chilled iced coffee (often referred to as “Japanese Iced Coffee”) rather than cold brew. This process is very similar to your typical filtered coffee, with the primary difference being that you brew coffee concentrate directly over ice.","custrecord_sc_blog_post_pt_content":"If you’re anything like us, your brewing coffee at home has been on a rapid incline these past few weeks. Homebrewing can be a comforting ritual that brings a little bit of normalcy and peace during these odd, unknown times. This week, during this daily practice, we caught a glimpse of rising temperatures here in Michigan, getting us excited for not only warmer days ahead but also for cold coffee.
At Madcap, our preference has always been to make flash-chilled iced coffee (often referred to as “Japanese Iced Coffee”) rather than cold brew. This process is very similar to your typical filtered coffee, with the primary difference being that you brew coffee concentrate directly over ice.
This method still extracts the coffee using hot water just off the boil, which highlights all of the sweetness, aromatics, and nuance we love most about our coffee. If you already brew coffee at home with an automatic coffee maker or a pour-over, making delicious iced coffee is really quite simple.
Materials
Kalita Wave + filter
Coffee
Ice
The Recipe
1. Heat water to 208 degrees (F)
2. Put filter into Kalita and rinse filter
3. Weigh out 21.5g of coffee
4. Grind medium/medium-fine
5. Put Kalita onto a large carafe filled with ice
6. Add grounds to filter and shake to level
7. Start timer at the beginning of the first pour
8. First pour is 45g of water
9. After a 15-second bloom, pour another 45g of water
10. When the water level starts to drop below the grounds, add another 45g water (typically about every 25 seconds)
11. On the last pour (135-185), make one rotation over the ridges of the filter to knock down any grounds
12. The final pour is a 50g pour for a final weight of 185g
13. The final drop out should be close to 2:00
14. Strain coffee over fresh ice
15. Enjoy a cup of iced coffee
*This iced coffee will begin strong and punchy. If you are a slow sipper, you’ll have the opportunity to experience the coffee evolve as the ice slowly dilutes, delivering a lighter-bodied beverage with more pronounced florals and subtle sweetness. If you prefer your coffee with a bit more texture and body, try using 1-2 more grams of coffee. If you like your coffee on the lighter side, try reducing the amount of coffee you use by 1-2 grams.
Pro Tip
Add 3oz of cold oat milk (or the milk of your choice) for every 12oz for next-level decadence!
","custrecord_sc_blog_post_pt_timg_img_alt":"cold coffee home brew","custrecord_sc_blog_post_pt_subheading":"How to brew cold coffee — the Madcap method","custrecord_sc_blog_post_pt_pinned_to":"1,4","custrecord_sc_blog_post_pt_post_category":"2","custrecord_sc_blog_post_pt_post_tags":"","custrecord_sc_blog_post_pt_hdr_image_alt":"cold coffee home brew","custrecord_sc_blog_post_pt_header_image":"289052","custrecord_sc_blog_post_pt_thumbnail_img":"259959","custrecord_sc_blog_post_pt_pub_date":"3/16/2022 2:18:00 pm"}},{"addition_to_head":"","page_title":"How We Brew: Kalita 185 Recipe","page_header":"How We Brew: Kalita 185 Recipe","meta_description":"At Madcap, we brew with the Kalita Wave. Here's our home-brew recipe if you want to make one yourself.","meta_keywords":"","customrecorddata":"4","name":"How We Brew: Kalita 185 Recipe","urlPath":"blog/how-we-host-kalita-edition","url":"how-we-host-kalita-edition","template":"default","type":1,"pageTypeName":"ext-blog-post","customrecordscriptid":"CUSTOMRECORD_SC_BLOG_PAGE_TYPE_POST","cmscreatable":true,"fields":{"custrecord_sc_blog_post_pt_author":"1","custrecord_sc_blog_post_pt_excerpt":"At Madcap, we brew with the Kalita Wave. Here's our home-brew recipe if you want to make one yourself.","custrecord_sc_blog_post_pt_content":"You asked, and we listened — our detailed coffee brew guides are officially coming back! Every other week, we’ll be sharing a new brewing recipe with some of our favorite coffee brewers. And updating some of our older recipes, which we’re always fine tuning.
In the world of single-cup pour overs, there are many options to choose from. From the V60, Kalita, Stagg [X] Pour-Over, and many others, it can be a tough decision for the coffee enthusiast. Here at Madcap, we’ve landed on the Kalita Wave. In our experience, the flat bottom with three holes yields a consistent cup, providing excellent extraction and a balanced product.
In our cafes, this is the single-cup brewer of choice. Because of this, it seemed fitting to kick off the return of our brew guides with the coffee brewer we use in all our cafes.
Coffee
Decanter (optional) — you can always brew into your cup, just make sure it fits enough liquid
Gooseneck kettle
Scale
Coffee Dose: 21g
Water: 355g @ 207F
Grind Size: medium
Brew Time: 3:00 - 4:00
1. Put filter into Kalita
2. Rinse filter over decanter
3. Empty decanter of rinse water
4. Weigh out coffee
5. Grind
6. Pour grounds into the filter. Try to keep the grounds off the sides of the filter.
7. Shake to level
8. Tare off scale
9. Heads up, pouring should be in circles slowly working its way out from the middle
10. Start timer at the beginning of the first pour
11. The first pour is 50g of water
12. After a 15 second bloom pour another 50g water
13. Watch slurry. When the water level starts to drop below the grounds pour another 50g water (typically about every 25 seconds)
14. On the second to last pour (250g-300g), make one rotation over the ridges of the filter to knock down any grinds trapped there
15. The final pour is a 55g pour meaning the end brew weight is 355g
16. The final pour should finish around 2:30 and final drop out should be between 3:15-3:45
17. Throw out filter and spent grounds
18. Enjoy a perfectly brewed cup of coffee
If the final brew is too sour, grind the coffee finer
If the final brew is too bitter, grind the coffee coarser
Use filtered water. Water is the main ingredient in brewed coffee. The quality of your water will have a prominent impact on the flavor of your brewed coffee. If you are interested in tweaking the profile of your water, check out this article here from Barista Hustle.
Grind right before use. A burr grinder will give you the most even results.
Use your favorite drinkware. Your favorite cup can add a personal aspect to the hosting experience.
Have fun! Brewing coffee is about what you like. Try tweaking the recipe a bit. Or brew two different coffees and try them both out side-by-side.
If you use this recipe and have any questions as you go along, shoot us an email at info@madcapcoffee.com — our team can help troubleshoot.
From the onset, Madcap has worked continuously to reduce its footprint. Working in the food and beverage industry, there can be a tremendous amount of waste and we wanted to make a change for the part we would play in the industry. Because of this decision, almost every product that we use in our cafes is compostable—cups, sleeves, straws, and trash bags. For those items that cannot be composted, we opt to recycle, such as our milk jugs and coffee bags.
Even then, we are searching for compostable replacements that maintain the same level of quality as their non-compostable counterparts. For instance, we are currently engaged in a three-year-long research project to find compostable coffee bags that maintain the same level of freshness as our foil bags. This initial ethos of leaving the world better than we found it is alive in every action at Madcap and we will continue to find ways to improve the world we share.
Alongside of our environmental efforts, we strive for sustainable relationships. Ultimately, people are at the core of our business. At the farm level, we look to build long-term, invested relationships where we can pay equitably for a world-class product. This empowers farmers to invest in their process and improves the end product, aligning with our wholistic, sustainable beliefs. When it comes to the ingredients in our cafes, we seek partners who can provide sustainably sourced ingredients, which applies from our milk used for lattes, to the flour in our bread.
At the employee level, we aim to provide a workplace that is sustainable for employees, creating an environment where long-term commitment can be made and rewarded, prioritizing work-life balance. And at a customer level, we work to build sustainable relationships with the guests in our faces through a continually evolving service model that values the person, their experience, and a mutual understanding that we get to share a special place in their life over a beverage called coffee.
At Madcap, we are always searching for new ways to express our values, sharing the beliefs that shape our coffee in different forms. We look for partners who are like minded and approach their craft in similar manner. Our friends at Long Road Distillers consistently execute at a high level across quality, sourcing, and service—leading us to a unique and special product, Amaro Pazzo.
As a coffee company, we are obsessed with taste. For us, taste is the lens through which we see the world. At Long Road Distillers, they are meticulous in their ingredient selection and distillation, which made their proposal of a partnership something we could not pass up. We had admired their work from afar for a long time, and to make our favorite liqueur (amaro) using one of our favorite coffees (Reko) was the perfect intersection of passion and product.
Over a period of nine months, Madcap and Long Road went through multiple tasting sessions to narrow down what coffee to use and how to best distill the product. The final decision landed the team on Madcap’s Ethiopian Reko, which provided the base of Amaro Pazzo. With notes of citrus and candied sweetness, Reko pairs deliciously with the other components in the amaro such as wormwood, turkey rhubarb, and myrrh, which are sourced with intention and care by the team at Long Road.
Working with Long Road Distillers was a cherished experience that gave us an immense amount of respect for the product Long Road makes and the processes they’ve built to ensure their products meet their standards. Looking to the future, we are excited for more batches of Amaro Pazzo to be released and the subtle nuances of each batch. Look for Amaro Pazzo at your local cocktail bars, or if you are in Grand Rapids, stop by the Long Road tasting room to pick up a bottle for home—we enjoy it neat or with the addition of club soda.
","custrecord_sc_blog_post_pt_timg_img_alt":"Amaro Pazzo bottle","custrecord_sc_blog_post_pt_subheading":"A collaboration between two Grand Rapids businesses","custrecord_sc_blog_post_pt_pinned_to":"","custrecord_sc_blog_post_pt_post_category":"1","custrecord_sc_blog_post_pt_post_tags":"","custrecord_sc_blog_post_pt_hdr_image_alt":"Amaro Pazzo bottle","custrecord_sc_blog_post_pt_header_image":"259963","custrecord_sc_blog_post_pt_thumbnail_img":"259963","custrecord_sc_blog_post_pt_pub_date":"3/15/2019 2:41:00 pm"}},{"addition_to_head":"","page_title":"Borbón Rosado: A Refreshing Pink Bourbon","page_header":"Borbón Rosado: A Refreshing Pink Bourbon","meta_description":"Borbón Rosado comes from Acevedo, Huila in Southern Colombia, near where the variety was recently discovered.","meta_keywords":"","customrecorddata":"7","name":"Borbón Rosado: A Refreshing Pink Bourbon","urlPath":"blog/borbn-rosado-a-refreshing-pink-bourbon","url":"borbn-rosado-a-refreshing-pink-bourbon","template":"default","type":1,"pageTypeName":"ext-blog-post","customrecordscriptid":"CUSTOMRECORD_SC_BLOG_PAGE_TYPE_POST","cmscreatable":true,"fields":{"custrecord_sc_blog_post_pt_author":"1","custrecord_sc_blog_post_pt_excerpt":"Borbón Rosado comes from Acevedo, Huila in Southern Colombia, near where the variety was recently discovered.","custrecord_sc_blog_post_pt_content":"Borbón Rosado comes from Acevedo, Huila in Southern Colombia, near where the variety was recently discovered. The coffee is 100% Pink Bourbon from Jose Libardo Diaz Toro’s plot of land that sits at 1600-1700 meters. The Pink Borbón variety, paired with an innovative, lengthy, anaerobic washed process, delivers a fruit-forward coffee that drinks like refreshing pink lemonade.
Jose Libardo Diaz Toro grows coffee on his farm Arrayanes, in Acevedo, Huila. The land is an hour east of Pitalito city, where we’ve been buying coffee since 2015. Over the past six years, Jose has transitioned over 80% of his farm to the Pink Bourbon (or Borbón Rosado) variety. Pink Bourbon has only been discovered in the past decade and remains relatively rare and mostly isolated to a handful of producers in Huila. Unlike most coffee that ripens to a deep red color, Pink Bourbon ripen to a pink color. It’s referred to as a hybridization of Yellow and Orange Bourbon (Bourbon that ripens to yellow or orange respectively), though the tree and flavor tend to have traits akin to Ethiopian varieties.
Jose Libardo began planting Pink Bourbon a few years back. When the discovery of the variety was unveiled, buyers were willing to pay a higher premium based on the superb cup quality yielding loads of florals, deep sweetness, and nice complexity. After planting in small sections, he realized the variety was actually growing healthier and was more resistant than his other coffee (including Castillo, the Colombian created variety with resistance and production in mind). Due to the great fortune with Pink Bourbon, Jose transferred four of his five hectares to Pink Bourbon.
After harvesting the Pink Bourbon, Jose Libardo has a unique style of processing, with the goal of expressing as much flavor from the variety as possible. Once the coffee has been harvested, the cherry is sealed in large GrainPro bags, removing as much oxygen as possible to creating an “anaerobic-like” fermentation, while the cherry is still intact, for 24-48. Following the time in cherry, the coffee is then pulped and fermented in sealed bags without oxygen for 36-48 hours, and then washed and dried on covered raised beds. The Pink Bourbon variety offers a bright floral flavor, while the oxygen-free fermentation creates a punchier, fruit-forward flavor in the cup. The result is a bright, floral, juicy cup of coffee with notes of raspberry lemonade, lavender, and milk chocolate.
We’re back with the next installment of our at-home brew guides:the Chemex. This is our go-to pour-over brewer if we’re making coffee for several people. While there is no one perfect way to brew coffee, we are here to share some of our favorite methods and today will focus on the Chemex as that is our go-to for two.
The Chemex coffee brewer was invented in 1941 by a chemist who was way before his time in specialty coffee. We’ve always been fond of the simplicity of the brewer paired with the thick, bleached filters that assist in delivering a clear, nuanced transparency in the cup. The elegant brewer is also part of the permanent collection at the Museum of Modern Art in New York City.
Coffee
Gooseneck kettle
Scale
Coffee Dose: 42g
Water: 680g @ 208F
Grind Size: medium / coarse
Brew Time: 6 - 7 minutes
![\"Prepping](\"/core/media/media.nl?id=273771&c=5223487&h=4LdcT33a3GkvEjwNhwRbQLyD-nqpZ6cNzAEyCfAlPBAR86tT\")
1. Place filter in coffee brewer
2. Pre-wet filter with hot water
3. Empty Chemex of rinse water
4. Weigh out coffee
5. Grind
6. Pour grounds into filter
7. Shake to level and knock to settle the grounds
8. Heat water to 208 degrees
9. Start timer at the beginning of the first pour
10. 1st pour – 80g
11. 2nd pour – 200g @ 0:45
12. 3rd pour – 200g @ 1:45
13. 4th pour – 200g @ 3:00
14. Drip out should end in 6 - 7 min
15. Through filter/grounds away
16. Enjoy!
![](\"/core/media/media.nl?id=273258&c=5223487&h=EnHUTfZn6qiyW27-3w7GyR2AU4q43KbiRWpUvhuVGDfsMfTN&18208312\")
Use filtered water. Water is the main ingredient in brewed coffee. The quality of your water will have a prominent impact on the flavor of your brewed coffee.
Grind right before use. A burr grinder will give you the most even results.
Use your favorite ceramics. Your favorite cups can add a personal aspect to the experience.
Have fun! Brewing coffee is about what you like. Try tweaking the recipe a bit. Or brew two different coffees and try them both out side-by-side.
","custrecord_sc_blog_post_pt_timg_img_alt":"Brewing coffee with a Chemex brewer","custrecord_sc_blog_post_pt_subheading":"The Madcap Chemex recipe to brew your favorite coffee at home","custrecord_sc_blog_post_pt_pinned_to":"3,1,4","custrecord_sc_blog_post_pt_post_category":"2","custrecord_sc_blog_post_pt_post_tags":"","custrecord_sc_blog_post_pt_hdr_image_alt":"Chemex brewer","custrecord_sc_blog_post_pt_header_image":"273772","custrecord_sc_blog_post_pt_thumbnail_img":"273772","custrecord_sc_blog_post_pt_pub_date":"11/28/2022 11:00:00 am"}},{"addition_to_head":"","page_title":"Introducing Kanzu from Rwanda","page_header":"Introducing Kanzu from Rwanda","meta_description":"Kanzu embodies nearly everything we love about coffee. From the flavor like freshly picked raspberries and jasmine white tea to the economic impact on its community.","meta_keywords":"","customrecorddata":"9","name":"Introducing Kanzu from Rwanda","urlPath":"blog/introducing-kanzu-from-rwanda","url":"introducing-kanzu-from-rwanda","template":"default","type":1,"pageTypeName":"ext-blog-post","customrecordscriptid":"CUSTOMRECORD_SC_BLOG_PAGE_TYPE_POST","cmscreatable":true,"fields":{"custrecord_sc_blog_post_pt_author":"1","custrecord_sc_blog_post_pt_excerpt":"Kanzu embodies nearly everything we love about coffee. From the flavor like freshly picked raspberries and jasmine white tea to the economic impact on its community.","custrecord_sc_blog_post_pt_content":"For the past few seasons, Kanzu has been a staple in our Winter and Spring menu here at Madcap. It’s a coffee that embodies nearly everything I love about coffee. From the flavor in the cup, that tastes like freshly picked raspberries and jasmine white tea, to the economic impact on its community at large and their ability to year-after-year provide inspiring quality. Kanzu is the type of coffee we live for at Madcap.
Kanzu is a subtle beauty. For me, this is a coffee that significantly evolves as you spend time with it, and you will want to spend time with it. I find that each sip showcases a little more nuance. It begins as a balanced floral cup and blossoms into tropical, soft, enlightening complexity. This is our go-to single origin coffee year after year at the roastery.
Over the past couple of decades, specialty coffee production in Rwanda has advanced substantially, creating a global demand for high-quality coffee from the country. Through the years, we’ve had the opportunity to see what was once only hopeful potential in this area manifest itself into the epitome of beautifully produced coffee. This has also given more money to farmers, created new jobs all across the supply chain, and given a positive lift to the country’s economy whose number one export is coffee.
Kanzu washing station sits at 1900 meters in Nyamasheke, located in Southwestern Rwanda. The coffee grows in rich volcanic soil on rolling, steep hills that tower over the station reaching up to 2200 meters. The soil, high elevations, and cool climate are perfect for producing ripe, dense fruit. The washing station has poured resources into an improved infrastructure, training farmers on the best agronomic practices, and improving quality which shines through in this cup each season.
Kanzu washing station sits at 1900 meters in Nyamasheke, located in Southwestern Rwanda. The coffee grows in rich volcanic soil on rolling, steep hills that tower over the station reaching up to 2200 meters. The soil, high elevations, and cool climate are perfect for producing ripe, dense fruit. The washing station has poured resources into an improved infrastructure, training farmers on the best agronomic practices, and improving quality which shines through in this cup each season.
Harvest lasts over 20 weeks at Kanzu, and the lots are separated out week by week. Each season we taste through the weekly separations to select the lots that we are most excited to share. This year we will begin by sharing coffee from week 10, and will transition to a lot from later in the season this Spring. We’ve got 60 bags and expect to be drinking Kanzu for a few months.
","custrecord_sc_blog_post_pt_timg_img_alt":"The Kanzu farm in Rwanda","custrecord_sc_blog_post_pt_subheading":"This is the type of coffee we live for at Madcap","custrecord_sc_blog_post_pt_pinned_to":"","custrecord_sc_blog_post_pt_post_category":"1","custrecord_sc_blog_post_pt_post_tags":"","custrecord_sc_blog_post_pt_hdr_image_alt":"Kanzu farm in Rwanda","custrecord_sc_blog_post_pt_header_image":"261350","custrecord_sc_blog_post_pt_thumbnail_img":"261350","custrecord_sc_blog_post_pt_pub_date":"12/21/2017 2:25:00 pm"}},{"addition_to_head":"","page_title":"Inza, Colombia: A Community All its Own","page_header":"Inza, Colombia: A Community All its Own","meta_description":"There is still a decent amount of Caturra, however, it is shrinking. Typica is even more rare to come by, except in Inza.","meta_keywords":"","customrecorddata":"10","name":"Inza, Colombia: A Community All its Own","urlPath":"blog/inza-colombia-a-community-all-its-own","url":"inza-colombia-a-community-all-its-own","template":"default","type":1,"pageTypeName":"ext-blog-post","customrecordscriptid":"CUSTOMRECORD_SC_BLOG_PAGE_TYPE_POST","cmscreatable":true,"fields":{"custrecord_sc_blog_post_pt_author":"1","custrecord_sc_blog_post_pt_excerpt":"It has been 3 years since we first began exploring coffees from Inza, a tiny valley in Cauca.","custrecord_sc_blog_post_pt_content":"Today, we are releasing another coffee from Colombia. Yes, it is our 5th coffee from Colombia this season! It’s a coffee unlike any of the others it shares its nationality with. It has been 3 years since we first began exploring coffees from Inza, a tiny valley in Cauca only a couple hours northwest of our San Sebastian coffee. Though there is close proximity, Inza and La Plata are very different areas; from the terrain, to the people, and the history. The coffee does a great job of expressing these differences as well. After tasting coffees from Inza for the first time a few years ago, we’ve kept this area on our radar. This past year we spent a good chunk of time exploring some relationships and we are looking forward to building upon them in the years to come.
Aside from the pristine beauty of the winding mountainscape, the high elevations, and the cool temperatures found in the valley, history is imperative to the coffee produced here. The first coffee variety to be produced widely all over Colombia was Typica. In the 70s, much of Colombia’s coffee production started transitioning over to Caturra, a coffee with higher production than Typica. Following Caturra, the Colombian Coffee Growers Federation (FNC) began working on a new variety simply called “Colombia” with the goal of producing higher yields than Caturra and greater resistance to weather and diseases. In the 2000s, we saw the launch of Castillo (essentially, the “new Colombia”) that was produced to give higher yields and be even more resistant to coffee disease than the Colombia variety.
Today, the majority of coffee grown in Colombia is the Castillo variety. There is still a decent amount of Caturra, however, it is shrinking. Typica is even more rare to come by, except in Inza. During the spread of the Colombia variety and particularly during the spread of Castillo, Inza was very difficult to travel to. The roads were in rough shape and, later on, there was a lot of FARC (Revolutionary Armed Forces of Colombia) activity in the area. This resulted in the FNC canvassing the entire country with new varieties while Inza remained predominantly planted with Typica, Caturra, and even some Bourbon as it was in the past.
When I taste these coffees, they generally offer a brightness and a floral tea quality that is special to find in Colombia. The floral characters are met with syrupy sweetness. Depending on the vintage or the lot, we may see more dark berries versus juicy orange, however, the syrupy sweetness is always alive. As I’ve spent more time in the area, it seems that there is more than just the absence of new varieties that make Inza special. Here, you find a community that has evolved and shaped uniquely and beautifully unlike any other coffee producing area in the country. When you visit and spend time with the people in Inza, a story starts to emerge that gives great scope and richness to the place. What I love about Inza is that the coffee offers a taste of their unique culture as well as a glimpse of what coffee in Colombia may have been like 50 years ago.
","custrecord_sc_blog_post_pt_timg_img_alt":"INZA, COLOMBIA","custrecord_sc_blog_post_pt_subheading":"A tiny valley in Cauca","custrecord_sc_blog_post_pt_pinned_to":"","custrecord_sc_blog_post_pt_post_category":"1","custrecord_sc_blog_post_pt_post_tags":"","custrecord_sc_blog_post_pt_hdr_image_alt":"INZA, COLOMBIA","custrecord_sc_blog_post_pt_header_image":"261353","custrecord_sc_blog_post_pt_thumbnail_img":"261353","custrecord_sc_blog_post_pt_pub_date":"3/16/2017 2:36:00 pm"}},{"addition_to_head":"","page_title":"Yenni Reinoso: Limited Selection from The Reinoso Family","page_header":"Yenni Reinoso: Limited Selection from The Reinoso Family","meta_description":"The Reinosos’ coffee hails from plants that surround their home in the outskirts of Herrera, Tolima, a part unknown to most.","meta_keywords":"","customrecorddata":"11","name":"Yenni Reinoso: Limited Selection from The Reinoso Family","urlPath":"blog/yenni-reinoso-limited-selection-from-the-reinoso-family","url":"yenni-reinoso-limited-selection-from-the-reinoso-family","template":"default","type":1,"pageTypeName":"ext-blog-post","customrecordscriptid":"CUSTOMRECORD_SC_BLOG_PAGE_TYPE_POST","cmscreatable":true,"fields":{"custrecord_sc_blog_post_pt_author":"1","custrecord_sc_blog_post_pt_excerpt":"The Reinosos’ coffee hails from plants that surround their home in the outskirts of Herrera, Tolima, a part unknown to most.","custrecord_sc_blog_post_pt_content":"I first learned of Luis Reinoso in December of 2010. While most folks were holiday shopping for their loved ones, I was shopping for our first coffee from Colombia. We filled tables with coffee from single producers across the country in hopes of discovering something special. In the process, what we found was more than just special; we found an extraordinary selection from the Reinoso family that soared above the rest. The team at Madcap and I were immediately in love. Since, Luis’ coffee has become an instant fan favorite at Madcap.
The Reinosos’ coffee hails from plants that surround their home in the outskirts of Herrera, Tolima, a part unknown to most. The farm is tucked away in a secluded, lush micro-terroir that exists in its own remote valley. There are no other people or homes in sight when you reach the Reinoso household – only coffee, happy trees, and the peaceful sound of a roaring river at the foot of the farm. The farm receives ample rainfall, and just enough sun during midday as it peaks over the eastern hills, before falling behind the western peaks just a few hours later. The river provides the farm with plenty of water, a cool breeze, and delicious fish for pescado frito. This isn’t a place that someone stumbles upon. It’s a full day’s journey from any major city, and still a 3+ hour trip on rocky unpaved roads from the nearest small town of Herrera. The trek requires a 4×4, a skilled driver, and an immunity to car sickness (which fortunately, I have been self-diagnosed with).
From my handful of visits with Luis, what I’ve noticed most is his diligence. He stays humble while he dedicates himself to doing honest work in the details. We’ve spoken often of the meticulous processing he does to achieve proper fermentation and the careful work he spends on his land keeping the trees healthy. We’ve mentioned his detailed work quite often over the years at Madcap and, on my most recent visit, there was something he wanted to make very clear: the farm and the land are a family effort, and his wife, Yenni, is equally responsible for the coffee.
Yenni is shy, and a little bashful. She blushes at Luis’ words while simultaneously affirming the truth, “yes, this coffee is a family effort.” She supports the team when it comes to harvesting only ripe coffee. They strive to harvest as much as possible themselves and receive support from extended family as it’s difficult to train labor in the area to harvest to their standard. While Luis ferments and washes the coffee right outside their bedroom window, Yenni is in charge of the drying process that finishes on the roof of their home. She rakes the coffee regularly and sorts out unwanted parchment and assures even, slow drying is taking place (a process that has progressed greatly since we began our partnership 8 years ago).
Aside from the coffee, she does the work that keeps the farm, household, and family churning. In tandem with managing the drying beds, she anchors the home while Luis is working the fields. Whether it’s taking care of their three young children or preparing nourishing meals from fresh ingredients around the farm, there are a lot of day-to-day tasks on the farm to keep things moving smoothly. After years of sharing “Luis Reinoso” coffee, it has become apparent that it’s more than simply variety, terroir, and precision in the details that make this coffee great. Yenni and Luis’ coffee is a labor of love.
Throughout the year, we taste through many separations of coffee within the Reinoso farm. With each separation we taste, we share our feedback as they constantly look for more information and always want to keep improving. We consistently experience lovely tasting coffee, and at times we see extraordinary coffee that leaves us grasping for the right words. For the lots that leave us speechless, we pay premiums on-top of premiums to honor and celebrate the Reinosos’ excellent work. Beginning today, we will be rolling out a new coffee from the Reinoso Family: Yenni Reinoso. This is a limited selection from their farm, leaving us speechless as we get an even clearer, brighter window into the excellence of Yenni and Luis’ process.
When we opened in 2008, we were committed to seeking out relationships with coffee producers whose work inspired us, so we purchased Gloria Rodriguez’s Cup of Excellence winning coffee. Over the past decade, we’ve had the chance to exchange numerous visits with one another, partnering together to offer dozens of coffees across her and her family’s farms in Apaneca, El Salvador.
Gloria is a 4th generation farmer based in the breezy, cool region of Apaneca. Gloria runs a true family business with her children, Maria-Jose, Roberto, and son-in-law, Luis, whom we’ve dubbed “The Rodriguez Family.” Throughout the years, we’ve been able to see the Rodriguez Family grow up. From Gloria’s grandchild being born and growing into nearly a young adult, we’ve also watched the farm transition vintage-to-vintage, continually delighted with what each season brings.
At the core of the Rodriguez Family’s work are relationships: relationship with the land, relationship with their workers, and relationship with their partners along the coffee chain. This year we’ve had the opportunity to release a few cult favorites alongside a couple of new separations from the Rodriguez Family Farms. All of the coffee from the Rodriguez Family is limited, while a few are exceptionally limited, only available on the menu for a couple weeks.
El Porvenir, which translates to “The Future” or “Things to Come”, fittingly was the first coffee we selected to share at Madcap when we opened. Though the elevation at El Porvenir sits lower than most of our line-up, the area fosters a special terroir, benefiting from cool nights and constant wind, while growing some of our favorite varieties: Bourbon and Typica. Intention and care are woven throughout every step with the most diligent picking we’ve seen anywhere, delivering an absolutely lovely expression of the coffee from this area. Drinking El Porvenir is familiar, comforting, and feels like hanging out with an old friend. This years vintage tastes like chocolate brownies, subtle citrus, and caramel. We have twenty five bags of this coffee available and expect to have it on the menu for approximately two months.
Mysterious coffee trees were discovered on the Rodriguez Family farms about a decade ago. The origin was unknown, but these naturally mutating trees had some resemblances of their neighboring trees, Bourbon and Typica. Although the fruit it produced was twice as dense, much larger, and contained up to five times more juice than it’s neighboring varieties, the Rodríguezes’ decided to harvest a small separation and see what it tasted like. The result was one of the juiciest and most interesting coffees they had encountered. Somehow, I convinced them to sell me all of the micro-lot that first year.
The Elefante Viejo is a separation of these few original trees that still exist on their farms and grow at 1400 meters. This coffee is laced with lavender floral, deep dark fruit juiciness, and cocoa, with spice complexity on the finish. Elefante Viejo is a rare opportunity to enjoy coffee from the old vines that brought us this new and exciting flavor over the years.
When the Rodriguez Family discovered Elefante in those mysterious trees, they concurred with a few friends about the potential of this coffee variety and began collecting seeds from those trees, planting a new plot of Elefante at the highest peak of their farms at 1700 meters. Last year, this plot began producing it’s first fruits. The Elefante Nuevo is a separation of this first cultivation of “new vine” Elefante. The coffee presents itself youthfully, in contrast with Viejo, holding superb acidity, white tea, dried flowers, and delicate, soft fruits throughout.
Pacamara is a hybrid that came on the scene about half a century ago and, produced in El Salvador. The hybrid is a mix of Pacas and Maragopipe, producing seeds that are large with low density. Pacamara is known for its intense acidity and wild complexity. It’s important to note though that Pacamara from La Gloria is in a league of its own. We’ve been head over heels for this coffee for years, and each year, this is my favorite Pacamara I taste. This particular coffee is grown at 1550 meters on a plot named La Gloria (just up the road from El Porvenir), filled with bright lemon, fuzzy peach, pound cake, and lemon grass.
With another exceptional lineup from the Rodriguez Family this season, each of these coffees sparkle with their own unique character and complexities. If you are in Grand Rapids, stop by one of our cafes to experience these with us in person, or buy a bag online (we recommend the Elefante Set). For both Madcap and the Rodriguez Family, relationship and partnership remains central to what we do, with this season leaving us looking expectantly towards the many years ahead and all the delicious coffees that we will drink from the Rodriguez Family.
","custrecord_sc_blog_post_pt_timg_img_alt":"","custrecord_sc_blog_post_pt_subheading":"The story of Madcap began with the first coffee we ever purchased, El Porvenir.","custrecord_sc_blog_post_pt_pinned_to":"","custrecord_sc_blog_post_pt_post_category":"1","custrecord_sc_blog_post_pt_post_tags":"","custrecord_sc_blog_post_pt_hdr_image_alt":"","custrecord_sc_blog_post_pt_header_image":"261360","custrecord_sc_blog_post_pt_thumbnail_img":"261360","custrecord_sc_blog_post_pt_pub_date":"10/3/2018 2:59:00 pm"}},{"addition_to_head":"","page_title":"THE MAGIC OF ANTONIO MEDINA","page_header":"THE MAGIC OF ANTONIO MEDINA","meta_description":"The name La Colina or The Hill, as it translates in English, is a bit of an understatement for a farm holding breathtaking views across the rocky, mountainous terrain of northern Chimaltenango","meta_keywords":"","customrecorddata":"13","name":"THE MAGIC OF ANTONIO MEDINA","urlPath":"blog/the-magic-of-antonio-medina","url":"the-magic-of-antonio-medina","template":"default","type":1,"pageTypeName":"ext-blog-post","customrecordscriptid":"CUSTOMRECORD_SC_BLOG_PAGE_TYPE_POST","cmscreatable":true,"fields":{"custrecord_sc_blog_post_pt_author":"1","custrecord_sc_blog_post_pt_excerpt":"The name La Colina or The Hill, as it translates in English, is a bit of an understatement for a farm holding breathtaking views across the rocky, mountainous terrain of northern Chimaltenango","custrecord_sc_blog_post_pt_content":"Each year, one of the biggest challenges we have when we visit Guatemala is deciding which coffees we are going to bring home to share. The relatively small country (only half the size of Michigan) is beautifully diverse, with various flavor profiles unique to each part of the country. While we continue to invest in some of our favorite coffees from the country like Finca de Dios, Agua Dulce, and Hunapu, we can’t help but keep our eyes peeled for new discoveries and small offerings of coffee that we find irresistible.
The name La Colina or The Hill, as it translates in English, is a bit of an understatement for a farm holding breathtaking views across the rocky, mountainous terrain of northern Chimaltenango. The journey to the farm is a bumpy three-hour drive northwest from the capital going up, around, and through the mountain side, nestled in San Martin Jilotepeque. Although La Colina has been in Antonio Medina’s family for three generations, it wasn’t until the last decade that Antonio decided to grow coffee on their remote and quiet land surrounded by protected forest.
The coffee at La Colina consists of two of our favorite varieties in Guatemala: Bourbon and Caturra. The farm sits just above 1700 meters in the dry hills with toasty, hot days and breezy, cool nights. The ripe coffee cherries are harvested and processed right away next to Antonio’s home in the middle of the farm. After de-pulping the coffee, it sees a 36-hour dry fermentation heaped in concrete tanks before being washed the traditional way, with collected natural spring water in long, narrow channels. The purity of this unique, open landscape paired with their traditional approach delivers a unique cup profile, catching our attention on the cupping table. With bright acidity, layered citrus, and a long, slightly sour finish, drinking La Colina is a wild ride, much like biting into a wild foraged berry for the first time.
The coffees we get from Burundi are grown in relatively close proximity to one another with the mountainous hills containing micro-terroirs that each deliver a unique expression of flavor. All three of the coffees are the Bourbon variety and all three have been harvested, pulped, fermented, washed, and patio dried to the same standard last June. The flavor complexities that are found in the coffees are in the nuance and soul of each place they are derived from, making this a true exploration of terroir, the word we use to refer to everything in the natural environment from which coffee comes. This includes, but is not limited to, the soil, elevation, rainfall, temperature, humidity, and so on.
Burundian coffee certainly isn’t the most popular origin in the specialty coffee scene. However, they are a rising force that has always been dear to us at Madcap. We first tasted and purchased coffee from Burundi back in 2009. The coffee tasted like freshly picked blackberries and the texture was as viscous and sweet as Michigan maple syrup. It was unlike anything we’d experienced and we haven’t turned back, offering seasonal features every year since. Though it may not be the most popular opinion, when I’m being honest, there are few coffees that I enjoy drinking more than a well-produced coffee from Burundi.
The finest coffee from Burundi have a particular structure and rich, sugary depth that is rarely found in other parts of the world. This year, for the first time ever, we are jazzed that we get to share these three beautiful coffees from top notch producers at the same time.
Burundi is a small, landlocked country in East Africa, just south of Rwanda. For perspective, the entire country is about 1/10th the size of Michigan. The mountainous country is filled with high and diverse elevations, rolling hills, green landscapes, varied climates, and fertile land that is prime for coffee production. Specialty coffee only made a significant splash in Burundi in the past decade as the government began focusing more resources into it. Since, we’ve seen the export of specialty coffee sky-rocket during this time, making it the country’s number one export.
Although coffee from Burundi can be stunning, there are quite a few challenges that exist throughout the production chain to get the coffee to us. To start with, the country has seen internal conflict since the 1960s with ongoing civil unrest. Many farmers have had to flee their land simply for safety. The unrest can also create challenges with entering and exiting the country as well as difficulty with coffee transportation within the country. Burundi is the 2nd most densely populated country in Africa and nearly 75% of the population lives below the poverty-line. Although agriculture drives the economy, there is a lot of displacement across the country and many people find themselves with limited access to food.
Since Burundi is a landlocked country, once the coffee is produced, it has a very long distance to travel prior to shipping as it must pass through Burundi, Rwanda, Uganda, and lastly Kenya before catching a ride across the ocean to the United States. Once the coffee arrives and is roasted, Burundian coffee is also infamously known for Potato Taste Defect that can happen in about 5% of cups. However, with the work of our partners, we are seeing it occur in less than 1% of our Burundian coffees. Needless to say, these coffees have a long, and at times, challenging journey before arriving in our cups.
For each of these 3 coffees we have partnered with our friends over at Long Miles Coffee Project. Long Miles is owned by Kristy and Ben Carlson who have been living and working with Burundian coffee for over a decade now. The family-owned business has two washing stations (Bukeye and Heza) that collect and process coffee from neighboring hills that they keep separate. At the heart of Long Miles Coffee Project is a family that is passionate about producing amazing tasting coffee and caring for the well-being of the coffee farmers they partner alongside. With complementary values and a focus on unlocking potential to share stunning coffees, Long Miles Coffee Project has been a natural fit for us to partner with on our coffees from Burundi.
Vibrant, Lemon, Fresh Blackberry, Floral
1,860 – 2,090 meters
2000 Farmers
Bourbon Varieties
Fully Washed Coffee
Processed at Heza Washing Station
In Gitwe, Kayanza
Gitwe Hill welcomes you with tall fig trees on both sides, offering gentle shade from the powerful East African sun. The coffee farms are neighbored by many award-winning producers who first introduced us to the beautiful flavor of Burundian coffee in the past. The cool temperatures and quiet, remote atmosphere produce a lively, energizing coffee reminiscent of a sunny day at the beach with some friends.
Deep, Orange, Plum, Milk Chocolate
1,680 – 2,060 meters
1,100 Farmers
Bourbon Varieties
Fully Washed Coffee
Processed at Bukeye
Washing Station
In Gaharo, Muramvya
Gaharo Hill is filled by the hustle and bustle of Bukeye, a village that sits in the center of the hill. Along with coffee, the area is covered with an abundance of other crops including tea that paint the hills throughout harvest with various shades of green. Gaharo means “we are full” in the local tongue of Kirundi, translating beautifully in the cup as it’s filled with deep structure and comforting sweetness, like sitting down with a good book on a rainy afternoon.
Complex, Concord Grape, Raspberry, Maple Syrup
2,210 meters
900 Farmers
Bourbon Varieties
Fully Washed Coffee
Processed at Bukeye
Washing Station
in Gishubi, Kayanza
Gishubi Hill sits next to Kibira Forest where the cool mist of the forest breathes daily amongst the land. The forest is filled with a native and diverse ecosystem cultivating a healthy habitat for growing coffee as well as some of the highest elevations we’ve seen coffee grown in East Africa. The amazing elevation with the cooler climate make for an exemplary coffee. In the cup, Gishubi is layered in juicy sweetness, floral complexity, and it lingers with thoughtful poetry.
There aren’t many places like Santa Barbara. At first glance, it looks like your typical Latin American coffee community. It’s a small, rural community that relies on agriculture to support the economy. These economical similarities can be found across many of the countries within the region. However, when you look closer and spend more time with the folks who live in Santa Barbara, there is a specific culture, support, trust, and dedication that creates a particular mass of energy. It is a place that is unlike anywhere else.
At first, the difference in Santa Barbara is subtle, but the longer you are there, the more clearly their way of life comes into focus. The details of the land, the communication amongst the community, how the producers process their coffee, and the ethics that permeate every facet of their work cause this region to stand out. On a visit, with a little time and observation, it becomes clear that the flavor of these coffees match the stand-out nature of the region. Brighter acidity, thicker sugars, and most of all—complexity—showcases why Santa Barbara has become one of the most sought after regions in the world for Specialty Coffee.
Santa Barbara as a region first began to rise to fame in the early 2000’s as the area began winning top spots in the Cup of Excellence. The region is best showcased by our partners, the Paz Family at San Vicente, who are based in the town of Peña Blanca right in the center of the Santa Barbara region, just a couple hours drive south of San Pedro Sula. San Vicente is a family run business that started in the early 80’s. They are the main exporter of specialty coffee in Santa Barbara.
Along with milling and exporting coffee they partner with coffee producers in the area offering support in variety selection, agronomy, processing, and connecting producers to buyers. When driving through the region, you are always a stone’s throw away from award winning coffee producers. As buyers continue to flock to Santa Barbara there is increasingly more demand for the coffee as buyers wait in line to buy coffee from these award-winning coffee farms. Producers in the area continue to plant more coffee throughout the region to keep up with the demand as specialty coffee in the region grows.
Throughout Santa Barbara, there is a subtle crispness in the air. Although the days can get warm, the cool air and occasional mist rising off Lake Yojoa cools the evenings, allowing the fruit to slowly ripen. This cool microclimate sees harvest about 2 months later than neighboring regions, later in the year than anywhere else in Central America. Since the rise in popularity has taken off, higher prices per pound have arrived throughout the region, and as a response more and more members of the community are staying in Santa Barbara, or even returning to the area to produce some of the most special coffee in the world. This year we are offering coffee from two producers in Santa Barbara.
On my first trip to Santa Barbara, we took a chance and knocked on the door of Juan Angel Izaguirre. To be fair, it was a calculated chance. His farm is surrounded by some of the most popular and award-winning growers in Santa Barbara, his trees looked healthy and beautiful, and the elevation of his farm at 1650 MASL is ideal for producing sweet, bright coffees. We asked for a sample. He went out back and scooped up a couple hundred grams of coffee that just dried in his back yard. That day we roasted it, and then cupped it the following morning. The coffee blew us away, and we’ve been buying it ever since. Expect Cherry, lime, oolong tea, and salted caramel.
In Santa Barbara, the surname Moreno and quality go hand-in-hand. In a region known for top-notch quality, The Moreno team has become the benchmark for excellence in the area. In Santa Barbara, there are over 30 Morenos who work together as a team on each of the individual family members’ plots. Grandparents, brothers, uncles, and cousins all team up together throughout the season to harvest one another’s coffee and bring it to the main house where they dry their coffee together. It is this collective effort toward coffee farming that keeps the quality consistently high. Expect a thick creamy body, plum sweetness, apricot, and candied apple.
The annual seven-day stretch (sponsored by Imbibe Magazine and Campari) honors the classic cocktail and raises money for charity. Although we’re not licensed to sell alcohol, we found inspiration by Negroni Week and curated three unique variations using our coffee and tea.
One of the things that a classic cocktail, such as a negroni, achieves is the creation of a drink that pairs ingredients well, allowing each to have its say while being part of a larger experience. We don’t often see coffee being conceived of in this way. Rather, the prevailing view seems to be in favor of championing a “pure” coffee experience. It makes sense, as consistently making a coffee taste delicious can be hard enough.
What we stand to gain by championing coffee as an ingredient outweighs the risks and effort it takes to incorporate it into a delicious drink. This is one of the ideas animating our Featured Friday menu, as well as our Seasonal Drink menu — to recast coffee in a different light, to celebrate a coffee’s unique flavors by designing a whole drink around them. Suggestive, while also being delicious. Negroni Week serves as a perfect platform for us to showcase those ideas, have some fun, raise money for charity, and serve some very tasty drinks.
For the uninitiated, a negroni consists of equal parts gin, sweet vermouth, and Campari. The ingredients are stirred with ice, strained into a glass, and typically garnished with an orange peel. The drink is bittersweet and very complex, it has a heavy mouthfeel and a range of light and heavy flavors — citrus, roots, and botanicals are all on display. Because of it’s makeup, the negroni lends itself very well to variations, which makes it a great ideological starting point for a coffee-based negroni riff.
The Bogota Sunrise started with the idea that we could use strong, brewed coffee as a base for a drink that people could make at home without an espresso machine. The coffee from Luis Reinoso, with its clean citrus character, made for a great starting point. We settled on the aeropress as an effective brew method, and created a super-strong coffee using about the 4x the regular coffee dose. A very fine grind and lots of pressure in the aeropress allowed us to extract sweetness and acidity from the coffee. From there we looked for ingredients to play off the Luis’ coffee, and to interact with it in a negroni-like way. Grapefruit juice made a lot of sense, bringing bitterness and tartness, while tonic syrup would bring a big herbal, quinic bitterness and sweetness. From there, as it often does, the process shifted to recipe variations, finding the proportions of ingredients that worked the best together. Using 10 parts of Luis’ coffee ensured that coffee would be the major vehicle in this drink, the crux of it’s flavor and soul. This is a drink that I’m pretty proud of — capturing the best of Luis coffee alongside elements of the negroni, while being just plain tasty.
The Negroni Bianco was the inspiration for the second drink, called Negro Bianco. We stole the name for this drink as we wanted to play off it’s clean citrus flavor and it’s nice drying finish. In building this beverage, we used the Huang Meigui white tea from Song tea. This tea is a smooth base to the drink, with its clean, juicy, body and its floral, honey, sweetness. To highlight the natural bitterness of the negroni we over-steeped the tea to recreate that enjoyable dry finish. Next, we added warming spices to help capture herbal sweetness and to add some complexity to the drink. Finally, we topped it off with some fresh squeezed grapefruit juice to open up the drink and add a final bitter fresh pucker to the drink. The result is a chilled and refreshing beverage that captures the cleanliness of the original, Negroni Bianco, yet stands alone as a unique spin on a classic cocktail using fresh new ingredients.
The final drink was inspired by the predominate syrupy, cherry flavors of the original negroni. We call our drink, Té and Caffé Amaro. Now as you might know, coffee beans are the seeds of a fruit. To preserve the beans they must be removed from the skin of this fruit. The discarded peels of these fruits can be dried, resembling dehydrated fruit skin, and this is often called cascara. Because the cascara that we get from Santa Lucia in Costa Rica is dehydrated, it’s crunchy, like dried tea. When brewed as tea, it tastes of honey and cherry fruit. We then take the brewed cascara and reduce it down with lemon and orange peel. The result is a syrupy sweet cherry reduction with clean citrus notes, that pairs perfectly with our Third Coast espresso which has notes of black cherry and orange. Next, we chill the espresso which brings out a bit more of the positive bitter in the espresso. Then, we mix one part cascara reduction to two parts chilled espresso. The drink tastes like fruit loops and is perfectly balanced with a citrus pop and a pleasant syrupy body.
I first met Maria-Gracia and Jose Rivera in the Summer of 2016. Two days prior to that, I cupped coffee from their homeland of San Ignacio, Peru for the first time. Like many great coffee partnerships, it all began with a connection between a friend of a friend and a few tiny Ziplock bags of green coffee that ended up next to our sample roaster to taste.
At the time Jose was working as a roaster in Chicago where he lived for a stint with his wife Maria-Gracia. He was exploring the possibility of exporting coffee from San Ignacio, Peru – an area that at the time was often viewed as mediocre at best – though he believed there was greater potential. Upon tasting the little sample stash he sent, we were awestruck and agreed there was absolutely potential. So Maria-Gracia and Jose jumped in their car and paid a visit to Grand Rapids.
![\"Jose](\"/core/media/media.nl?id=261383&c=5223487&h=WPyYCnB-lOhVN8bWmPOT4W9aJCFp8v6oRa1OIr_VyP3DW-Do\")
Fast forward to four years later, Maria-Gracia and Jose now live back in Peru where they work alongside hundreds of farmers in the area to highlight the individual work of the producers. In a short period of time, they’ve played an influential role in bringing new light to a region few in the coffee industry had ever experienced. Jose also manages the 3rd generation family farm that’s responsible for this coffee.
Rivera coffee consists of mainly Caturra and Bourbon varieties with a little bit of Typica. The coffee grows in a wet climate, wrapping around steep slopes filled with ample shade from native trees. Once harvested the coffee is pulped and fermented underwater, on-site before being dried on a covered patio for about two weeks. Agriculturally, the Riveras blend methods they’ve learned from traveling across the world and pair them with traditional Incan practices, placing a large value on harmony with the land. In the cup, Rivera is a comfort coffee: grounding, balanced, and reminiscent of standing on the earth with bare feet. Expect a rich coffee layered in flavor of raisin, cacao, and peach.
This week, we have the honor to share with you a cup of pure magic. This season, we were able to secure 65 pounds of an absolutely stunning Peru, Cup of Excellence winning, coffee from our partner, Efrain Carhuallocllo Salvador. Efrain’s farm, located right outside of the village of El Corazón, in Northwest Peru, stole our heart when we first visited, before melting it when we first tasted his coffee. Efrain’s coffee, aka Corazón, is filled with juiciness, and drips with tropical complexity, complete with bright liveliness throughout.
The Cup of Excellence (CoE) is a competition created to honor excellent coffee quality and empower farmers across the world. This was the inaugural year for the CoE competition in Peru, where hundreds of producers across the country submitted their finest lots. After 5 rounds of vigorous evaluation, the top scoring coffees were recognized as winners. The winning coffee was then auctioned off, and we were able to secure Efrain’s coffee with the highest bid, paying $51.40/lb, marking the most expensive coffee we’ve purchased to date at Madcap. We only have 65 pounds of this limited, award-winning coffee that we are excited to share with you. It will be available in our 3 Grand Rapids locations and our Detroit pop-up for $15 a cup. We also have 50 gram tins available to brew at home, or give as the perfect stocking stuffer for your coffee loving loved one.
We met Efrain and began working with him last season. It’s no surprise that we fell in love with his coffee after visiting his farm and seeing how he works. He’s become a leader in his village, and has taken many other producers under his wing, sharing his tips of what it takes to grow and process excellent coffee. He lives on his farm which is situated at desirable elevations that extend over 2,000 meters above sea level. The farm, which he started in 2007, is filled with nearly all Yellow Caturra variety that is carefully harvested, processed, and dried right outside his home.
We immediately noticed, this is a serious man, who is serious about his coffee. In an area where most coffee has been traditionally bulked and blended together, it has taken leaders like Efrain to lead the way, focusing on quality and the potential that lies ahead. The winning price of this lot of coffee achieves a price more than 25 times what the farm was receiving just a couple of years ago. The village of El Corazón, and even the surrounding region of Chirinos, has been in celebration following the competition, as it hasn’t just been a win for Efrain, but a win for the whole community and a glimpse of a bright future in coffee for the whole region.
","custrecord_sc_blog_post_pt_timg_img_alt":"","custrecord_sc_blog_post_pt_subheading":"","custrecord_sc_blog_post_pt_pinned_to":"","custrecord_sc_blog_post_pt_post_category":"1","custrecord_sc_blog_post_pt_post_tags":"","custrecord_sc_blog_post_pt_hdr_image_alt":"","custrecord_sc_blog_post_pt_header_image":"261388","custrecord_sc_blog_post_pt_thumbnail_img":"261388","custrecord_sc_blog_post_pt_pub_date":"10/5/2017 4:41:00 pm"}},{"addition_to_head":"","page_title":"MUTHONJO, WILD AND WISE","page_header":"MUTHONJO, WILD AND WISE","meta_description":"The finest coffees from Kenya boast an intense combination of bright acidity, thick juicy sweetness, and deep lingering complexity. ","meta_keywords":"","customrecorddata":"19","name":"MUTHONJO, WILD AND WISE","urlPath":"blog/muthonjo-wild-and-wise","url":"muthonjo-wild-and-wise","template":"default","type":1,"pageTypeName":"ext-blog-post","customrecordscriptid":"CUSTOMRECORD_SC_BLOG_PAGE_TYPE_POST","cmscreatable":true,"fields":{"custrecord_sc_blog_post_pt_author":"1","custrecord_sc_blog_post_pt_excerpt":"The finest coffees from Kenya boast an intense combination of bright acidity, thick juicy sweetness, and deep lingering complexity.","custrecord_sc_blog_post_pt_content":"When asked, “Where do your favorite coffees come from?” I never leave Kenya off the top of the list. The finest coffees from Kenya boast an intense combination of bright acidity, thick juicy sweetness, and deep lingering complexity. Whether you love these coffees or not, there is no denying that these are consistently the most flavorful coffees on the planet.
![\"SL28](\"/core/media/media.nl?id=261390&c=5223487&h=XoTJIdEdGXVs1vxqTs0AXSH8JKjFO7rDquOR3m3rtqSlIcIf\")
This year was the first time we got the opportunity to purchase a small lot from Muthonjo. In the cup Muthonjo is a powerful, deep coffee layered in ripe cherry sweetness, and lingering savory, mineral complexity. This is a wild and wise coffee that for me can best be described as sharing a glass of Cru Burgundy with a good friend.
k
","custrecord_sc_blog_post_pt_timg_img_alt":"","custrecord_sc_blog_post_pt_subheading":"","custrecord_sc_blog_post_pt_pinned_to":"","custrecord_sc_blog_post_pt_post_category":"1","custrecord_sc_blog_post_pt_post_tags":"","custrecord_sc_blog_post_pt_hdr_image_alt":"","custrecord_sc_blog_post_pt_header_image":"261389","custrecord_sc_blog_post_pt_thumbnail_img":"261389","custrecord_sc_blog_post_pt_pub_date":"8/21/2018 4:45:00 pm"}},{"addition_to_head":"","page_title":"PURE EXCELLENCE: KARINGA","page_header":"PURE EXCELLENCE: KARINGA","meta_description":"Karinga has built a reputation for their product that continually falls nothing short of excellent with each vintage.","meta_keywords":"","customrecorddata":"20","name":"PURE EXCELLENCE: KARINGA","urlPath":"blog/pure-excellence-karinga","url":"pure-excellence-karinga","template":"default","type":1,"pageTypeName":"ext-blog-post","customrecordscriptid":"CUSTOMRECORD_SC_BLOG_PAGE_TYPE_POST","cmscreatable":true,"fields":{"custrecord_sc_blog_post_pt_author":"1","custrecord_sc_blog_post_pt_excerpt":"Karinga has built a reputation for their product that continually falls nothing short of excellent with each vintage.","custrecord_sc_blog_post_pt_content":"It is no accident when year after year, a coffee factory consistently produces coffee that lights up our soul, momentarily shifting our senses. This is the story with our friends at the Karinga Factory, located in the Thika district, just north of Kenya’s capitol, Nairobi. Karinga has built a reputation for their product that continually falls nothing short of excellent with each vintage. We’ve been enamored by the coffee produced at Karinga for years, and we are excited that 2018 marks the third season we’ve had the honor of partnering with Karinga.
There are nearly 1,000 members of the Karinga Factory who farm coffee in tiny plots nearby and deliver their coffee cherries to the centrally located factory. 99% of the coffee grown by the members are SL-28 and SL-34 varieties (with a tiny bit of Ruiru 11), which thrive in the rich, red soils in the area. The cooperative provides training and assistance to their members and has a field committee (including an agronomist) on staff, who makes regular visits to the farms to assure proper quality standards from start to finish. When the members deliver the coffee, they are paid a base price and, at the end of the season after the coffee is sold, 90% of the profits are evenly returned back to the members.
The factory where the processing happens sits nearby the farms, situated at 1900 meters. The air is cooler in the evenings with plentiful sun during the day, offering great conditions for fermentation, washing, soaking, and drying the coffee. We are thrilled to be offering this coffee from Karinga again this season! Prominently vibrant and unforgivingly sweet, this coffee lights up any situation, bringing brightness to the mundane and and an exploration of color to your everyday surroundings. This is a coffee, each season, you will not want to miss.
","custrecord_sc_blog_post_pt_timg_img_alt":"Karinga coffee","custrecord_sc_blog_post_pt_subheading":"","custrecord_sc_blog_post_pt_pinned_to":"","custrecord_sc_blog_post_pt_post_category":"1","custrecord_sc_blog_post_pt_post_tags":"","custrecord_sc_blog_post_pt_hdr_image_alt":"Karinga coffee","custrecord_sc_blog_post_pt_header_image":"261492","custrecord_sc_blog_post_pt_thumbnail_img":"261492","custrecord_sc_blog_post_pt_pub_date":"7/26/2018 2:44:00 pm"}},{"addition_to_head":"","page_title":"Kanda, Kanda, Kanda","page_header":"Kanda, Kanda, Kanda","meta_description":"Kenya has built a one-of-a-kind reputation by creating a demand for their stunning coffee.","meta_keywords":"","customrecorddata":"21","name":"Kanda, Kanda, Kanda","urlPath":"blog/kanda-kanda-kanda","url":"kanda-kanda-kanda","template":"default","type":1,"pageTypeName":"ext-blog-post","customrecordscriptid":"CUSTOMRECORD_SC_BLOG_PAGE_TYPE_POST","cmscreatable":true,"fields":{"custrecord_sc_blog_post_pt_author":"1","custrecord_sc_blog_post_pt_excerpt":"Kenya has built a one-of-a-kind reputation by creating a demand for their stunning coffee.","custrecord_sc_blog_post_pt_content":"Our Kenyan coffee for 2018 has just arrived and, as usual, we’ve got an extensive and exciting line-up that we will be sharing with you all. When asked, “Where are your favorite coffees from?”, I generally pause. This is a very tough question as we partner with producers all over the world who deliver the most expressive forms of coffee from their land. Depending on the day, the hour, or even the moment, the answer to that question could shift. However, I cannot deny that the very finest coffees from Kenya always sweep me off my feet.
Kenya has built a one-of-a-kind reputation by creating a demand for their stunning coffee. Aside from great growing conditions, Kenya is home to the SL-28 and SL-34 varieties, Bourbon derivatives that express intense levels of sweetness, acidity, and complexity. The finest producers are true craftsman. With thoughtful extended fermentations and the most thorough washing and drying that can be found in the world, the coffees we are sharing with you this season are beautifully transparent. This transparency makes way for the gorgeous terroir and flavor from the varieties to be the star of the show. Expect these coffees to be very colorful with lots of structure and dripping with lingering sweetness.
The first of our six offerings from Kenya this year is Kanda. This is our 3rd straight season working with Amos Ndatakiura who runs the small estate in Kirinyaga next to Mount Kenya. His home and coffee sit in the middle of the 5 acre estate surrounded by SL-28 coffee trees where he and his family grow and process the coffee themselves. The Ndatakiura family has over 50 years of experience working in coffee and it shines through in this vibrant, deeply sweet coffee with notes of grapefruit, plum, and honey. It’s seldom in East Africa that you get to taste such specific terroir and variety that showcase the work of one individual. This coffee, grown and processed on the Ndatakiura estate, offers this opportunity. Filled with life, this refreshing coffee is like drinking a mimosa. We only have 700 pounds of Kanda and expect it to only be around for 2-3 weeks until our next release from Kenya.
","custrecord_sc_blog_post_pt_timg_img_alt":"Amos Ndatakiura, grower of our Kanda coffee","custrecord_sc_blog_post_pt_subheading":"","custrecord_sc_blog_post_pt_pinned_to":"","custrecord_sc_blog_post_pt_post_category":"1","custrecord_sc_blog_post_pt_post_tags":"","custrecord_sc_blog_post_pt_hdr_image_alt":"Amos Ndatakiura, grower of our Kanda coffee","custrecord_sc_blog_post_pt_header_image":"261493","custrecord_sc_blog_post_pt_thumbnail_img":"261493","custrecord_sc_blog_post_pt_pub_date":"5/31/2018 2:49:00 pm"}},{"addition_to_head":"","page_title":"The Small Five: Tano Ndogo","page_header":"The Small Five: Tano Ndogo","meta_description":"Tano Ndogo translates in Swahili to “The Small Five,” referring to the five producers with small plots of land who process their coffee together.","meta_keywords":"","customrecorddata":"22","name":"The Small Five: Tano Ndogo","urlPath":"blog/the-small-five-tano-ndogo","url":"the-small-five-tano-ndogo","template":"default","type":1,"pageTypeName":"ext-blog-post","customrecordscriptid":"CUSTOMRECORD_SC_BLOG_PAGE_TYPE_POST","cmscreatable":true,"fields":{"custrecord_sc_blog_post_pt_author":"1","custrecord_sc_blog_post_pt_excerpt":"Tano Ndogo translates in Swahili to “The Small Five,” referring to the five producers with small plots of land who process their coffee together.","custrecord_sc_blog_post_pt_content":"Tano Ndogo translates in Swahili to “The Small Five,” referring to the five producers with small plots of land who process their coffee together. In a country and region predominantly controlled by the large cooperative system, these five farmers have a unique micro cooperative set up. Three of the members are brothers and the other two are friends all located in close proximity to one another. Their work gives an opportunity to see a unique and specific expression of single variety coffee from a very specific area of land.
The coffee is grown just a couple hours north of the capitol city Nairobi in the mountainous, rich, red soil in Gitwe, Kiambu. The coffee is comprised mainly of the coveted, complex, and juicy SL-28 variety at high elevations that reach up to 1850 meters above sea level. This is our first year purchasing coffee from The Small Five. In the cup we found this to be a beautiful coffee layered in grapefruit, lavender, and fresh berries—the notes could go on and on. This is a refined, bright, and sunny cup of coffee that lights up the palate and the soul.
Waking up, I hear fisherman in the distance piercing through the still water of Lake Kivu in their hand-carved wooden boats. In harmony, the fishermen sing a rich song of courage. With spears in hand, they fish Sambaza, the small local delicacy of the region. The sun is just rising, casting its glow across the Western edge of the country as it beams off the glossy body of water. The air is gentle and the energy is refreshing. As a visitor, it feels like magic as I sip on my morning coffee and look out over the lake. It feels other-worldly, but for folks of Rutsiro in Western Rwanda, this is just another day as the abundance of colorful native birds soar through the clear skies.
My first visit to Rutsiro region had been in 2006, twelve years prior to my most recent visit in May of 2018, and 12 years after the infamous genocide of ‘94. The country looked and felt quite different in 2006 than it does today. The beauty of the diverse expressive landscape and the strength of the thoughtful, resilient people remains. However, in 2006, the country was still quite tender and in rebuilding mode after the genocide took nearly a tenth of the population. At the time, leaders across the country had charted out where they wanted to be and how they wanted to get there to foster healing and generate a sustainable economy. There was deep hope and a sense of what needed to be done. One of the key components of Rwanda’s vision to sustainably rejuvenate the economy was through specialty coffee production (before my first visit, I was unaware that Rwanda even grew coffee).
Prior to the mid-2000s, specialty coffee was not being exported from Rwanda. Coffee existed, but it fell out of focus in the late 90s or early 2000s. The mountainous land, rich soil, and high elevations are all prime for coffee growing. So, with some support and studying coffee production in neighboring countries, Rwanda built washing stations throughout the country. They started training individual farmers and began producing coffee that has made its way onto coffee menus all across the world. Today, coffee is the number one export in Rwanda, a country just a tenth the size of the state of Michigan and it is continually recognized as a prominent producer of speciality coffee even as they continue to develop and mature their processes.
![](\"/core/media/media.nl?id=261501&c=5223487&h=y6oQUomyfITh03UQU6zaingzqZevaZ2_m7njZ9K2nGAMyeLO\")
During my time visiting the project, I got to meet a few dozen of the farmers. In total, Ejo Heza has 382 members, more than doubling its membership from its inception in 2010. The members each have individual plots next to their homes, partnering together on additional community plots. We visited a community plot where they practice and test out sustainable agricultural techniques. Currently, they are studying different traditional ground covers for the coffee, and they were able to share with me their findings on the most suitable native canopy trees that they grow to offer shade for the coffee. The members of Ejo Heza meet regularly, receiving training in sustainable agricultural practices (from cherry selection to pruning techniques to suggested soil nutrients), with each member delivering their coffee to the centrally-located washing station.
After visiting the community plot, I spent time with the team at KOPAKAMA where the coffee is processed and washed. They have an impressive set-up paired with stunning views, which is actually quite common in the country known as the “Land of a Thousand Hills.” The processing follows the common traditional washed style: cherries are received, then floated, pulped, fermented, stomped, graded & washed, soaked, pre-dried, dried, then stored—all before being sorted for export. Everything was well-organized and specific. Initially, I had been invited on the visit to offer some suggestions and feedback to help improve the quality and, while I always have a couple of ideas, I was left mostly silent and impressed by the process with little to add.
Throughout the day I spent some time with the members of Ejo Heza and received a glimpse of what it takes to make an organization like this sing brightly. We shared lunch together, which is an everyday staple at the washing station, and then we visited a few more coffee plots winding up, down, and around a few of the thousand lush, fertile and vibrant hills.
The day ended, similar to how it began: next to Lake Kivu. This time, I was enjoying a Mützig Lager, rather than a coffee, and enjoyed fried Sambaza, that was likely caught that morning. As I enjoyed a beer with my new Rwandan friends, we spent the evening together sharing stories, having a few laughs and talking about much more than simply coffee. The sun set, as beautiful, if not more so, than the way it rose earlier that day. After a few beers, we turned in for the evening.
The following day started quite similar to the previous. I woke up to the sun rising, and beautiful songs of courage echoing in the background. I cupped coffee with a few of the members at Ejo Heza and traded contact information. Over the weeks that followed I was able to receive and cup quite a few samples from Ejo Heza and share them with the QC team in Grand Rapids.
Aside from a story about strong people working with coffee and community to cultivate a better tomorrow, Ejo Heza produces coffee that is absolutely brilliant.
We’re excited to announce the launch of a collaboration with Premier today! Premier has been serving Grand Rapids, Michigan, and beyond with skate and streetwear culture since 2001.
When we first met with Premier’s team, we realized how natural a collab would be. Like Madcap, Premier’s small team dedicates themselves to providing exceptional customer experience, curation of thoughtful products they use themselves, and a welcoming space for anyone in or out of the industry. Plus, they’re just really damn cool.
We’re releasing an extremely limited run of apparel, coffee, and skate products, co-branded with Premier that will be available in all Madcap cafes, online, and Premier’s shop.
-Heavyweight shirts (in two colors)
-Sticker (free with any collab order)
![\"Madcap](\"/core/media/media.nl?id=261507&c=5223487&h=CYCT928qovlpvk5-6U0Mb5HPeI385cOZgmTLrMyJFKOa5hF6\")
To celebrate, our founder Trevor Corlett is popping up at Premier’s shop at 10 Weston St SE, Grand Rapids, MI 49503, slinging espresso drinks made using the coffee their team selected to represent this drop — the Cellar Blend (only available at their shop).
We hope you love this exciting new drop as much as our team does!
Meet the Madcap Inspire Hoodie and Inspire Sweatpants. They pay homage to the way we approach coffee. At the end of the day, we want to share coffee that inspires us with our community in a way that achieves meaningful interactions and connections throughout every step of the experience.
The hoodie reads: “Madcap Coffee Company is a coffee roaster and retailer whose vision is to create an experience of transcendent quality and hospitality. Actualized, this coffee experience achieves meaningful human connections through coffee. Madcap facilitates this experience through sourcing the best coffee in the world, direct relationships with our producers, and providing consistent quality and innovative service in a cafe environment.”
Both the hood and sweatpants are made using heavy 14oz fleece for extra warmth. We want these to keep you comfy whether you’re lounging around at home or heading out to your favorite coffee shop.
Once the hoodie and sweatpants sell out, they’re gone for good.
Details:
Color - ash
Printed on Los Angeles Apparel
Unisex
Oversized fit hoodie
Drawstring sweatpants
Made in USA
Pre-Washed for a no-shrink true fit
For our next at-home brew guide, we’re sharing the Madcap brewing method for the AeroPress. This brewer is highly customizable and has tons of different ways to make coffee, so we’re sharing our go-to, which uses the inverse style to make a concentrate.
The AeroPress is also great if you want to brew coffee while you’re traveling because it’s made from polypropylene, so you don’t have to worry about it breaking in your bag.
![\"AeroPress](\"/core/media/media.nl?id=275312&c=5223487&h=oLgMWGDkrpMRPZnN3wY9wb9GuObPqtweimM4yx7E6WG29QNO\")
Coffee
AeroPress
1 AeroPress filter
Decanter/mug that fits the AeroPress
Stirrer (or a spoon)
Kettle
Scale
Method: inverse // concentrate
Coffee Dose: 18g
Water: 80g @ 208
Grind Size: medium / fine
Brew Time: 3 minutes
1. Put filter into Aeropress cap
2. Rinse filter and set aside
3. Insert plunger side of Aeropress to the #3
4. Place inverted (upside down) on scale
5. Add ground coffee
6. Shake to level
7. Tare off scale
8. Start timer at the beginning of the first pour
9. Pour 80g of water at once
10. Stir for full 10 seconds
11. Put Aeropress cap on
12. At 3:00, plunge in 10 seconds
13. Add desired amount of hot water to finish brew
For water dilution:
Add 50g of water = full body
Add 75g of water = balance cup
Add 100g of water = delicate / clean
For Milk:
Add 75g of steamed milk = cappuccino
Add 150g of steamed milk = latte
![\"Pushing](\"/core/media/media.nl?id=275314&c=5223487&h=S6_Rl_zYwbBYZTrHSr0i5u3kGxZxqskAZqs5PxANTKnNCbid\")
Use filtered water. Water is the main ingredient in brewed coffee. We recommend distilled water with Third Wave Water added.
Grind right before use. A burr grinder will give you the most even results.
","custrecord_sc_blog_post_pt_timg_img_alt":"Brewing coffee with an AeroPress","custrecord_sc_blog_post_pt_subheading":"THE MADCAP AEROPRESS RECIPE TO BREW YOUR FAVORITE COFFEE AT HOME","custrecord_sc_blog_post_pt_pinned_to":"1,3,4","custrecord_sc_blog_post_pt_post_category":"2","custrecord_sc_blog_post_pt_post_tags":"","custrecord_sc_blog_post_pt_hdr_image_alt":"Brewing coffee with an AeroPress","custrecord_sc_blog_post_pt_header_image":"289667","custrecord_sc_blog_post_pt_thumbnail_img":"289667","custrecord_sc_blog_post_pt_pub_date":"12/12/2022 9:38:00 am"}},{"addition_to_head":"","page_title":"HOW WE BREW: FRENCH PRESS","page_header":"HOW WE BREW: FRENCH PRESS","meta_description":"The Madcap Coffee at-home brew guide teaches you the Madcap method for brewing with a French press. The French press offers a fuller, heavier bodied coffee.","meta_keywords":"","customrecorddata":"27","name":"HOW WE BREW: FRENCH PRESS","urlPath":"blog/how-we-brew-french-press","url":"how-we-brew-french-press","template":"default","type":1,"pageTypeName":"ext-blog-post","customrecordscriptid":"CUSTOMRECORD_SC_BLOG_PAGE_TYPE_POST","cmscreatable":true,"fields":{"custrecord_sc_blog_post_pt_author":"2","custrecord_sc_blog_post_pt_excerpt":"The Madcap Coffee at-home brew guide teaches you the Madcap method for brewing with a French press. The French press offers a fuller, heavier bodied coffee.","custrecord_sc_blog_post_pt_content":"Here with another at-home brew guide, we’re showing you the Madcap method for brewing with a French press. If you’re looking to brew a fuller, heavier bodied drink, we recommend using the French press. If you want a cleaner cup at the end, just leave a little of the liquid in the press when you decant the coffee at the end.
Some benefits of using a French press are that you can easily use any type of kettle and the steps are pretty streamlined, making it simple to brew a delicious cup.
Coffee
French press
Decanter (recommended)
2 spoons
Kettle
Scale
Coffee Dose: 44g
Water: 710g @ 205
Grind Size: coarse
Brew Time: 5 minutes
1. Weigh out coffee beans and grind
2. Put grounds into French press
3. Shake to level and tare scale
4. Start timer at beginning of pour
5. Aggressively pour in all 710g of water
6. Place lid on French press to retain heat (but do NOT plunge)
7. At 4:00 minutes, break the crust and skim the surface to remove the top layer of floating grounds
8. Let the brewed coffee settle for 30 seconds
9. At 5:00 minutes, slowly plunge for 20-30 seconds
10. Pour the brew into a decanter to prevent continued extraction
Use filtered water. Water is the main ingredient in brewed coffee. We recommend distilled water with Third Wave Water added.
Grind right before use. A burr grinder will give you the most even results.
Central America has been a popular coffee growing region for many years, with notable coffee-producing countries throughout. Nestled in the middle of the coffee region lies Honduras, an origin known for its wide array of coffees produced each year. Honduras continues to develop practices and overcome setbacks with the goal to improve and innovate the coffee industry as a whole.
Located just north of the equator, the region is optimal for coffee farms. The fertile soil, micro-climates, and topography provide the unique environment to grow exceptional coffee. Honduras, the leading coffee exporting country of Central America, produces coffees of both commercial grade and specialty grade. Coffee producers have begun focusing on farming practices to improve harvest quality, in pursuit of higher returns. Many of these coffee farmers live within a small region of the country: Santa Barbara.
In the late summer of 2021, Santa Barbara was hit by multiple hurricanes, severely impacting the harvest of coffee producers throughout the country. Several of the producers we work with lost around 50% of their harvests. The development of fruit-bearing coffee trees can take up to 4-5 years, meaning farmers will be working towards full recovery over the next several years.
When natural disasters, like the hurricanes in 2021, leave producers with a fraction of their harvest, it directly impacts their anticipated income. A possible solution that many producers are beginning to experiment with is planting different varieties of coffee trees in search of a crop that may be more resistant to disease and fluctuating temperatures.
Looming in the background of the coffee farming industry is the reality that the next generation of producers are looking to other, potentially more sustainable, career paths. This leaves current coffee producers questioning the longevity of their multi-generational farming operations.
Miguel Ortiz resides in the subregion of Santa Barbara, called Las Flores. Miguel is a grandfather figure within his community, sharing resources from his property and providing counsel to neighboring farmers. Situated deep in the mountainside, the terroir of Miguel’s farm benefits from a unique micro-climate, lending to the vibrant coffee he produces. The Ortiz family lives at the base of the property, next to their own wet mill. Miguel’s sons manage the crops at the higher elevation, while Miguel continues to operate the lower elevation farms. This year, Miguel’s farm was drastically impacted by the hurricanes, as well as a natural disease, known as “coffee rust.” With all of these disruptions, Miguel focuses on moving forward and is optimistic about the upcoming years.
Down the street from Miguel lives Nelson Moreno. The family name is well known in the coffee industry, as a handful of members of the extended family continue to produce exceptionally beautiful coffee in Santa Barbara. Nelson lost around 40% of his harvest from the hurricane. Currently, Nelson is working to restore his land by planting more shade trees, stumping, and trialing new varieties for future harvests.
Bordering Nelson’s farm is another multi-generational farming operation, that of Juan Angel Izaguirre. Out of the producers we partner with in Santa Barbara, Juan’s farm was hit the hardest by the hurricane. As the sole buyer of Juan’s vibrant coffee and a firm believer in his operation, we wanted to stand by him and his family during this challenging time. We continued to buy all of Juan’s harvest, this year paying a higher premium per pound of green coffee to support his restoration process.
The future of Juan Angel’s estate is in good hands. Juan gifted his son, Irvin Izaguirre, a micro-lot up the mountain from his own lot. This year, we get to highlight Irvin’s coffee on our menu, donning his name. This coffee is an example of the exceptional coffee produced in Santa Barbara, and it signifies a revival of the next generation of coffee producers.
The coffee journey starts long before you get your drink at a cafe or brew a cup at home. The behind-the-scenes process is many months long, includes many helping hands, and involves thousands of miles traveled.
At Madcap, we have the privilege of working with many coffee producers from all over the world. Over the years, we’ve witnessed coffee farmers adapt to circumstances inflicted via the market, as well as the climate. With the growth of the specialty coffee market, farmers have implemented new agricultural practices for managing soil, crop placement, and selective harvesting — to name a few. Each new act shares the goal of increasing the quality of their harvest.
Within days of being harvested, coffee cherries are processed in preparation to be transported thousands of miles around the world. While there are a number of different processing practices, each works towards reducing the moisture content of the coffee seed to around 11% and removing the cherry skin and mucilage surrounding the seed. Often, as we’ve learned, the processing practices have been passed down generationally from farmer to farmer.
While some coffee farms have the amenities for processing coffee, many rely on exporters for assistance. Exporting companies often have the facilities for milling, bagging, and storing the coffee in warehouses in preparation for shipment. They will also perform cuppings (process of evaluating the quality) in order to best find specific buyers for each coffee. We are grateful to consistently work with exporting teams who present us with excellent coffees and introduce new partnerships, while also coordinating shipping logistics.
Shipping and receiving is an imperative part of the seed-to-cup process, as the majority of coffee consumption occurs outside of the origin of which the coffee was grown. On the receiving side is a team of importers. This group of professionals work with exporters to source coffees and connect roasting companies with producers. Importers assist with shipping logistics and maintain an import license, allowing them to import goods produced in a foreign country. Like exporters, importers also perform cuppings, allowing them the insight to determine ideal price points and find a market option for each coffee.
At Madcap’s HQ, we store green (unroasted) coffee in our warehouse. This back stock allows us to roast specifically what we need, ensuring only fresh batches are released for retail. The art of roasting highlights the complexity and terroir of where a coffee was grown. Each coffee has a unique roast profile, which is developed through trial batches and a number of cuppings. Once a coffee is roasted for production, our crew labels and packs each bag in preparation for shipment. Meanwhile, our marketing and sales team is working diligently to share the stories of the beautiful coffees on our menu.
The art of brewing coffee has been expressed in both scientific and elementary fashions. No matter the approach, it is a very human experience, one that has been shared around the world for centuries. The process of allowing hot water to interact with freshly ground coffee creates the delicious beverage we all enjoy. When dialing in a coffee, baristas (home baristas as well!) manipulate variables — adjusting extraction and flow rate — in search of the optimal coffee recipe that highlights the many hands that allowed this experience to happen.
Whether serving yourself or sharing with others, slowing down and enjoying the nuances of each coffee is the final step within the coffee value chain.
When it comes to picking an at-home espresso machine, there are a lot of options. Two of our favorites are La Marzocco’s Linea Mini and Breville’s Barista Touch.
The Linea Mini comes in at a higher price than the Barista Touch. It has a dual boiler allowing you to pull shots of espresso and steam milk at the same time and PID temperature control to better adjust both espresso and milk temperature. This machine is also great if you want to make back-to-back drinks. One thing to note is that this machine doesn’t come with a grinder, so you’ll need to get one in addition to the Linea Mini.
This machine is closer to what is used in many cafes — down to the 58mm portafilter.
The Barista Touch, on the other hand, is more user friendly. It comes with a touchscreen and built-in recipes for various espresso-based drinks. It has a built-in grinder, making it more space efficient and all in one. The Barista Touch also has both automatic and manual milk steaming settings depending on how much control you want over the milk texture.
While the Barista Touch may not allow for the same level of customization per drink as the Linea Mini, it still pulls great espresso shots. We’ve used them at several pop-ups — including at SXSW!
In the end, the main factor in your decision should come down to whether you’re looking to play around with recipes and make several drinks in quick succession (the Linea Mini) or if you’re wanting a machine that pulls consistently delicious shots without much guesswork (the Barista Touch).
","custrecord_sc_blog_post_pt_timg_img_alt":"Breville and La Marzocca espresso machines","custrecord_sc_blog_post_pt_subheading":"Two of our top recommendations","custrecord_sc_blog_post_pt_pinned_to":"1,3,5","custrecord_sc_blog_post_pt_post_category":"2","custrecord_sc_blog_post_pt_post_tags":"","custrecord_sc_blog_post_pt_hdr_image_alt":"Breville and La Marzocca espresso machines","custrecord_sc_blog_post_pt_header_image":"284812","custrecord_sc_blog_post_pt_thumbnail_img":"284812","custrecord_sc_blog_post_pt_pub_date":"3/3/2023 4:19:21 pm"}},{"addition_to_head":"","page_title":"Coffee Origins: Colombia","page_header":"Coffee Origins: Colombia","meta_description":"Colombia has a long history with coffee, and while it used to be known mostly for a commercial-grade product, it's now making a name for itself among the specialty-coffee world, too.","meta_keywords":"","customrecorddata":"31","name":"Coffee Origins: Colombia","urlPath":"blog/coffee-origins-colombia","url":"coffee-origins-colombia","template":"default","type":1,"pageTypeName":"ext-blog-post","customrecordscriptid":"CUSTOMRECORD_SC_BLOG_PAGE_TYPE_POST","cmscreatable":true,"fields":{"custrecord_sc_blog_post_pt_author":"3","custrecord_sc_blog_post_pt_excerpt":"Colombia has a long history with coffee, and while it used to be known mostly for a commercial-grade product, it's now making a name for itself among the specialty-coffee world, too.","custrecord_sc_blog_post_pt_content":"For many, Colombia is synonymous with coffee, often associated with a particular style of roast, blend, and even flavor profile. However, this classification falls short of portraying the entirety of the coffee growing community and truly honoring the beautiful work happening throughout the country.
Colombia’s history with coffee production dates back several centuries to the colonial era. The agricultural environment and climate encouraged large plantations—haciendas—to operate for mass coffee production. Consequently, local farmers and workers were mistreated, underpaid, and forced into an unsustainable lifestyle. Shortly after the Great Depression, the Colombian government purchased these plots of land and divided them out to smallholder farmers. The farmers were encouraged to produce coffee alongside other crops to reestablish the economy.
By the mid-20th century, marketing campaigns and international demand fuelled the region to become world renowned. The Juan Valdez campaign used the phrase “100% Colombian coffee,” seeking to distinguish Colombian-grown coffee from the rest of the market. This distinction encouraged Colombian coffee prices to increase, ultimately incentivising farmers to pursue coffee agriculture. While the marketing campaigns encouraged growth for commercial-grade coffee, systems began to form to protect the efforts of smaller producers growing specialty-grade coffee. Organizations like the Federación Nacional de Cafeteros de Colombia (also known as the Colombian Coffee Growers Federation) support small farmers through research and technological development, as well as partnering with producers to work towards sustainable profits each year.
Today, Colombia grows a number of different coffee varieties, the majority of which are the arabica species. The northwest region of Colombia has a unique topography, due to the Andes mountain range cascading through. This brings forward elevation changes and micro-climates that provide exceptional coffee growing conditions. Situated in the heart of the mountain range, a few hours drive from Bogotá, is the region of Tolima. This small pocket of Colombia is home to some of the finest coffee in the country, and it is also home to the Reinoso family.
Luis and Yenni Reinoso are a husband and wife duo who own and operate a coffee farm near Herrara, Tolima. On their farm, they grow several varieties of coffee, including Caturra, Bourbon, and Geisha. Living on the premises, Luis is able to oversee the processing of the coffee cherries and make any necessary adjustments needed from weather conditions. The drying stage is under Yenni’s supervision. The process begins on the Reinoso’s roof, where Yenni evenly distributes the coffee to dry on tile patios before the coffee is transferred to raised beds a few feet away.
The Reinoso family represents a movement of smaller coffee producers pushing the limits of coffee production and harvesting excellent crops. Smallholder producers combat rising average temperatures, which brings natural challenges to crop development and yield quality. Luis and Yenni seek to elevate each harvest through frequent selective hand picking, closely monitoring the development of each coffee tree. This intentionality allows them to harvest each cherry at peak ripeness, yielding brighter acidity and clean sweetness. The Reinosos’s have invested in the infrastructure for processing their coffee on their farm, allowing them to ensure their coffee quality is preserved and stable for transportation.
Madcap began partnering with the Reinoso family around 2010. Over the years, we’ve witnessed the development and growth of Luis and Yenni’s operation and quality of coffee. Each year we look forward to the Reinoso’s coffee hitting our menu.
With the U.S Coffee Championships coming up next month — which our lead roaster Paul is competing in — we wanted to take a moment to look back on last year's competition. We had three semi-finalists: two in the Barista Championship and one in the Brewers Cup Championship.
Our competitors in the 2022 United States Barista Championship (USBC) both used our Luis Reinoso coffee. We just added this coffee back to our menu last week! So, while each harvest tastes different year after year, we still wanted to share the Luis Reinoso Signature Drinks recipes our team competed with last year using that harvest of Luis Reinoso.
Madcap barista Rhianna Bennie made it to the semi-finals using Luis Reinoso’s AAA separation coffee and her expertise in espresso. Here’s the signature drink recipe she used.
-Luis Reinoso espresso
-Shan Lin Xi Winter Sprout tea concentrate (steep 12g of tea with 150ml of water for 2 minutes and 30 seconds and chill)
-150g dragonfruit flesh
-100g honey
-7g black sesame seeds
-Rose water
-Lemon peel
To make dragonfruit simple syrup
- Simmer 150g dragonfruit flesh, 100g honey, and 50g
water for 12 minutes on a medium heat
- Blend in 7g black sesame seeds, strain, and chill
To prepare:
- In a whipped cream canister (or shake over ice as alternative) combine:
- 8g oolong tea concentrate
- 10g dragonfruit black sesame simple syrup
- Single shot of espresso
- One dash of rose water
- Charge with nitrogen (charged twice for body and
texture benefits) OR shake with ice can create a
similar effect
- Pour into drinking vessel
- Express the lemon peel on top
Enjoy!
Madcap’s Sales Manager (and former Madcap barista) Ben Martin impressed judges with his skills and Luis Reinoso’s AAA separation coffee, also making it to the national semi-finals. Here’s the signature drink recipe he used.
-Luis Reinoso coffee
-Tart cherry concentrate
-Cascara simple syrup (simmer 30g casc, 50g sugar, 210g water for 7 min)
-Egg white
-Cherry blossom powder (substitute rose or matcha if can't find)
-Honey
In the first shaker add:
-Single shot of Luis Reinoso espresso
-2 grams tart cherry concentrate
-9 grams cascara simple syrup
Shake those three ingredients over ice, strain into your drinking vessel.
In a separate shaker with agitation agent (coil, whisk ball, etc), shake the following:
-1 egg white
-2 grams cherry blossom powder
-2 grams honey
Spoon into the vessel on top of the liquid.
Enjoy!
","custrecord_sc_blog_post_pt_timg_img_alt":"Rhia and Ben preparing for USBC 2022","custrecord_sc_blog_post_pt_subheading":"A look back on last year's US Coffee Championships","custrecord_sc_blog_post_pt_pinned_to":"1,4","custrecord_sc_blog_post_pt_post_category":"2","custrecord_sc_blog_post_pt_post_tags":"","custrecord_sc_blog_post_pt_hdr_image_alt":"Rhia and Ben preparing for USBC 2022","custrecord_sc_blog_post_pt_header_image":"286130","custrecord_sc_blog_post_pt_thumbnail_img":"286131","custrecord_sc_blog_post_pt_pub_date":"3/15/2023 10:42:16 am"}},{"addition_to_head":"","page_title":"Espresso at Home: Grinders, Scales, and Water","page_header":"Espresso at Home: Grinders, Scales, and Water","meta_description":"When you’re making espresso at home, besides choosing the machine, you want to carefully pick the grinder, scale, and water that you use.","meta_keywords":"","customrecorddata":"33","name":"Espresso at Home: Grinders, Scales, and Water","urlPath":"blog/espresso-at-home-grinders-scales-and-water","url":"espresso-at-home-grinders-scales-and-water","template":"default","type":1,"pageTypeName":"ext-blog-post","customrecordscriptid":"CUSTOMRECORD_SC_BLOG_PAGE_TYPE_POST","cmscreatable":true,"fields":{"custrecord_sc_blog_post_pt_author":"2","custrecord_sc_blog_post_pt_excerpt":"When you’re making espresso at home, besides choosing the machine, you want to carefully pick the grinder, scale, and water that you use.","custrecord_sc_blog_post_pt_content":"When you’re making espresso at home, besides choosing the machine, you want to carefully pick the grinder, scale, and water that you use.
For grinders, we recommend a burr grinder over a blade grinder. The latter one makes it basically impossible to get a consistent grind size throughout. There are two types of burr grinders: flat and conical. The precision offered by flat burr grinders make them common in cafes. Conical burr grinders while not as precise as the flat option do a great job at a more affordable price.
While there are a lot of great conical burr grinders for at-home use, some of our favorites are the Breville Precision Grinder and the Baratza Sette 30. Both of these grinders have 30 steps that allow for control over the fineness of your grind.
Whichever grinder you choose, make sure you’re cleaning it out when you switch coffee and grind the coffee fresh right before you brew.
For scales, you should be using them when you’re measuring out coffee for each dose and the weight of espresso out. If you want a scale with a built-in timer, we love the options from Brewista and Acaia. That said, a standard kitchen scale typically does the trick, too!
Finally, but possibly most importantly, you want to make sure you’re using good water. If you don’t drink the water from your sink, you definitely don’t want to use it to make coffee (espresso or drip). If you have a good home filter, the often does the trick, but if you really want to level up your espresso, we suggest Third Wave Water. This is a mineral packet you add to distilled water that makes the water perfect for coffee extraction.
Another benefit to using quality water is that it will extend the life of your machine because it won’t contribute as much mineral build up throughout it.
","custrecord_sc_blog_post_pt_timg_img_alt":"espresso scales","custrecord_sc_blog_post_pt_subheading":"It's all in the details","custrecord_sc_blog_post_pt_pinned_to":"","custrecord_sc_blog_post_pt_post_category":"2","custrecord_sc_blog_post_pt_post_tags":"","custrecord_sc_blog_post_pt_hdr_image_alt":"espresso scales","custrecord_sc_blog_post_pt_header_image":"286534","custrecord_sc_blog_post_pt_thumbnail_img":"286534","custrecord_sc_blog_post_pt_pub_date":"3/19/2023 9:01:08 pm"}},{"addition_to_head":"","page_title":"Espresso at Home: Pulling a Shot","page_header":"Espresso at Home: Pulling a Shot","meta_description":"Learn how to pull an espresso shot the Madcap Coffee way. We teach you everything you need to know from start to finish.","meta_keywords":"","customrecorddata":"34","name":"Espresso at Home: Pulling a Shot","urlPath":"blog/espresso-at-home-pulling-a-shot","url":"espresso-at-home-pulling-a-shot","template":"default","type":1,"pageTypeName":"ext-blog-post","customrecordscriptid":"CUSTOMRECORD_SC_BLOG_PAGE_TYPE_POST","cmscreatable":true,"fields":{"custrecord_sc_blog_post_pt_author":"2","custrecord_sc_blog_post_pt_excerpt":"Learn how to pull an espresso shot the Madcap Coffee way. We teach you everything you need to know from start to finish.","custrecord_sc_blog_post_pt_content":"In this episode of Espresso at Home, we teach you how to pull an espresso shot the Madcap Coffee way. Our go-to coffee for espresso is our house espresso blend: Eureka. We roast this coffee with an espresso profile so it pairs great with milk.
To start the process, you’ll disengage the portafilter from the machine and purge the group head. This will help preheat the machine and cleans residual coffee oils off the group head screen. After the purge, wipe down the grate with a clean kitchen towel to keep it dry and clean.
Next, put the portafilter on the scale and tare it/zero it out, ensuring an accurate measurement of the ground coffee. Then, you’ll put your portafilter under the grinder and grind the coffee beans. With Eureka, you’ll want a 1:1.8 or 1:2 ratio. Once the coffee is in the portafilter, place it on the scale. It should weigh 15 grams.
Settle the coffee grounds by tapping the portafilter on the counter so that the bed is flat and even. After, get your tamp and while keeping it level with the coffee grounds, hold your arm at a 90 degree angle and push down into the grounds, keeping the tamper straight the whole time. Wipe the top of the portafilter to keep it clean before inserting it back into the machine.
Then you’ll put the portafilter into the machine and immediately start brewing. This will keep you from overheating the ground coffee before you start pulling your shot. You’ll want to put a vessel and scale under the portafilter. Before the espresso starts coming out, tare the scale to ensure that you get an accurate measurement and ratio. On average, the shot should take 25-32 seconds, which will result in a shot with a thick, full-bodied texture.
Once you’ve pulled your shot, remember to clean up your station. Move the scale and disengage your portafilter. Purge the group head into the grate and knock the portafilter on a knockbox to remove the spent espresso puck. Wipe out the remaining coffee grounds in the portafilter and wipe down the grate and any espresso or grounds that may have made a mess.
If you want to slow down the shot so that it extracts more, grind the coffee finer.
If you want to speed up the shot, grind the coffee coarser.
Most of all, enjoy!
Stay tuned for our upcoming episode on steaming milk.
","custrecord_sc_blog_post_pt_timg_img_alt":"pulling a shot of espresso","custrecord_sc_blog_post_pt_subheading":"","custrecord_sc_blog_post_pt_pinned_to":"1,3,5","custrecord_sc_blog_post_pt_post_category":"2","custrecord_sc_blog_post_pt_post_tags":"","custrecord_sc_blog_post_pt_hdr_image_alt":"Ground coffee in a portafilter","custrecord_sc_blog_post_pt_header_image":"288343","custrecord_sc_blog_post_pt_thumbnail_img":"288342","custrecord_sc_blog_post_pt_pub_date":"3/31/2023 4:39:11 pm"}},{"addition_to_head":"","page_title":"Espresso at Home: Steaming Milk","page_header":"Espresso at Home: Steaming Milk","meta_description":"Learn how to steam milk the Madcap Coffee way. You can use these instructions for everything from cortados to lattes.","meta_keywords":"","customrecorddata":"35","name":"Espresso at Home: Steaming Milk","urlPath":"blog/espresso-at-home-steaming-milk","url":"espresso-at-home-steaming-milk","template":"default","type":1,"pageTypeName":"ext-blog-post","customrecordscriptid":"CUSTOMRECORD_SC_BLOG_PAGE_TYPE_POST","cmscreatable":true,"fields":{"custrecord_sc_blog_post_pt_author":"1","custrecord_sc_blog_post_pt_excerpt":"Learn how to steam milk the Madcap Coffee way. You can use these instructions for everything from cortados to lattes.","custrecord_sc_blog_post_pt_content":"In this episode of Espresso at Home, we teach you how to steam milk the Madcap Coffee way. Our go-to coffee for espresso in milk-based drinks is our house espresso blend: Eureka. We roast this coffee with an espresso profile so it pairs great with milk.
To get started steaming milk, you’ll need a pitcher with a spout and handle, a steaming wand towel, espresso, and milk. When choosing milk, the higher the fat content, the sweeter it will be. You can also use a dairy milk alternative, like oat milk or soy milk (just know they’re a bit harder to do latte art with).
Add milk to the pitcher. The amount will vary depending on what type of drink you’re making.
Before you start steaming your milk, make sure to purge the steam wand. When you do this, you’ll want to wrap a towel around the wand to protect your hand from the heat and any water that might spray out.
Once you purge the wand, you’ll insert it into the pitcher along the spout. This will keep the pitcher stable while you’re steaming. The wand should be in the pitcher at a 45 degree angle. You’ll want the tip of the wand just submerged into the milk. As the milk aerates, you’ll pull the wand up a bit (aiming for a wet paint texture for a latte or a marshmallow fluff texture for a cappuccino). Angle it slightly to the left or the right to create a vortex that will integrate the microfoam.
You’re aiming for a temperature that matches your body temperature. To do this, you’ll stop steaming around when the pitcher is too hot to touch with your free hand. For a cappuccino, you’ll turn off the steam wand as soon as the pitcher is too hot to touch. For a latte, you’ll turn off the steam wand three seconds after the pitcher is too hot to touch.
Once you remove the pitcher, purge the steam wand — don’t forget to wrap your towel around it. Clean off any milk that might be there, too. Tuck the wand back under the machine.
Give the pitcher a tap on the table if there are any bubbles and a swirl to help integrate all the milk, and then you’re ready to make your drink.
Swirl the cup of espresso you’ll be pouring the milk into to remove any bubbles that may have formed and distribute the crema.
Next, you’ll build your base by pouring milk into the cup. You’re looking to double the amount of liquid in it. Then, you’ll lower the pitcher to almost touching the espresso. Push the steamed milk into the cup to create your art.
Then, you can enjoy your delicious milk-based drink!
","custrecord_sc_blog_post_pt_timg_img_alt":"Learn how to steam milk the Madcap Coffee way. You can use these instructions for everything from cortados to lattes.","custrecord_sc_blog_post_pt_subheading":"The Madcap Method","custrecord_sc_blog_post_pt_pinned_to":"1,3,5","custrecord_sc_blog_post_pt_post_category":"2","custrecord_sc_blog_post_pt_post_tags":"","custrecord_sc_blog_post_pt_hdr_image_alt":"Teaching how to steam milk","custrecord_sc_blog_post_pt_header_image":"289870","custrecord_sc_blog_post_pt_thumbnail_img":"289870","custrecord_sc_blog_post_pt_pub_date":"4/17/2023 9:35:09 am"}},{"addition_to_head":"","page_title":"Espresso at Home: Cleaning Your Machine","page_header":"Espresso at Home: Cleaning Your Machine","meta_description":"If you want to keep your espresso machine working properly for years to come, it’s important to keep up with preventative maintenance.","meta_keywords":"","customrecorddata":"36","name":"Espresso at Home: Cleaning Your Machine","urlPath":"blog/espresso-at-home-cleaning-your-machine","url":"espresso-at-home-cleaning-your-machine","template":"default","type":1,"pageTypeName":"ext-blog-post","customrecordscriptid":"CUSTOMRECORD_SC_BLOG_PAGE_TYPE_POST","cmscreatable":true,"fields":{"custrecord_sc_blog_post_pt_author":"1","custrecord_sc_blog_post_pt_excerpt":"If you want to keep your espresso machine working properly for years to come, it’s important to keep up with preventative maintenance.","custrecord_sc_blog_post_pt_content":"If you want to keep your espresso machine working properly for years to come, it’s important to complete preventative maintenance. Each machine will also require more in-depth maintenance over its lifespan, but with regular cleaning you can ensure that it's working its best day to day.
One of the most important steps is flushing the group head (engaging the pump and letting water go into the drip tray) both before and after pulling a shot of espresso. By doing this, you’ll remove any coffee oil buildup on the group head screen and preheat the screen, improving overall coffee extraction.
Similarly, whenever you use the steam wand, purge it both before and after you steam milk. You’ll also want a damp towel ready to wipe down your steam wand. This will reduce milk buildup and will keep everything on the machine dry and clean.
While keeping up with this daily cleaning, every couple of weeks, you’ll want to do a more thorough check. Take out the portafilter and look at it and the basket. See if there is any coffee or oil buildup between the two. If there is, you’ll want to clean these with Cafiza. This is a product designed to eliminate coffee residue and oils from your espresso machine and equipment (it’s also great at removing coffee stains from mugs!).
Take a teaspoon of Cafiza and hot water, soak the equipment, and then scrub to remove any residue.
Next, you’ll want to make sure you’re backflushing your machine. More automated machines, like the Breville Barista Touch, will let you know when you need to backflush and will handle most of the process for you. For the Breville, with the basket in the portafilter, put the silicone add-on in the basket to seal it off. Next you’ll add a tablespoon of Cafiza (or the pod that comes with the Breville machine), reattach the portafilter to the group head, and begin the backflush.
With a more manual machine, like a La Marzocca, you’ll remove the standard basket and switch it with one that has no holes. Then add Cafiza to the basket, insert it into the group head, and engage your “brew.”
With all machines, make sure you’re following the steps listed in the manual. And if you have any questions, reach out to our team at info@madcapcoffee.com.
Enjoy your at-home espresso and your long-lasting espresso machine! Remember to check out the rest of the at-home espresso series here.
","custrecord_sc_blog_post_pt_timg_img_alt":"Supplies for cleaning your espresso machine","custrecord_sc_blog_post_pt_subheading":"The final episode of our Espresso at-home series","custrecord_sc_blog_post_pt_pinned_to":"1,5","custrecord_sc_blog_post_pt_post_category":"2","custrecord_sc_blog_post_pt_post_tags":"","custrecord_sc_blog_post_pt_hdr_image_alt":"Supplies for cleaning your espresso machine","custrecord_sc_blog_post_pt_header_image":"291130","custrecord_sc_blog_post_pt_thumbnail_img":"291130","custrecord_sc_blog_post_pt_pub_date":"5/1/2023 10:17:24 am"}},{"addition_to_head":"","page_title":"Coffee Origins: Western Province, Rwanda","page_header":"Coffee Origins: Western Province, Rwanda","meta_description":"The mountainous elevations in Rwanda provide a stage to grow incredibly dynamic coffees, balancing sunshine and high temperatures and a temperate climate and optimal environment for coffee production. ","meta_keywords":"","customrecorddata":"37","name":"Coffee Origins: Western Province, Rwanda","urlPath":"blog/coffee-origins-western-province-rwanda","url":"coffee-origins-western-province-rwanda","template":"default","type":1,"pageTypeName":"ext-blog-post","customrecordscriptid":"CUSTOMRECORD_SC_BLOG_PAGE_TYPE_POST","cmscreatable":true,"fields":{"custrecord_sc_blog_post_pt_author":"3","custrecord_sc_blog_post_pt_excerpt":"The mountainous elevations in Rwanda provide a stage to grow incredibly dynamic coffees, balancing sunshine and high temperatures and a temperate climate and optimal environment for coffee production.","custrecord_sc_blog_post_pt_content":"Situated just below the equator near the heart of the continent of Africa is the beautiful country of Rwanda. The landlocked country sits atop the East African plateau, along the mountains of the Great Rift Valley. The mountainous elevations provide a stage to grow incredibly dynamic coffees, balancing out regular sunshine and high temperatures and creating a temperate climate and optimal environment for coffee production.
The agricultural conditions in Rwanda have always been ideal for coffee growing, but it was the post-harvest systems that needed improvement. The quality of the crops were unable to be maintained post-harvest, due to a lack of infrastructure in place. Coffee washing stations began to formulate as neighboring producers partnered to develop systems that could support the maintenance of the specialty grade coffee being grown.
These washing stations are often cooperatives, creating opportunities for producers around the region to process their coffee in a more sustainable and high-quality manner. Not only do these cooperatives provide the equipment and infrastructure necessary to process coffee cherries, but they also lend support for improving agricultural practices. Educational opportunities like community cuppings, workshops, and demonstrations provide professional development for local producers seeking to improve the quality of their coffee.
In Western Rwanda, located in the region of Rutsiro, resides the community known as Ejo Heza. This community is made up of around 400 women coffee producers, all working together to harvest incredible coffee and build sustainable businesses. Collectively, they manage a shared plot of land and bring their harvested cherries to a nearby washing station, the Kopokama Cooperative. Many of the women have several coffee trees planted at their homes, which are harvested and processed with the Ejo Heza coffee.
Coffee production is a key component for the Ejo Heza women, but it is just one aspect of their community. Members of Ejo Heza contribute to a joint savings program, creating opportunities for members to take on micro-loans to develop business opportunities. Some have opened small market storefronts and others have invested in a variety of crops to sell.
The name Ejo Heza translates to “a beautiful tomorrow.” There’s no question why the women in this community carry this moniker. With intentionality and dedication to their craft, each and every participant in Ejo Heza are working towards creating a beautiful future. Their support for each other is growing their community and establishing more sustainable lifestyles. And the coffee they are growing is impacting thousands of lives around the world, as people get to experience the beautiful coffee grown in Rutsiro, Rwanda.
The future of coffee grown in Rwanda is bright, thanks to communities like Ejo Heza and cooperatives like Kopokama. It’s exciting for us to offer Ejo Heza’s coffee on our menu and participate in the inspiring stories each one of the community members is a part of.
","custrecord_sc_blog_post_pt_timg_img_alt":"Women of the Ejo Heza coffee cooperative","custrecord_sc_blog_post_pt_subheading":"The Ejo Heza women's coffee cooperative","custrecord_sc_blog_post_pt_pinned_to":"3,1,5","custrecord_sc_blog_post_pt_post_category":"1","custrecord_sc_blog_post_pt_post_tags":"","custrecord_sc_blog_post_pt_hdr_image_alt":"Women of the Ejo Heza coffee cooperative","custrecord_sc_blog_post_pt_header_image":"291333","custrecord_sc_blog_post_pt_thumbnail_img":"291333","custrecord_sc_blog_post_pt_pub_date":"5/1/2023 4:42:39 pm"}},{"addition_to_head":"","page_title":"2023 USBC Nationals RECIPES","page_header":"2023 USBC Nationals RECIPES","meta_description":"Make Uriel's US Coffee Championship recipe at home with our Nelson Moreno coffee.","meta_keywords":"","customrecorddata":"38","name":"2023 USBC Nationals RECIPES","urlPath":"blog/2023-usbc-nationals-recipes","url":"2023-usbc-nationals-recipes","template":"default","type":1,"pageTypeName":"ext-blog-post","customrecordscriptid":"CUSTOMRECORD_SC_BLOG_PAGE_TYPE_POST","cmscreatable":true,"fields":{"custrecord_sc_blog_post_pt_author":"1","custrecord_sc_blog_post_pt_excerpt":"Make Uriel's US Coffee Championship recipe at home with our Nelson Moreno coffee.","custrecord_sc_blog_post_pt_content":"We cheered along with our team competing in the US Coffee Championships this past April — and we loved the support you gave us! As our way of saying thanks, we wanted to share Uriel’s drink that took him to nationals. We’ve modified it a bit to make it more accessible to at-home creation. The recipe is still complex, but it’s so delicious that it’s totally worth it!
- 2 double shots of Nelson Moreno
- 50 grams of grapefruit syrup (instructions in prep)
- 8 grams of Lemon Creamed Honey from Sister Bees
- Sunflower lecithin powder
- DRAM non-alcoholic citrus bitters
1. Combine fresh-squeezed grapefruit with a touch of honey
2. Add grapefruit zest
3. Dilute as needed with water
4. Chill in the refrigerator until needed
1. Combine 3 grams of sunflower lecithin and 200 grams of water in a large plastic tub
2. Add 200 grams of DRAM citrus bitters
3. Using a hand immersion blender, integrate & aerate the ingredients to create bubbles
4. Scoop bubbles into a separate bowl & continue mixing until desired amount
1. Pull two double shots of Nelson Moreno’s coffee & let chill in a chilled ISI nitrogen canister
2. Add grapefruit syrup & Lemon Creamed Honey to the nitrogen canister
3. Shake & charge the nitrogen canister & continue shaking*
*Instead of a nitrogen canister, dry shake ingredients in a cocktail shake
4. After 8 seconds, release the gas before removing the cap
5. Divide the contents into four coupe glasses
6. Scoop 1-2 spoonfuls of bitter air on top of each drink
In the first sip, expect floral aromatics from the bitter air and subtle sweetness in flavor. Moving beyond the air and into the espresso, look for a smooth and rich texture. The flavor is reminiscent of milk chocolate with lemonade-like bright acidity.
","custrecord_sc_blog_post_pt_timg_img_alt":"Uriel making his signature drink in practice","custrecord_sc_blog_post_pt_subheading":"Make the drink yourself","custrecord_sc_blog_post_pt_pinned_to":"","custrecord_sc_blog_post_pt_post_category":"2","custrecord_sc_blog_post_pt_post_tags":"","custrecord_sc_blog_post_pt_hdr_image_alt":"Uriel making his signature drink in practice","custrecord_sc_blog_post_pt_header_image":"292742","custrecord_sc_blog_post_pt_thumbnail_img":"292742","custrecord_sc_blog_post_pt_pub_date":"5/15/2023 3:02:54 pm"}},{"addition_to_head":"","page_title":"Coffee Origins: Kayanza, Burundi","page_header":"Coffee Origins: Kayanza, Burundi","meta_description":"Burundi is situated just south of the equator, within the African Great Lakes region. The mountainous landscape offers a moderate annual climate with cool rainy seasons, providing an agricultural environment that develops beautiful coffee.","meta_keywords":"","customrecorddata":"39","name":"Coffee Origins: Kayanza, Burundi","urlPath":"blog/coffee-origins-kayanza-burundi","url":"coffee-origins-kayanza-burundi","template":"default","type":1,"pageTypeName":"ext-blog-post","customrecordscriptid":"CUSTOMRECORD_SC_BLOG_PAGE_TYPE_POST","cmscreatable":true,"fields":{"custrecord_sc_blog_post_pt_author":"3","custrecord_sc_blog_post_pt_excerpt":"Burundi is situated just south of the equator, within the African Great Lakes region. The mountainous landscape offers a moderate annual climate with cool rainy seasons, providing an agricultural environment that develops beautiful coffee.","custrecord_sc_blog_post_pt_content":"Burundi is situated just south of the equator, within the African Great Lakes region. The mountainous landscape offers a moderate annual climate with cool rainy seasons. These conditions create an agricultural environment that develops beautiful coffee. As a small, landlocked country, the coffee growing community faces many challenges. Some of which are political, some are logistical, and others related to climate.
In Burundi, the health of the soil has been at the forefront of these issues for some years. With the fluctuation in rainfall causing massive amounts of erosion, as well as the lack of accessibility to proper fertilization, it has been a challenge to maintain proper soil for growing and nurturing healthy fruit-bearing coffee trees.
Long Miles Coffee Project is heavily involved in the coffee production of Burundi. They formed out of a desire to support and assist in the development of coffee production in the country. Ben and Kristy Carlson, founders of Long Miles Coffee Project, have established relationships with coffee growing communities, invested in local farmers' productions, and have built multiple washing stations to support coffee producers' abilities to properly process their coffee. They work towards elevating the quality of coffee in Burundi while ensuring producers are paid the premiums they deserve.
With Long Miles’ vision to “see meaningful and lasting change in the lives of Burundian coffee farmers and the coffee they produce,” the Long Miles team organized a group of local Burundian’s dubbed “The Long Miles Coffee Scouts.” The Scouts focus on developing initiatives that find solutions to issues impacting the local coffee growing community. From soil health to fending off antestia bugs, the Scout’s work plays a crucial role in elevating the livelihoods of the community — as well as the quality of coffee.
One of the washing stations Long Miles’ built is the Heza Washing Station. It is situated at 2,000 MASL and is in close proximity to seven coffee growing hills. Each one of these hills has a unique terroir, or specific environment, that distinguishes the coffee grown on each hill. When producers from this region bring their coffee to Heza to be processed, the washing station team ensures that the hill separations remain separated, highlighting the terroir of each hill.
Upon arrival at the washing station, the coffee cherries are hand-sorted for ripeness ahead of going through a double-fermentation process. After being rinsed with local spring water, the coffee is evenly dried on covered drying beds. Throughout each stage, the coffee is monitored and evaluated for quality. The entirety of this process takes around 3-4 weeks.
Among the multiple hills and coffees brought to Heza Washing Station, the coffee grown on the hill named Gitwe caught our attention. Our relationship with Gitwe began in 2018 when Long Miles introduced us to the beautiful coffee grown around their washing station. The lots grown atop Gitwe hill are vibrant and floral, reminiscent of bright sunny days of summer. This coffee has shown up on our menu over the past few years as it embodies dedication to relationship, innovation, and the constant pursuit of excellence that is happening in Burundi.
","custrecord_sc_blog_post_pt_timg_img_alt":"Coffee producers at Gitwe Hill","custrecord_sc_blog_post_pt_subheading":"Our coffee from Gitwe Hill","custrecord_sc_blog_post_pt_pinned_to":"1,3,5","custrecord_sc_blog_post_pt_post_category":"1","custrecord_sc_blog_post_pt_post_tags":"","custrecord_sc_blog_post_pt_hdr_image_alt":"Coffee producers at Gitwe Hill","custrecord_sc_blog_post_pt_header_image":"310032","custrecord_sc_blog_post_pt_thumbnail_img":"310032","custrecord_sc_blog_post_pt_pub_date":"6/7/2023 1:46:02 pm"}},{"addition_to_head":"This year, Party comes from the Raro Nansebo washing station in the Guji region in Ethiopia.","page_title":"Party — the coffee","page_header":"Party — the coffee","meta_description":"This year, Party comes from the Raro Nansebo washing station in the Guji region in Ethiopia.","meta_keywords":"","customrecorddata":"40","name":"Party — the coffee","urlPath":"blog/party-the-coffee","url":"party-the-coffee","template":"default","type":1,"pageTypeName":"ext-blog-post","customrecordscriptid":"CUSTOMRECORD_SC_BLOG_PAGE_TYPE_POST","cmscreatable":true,"fields":{"custrecord_sc_blog_post_pt_author":"3","custrecord_sc_blog_post_pt_excerpt":"This year, Party comes from the Raro Nansebo washing station in the Guji region in Ethiopia.","custrecord_sc_blog_post_pt_content":"After coffee has been harvested, there are specific systems in place to prepare the seeds of the coffee fruit to be transported across the globe. These systems fall under an umbrella term often referred to as “processing.” Madcap favors coffee that undergoes the washed process, an efficient and effective way of removing the coffee fruit skin and drying the seeds. The results are a clean cup that highlights terroir and clarity throughout the tasting experience.
However, the practice that dates back to the discovery of coffee is the natural process. This practice keeps the fruit intact with the seed throughout the drying phase. Once the moisture content has sufficiently dropped, the fruit skin is removed from the coffee seed. The results are a fruit-forward, heavier body experience. This is Party.
In 2017, Madcap purchased Ardi, a natural-processed coffee from the Guji region of Ethiopia. As a natural-processed coffee, it maintained a clean sweetness and clarity that was void of any defects often found in this processing method. Ardi showcased the care implemented in the harvesting, drying, and sorting phases. It quickly became a favorite on the menu and a dynamic element to Madcap.
Sourcing coffee from Ethiopia often entails purchasing from a consistent region and washing station. Over the years, we tasted other natural-processed coffees from this same region that deserved the spot on the menu. With Ardi being a fruit-bomb party, it made perfect sense to shift gears and design a brand to showcase delicious naturally processed coffee from Ethiopia.
This year, Party comes from the Raro Nansebo washing station in the Guji region. Here, producers use intercropping to cultivate coffee alongside other food crops to provide for the community. The coffee is selectively hand picked to ensure that it is harvested at peak ripeness and then is hand-sorted before it’s dried. Over the span of several weeks, workers at the washing station hand rake the cherries to optimize an even drying. This level of care and intentionality upholds the quality achieved by each producer and elevates the coffee’s beauty for us to experience in the cup.
We intentionally source coffees that highlight clean sweetness and fruit forward characteristics, and even as a natural-processed coffee, Raro Nanseb met those standards. With Party, you can always expect a fun, fruit-forward, clean sweetness and a delicious cup.
Coffee has been cultivated around the world for hundreds of years by producers with varying harvesting practices in microclimates with unique terroir. For a long time, coffee was seen as merely a commodity and supply needed to meet the high demand. However, there were small coffee producers doing incredibly intentional practices, cultivating exceptional coffees that deserved recognition and compensation. With these producers in mind, the Cup of Excellence (COE) was founded in 1999.
The COE originated in Brazil with the intention of highlighting specialty coffee producers who were often overlooked for the farms producing higher volumes of coffee. This made it challenging for the smaller producers to find a proper market to sell their coffees at a respectable price point. The COE created an auction format where producers submit their coffee to be professionally cupped and scored, and then placed in an auction. This system allows producers to gain recognition for their hard work and to receive premiums for their product. The success of this auction encouraged the platform to spread into over a dozen coffee growing countries.
Producers can submit coffee scoring 86+ points (for reference, specialty coffee is considered 80+ points out of 100). Once submitted, a team of professionals cup the coffees without knowing any information about them. The top 30 coffees are submitted to be entered into the Cup of Excellence for their specific country. From here, the coffee is cupped 6 different times by a National Jury and an International Jury.
Madcap has been participating in the Cup of Excellence since we began. In 2008, Gloria Rodriguez’s coffee, El Porvenir, placed as a top scoring coffee in the El Salvadorian COE. Her coffee and story were truly inspirational, so we were honored to buy her coffee as the first ever coffee purchased by Madcap. Fast forward 15 years and the Rodriguez family continues to find success with their coffees in the COE.
Earlier this year, the family submitted a separation of their unique Elefante varietal to the Cup of Excellence, placing 6th overall and ranking as the highest fully washed processed coffee from El Salvador. The origins of this varietal were unknown until recent genetic testing has discovered Elefante to be a combination of an unknown Ethiopian Landrace and the world-famous Bourbon. Over the years, the Rodriguez family has planted many seedlings of these trees and heavily invested in research into it. This varietal has been a favorite of ours for over a decade and one we were eager to bid on in the auction. All bidding begins at $6.50/lb, with each bid increasing in $0.10 increments. Madcap is honored to have won the auction, paying $12.70/lb.
As a company, we strive to pay producers a premium for the hard work and excellent product they harvest, which averages around $4.50/lb — double Fair Trade pricing. In comparison, we paid $9.07/lb for the Elefante lot that we contract each season. Having partnered with the Rodriguez family since the beginning of Madcap, winning the bid on this COE separation of Elefante is a memorable experience for us all. In the cup, look for notes of juicy lychee, jasmine blossom, and turbinado sugar, with stunning clarity and a soft, velvety mouthfeel.
At the end of each year, we reflect on the memories made and the highlights that standout. We believe that coffee creates memorable moments in our daily lives. At its core, it’s quite simple. However, the impact a cup of coffee can have is unmeasurable. It is with this sentiment that we curated a tasting set to accompany our reflections of those memorable moments these coffees made for each of us this year. The Best of 2023.
In 2014, Madcap first partnered with Juan Angel, a coffee producer residing in Santa Barbara, Honduras. Just shy of a decade later, Juan’s son Irvin inherited a plot of land from his father. With the median age of coffee producers rising, this partnership brings hope for the future generations. Irvin’s coffee is the pacas variety, grown at 1,850 MASL. In the cup, look for vibrant acidity, red fruit sweetness, and clarity.
We approach each producer partnership with the mindset of creating a sustainable relationship that will withstand time. Since 2010, we have been working with the husband and wife duo Luis and Yenni Reinoso from Tolima, Colombia. While they both work together to manage their estates, we buy multiple varieties of coffee from them each year, which is why they each have their own respective labels. Luis’ coffee is primarily Caturra, Bourbon, and Colombia varieties grown at lower elevations. The coffee donning Yenni’s name is grown at higher elevations on their property, and is made of our favorite varieties on their farm each year. With Luis managing the fieldwork and Yenni overseeing the drying, the Reinosos are able to harvest and process their coffee all onsite.
Each coffee on our menu necessitates dozens of different professionals along the value chain. One of the exporting companies we partner with is Long Miles Coffee Project, based out of East Africa. They are doing incredible work in the growing regions in Burundi, Kenya, and Uganda, such as building the Heza Washing Station in Kayanza, Burundi. This washing station is located near seven different hills, each with unique terroir. Gitwe is one of those hills. This Bourbon variety exemplifies tropical sweetness, round body, and clean acidity. The experience reminds us of the relationships developed and the exceptional coffee being grown throughout East Africa.
The award-winning coffee grown by Samuel Degelo has been exceptional each year we’ve contracted it. Guji, Ethiopia, is one of the most popular coffee growing regions in the world. It is one of the few places where coffee trees grow naturally throughout the land. Samuel’s coffee is a rare experience of tasting an individual producer’s lot, as it is common for communities to pool their harvests together. In the cup, look for tropical notes of coconut, as well as juicy peach-like sweetness.
This year was a milestone for the Rodriguez family in El Salvador. Gloria and Luis have been longtime partners and friends of Madcap, having grown the first coffee Madcap ever purchased. Over the years, Luis discovered a mysterious variety growing on their farm. The cherry is so large and contains nearly ten times more juice than a typical coffee cherry, so this new variety was dubbed Elefante. This unique coffee is grown throughout their farm, requiring a high level of maintenance and intentionality for harvesting. Each year we pay nearly four times the market price of coffee to contract as much Elefante as possible. This premium is for the labor involved in harvesting, the high quality of the coffee, and the commitment to excellence the Rodriguez’ display with every crop.
![](\"/core/media/media.nl?id=664431&c=5223487&h=uw8cgkTpPeuL9W5-3TDDbwEEBgIbsh9n8Vv6JSSgl9dqPZOC&1994661\")
To join this year’s Elefante, Roberto Rodriguez submitted a separation of Elefante to the Cup of Excellence for El Salvador. This competition showcases the best of the best from each origin. The family is known to find success at the COE, having ranked in the top 20 a number of times. This year, Roberto’s separation of Elefante ranked #6, holding the top spot above all other washed coffees in the country. This separation is extremely floral, delicate, and full of red fruit.
Finca de Dios is a coffee that speaks for itself. The Prentice family owns and operates an innovative farm in the Fraijanes region of Guatemala. Ellen and Stuart, a trained botanist and engineer respectively, use their expertise to harvest exceptional coffee and design equipment needed to process on site. Their daughter, Ashley, brings her expertise of the coffee industry and agricultural climate to round out this multi-generational family effort. This coffee has a silky texture, agave sweetness, with a bit of orange acidity.
Finishing off this year’s Best of 2023 set are three separations from Amos Ndatakiura’s farm, in Kiringyaga, Kenya. Amos primarily grows SL-28, a coffee variety developed in Kenya that has become synonymous with Kenyan coffee. Amos’ estate sits on two hectares of land next to Mount Kenya. Onsite, Amos has the infrastructure to pulp, ferment, wash, and dry his coffee in preparation for shipment. This level of care and involvement allows the quality of his coffee to be preserved and maintained to his liking, which ultimately shows in the cup.
Each separation carries a different title, corresponding to the physical size of the coffee bean. Coffee beans vary in size and shape, depending on a number of different factors. Oftentimes, harvests are combined without any sorting, resulting in a less dynamic cup. Amos’ coffee was sorted using a series of screens, separating like-sized coffee beans together. The AA represents the larger screen size, AB is the medium sized screen, and PB (also referred to as “peaberry”) is the smallest, due to its petite and round shape.
It is a unique opportunity to experience coffee from a single producer in Kenya. Similar to Ethiopia, coffee growing communities in Kenya often pool their harvests together to obtain higher yields. With Amos’s coffee, you get to experience the individuality of three separations, which shows in the clarity of each cup. When roasting, the uniform size allows for more control and specificity, as the density and shape of beans react differently throughout the roasting process.
This years’ Best Of 2023 set is a curation of memories and long lasting friendships. It is exciting to see each of these coffees compiled together in a set, side by side, to be enjoyed and shared.
![\"Bath](\"/core/media/media.nl?id=278448&c=5223487&h=l3t_OqPesf9iA-AdaGzUXGwUBUXlE2Zr3ZHxec8IJVc12J0i\")
![\"cold](\"https://www.madcapcoffee.com/core/media/media.nl?id=289053&c=5223487&h=HlvExvWgXjhxonqbHY6-JNJBcxocLthWn-0oiu1avuniVgRf\")
![\"Kettle](\"/core/media/media.nl?id=265868&c=5223487&h=TFdq26WoF02dlUoQglFJwMzk3V8GiTsmWpMIY2gNfKgv1vWl&22930936\")
![\"Teaching](\"/core/media/media.nl?id=272332&c=5223487&h=VTIqh-4cK8fVj4gvVeBcmqFVqfmCoMFA9CDUbUhYvt2Rh9yZ&9521130\")
![\"Chemex](\"/core/media/media.nl?id=290728&c=5223487&h=y-E7amrxusa2y-HeCE22iVoFz-3Ud9cHDn9RgtmaBPTlMZ4t\")
![](\"https://sandbox.madcapcoffee.com/core/media/media.nl?id=266359&c=5223487_SB1&h=sBQYWpTofN7K92cplPIElIjmcQ7E-EVWYy0RX7Tgcpw_YzmG\")
![](\"https://sandbox.madcapcoffee.com/core/media/media.nl?id=266360&c=5223487_SB1&h=pz2li72UzKL1gWXGIr5jWvxd72ZiNtlhbfMNU7OvZnORSBW3\")
![\"Amaro](\"https://sandbox.madcapcoffee.com/core/media/media.nl?id=266362&c=5223487_SB1&h=x0QBi2dBCjnOCjlF7W7IfW0dV7sN4fLvBYLUmIygKV71Juzi\")
![\"Jose](\"/core/media/media.nl?id=261339&c=5223487&h=86aLzM_OlgwyDB5-TbpiaK7RUdHP8gSdvTXv856H3_sVFLNi\")
![\"Borbon](\"/core/media/media.nl?id=261340&c=5223487&h=Lxdr4gol1aA_Oi6-IFce42oBjdjzdAuCaHW45j1etZjcB4Qo\")
![\"Jose](\"/core/media/media.nl?id=261341&c=5223487&h=fBebpxsYN2uzrnQ0oQUsU3i84Lr_LrJfrHf1MmmTQTs5lHgQ&652654\")
![\"Jose](\"/core/media/media.nl?id=261342&c=5223487&h=t2JUHLt_UEkcyosm-qb8_E7b72vlkdIpK_Wey0ZTofcwkioY\")
![\"Chemex](\"/core/media/media.nl?id=290726&c=5223487&h=33-MDYEhIqgwt_iX16inhme83ANQCrDJJ_fcl-ZPhVWUE1lF\")
![\"Drying](\"/core/media/media.nl?id=261351&c=5223487&h=1yWnMiKfRw203xDEGH6Ywo7_BI2nY-A3JsFJcsXmIZZkNilU\")
![\"Landscape](\"/core/media/media.nl?id=261352&c=5223487&h=k48HH6PjGQJOxB_yCPRy_W3E2sc0jOWnrOxpV0usUHVhY_YB\")
![\"INZA,](\"/core/media/media.nl?id=261354&c=5223487&h=jJlaMGhHSW4q64gpd7TBfyI4g_7eDYYY41RyzBbMInE7VIel\")
![\"Luis](\"/core/media/media.nl?id=261357&c=5223487&h=_Ui-cTOLHmGOzkPbyW9ZL-qZ-JQnz4UxFidBpGc_tO75CAOG\")
![\"The](\"/core/media/media.nl?id=261358&c=5223487&h=N_8rKiySUBV58fqKGcDQrKPG3rrClT4g2xAhIQjXkXoAMpvs\")
![\"Farming](\"/core/media/media.nl?id=261359&c=5223487&h=o2B0jjH23Dmw2RpxdN8Z0FiDNWnGtE0NJatYdIHxAFRjvI-0\")
![\"Coffee](\"/core/media/media.nl?id=261361&c=5223487&h=ThkXhRDn1XNKvUPLxVk2J9EbTv_KM1gm-H0JLYq88iICUpee\")
![\"Farmer](\"/core/media/media.nl?id=261362&c=5223487&h=zgkgTuS3WVyi49yQvUfHlznHzz5IQm0_klFhuJB5K46szQrb\")
![\"Basket](\"/core/media/media.nl?id=261363&c=5223487&h=96TfimnXPb5QLdQRaitPEV4GbGxOjUroXlyi3iAakAgZDWLt\")
![](\"/core/media/media.nl?id=261364&c=5223487&h=fDR28suxpwyfraF4LtNVpBMakIwUVbcxGwUXkj0EQZ6lNidI\")
![\"La](\"/core/media/media.nl?id=261366&c=5223487&h=Byx2E3XjVcgvSt3ZqWkfGDZEW8d9Bd5HPFWCxEIyMS-m_7uR\")
![\"farmer](\"/core/media/media.nl?id=261367&c=5223487&h=kYZFgxDahSBGTfsCvQw0XF9CzcqXcDMKvB1mvL_cKfcd21Ml\")
![\"drying](\"/core/media/media.nl?id=261368&c=5223487&h=KWHxtaGJMw5ueP2qB7Ppp2ttxAs2SUkQIHYIxserYL3nOd8Z\")
![\"A](\"/core/media/media.nl?id=261370&c=5223487&h=IuCCXexOhMwLxxi3qpiKZfzbzpFFhnc34LDH0GrU6cBi1vBX\")
![](\"/core/media/media.nl?id=261371&c=5223487&h=lbxhQPQ-gks-Q-x97IzHJ-XOcHo2ZrPannfQOcXEjwwAVh6Y\")
![\"Coffee](\"/core/media/media.nl?id=261372&c=5223487&h=LMZoDA5X4Ys0-ltXIrQT35AZ5cKsM1Ak7IRHKsqjaL0YuOWz\")
![\"landscape](\"/core/media/media.nl?id=261373&c=5223487&h=y0HRpvWX-bfVxl-_eV8KITR4CDUUdoPofkN7APNEjLpPlgTN\")
![\"A](\"/core/media/media.nl?id=261375&c=5223487&h=CPHqD7qys8DZnKA5AAwNrFo-9Rwd6JyJDbEl-vZ7WtN2v83A\")
![\"Coffee](\"/core/media/media.nl?id=261376&c=5223487&h=rKRFsZTUF3CDmNVGiNSMNQEY4c-iqtAaex76krBCGDXXVPQk\")
![](\"/core/media/media.nl?id=261377&c=5223487&h=SpOBITMSXQGyilwDdqxvh38ELtXm5KfX-pvnD5ipH8X_qmbE\")
![](\"/core/media/media.nl?id=261378&c=5223487&h=V_bEmeF1bV_I-VelvimNIpdOHvfVPoeMK4wI-amaefc2_S4S\")
![](\"/core/media/media.nl?id=261379&c=5223487&h=Cm1tdoV5WwtZ1rmnnIlLCuxcpUp8mXHznpjd3jUCpgE1vx9A\")
![](\"/core/media/media.nl?id=261380&c=5223487&h=E_9R3uVYyW-rRNExA9cL_Wx4tulsuS_gOjuF-_1jZrP4ktVg\")
![\"Person](\"https://www.madcapcoffee.com/core/media/media.nl?id=261384&c=5223487&h=RbMi4yOQOo8YWnFXX6bQT6Ng1COw2xjuNcuygoalI0QBF0I_\")
![\"coffee](\"/core/media/media.nl?id=261385&c=5223487&h=TepbqT9L_6ZREac4qSGJhZ8av-B2zvo6QxfjfmkvmBn_gjhj\")
![](\"/core/media/media.nl?id=261386&c=5223487&h=06cn9sc3TmlVcE2A5_LvGlY_KWL73nXyh-dohHZV5XHH3FVY\")
![](\"https://www.madcapcoffee.com/core/media/media.nl?id=261387&c=5223487&h=T5T3W6_JLD8nmAP1WxSPcAmjAvscSnli-FG3aZygN8xe4o8Q&108054\")
![](\"/core/media/media.nl?id=261391&c=5223487&h=gIV19g2yykzwKmc4q85TCPDw3w_mUjzO41xPFgy1sEwPLvFF\")
![](\"/core/media/media.nl?id=261495&c=5223487&h=AQtZ0mqLNTDTljXJN6XC15YBHco93P8Wu55pFOtgzHHnLDar&404429\")
![](\"/core/media/media.nl?id=261496&c=5223487&h=4TsMBXzIy_e-AhlIgiCvLsHvTmZMxgiv4LkXt699lkXIsl28\")
![\"Ejo](\"/core/media/media.nl?id=261499&c=5223487&h=ODAEicnNjXKIsb3IT3PLeN2kGktG3stMuLA8AZTyn4fOhwi3\")
![](\"/core/media/media.nl?id=261502&c=5223487&h=aM2QNZBX1vRPHuUtH-gtbhgaoLrS_v9eVbokuopD0nagOp_Y\")
![](\"https://www.madcapcoffee.com/core/media/media.nl?id=261500&c=5223487&h=YVFwz5PdZcogwgMYMpT_8mWYN3UApaJiVYay7i4LotgGlha-\")
![](\"/core/media/media.nl?id=261503&c=5223487&h=OWbbTbqoizhGxU43-zL8iVyzKxYLmld6EbiirPD2s-u3Y15q\")
![\"Madcap](\"/core/media/media.nl?id=261506&c=5223487&h=cKmFrVfBEJlnPYpQebpzJTTBa7HAnVkX2DO4qsMeSUx1zI9B\")
![\"Team](\"/core/media/media.nl?id=261508&c=5223487&h=cpr2VeqEpV9D4Q9ceRKOxSwqfCsMJv0eIKN6xpdmaM-MWAGf\")
![\"Madcap](\"/core/media/media.nl?id=274795&c=5223487&h=6nG0DhP4qbKG_UgrKKfGVPkbysSw-duorh5iuz33cx8jarWq\")
![\"Inspire](\"/core/media/media.nl?id=274796&c=5223487&h=76wGDdZngz7tzPMOaYy5Heic6ze-bBaE38Vz8RzHHwfDaTZE\")
![\"Brewing](\"/core/media/media.nl?id=289668&c=5223487&h=6NHL408iWFKp5AaDCmdkBpK2E1lQkNjL3zbGrB-c7x9Tbk1i\")
![\"Two](\"/core/media/media.nl?id=276523&c=5223487&h=6WOMnjZAwexjG-D61RId9G5wKzsBz-_m1_MvprqN-McOdQ3A\")
![\"Ideal](\"/core/media/media.nl?id=276524&c=5223487&h=EXyhNhNh3FC-XYRxOW4rE0PQVHsJDr41IZ7O60RGZcgZ-w3Y\")
![\"Breaking](\"/core/media/media.nl?id=276526&c=5223487&h=le_3OvXxKVx7FDMnuL3T_2x54SeT2AXyZxXjynn2dtOjJoe4\")
![\"Decanting](\"/core/media/media.nl?id=289666&c=5223487&h=L9wUcI8JbJn-waBCVeXTR33ZMLM0XhNHq3NSBM5pOP7L2CUR\")
![\"Cheersing](\"/core/media/media.nl?id=276525&c=5223487&h=9g3m0Od7cCjEf6TKABfZAoLlx3as9Wd2LZt7Tnza-YPT0625\")
![](\"/core/media/media.nl?id=281791&c=5223487&h=1qv8VcxpRPM2kxqYzLoVwYe5auQ5a57KVyhgCdKlFGGC8S0c\")
![\"Miguel](\"/core/media/media.nl?id=281790&c=5223487&h=vjlGWpIBdYoqHTVCLVt3YyIzu0M6BXg0x7LC01FenfRB4IO7\")
![\"Nelson](\"/core/media/media.nl?id=281789&c=5223487&h=iGw7Fy-WdslMRy7G1GX59Ntz3nKmjR55-d7BOflB2WW9LuNr\")
![\"Juan](\"/core/media/media.nl?id=281788&c=5223487&h=5hvcXzgfsuLSSrwfExcXUAWEmNlt1ZRP5AdqZko87rQNgFsA\")
![\"Irvin](\"/core/media/media.nl?id=281787&c=5223487&h=qPNRGZJItd3VXMDv_d5dsEqfGHgECXfReHwJCdk6F1qS-L0g\")
![\"Coffee](\"/core/media/media.nl?id=282600&c=5223487&h=ldKJAh3vR7rYGUfGsgsYQHeVfwBr6QQHu1o_k-_Xx9HmpRex\")
![\"Processing](\"/core/media/media.nl?id=282601&c=5223487&h=ATzUia1KTIN44BDn5pFvKANCq-UU3NlN8qdfP8jTucKDDJ8M&495156\")
![\"Madcap](\"/core/media/media.nl?id=282602&c=5223487&h=edA1S6bySDLl8I8me40L5LSVDy67gpVW9GQ2GWtM9ehjblJ8\")
![\"Cupping](\"/core/media/media.nl?id=282603&c=5223487&h=nDCn1Tevp5F-i1-wJ9W8xotYeq9jKlNrwvgr7ABI-3aNGkiu\")
![\"Madcap](\"/core/media/media.nl?id=282604&c=5223487&h=Wk7BUe9PXX3vL-TdU6la-3ZhyONxk7PMAhkq3LI3YZeZIkNx\")
![\"Making](\"/core/media/media.nl?id=282605&c=5223487&h=HTT7kNzx7EzYZc9gEwljmjp2BN5Ef0oWfU7vInWljVDNjDZd\")
![\"Serving](\"/core/media/media.nl?id=282606&c=5223487&h=LA-plcEkkBxMH-bl0G_4hLKlxM_eqxUkVmIJAWR2_AIaVOPM\")
![\"the](\"/core/media/media.nl?id=284813&c=5223487&h=FvqfjZo2oovL4h-4-5iBU4Mbe1WwjUmHdqd16ThVTiT9ZFk9\")
![\"Barista](\"/core/media/media.nl?id=284814&c=5223487&h=TmwzFGJqx_rKu9ttHawOq0mlb-cVPhAjcDjcDHOOPjztiwnF\")
![\"Breville](\"/core/media/media.nl?id=284815&c=5223487&h=IISd5s8XDI63aZwZwr71L88BOkcBI7h-kyCuxc-u0skF2ICk\")
![\"Buildings](\"/core/media/media.nl?id=285222&c=5223487&h=50UnzuTFkI9xE2Ef1SkCHWHaHEcCJoq3kQio8addHNR8PZwC\")
![\"A](\"/core/media/media.nl?id=285223&c=5223487&h=IeC1c29R7Kdhe3V3Dr5kiRs57u5NOl_lTpPHZ7DzXo-M7Fvo\")
![\"Yenni](\"/core/media/media.nl?id=285224&c=5223487&h=clYEu0NG56KfzhZHJncc2cWQIPpzIkgq0SnYVhCk1m_qbn_P\")
![\"The](\"/core/media/media.nl?id=285225&c=5223487&h=40tIFNE5VysB1u8fHkRMFMj3BKexWkTBcQgtgE6EW0eOdlE7\")
![\"Rhia](\"/core/media/media.nl?id=286132&c=5223487&h=gjyOAwsc2Y6-bu8nyT24EOIYo4rkJnasT87u1JLu2iv3X3di\")
![\"Ben](\"/core/media/media.nl?id=286133&c=5223487&h=SayhITRihmbtPr83NKPN4QgpDUHfjNjtdJAlHV7kUyBUKCx-\")
![\"Josiah](\"/core/media/media.nl?id=286536&c=5223487&h=VfMpWoWPdYDuP43c9bHT_eCdiuymGAmjwyrrIfQy82pzQvyw\")
![](\"https://www.madcapcoffee.com/core/media/media.nl?id=286535&c=5223487&h=x268KyHzqceAoyiPUPPu1IWAGCLnaxjmsM-1bLeNj5kJ_OmB\")
![\"Pouring](\"/core/media/media.nl?id=286537&c=5223487&h=3JkVGtZH32aWv2fd-ge52f0YHVSQcWcvaGjd5Os3LPjuQiM-\")
![\"Weighing](\"/core/media/media.nl?id=288241&c=5223487&h=i20cbvnoX_6M5n5ivRpGj4x7f2OqT50s17BynmGckZJwkdc8\")
![\"tamping](\"/core/media/media.nl?id=288344&c=5223487&h=Yl7emnOSy3gs_26AyJZKSEISA2aAuLCM2cF0Y8tdjVzv9LqQ\")
![](\"/core/media/media.nl?id=288345&c=5223487&h=SgJLoMAGyVIIhE1kza-82dH_N8etf5yFlbxwccKzIS0AQ0yd\")
![\"Purging](\"/core/media/media.nl?id=289871&c=5223487&h=jM2n5Acj4883SLfqedFsYZ6Jq3UXV4UWao6bgry6fp3vIDS6\")
![\"Steaming](\"/core/media/media.nl?id=289872&c=5223487&h=ckjU5syTrn1Foy_zkHJnknHWFPVYeUexxEPmdJ3JHYx9JZQB\")
![\"Milk](\"/core/media/media.nl?id=289873&c=5223487&h=TGReKUPpczA6rDXP1ynetYCIt3VGcFcIyxdyAZHPAZ1KU6nh\")
![\"Pouring](\"/core/media/media.nl?id=289874&c=5223487&h=vPbiwdXsSY141U-yxmDgZGC32s9egCs-1AiPE9pwSXbQamem\")
![\"Removing](\"/core/media/media.nl?id=291131&c=5223487&h=8nKYv_z-_wTf_wBwfAhsKnpgQxn6tGjx0DZm13s0WtciesiZ\")
![](\"/core/media/media.nl?id=291132&c=5223487&h=I44ZRApAVopWM05OmNPEyz-QP_QUBrpn-2tN8FtAOmM08mqq\")
![\"Ejo](\"/core/media/media.nl?id=291534&c=5223487&h=hR1iiEUkPpMuj5QTNc1sEJ4Gyi1kvrnn0yv0ksMDw7h2cMD0\")
![\"Holding](\"/core/media/media.nl?id=291535&c=5223487&h=FM3QaxjZ50XaP0EUUNjH2O7bry3XoP3Z4tNe0Hv1A0_bOE21\")
![\"Uriel's](\"/core/media/media.nl?id=292743&c=5223487&h=Lw1yaFYi-jU4612CGVTZ5He2SbOKixgzmAadERga0IdqWDi9\")
![\"Landscape](\"/core/media/media.nl?id=310034&c=5223487&h=xNwvX3uyU210YvJL2ivlHRQBLPPVXrhHqZc203FthF7wYtrV\")
![\"Coffee](\"/core/media/media.nl?id=310035&c=5223487&h=YarsTi52z5MVoGQ_VNmX-KVOIQ4IHiAhjX5hcM1b70yBEpNs\")
![\"Man](\"/core/media/media.nl?id=310033&c=5223487&h=7e7VVD2SzAHyq7uWjneLK0V6pC0vgWLaKyNXR13A0GMKyrG0\")
![\"Man](\"/core/media/media.nl?id=464484&c=5223487&h=lRTCNyKz8eVVSBJBueRaIk1i-aXI9AicTxBaZY2x1lnY2Hzs\")
![\"A](\"/core/media/media.nl?id=464485&c=5223487&h=TDpkMJwFMqNsrCbDhSdhW_4MM7CBTicDuQURmbc-IRzqTgR5\")
![](\"/core/media/media.nl?id=450180&c=5223487&h=oMVNFVttQlm0-dtAYuyE7szyd-X0JtayWiiHRheZVOPJi7_D&395848\")
![\"Coffee](\"/core/media/media.nl?id=603979&c=5223487&h=Ww2kx8yj2kQjmKzX97ECbqPlpDjzyYGhzHTk1q-k71M0wqjc\")
![\"Madcap](\"/core/media/media.nl?id=602577&c=5223487&h=Y5rMN1KUj4MrLc3ESvDKb79lDiqylIaR979IINaoV0a2yWFn&2098383\")
![\"Coffee](\"https://www.madcapcoffee.com/core/media/media.nl?id=602575&c=5223487&h=XFbd-rD7_AsTpbFn03leAVq-B8dWhiPTNSUJlWLfdB_GUHQ9&3161392\")
![\"Madcap](\"/core/media/media.nl?id=602576&c=5223487&h=O8M57YeL0yJf90Joth5QSpkrLle2RrpTj5zIop8q7poGTei4&3628798\")
![\"Elefante](\"/core/media/media.nl?id=603978&c=5223487&h=ba5RonkH-8GK653JpVYp_8f7AeG1Jkgc4eEbS09LdVBH2qyS\")
![\"Irvin](\"/core/media/media.nl?id=281583&c=5223487&h=jalepAWpihdrvSke1kZaX7A9XA65LNGc50ryREOvV2RkZNvV&970971\")
![\"The](\"/core/media/media.nl?id=285224&c=5223487&h=clYEu0NG56KfzhZHJncc2cWQIPpzIkgq0SnYVhCk1m_qbn_P&668848\")
![\"Gitwe](\"/core/media/media.nl?id=664328&c=5223487&h=LS9MZ21eaVivA8rEYsniegB_IO6Fmp8q4RIOxCmzsM1FdFZ_\")
![](\"/core/media/media.nl?id=664329&c=5223487&h=ylfgvJsup-Yk-tFvcka_IJ3zEeHXpMV3YScjTLf6c6kaIPUL&3263758\")
![](\"/core/media/media.nl?id=664330&c=5223487&h=OxPcvjlYVTRBH1J8B5Dra2Yy7N1So5V2-3ySCg9e7LU4RWVN&2857286\")
![](\"/core/media/media.nl?id=664432&c=5223487&h=4MgpqAU8jSud1sinoF11pRERMFniPIXgZpA9R1Yi6jVJd6vA&8535103\")
![](\"/core/media/media.nl?id=261493&c=5223487&h=4lbo6386fjr3I-IulvBS_L7mysnW2nltKELWj032QErsRz6D&124138\")
![](\"/core/media/media.nl?id=279061&c=5223487&h=cvS7pXqhlKqFoOXFoAdm87yt5y7LUdZsrca6b-OEMh3t9JJi&596962\")