Equator Coffees

Equator Coffees

New Coffee This Month

Java Sunda Hejo 

A well balanced and rounded cup with sweet cocoa and notes of dried apricot, date and Brazil nut.

  • Region: Garut and Bandung, West Java, Indonesia
  • Producer: Naganingrum, Klasik Beans Cooperative
  • Altitude: 4,000-5,000 feet
  • Cultivar: Primarily heirloom Typica with Ateng, Jember, Java, Catimor
  • Milling: Washed

 

Decaf Organic Blend

Clean, sweet, herbal, nutty top notes complimented by a teak-like earth tone at the base.

 Indonesia dominant with Latin coffees (Water Process)

Tigerwalk Espresso

In an effort to satisfy the emerging preference for lighter roasted and more fruit forward flavors in espresso, our roasting team collaborated to design this tartly sweet espresso blend.

A balanced, sweet and creamy espresso that features notes of cherry-toned chocolate, strawberries and a lemon-toned effervescence

Region: Mexico, Guatemala and Rwanda

Story Of Equator Coffee

Equator’s ethos is simple: Our passion for quality and sustainability drives everything we do. We think about the impact of our business on the people who grow our coffee, on the people who drink it, and on the planet. We’ve built an intensely loyal following among chefs and others who are entirely serious about taste, as our deep commitment to these issues translates into an unforgettably authentic experience for people who drink our coffee.

How far do we take our twin obsessions with quality and impact? We do something highly unusual for a roaster: We farm our own coffee. Finca Sophia is our 45-acre agro-paradise in Panama. Our hands are in the dirt as we nurse our rare Geisha coffee varietal, which we predict will set a new standard for micro-lot flavor profiles. But we don’t stop there. We’ve built environ- mentally friendly housing for our workers and invest in their well-being as seriously as we invest in the latest brewing technology.

Our roasting facility is located in Marin County, CA, where some of the most significant national trends in farming are born. In 16 years of business, we’ve built a loyal customer base of fine restaurants, hotels, and retailers who love coffee as much as we do.

As a women-owned green business, we work tirelessly to empower every link of our global and local supply chain. You can taste our integrity, which is backed by the environmental and social justice certification systems of organic and fair trade.

Lastly, a word about a hot topic: climate change. Equator is proud to be one of the first roasters in the nation to possess a Loring SmartRoaster, a sophisticated machine that reduces carbon emissions by 80% without compromising our artisan quality. In addition, we have planted 25,000 shade trees on our farm in Panama.

Equator takes action with sustainability programs at all levels of operations. These practices include:

  • Roasting on the Loring SmartRoaster to reduce carbon emissions by 80% without sacrificing artisan quality. Equator is one of the first roasters in the country to utilize this new technology.
  • A delivery truck powered by locally produced biodiesel fuel and a hybrid car for service
  • A compost program that incorporates 100% of chaff and coffee grounds
  • The donation of jute and burlap coffee bags to area gardeners for reuse
  • Annual CCOF inspection and certification for compliance in proper handling and storage of organic coffees

A Word About Equator Coffee . . .

Equator Coffees & Teas® is committed to serving sustainable coffee:

  • Coffee that is grown amidst a canopy of indigenous shade trees, or, in a manner that preserves the natural habitat.
  • Coffee cultivation that practices bio-friendly agriculture, with emphasis on organic pest, weed, fungus and fertilizer management.
  • Coffee farming that emphasizes quality through choice cultivars and careful processing methods; strictly high-grown coffee with demonstrable cup character.
  • Specialty coffee is the most labor intensive crop in the world. Thousands of indigenous people are involved in the picking and processing of specialty coffee. We support projects and farms that enhance the quality of their crop and promote the continuity of their way of life.

Coffee Roast Styles

Equator Specialty Coffee Roast Styles

  • Medium-light: The color of nutmeg. Full coffee character is present at this roast. Acidity (dry, bright sensation on the palate) is pronounced.
  • Medium: Chestnut color. Coffee character is slightly tempered by the roast. Acidity is present but balanced by increased presence of carmelized sugars.
  • Medium-dark: Dark chocolate brown color, roast flavor and coffee character equally balanced. A hint of unsweetened chocolate flavor is introduced.
  • French: Very dark in color. Lots of oil is present. Strong, smoky roast flavor dominates.

Equator’s roasting is done in a traditional Italian-style drum roaster. Beans are tumbled in a rotating steel cylinder housed in a round, heated chamber. Heat exchange: primarily convection with some conductive heat.

What is Specialty Coffee?

It all starts with a coffee tree that bears fruit or “cherries” approximately twice a year. Coffee beans are the actual seeds inside the ripe (red) “cherries.”

Specialty-grade coffee differentiates itself from commercial grade in the following areas:

Species: There are two primary species of coffee, Arabica and Robusta. All specialty grade comes from the top 10% of Arabica, whereas, most commercial-grade coffee comes from Robusta and lower grade Arabica.

Location/Altitude: Specialty coffee is grown at high altitudes 2000-6000 feet, above sea level, and flourishes in an equatorial climate–abundant rainfall, sun and mild frost-free temperatures. Commercial-grade (Robusta) coffee is grown at low altitudes.

Labor/Handling: Specialty coffee is hand-picked on mountain terraces and laboriously sorted by size and appearance for grading. Commercial grades are mass produced and mechanically harvested with less stringent screening methods.

Flavor: Arabica trees produce a more delicate, flavorful coffee. Specialty coffees, like wine grapes, derive their flavor from the soil conditions, micro-climate and preparation methods of their region.

Each region has distinctive characteristics:

Central and South American coffees are generally light to medium bodied with lively, effervescent qualities (also known as palate acidity). The volcano regions of Guatemala, Costa Rica, and Panama produce coffee that has spicy, chocolatey, and complex flavors.

African coffees combine the sparkling acidity of the best Central Americans with aromatic, floral and winy (berry-like) notes.

Indonesian coffees are at the opposite end of the scale from Latin coffees. They are usually full-bodied (mouth-feel, weight of the coffee) and smooth with low acidity, possessing an appealing earthy and nutty quality.

Production values are critical to quality

Processing must take place to remove the coffee beans inside the cherry after harvesting. The method chosen (wet, dry, semi-dry) and the care taken during the milling and screening process will influence quality and flavor. Wet-processed coffees tend to have a cleaner flavor, while dry-processed coffees exhibit a heavier body.

Wet Process

A machine (depulper) breaks away the cherries’ outer skins, removing most of the pulp. To loosen the remaining sticky coating called mucilage, the beans are placed in large water tanks to ferment for 24 hours. They are then thoroughly washed and left to dry on patios in the sun for 1-3 days and/or machine-dried. After the beans have rested, for a few months (6-10 weeks), a hulling machine removes the final layer of “parchment” skin surrounding the bean.

Dry Process (a.k.a. “natural” process)

In this method, the ripe cherries partially dry while on the tree, then they are picked and spread out in the sun on patios to dry while still intact for another 2-3 weeks. Finally, the dried cherries, with the beans inside, are put through hulling machines to remove the dried pulp, and parchment skin.

Semi-dry (a.k.a. pulped natural)

This method is hybrid of the wet and dry process. The cherry fruits’ outer skins are removed with most of the mucilage left intact around the beans. The coffee is then patio-dried until desired moisture levels are achieved. Finally, it is dry-milled to remove any remaining dried pulp and parchment skin.

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