Blind Assessment: Sweetly tart, lyric, complex. Roasted cacao nib, honey, guava, green apple, brisk lavender in aroma and cup. Lively, juicy acidity; lightly syrupy mouthfeel. Flavor carries with authority into a bright, honey-toned finish. Notes: This coffee, which combines fine wet-processed Ethiopias from two of Ethiopia’s most distinguished growing regions, is the first in Barrington’s Ceres Project […]
Blog
Coffee Sourcing
Barth Anderson, green coffee buyer for BCRC at the Doka Estate, a fourth generation family farm in the Central Valley of Costa Rica. How do we source the coffees that we roast? With great care. Each year, Barth procures green coffee samples from the best coffee producers from around the globe. The coffees he identifies […]
Fresh Coffee
We want your coffee to arrive at optimal freshness. To make that happen, we fire up our roasters Monday through Thursday of each week. Any order received before 9am will be roasted and shipped out that very same day.
Puerto Rico 2012
For the past several years we have been working on a coffee and citrus tree polyculture farm revitalization project with a couple of organic farming friends of ours in Maricao, Puerto Rico. Here are some images from the farm. We look forward to getting this coffee back into our roasters for the holidays in 2013! […]
Free Tasting – Doka Two Ways
Friday, May 31, 2013 – Since 1996 we have had the distinct pleasure of working with the Vargas family who have owned and operated the Doka Estate in Costa Rica for four generations. This year’s harvest is quintessential and we have decided to offer it at two radically different roast levels. To accentuate the dualistic nature […]
Edible Berkshires
BCRC was featured in the Winter 2012/2013 issue of Edible Berkshires.
Landed Aging Program™
-Controlling relative humidity during green coffee storage to enhance body and soften acidity for espresso preparation. There are a multitude of compounds that exist in a coffee bean. They can either make, or break a coffee’s cup quality. We know that we can protect these compounds in green coffees through barrier protection and careful storage […]
Specialty Coffee Association of America Convention Boston 2013
Here’s Mukunda dosing a shot of Tchembe on the ultra-stable platform of the Synesso Hydra. We had the honor of partnering with Synesso this year which turned out to be as much fun as it was tasty. We want to send a huge thanks to all of the baristas that participated at the show and […]
How to find us from the SCAA Boston show.
Here is a map of how to find our shop from the SCAA Boston show.
BCRC events during SCAA Boston!
Here is a list of all the great BCRC happenings during the SCAA show in Boston this weekend (4/11 – 4/14).
Coffee is ripening in The Berkshires
The cherries on our coffee tree at the roastery are beginning to ripen!
Tchembe Receives 94 Points!
Blind Assessment: Evaluated as espresso. Complex flowers and citrus, high-toned but smooth. Flowers, butter, grapefruity citrus, roasted cocoa nib in aroma and small cup. Smooth, lightly syrupy mouthfeel; rich, long, chocolate-saturated finish. Superb in two parts milk, sweetly and richly chocolate-toned with a gently tart fruit that resonates with particular distinction in a long finish. Notes: This […]
Hawaiian Espresso Tasting
Friday, March 29, 2013 – Mauai Mokka Espresso We have discovered a tasty surprise grown by our friends on the Hawaiian island of Maui – a Yemeni arabica cultivar that makes an amazing espresso! Christina, General Manager at BCRC will share images and discuss her time down on the farm at Maui Grown. This tasting is FREE! […]
New! Kenya Kia Ora
Bright and sweet with flavors of creamy peach and red grapefruit. Acidity holds strong through the cool down.
New! Sumatra Wahana
Heady aromatics of chocolate and ripe grape. Flavors dance from fresh strawberry to maraschino; from sandalwood and ginger to mezcal. Character intensifies on cool down.
New! India Kalledevarapura
Sweet, delicate, buttery and creamy with hazelnut and milk chocolate flavors.
New! Hawaii Maui Mokka
Lemon aroma, super powered chocolate, nut and atomic fireball flavors, toffee in the long. An incredibly accessible profile through the espresso machine with deep, rich amber hues.
Green Seal Program™
-Hermetically sealing green coffee to preserve freshness and vibrancy in the cup. Is there an ideal way to handle the best green coffees in the world? Yes, very carefully. Coffee beans are seeds from the fruit of the coffee tree. At Barrington Coffee, we care for and roast coffee seeds. We explore and identify the […]