Case Study Coffee RSS



Coffee: Nicaragua Finca Los Congos, the effect of processing on Flavor

Perhaps you remember way back when in November of 2011 when we released the coffees of the Manzano Project.  These 3 lots of coffees were all from Finca El Manzano, El Salvador, all 100% Bourbon, but processed in 3 different ways: wet (or washed), natural (or dry), and honey (or pulped natural).  We served all three as an espresso flight or an aeropress flight. Wet processing is the typical method employed by the Latin American coffee producing countries where the fruit of the coffee cherry is removed and the coffee is washed of its pulp before drying on the patio. Natural processed coffee is a method where the coffee cherry is left whole and set out to dry before the...

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Customer Profile: Oscar Mancilla

"Coffee is a blend of the work the barista does, the roasting, and the work in the field," says Oscar Mancilla. "Everything has to be well aligned to get a great cup, and you can have the best coffee in hand but it often comes down to what you get in the bar." A dedicated specialty coffee drinker who first dove into the multi-faceted world of craft beverages in his home country of Mexico, under the expert hands of Alberto Song Trujillo and his team at Caffe Sospeso in Tijuana, Oscar is a regular at Case Study Coffee. Oscar and his wife moved to Portland to work in the engineering industry; Oscar is an electromechanical engineer, while his wife works with the supply chain...

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Customer Profile: Dave & Jess Ratliff

Every Saturday, Dave & Jess Ratliff walk a few blocks to our Sandy store, grab their drinks (Dave: milk, sugar, coffee, in that order. Jess: Cafe au lait), and sit facing the street while they decompress from the busy work week and enjoy each others' presence. It's a weekly ritual they've been holding since a couple months after the store opened and they consider our staff family. "Dave and I aren't really coffee drinkers," says Jess with a laugh. "This is the only place we drink coffee." When the couple first visited the shop, they were recommended by their granite installer to check out the countertops at Case Study, and while it may have been stone that drew them, it was the...

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Coffee: Colombia Finca El Naranjo

What happens when a much-maligned coffee variety tastes delicious? We're exploring that question, with fun results, by serving the Colombia Finca El Naranjo in all three cafes. Chris, our co-owner and Head Roaster, says, "I cupped this coffee blind at origin at Banexport Coffee Mill in the Cauca region of Colombia. I was blown away by the distinctive mint characteristic (both in flavor and refreshing aftertaste) in this coffee as well as the balance of sweetness and acidity with a big, round body. This coffee reminded me of the Colombia Finca Sinai from this time last year, but in an exaggerated version in every way - especially the mint!" With Coffee Rust obliterating Central American coffee farms on every hand, biologists...

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Case Study Coffee Crew: Matthew Lee

Florida native Matthew Lee believes in signs. "The morning I walked in Case Study Coffee, I knew it was a place I wanted to be," he says, and adds that the months he worked with us were "Amazing. It's been my best experience with coworkers ever." A roamer at heart, Matthew entered the coffee world through the frappuccino door, as so many of us did. "Honestly? I just needed an easy job, and Barney's Coffee & Tea down the road was hiring. I didn't care about coffee, but over the next few months I did build a foundation of coffee skills." Barney's transitioned to CoffeeKitchen and brought in Ultimate Barista Challenge winner James Duncan to train the top employees. Matthew...

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