Each month we work with a different coffee roaster to make sure that the first coffee of your weekend brunch is the best coffee you’ve had all week. In fact, we go to great lengths to choose a bean to be served exclusively at brunch, where we brew the coffee via v60 pour-over—a slow and precise method of brewing that extracts the flavors and aromas of the beans like no other.
Then, we have the kitchen invent a delicious pastry that perfectly suits the brew, and even the bar offers an homage: a coffee cocktail with that month’s bean as base spirit. To top it all off, we gave this elaborate tribute to one lil’ ol’ bean a long, fancy name: Trenchermen Roaster’s Series! It’s a surround-sound coffee experience that’s impossible to find at any other brunch in town.
For this month’s Roaster’s Series, we're partnering with Blue Bottle Coffee! It’s a particularly special offering because Trenchermen is currently the only place in Chicago to their roasts.
Named after the first coffee house in Vienna, Italy, Blue Bottle Coffee was launched by James Freeman (a self-described “slightly disaffected freelance musician and coffee lunatic”) in Oakland, California, in 2002. He had grown weary of the grande eggnog latte and the double skim pumpkin-pie macchiato, and decided to open a roaster for people who were clamoring for the actual taste of freshly roasted coffee. Using a miniscule six-pound batch roaster, James made an historic vow: “I will only sell coffee less than 48 hours out of the roaster to my customers, so they may enjoy coffee at its peak of flavor. I will only use the finest, most delicious and responsibly sourced beans.”
Now, more than 10 years later, Blue Bottle Coffee has grown to a small network of cafes (in the Bay Area and New York only), wholesale partners, an espresso cart, and some vintage German coffee roasters. They stay united by the simple purpose of giving great coffee to everyone who asks for it. And for those of us not in the Bay Area or New York, Blue Bottle Coffee roasts the beans and puts them in compostable bags, and still makes sure that we’re able to brew them within 48 hours.
Here are all the beany details on this month’s coffee selection:
Estate: Finca Santa Ana
Region: Pueblo Nuevo Vinas, Santa Rosa, Guatemala
Varietal: Bourbon, Yellow Caturra, Red Caturra
Elevation: 1,585-1,645 meters
Coffee Story: Guatemala’s Finca Santa Ana provides a case study in the nearly infinite potential of Guatemalan coffee. The farm is situated between two volcanoes (Tecuamburro and Pacaya) in Pueblo Nuevo Viñas, which itself is part of Guatemala’s department of Santa Rosa. Originally purchased by a gentleman named Don Lizandro in the eighteenth century, Santa Ana has been tended by his relatives ever since. Over the years, each generation has embraced – and increased – Lizandro’s commitment to quality and sustainability: the current proprietors employ Gravilea, Cuje and Chalun trees to promote shade and increase biodiversity; they also make sure to plant their trees in a way that decreases erosion of the area’s mineral-rich volcanic soil. In addition, coffee pickers at Finca Santa Ana are trained to select only the ripest cherries, and to prune the trees in a
way that maximizes future growth. Finally, coffees from Santa Ana come with an impressive list of accolades: they won Guatemala’s Cup of Excellence competition in 2007, 2009 and 2010. Expect from this one many of the things you loved about the Chichimes –the balance, the fat, chocolaty body – but with a bit of a citrus kick
Cup Characteristics: Honey, Jasmine, Chocolate, Vanilla, Peach, Citric Acidity, Caramel
Summary: Many generations of family farmers, commitment to quality and sustainability, multiple cup of excellence winners
And for this Roaster’s Series pastry pairing, Chef Pat is making a Chocolate Orange & Black Garlic Morning Bun. In lieu of a coffee cocktail, we’re serving Blue Bottle’s New Orleans Cold Brew Coffee!