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Welcome to our Southern Season!

A delicious new coffee season has begun in Ottawa as fresh coffees from South America and Central Africa have arrived to replace those coffees from Central American and Ethiopia that are going out of season. We are pleased to bring back a few Southern Season favourites this year while introducing some new coffees that we have not had the pleasure of knowing in the past.

A coffee farmer works on an newly planted field.

Colombia Piendamó is a coffee that we have started the southern harvest season with. It is a terrific coffee grown by small organic producers around the town of Piendamó, Cauca. It is cultivated and harvested on the eastern slopes of the Cordillera Occidental, the westernmost of the three Andean mountain ranges of Colombia. The coffee is slightly sweet with balanced acidity and boasts a very respectable mouthfeel. The flavours when roasted to a full medium are somewhat chocolaty and nutty, making it a very broadly appealing coffee.

Next up for the season are two recently released coffees from around 1000 km to the southwest of Piendamó in southern Ecuador and northern Peru: Ecuador Zumba and Peru Amazonas. These coffees, combined with the Piendamó from Colombia, round out the core of the medium roast offering for the season. Zumba, from Ecuador, is named after the town in the Zamora-Chinchipe department around which the producers grow this coffee. The Amazonas from Peru is similarly named after the department in northwestern Peru where this coffee originates. Both of these coffees, as with all of our full medium roasts, are selected for ripe selection and clean processing to yield a sweet and clean cup with ample roast development for the flavour to carry through nicely in milk. Taken black these coffees offer flavours that are carmaelly, sugary and nutty while offering some unique characteristics owing to their specific origins. The Amazonas features some pastry-like and very slight tropical fruit aromas, while the Zumba features an orange floral aroma that I really love.

A coffee farmer selects coffee cherries for processing.

In the next weeks we have a few more coffees to add to the medium roast line up. Later in March we are excited to bring back a coffee from the ASOCAFE cooperative based in Taipiplaya, Bolivia that we haven’t featured since 2013. Bolivia Tapipiplaya is among the more lively of coffee’s we’ll have for the season with a juicy acidity and a caramelly, toasty, nutty aroma profile that is reminiscent of caramel brittle. We are also launching in March a single farm coffee from an individual member of the CENFROCAFE cooperative in Jaén, Peru - Efrain Carhuallocllo (Kar-hwa-yolk-yo) which will be a rare, delicious treat that will only last a few weeks. 

Looking further ahead in April we look forward to the release of coffee from Uganda in addition to another single producer coffee from Peru.

As for the dark roast line up, we are getting set to transition into Southern Season offerings from Colombia, Peru and the Democratic Republic of the Congo! We will be finishing the last of our supplies from Mexico and Nicaragua from this past harvest and will be rolling out Colombian Dark, Andean Dark (from two sources in Northern Peru) and Congolese Dark. Each of these have their own characteristics when roasted to a dark degree, offering slight variations on the smoky and powerful roast character you get from high temperature roasting. Look out for all of these to be in stores by mid April!

Posted in: Coffee & Roasting , Fairtrade , News

October 08, 2015

Comments
  • Agreed! I’m a big fan of GOOD flavored cofefe, which is hard to find. I wonder if grinding dried raspberries & adding it to the brew would work? Thanks FGC!

    Posted by Gianni on October 17, 2015
  • Hello Ann,

    Apologies for having missed your message! We do indeed have Fair Trade Certification on all of the coffees and teas we sell.

    Posted by Kevin @ Bridgehead on June 22, 2015
  • so Bridgehead, perhaps you can clear up an ongoing discussion…do you or do you not have Fair Trade Certification on the coffees you sell and if you do which ones?

    Posted by Ann Hutchings on April 11, 2015

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