FTC x SBP

September is National Preparedness Month, and this year French Truck Coffee is partnering with SBP to bring awareness to the community on the importance of preparedness before a disaster happens. SBP, formerly the St. Bernard Project, was formed after Hurricane Katrina to help with disaster relief and recovery. It is their mission to help shrink the time between disaster and recovery. They do this by helping those affected by disasters to rebuild and recover, while also cultivating resilience before disasters occur and streamlining the post-disaster recovery process.

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Being prepared before a disaster helps to ensure faster recovery.  To help SBP bring awareness to National Preparedness Month, French Truck Coffee Louisiana will donate a portion from every NOLA Iced Coffee purchased throughout the month of September to SBP.  This donation will help support SBP by providing funds for their rebuilding and affordable housing development programs, as well as preparing our fellow residents for the future.

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French Truck Coffee is profoundly grateful and extremely excited to announce our partnership with SBP. We hope that our friends will help spread the word of National Preparedness Month and the FTC/SBP September donation campaign.  

 

You can learn more about SBP by checking out their website: sbpusa.org

“KENYA KIRIGA ESTATE”

Following our previous trip to Kenya in January, we had the pleasure of sampling coffee offerings from this well rounded farm. “The Kiriga Estate” is a single estate owned by Dr. Brian Gakunga. 

The Gakunga’s have been in coffee for a long time with Brian’s grandfather buying the farm from a British Colonist, back before that was a common practice. The estate has 80,000 trees and is divided into 8 sections. 

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The farm is located close to the Thika region, an area we have bought coffee from before, and is known for quality. Each section, draws water from the nearby Chania River. The river is a very important resource for the community, and because of that the Gakunga family has made visible efforts to be good stewards.

Their efforts include building seepage pits, reclamations stations, and a private dam which holds water in the dry season, and is at times visited by hippos.  Single owned estate coffees are not the norm in Kenya, with most producers owning smaller sized farms and belonging to a local community washing station, where their coffee is blended with their neighbors.

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A fully traceable coffee in Kenya can be hard to find, due to their intricate auction system. With all that in mind, we are lucky to be able to share the Gakunga family’s coffee with everyone, with the following tasting below: available online now & in all FRENCH TRUCK COFFEE locations:

 PINEAPPLE, DARK, CHOCOLATE, LEMON EFFERVESCENT ACIDITY

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origin update: via. Kossa geshe farm

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FARM UPDATE: Thanks to the help of “Crop to Cup” we are able to see continued improvement and developments at the farm level which focuses heavily on employee housing and the need for improvement on the farm. This is our 3rd year working with Abdulwahid and the Kossa Geshe farm.

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What was once mud construction is now strong, more modern construction. This is the beginning and the core structure- with some plaster, paint, proper flooring, and metal roofs in the next couple of weeks, these homes will have a huge impact! No more wet muddy floors or leaks when it rains, surfaces that are easier to clean, and better structural stability. We are impressed! Can’t wait to see the final product after all this hard work and investment. Well done Abdulwahid 👏🏼 & we look forward to new offerings from Kossa Geshe coming later this summer.

FRench truck Coffee + “RUBY SLIPPER” Take on colombia!

At the beginning of June, our team took an educational trip down to Colombia with one of our awesome clients: Jennifer & Erich of “Ruby Slipper Cafe”. Check out our photos and summary of a great trip, with even greater people.

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We visited a coffee farm in Popayán (Southwest of Bogotá) & were greeted by one of our gracious host, Andreas. We checked out the current berries that were being prepared for processing plus more.

We visited a coffee farm in Popayán (Southwest of Bogotá) & were greeted by one of our gracious host, Andreas. We checked out the current berries that were being prepared for processing plus more.

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And also, spent the next morning enjoying coffee & breakfast followed by cupping in the coffee lab. Throughout our cupping experience, we narrowed down the perfect taste .. & ended up with a great Colombian Coffee blend.

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G U A T E M A L A

Introducing our NEWEST coffee which hails all the way from the Chivacabé - Huehuetenango region of Guatemala. This new Microlot was produced by farmer, David Roberto Méndez on his farm: “El Naranjo.”

Huehuetenango is a famous coffee growing region in northern Guatemala, with steep hills and coffee growing communities sprinkled throughout the mountains. French Truck Coffee has visited Huehuetenango a few times to get a feel for the coffee economy in this famous region.

On our field visits we were pleasantly surprised to find small, but thriving communities deep in the hills, which make use of seemingly impossible terrain. Some of the farms are on such steep hills that skilled laborers are needed to handle the land.

This coffee features lots of tangy fruit acidity, and classic notes of Guatemala cof- fee like cherry and caramel. We believe this is a result of the multitude of varietals on his farm. They include older well-known va- rietals like Bourbon and Caturra with more distinct ones like Gesha and Pache. The Ge- sha varietal provides those floral, tangy fruit notes, while Bourbon and Caturra give us the classic Guatemala notes. During harvest sea- son only ripe cherries are picked, and then depulped the following day. They are then fermented for 24 hours before being washed and cleaned three times, and dried on raised beds. This is a super interesting coffee that we will be offering all summer long.

Cup notes: TANGY FRUIT ACIDITY WITH NOTES OF CHERRY, CARAMEL, & TOFFEE.

“Summer Citroen”

Today, June 4th is the release of our summer blend. This coffee is creamy with a mix of berry & toffee tasting notes. It’s also a unique blend of Central American & African coffees to help you enjoy the endless summer days ahead .. (even the packaging will have you feeling as if you’re on the beach w/ every sip you take).

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This summer seasonal blend consists of fresh crop Guatemala and fresh crop Ethiopia. The Guatemala makes up 40% of the blend, and is from a collection of small holding farmers in the Huehuetenango region. Balanced notes of cherry and caramel pair very well with the fruitier, berry notes of Ethiopia. This Natural Ethiopian makes up the remaining 60% of the blend and provides the more fruit forward notes in the cup. The Natural Process gives the cup plenty of body, while also providing heavy sweetness. We hope you enjoy this wonderful summertime coffee :)

The Throwdown

  Last nights Throwdown was further affirmation of the warmth, kindness and camaraderie that radiates from the New Orleans barista community. Thank you to the Barista Social Club for letting us host this event, to everyone who showed out to participate, and congrats to finalists and winners. Hope to see y'all out there for the next one!