Evans Bros. completes coffee origin buying trip
Randy Evans looks over some of the coffee cherries purchased during his recent “coffee origin buying trip” to El Salvador. (Courtesy photo)
SANDPOINT — Local coffee enthusiasts will soon have a chance to meet the farmer responsible for the beans used to make their coffee.
Randy Evans, roast master for Evans Brothers Coffee, recently returned from a “coffee buying origin trip” to the Menendez farms in the Apaneca region of El Salvador. Specific lots of coffee selected during the trip will soon be offered and introduced at a special event this spring at Evans Brothers Coffee Roasting Studio in Sandpoint.
Miguel Menendez, whose family owns the farms, will attend this event and help illustrate the tremendous care that takes place in shepherding top rated, world class coffees from seed to cup.
“For someone like me who has dedicated a big part of my life to this business, there is truly no substitute for a coffee buying trip to origin, Evans said. “Spending time with these proud farmers, you begin to understand the great care that is taken at every critical step from planting, picking, milling, drying, and shipping, and how important coffee is to these third world communities. Our company strives to showcase the farmers as the true heroes in coffee, and this further instills in me the deep sense of responsibility in roasting and preparing their coffee the best way possible.”
Evans said his trip illustrates the importance that an artisan roasting business like his places in sourcing only the highest quality coffees, from farms that provide the most sustainable and organic practices.
“We really try to do our homework before choosing to carry and promote a coffee,” he added. “There is certainly no substitute for visiting in person, shaking hands with the farmers, and seeing how important coffee is to the families and communities in these developing countries. We are particularly excited about our direct trade relationship with Miguel and his family.”
The Menendez family farms have consistently ranked high in El Salvador’s Cup of Excellence competitions, the most esteemed award given for top coffees of participating origins. The Menendezes take great pride in this recognition.
“The impact of COE is far reaching in terms of promoting quality and recognition for the farmer,” Evans said. “As a result, the farmers get way above the fair trade price, while the consumer is rewarded with truly outstanding coffees.”
The Menendezes mill, Beneficio Piedra Grande, is ultra-sophisticated in terms of using the most advanced methods to process their ripe coffee cherries, taking extra steps to ensure the coffee taste clean and free of defects. This includes triple-washing the coffee beans, drying on raised African tables and patios, and careful sorting, Evans said..
The Menendezes only process their own coffee cherries; they do not buy coffee cherries from other farms. Having total control, they are one of the few producers who own their coffee all the way to export.
While at origin, joined a panel of experts in several formal cupping sessions, a very specific method of grading coffees. These sessions included Jorge Escobar, the head cupper from the Salvadoran Coffee Consul and head of the local Cup of Excellence cuppers. Coffees were cupped from specific lots within the Menendez farms where Evans was able to personally select which to offer his customers back at home — El Salvador Pacamara and Bourbon varietals were chosen. Several of Evans Brothers’ roasts were also cupped, and scored particularly high marks.
Evans Brothers Coffee is an artisan roasting company based founded in September 2009 by brothers Rick and Randy Evans, who share a passion for life, community, and coffee.
Information: www.EvansBrothersCoffee.com, website; 265-5553, phone; or stop by in person at 524 Church St.