August 31, 2016

Introducing Hunapu

Antigua is a small city in southern Guatemala surrounded by volcanoes, the largest of which is Volcán de Agua. This towering volcano stands at more than 3,500 meters and, when not hidden by cloud cover, dominates the landscape.

The Mayans called this massive volcano Hunapu, and it’s the same name that Luis Pedro Zelaya uses to refer to the coffee producers that farm mostly Bourbon variety coffee in the nutrient-rich, volcanic soil of Antigua. Luis is a fourth generation farmer and owner of the renowned Beneficio Bella Vista. Luis works with nearly 300 farmers in the area to deliver ripe, sorted coffee that’s processed to perfection.

Many of the world’s best coffee roasters purchase selections from Beneficio Bella Vista, including our roasting partner, Madcap Coffee Co. The green buying team at Madcap has sorted through and tasted numerous lots from Luis at Beneficio Bella Vista, and this Hunapu coffee is a special selection from this area.

The tasting profile of Hunapu consists of intense sweetness with notes of chocolate and cocoa, a creamy body and hints of citrus and berry. It’s terrific as both hot or iced coffee, as well as espresso, where more fruit and floral qualities are expressed. We’ve also got retail bags of Hunapu for brewing at the home or office.

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Our iced dirty chai is a delectable pairing of tea and spices, sweetened just enough and blended with creamy milk and a perfect shot of espresso, all served over ice. A lovely balance of indulgence and utility (it does contain a doubleshot, after all), the iced dirty chai was quick to become (and continues to be) the drink of the summer.

The origins of chai are traced back to India, where it’s a wildly popular beverage with regional variations. The drink grew out of the massive tea economy brought on through British colonization and the British East India Tea Company. Whereas the Brits would combine black tea with milk and sugar, Indians made tea their own by by adding native spices like ginger, cinnamon and clove.

At Mammoth Espresso, we use chai made by our friend Bapi at MyChai in Bend, Oregon. The chai is all natural and made with organic black tea and cane sugar, along with vanilla, molasses and a blend of spices. We combine this with milk from Mauthe Farms in McComb, Mississippi, or our housemade almond milk, and serve it up with a doubleshot of espresso in a tall cup of ice. The result is a refreshing, sweetly spiced iced beverage with enough espresso to put some pep in your step.

We love it, and we think you will too.

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August 23, 2016

Introducing Kanda

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We’re really happy to introduce Kanda, a lovely Kenyan coffee from our friends at Madcap Coffee Co. Kanda is a rarity in so many ways, and it will only be available for a limited time so enjoy it while it lasts.

This coffee takes its name from Kanda Farm where it is produced. Kanda Farm resides in Kirinyaga near Mt. Kenya and is 1650 meters above sea level. This incredibly small, 5-acre farm is owned and operated by Amos Ndatakiri, who manages the entirety of the farm’s operations with his family and only a handful of other employees.

Coffee in Kenya is typically managed through large cooperatives, where numerous small farmers send their coffee to be processed, graded and sold. It’s very rare that a farm the size of Kanda Farm receive a license to process their own coffee, yet Amos and his family were granted such approval in 1992.

This Kanda coffee is comprised exclusively of the famed SL-28 cultivar, a coffee variety world-renown for its outstanding cup quality. Kanda is intensely sweet and vibrant with notes of melon, lemon and fruit punch. We hope you enjoy it as much as we do!

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Amos Ndatakiri at Kanda Farm

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Maria Zagat

Zagat has released its first-ever “30 Under 30” list for the New Orleans market, and we’re beyond thrilled to have Mammoth’s Maria Degtiarenko holding down the barista spot amid a field of rockstars in the Nola food and beverage scene.

From the front of the house, to behind the bar and inside the kitchen, these young superstars are at the front lines of one of the most exciting food scenes in the country.

Maria has been killing it from opening day, and we’re proud to have her talents recognized here in New Orleans, a city with such a rich history in food and drink. In addition to preparing awesome beverages, Maria plays an important role in ensuring Mammoth delivers a consistent, high level customer experience.

Read the full write-up at Zagat.com, then swing by to have Maria craft a drink for you!

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Mammoth Window

Our current lineup features coffee offerings from around the world that showcase the diversity and quality of single origin coffees. From big, syrupy sweetness to crisp, bright citrus to floral and spice, these coffees were curated to highlight a broad spectrum of flavor profiles. Come explore with us, provide you feedback, ask questions and have fun.

Every coffee we serve is available hot or iced. We brew each coffee to order, providing you with the freshest possible coffee experience. Our coffees are roasted by Madcap Coffee Company in Grand Rapids, Michigan.

M_B_Ardi0_Front_260_260_sLuis Reinoso (Colombia)
Profile: Citrus, stone fruit, chocolate and complex
Region: Herrera, Tolima
Variety: Caturra and Bourbon
Altitude: 1,700-1,800 masl
Processing: Washed and dried on raised beds

 

M_B_Reko0_Front_1_260_260_sIxban (Guatemala)
Profile: Chocolate, cardamom, floral and berries
Region: San Pedro Necta, Huehuetenango
Variety: Bourbon, Caturra and Pache
Altitude: 1,600-1,750 masl
Processing: Washed and dried on raised beds

 

M_B_Reko0_Front_1_260_260_sKathunguri (Kenya)
Profile: Cranberry, chocolate, syrupy and complex
Region: Embu, Kirinyaga
Variety: SL28, SL34 Ruiri 11
Altitude: 1,600 masl
Processing: Washed and dried on raised beds

 

Uraga_260_260_sUraga (Ethiopia)
Profile: Watermelon, peach, dark honey and floral
Region: Uraga, Guji
Variety: Heirloom
Altitude: 1,900-2,200 masl
Processing: Washed and dried on raised beds

 

Uraga_260_260_sYukro (Ethiopia)
Profile: Bright, citrus, berries and black tea
Region: Gera District, Jimma
Variety: Heirloom
Altitude: 1,800-2,100 masl
Processing: Washed and dried on raised beds

 

M_B_SummerSolstice0_Front_260_260_sSummer Solstice (Ethiopia Blend)
Profile: Floral, vibrant, crisp and berries
Blend: 2/3 Reko and 1/3 Ardi
Region: Kochere and Guji, Sidama
Variety: Heirloom
Altitude: 1,750-2,000 masl
Processing: 2/3 Washed and 1/3 Natural (Dry) processed, both dried on raised beds

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Paradigm Gardens

We’re stoked to announce a new partnership with Paradigm Gardens, an urban farm in the heart of New Orleans supplying fresh produce to some of the best restaurants in the city. Effective immediately, Mammoth Espresso will supply Paradigm Gardens with 100 percent of our coffee, tea and food waste. This waste material will be composted at Paradigm Garden’s urban farm and used as fertilizer.

Paradigm Gardens, located at 1131 S Rampart Street, partners with quality chefs in New Orleans looking for great, local produce. So when you buy a coffee or tea from Mammoth Espresso, you’re also helping to put food on the menu of several of the finest restaurants in New Orleans, including Coquette, Meauxbar and Patois.

The composting program is part of Mammoth Espresso’s commitment to reducing its environmental impact. By sending coffee, tea and food waste to Paradigm Gardens, we significantly reduce the amount of waste that is delivered to a landfill.

In addition to its urban farm, Paradigm Gardens also hosts dinner events and serves as a music venue for some of the hottest artists in New Orleans. You can learn more by visit Paradigm Gardens on the web at http://paradigmgardensnola.com.

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Thrillist has published its assessment of the Best Coffee Shops in New Orleans, a list which features your friends here at Mammoth Espresso.

Mammoth Espresso’s sleek, retro-modern, family-friendly, high-quality coffee bar. With beans from Madcap Coffee, pastries from Scout Bakery, and Jonathan’s excellent technique, this is a place you’ll be going back to.

The full list features several mainstays of the New Orleans coffee scene. As the newest local coffee shop on the list, we’re really pleased to be featured alongside a great lineup of businesses.

The Best Coffee Shops in New Orleans
https://www.thrillist.com/eat/new-orleans/the-best-coffee-shops-in-new-orleans

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Ardi_Drying

Ethiopia produces some of the most diverse and fascinating coffees in the world. It’s fitting, really, since it is the birthplace of the plant and beverage of coffee, and all coffee growing regions around the world are indebted to Ethiopia. Through the Mammoth Explorer Series we’ll be highlighting four incredible offerings from this remarkable country, and promoting the diversity and quality of Ethiopian coffees. Beginning June 24, all coffees will be available on our pour over bar, and we’ll feature each as our guest espresso (calendar below). Please enjoy, and feel free to leave any feedback at info@mammothespresso.com.

M_B_Ardi0_Front_260_260_sArdi
Profile: Strawberry, orange, chocolate and deep
Region: Guji, Sidama
Variety: Heirloom
Altitude: 1,750-2,000 masl
Processing: Natural (Dry) processed on raised beds

 

M_B_Reko0_Front_1_260_260_sReko
Profile: Citrus, complex, lemongrass, molasses and ginger
Region: Kochere
Variety: Heirloom
Altitude: 1,850-2,200 masl
Processing: Washed and dried on raised beds

 

Uraga_260_260_sUraga
Profile: Watermelon, peach, dark honey and floral
Region: Uraga, Guji
Variety: Heirloom
Altitude: 1,900-2,200 masl
Processing: Washed and dried on raised beds

 

M_B_SummerSolstice0_Front_260_260_sSummer Solstice (Blend)
Profile: Floral, vibrant, crisp and berries
Blend: 2/3 Reko and 1/3 Ardi
Region: Kochere and Guji, Sidama
Variety: Heirloom
Altitude: 1,750-2,000 masl
Processing: 2/3 Washed and 1/3 Natural (Dry) processed, both dried on raised beds

Guest Espresso Rotation

Friday, June 24 – Reko
Saturday, June 25 – Uraga
Sunday, June 26 – Summer Solstice
Monday, June 27 – Ardi
Tuesday, June 28 – Reko
Wednesday, June 29 – Uraga
Thursday, June 30 – Summer Solstice
Friday, July 1 – Ardi

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June 15, 2016

A Totally Social Mammoth

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Since you’re reading this you’re aware that we have a blog, but did you know that Mammoth Espresso is on several social platforms? It’s true, and we don’t share precisely the same content on any of our social accounts. So if you’re using several of them, give us a follow! We update with new coffee offerings, shop news and other tidbits each and every day.

Facebook: https://www.facebook.com/MammothEspresso/

Instagram: https://www.instagram.com/mammothespresso/

Twitter: https://twitter.com/mammothespresso

Snapchat: scan the code below or search “Mammoth Espresso”

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See ya around!

 

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June 13, 2016

Introducing Kathunguri

Kathunguri

We’re excited to offer Kathunguri, an exquisite Kenyan coffee with a big, syrupy body, notes of dark fruit and cranberry and bright acidity. Kathunguri is a coffee produced by Mathew and Charity Mugo, who operate a coffee farm started by Mathew’s father in 1963 in Kirinyaga, Kenya. This coffee, which comes to us from Madcap Coffee Company, in unique in that it’s sourced directly from a single producer. In Kenya it is common for small farms to belong to a cooperative system that processes the coffee and sells it under one banner. At his farm, Mathew mills and processes his coffee before exporting it, and works directly with purchasers. This level of control and transparency is rare within Kenya.

Kathunguri (Kenya)
Region: Embu, Kirinyaga
Variety: SL28, SL34 and Ruiri 11
Altitude: 1,600 masl
Processing: Washed and dried on raised beds

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