“We pay top dollar to get the best beans from all over the world,” Quillin said. Photo: Clydes CoffeeĬlyde’s Coffee uses beans sourced by a boutique, family-run coffee firm, Vournas Coffee Trading which specializes in bringing direct-sourced beans. Clydes Coffee Roasting Company in Stateline roasts coffee daily at their coffee house. Clyde’s Coffee Roasting Company, named after their son Clyde, has been open for 4 years with loyal customers which Quillin said kept them afloat during the height of the pandemic. They attended coffee roasting school in Tempe, Arizona and were taught by Patrick O’Malley, creator of the International Barista Coffee Academy and who Quillin refers to as a “coffee scientist”. Coming from a background in real estate, the couple shifted gears to something they both loved, were addicted to and were passionate about: coffee. Owned by Marlo and Craig Quillin, Clyde’s Coffee Roasting Company, offers flavorful and unique coffee from around the globe. “Roasting is always an experiment and you can control all the factors, if we don’t like it we can change it.” “It is an exciting time in coffee,” she said. Williams says there is so much more information and education out there now since she started learning nearly two decades ago. “There is no black and white manual when it comes to coffee.” While there are plenty of do’s and don’ts with roasting, true roasting is up to the artist. “It’s a constant learning process,” said Williams. She prefers to use single-origin coffee because it clearly defines each of the flavors based on the environment and location the beans were grown. The beans are sourced and cupped by professionals who scout the best beans based on Williams preferences. “There is so much that goes into a cup of coffee,” said Williams. She is passionate about teaching the process from bean to cup including the harvesting and selection that goes into it. By purchasing the beans from the small family estate, it means that it gives back to the community by supporting medical care, education and road infrastructure. One of the farms she sources from is a 14-acre farm in Columbia from a woman’s CO-OP. Williams sources the beans from co-op farms that use sustainable farming practices and Rainforest Alliance. Williams, says that Black Cabin focuses on the story behind each coffee and the importance of its origin. The small black cabin offers a cozy place to escape the blistering cold with a flavorful cup of coffee with its own backstory. Through years of workshops, classes, mentoring with coffee masters and training hundreds of baristas, she now has over 17 years of coffee experience. She worked at a coffee shop where she discovered her love of coffee. Nicki Williams came to Tahoe several years ago to snowboard and like many of us, never left. It is located in the heart of South Lake Tahoe. With so many different styles and hidden flavors, Lake Tahoe truly has some impressive coffee connoisseurs that intertwine their experience, passion and unique personality into each cup of coffee.īlack Cabin Coffee is a small batch roastery and coffee shop owned by Nicki and Will Williams. Not only is coffee about beans, roasting and cupping, but coffee brings the community together which is a huge part of what many of these roasters say gives them their drive. In the basin, we have seen the transcendence of fine wines, craft beer and now coffee. As coffee has become a staple in our everyday lives, Lake Tahoe fortunately has local coffee roasters that are bringing in all types of gourmet, micro-batch coffee each with their own story and journey. Living in the mountains, there’s nothing like waking up on a backcountry camping trip with a piping hot “cup of joe”. Nick Visconti sources coffee beans from mountainous regions around the world.
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