Whenever there are exotic coffees around, I like to get over and try them. Regular readers will be familiar with my trips to Store Street Espresso to try their regular international guests. Recently, they have been providing me with the Nordic masterfulness of Koppi and the Coffee Collective, but this (as far as I know) is the first time they have had a guest coffee coming in from outside of Europe. There are reasons why London has to be satisfied with UK and European coffees: cost of importing is a big one, but there is also a danger to the quality of the coffee. In short, it takes cahones to import coffees from, say, Detroit where Anthology coffee started.
Anthology began as a one-man band, making coffee for wholesale. After this initial boost, it picked up pace and Anthology began expanding into pop-up shops around Detroit. There are plans to open up a permanent shop soon, but these guys are really the definition of a small-batch company. All the coffees produced are single-origin, regardless of whether they are for espresso or filter. What’s important to them is getting as close to the flavour of the bean as possible. That means no blends, even for espresso. There’s a lot of passion going on here, and impressive that such a company can develop. Josh, the founder, replying to my email asking for more details about them spent a couple of lines on Anthology’s history, and a couple of dozen lines on the coffee! The caffeine runs deep.
The Anthology coffee Store Street are showcasing is an Ethiopian Kochere. Notes of black tea, and a strong marmaladey finish. It was a surprisingly bold flavour for a washed coffee through a pourover. I really enjoyed the originality of this coffee, and it makes me really excited to try some more of Anthology’s produce. The full mouthfeel was extremely morish and so I felt like this was a pretty good representation of the raw coffee, which was refreshing as sometimes washed coffees can feel a bit over-processed. The Ethiopian Kochere at Store Street is also available there as an espresso and cold brew. The cold brew is new at Store Street, but tastes beautiful (pic of cold brew). Many say that coffee tastes its most natural when it is cold, and the character of a filter often changes as it cools down. The Kochere tasted very bright as a cold brew, and was delightfully refreshing. Served in a beer bottle, and over ice, it really felt like it was a drink that was designed to be consumed ice-cold.