Features a mouthful of flavors that makes Geisha famous: classic orange blossom fragrance and aroma, flavors of sweet juicy peach, honeycrisp apple, with bright lemony acidity and a delicate finish.

You can read in-depth about this superb coffee here.

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Cloud City keeps things fresh by offering an ever-rotating selection of our blends and single-origin coffees.

Stop in next time you’re in the area and snag some drip from their honor bar: only $1 if you bring your own cup!

They’re located at 8801 Roosevelt Way NE at the corner of 88th.

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This coffee is a Taste of Place selection, an ongoing program to promote single-origin coffees.

COFFEE STATS
Producer: Tiramisa Cooperative
Members: 1,881
Region: Sidama
Altitude: 1800+ meters
Varietal: Heirloom wild indigenous
Processing: Natural process, sun dried
Certifications: Organic
Country: Ethiopia

FLAVOR DESCRIPTORS
Intense clove and berry aroma, heavy bodied fruit laden cup with flavors of strawberry, peach, citrus and a sweet maple tinged finish.

STORY OF COFFEE
The Tiramisa Cooperative, located in the District of Shebedino, was founded 1976 and its farmers grow on about 1350 hectares of land in Sidamo. Tiramisa is one of the smaller cooperatives within the Sidama Coffee Farmers Cooperative Union.

This lot of coffee was processed using a traditional natural method which imparts intense fruit character to the coffee.

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Tony’s earns a perfect score.

Every year the Washington State Department of Agriculture stops by our roasting plant in Bellingham to perform a thorough inspection of our roasting facility.

We pride ourselves on achieving high scores during these annual inspections, and this year our continued efforts at maintaining a sanitary work environment culminated in a perfect score of 100 points. From safe handling practices to clean storage techniques, all of our staff is taught to be diligent in the way our coffee is roasted and packaged.

We are confident that the Tony’s Coffee that is produced in our facility is worthy of our customers, our friends, and ourselves. With seemingly no way to continue to improve on a perfect WSDA inspection score, we certainly will make every effort to continue to reach that perfect 100 in the years to come, setting all of our wonderful customers at ease with the knowledge that their delicious coffee is coming from a clean and sanitary facility and is being roasted and packaged by people who have a commitment to keeping the highest standards in all areas.

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This coffee is a Taste of Place selection, an ongoing program to promote single-origin coffees.

COFFEE STATS
Producer: Eladio Ossa
Farm: Las Mercedes
Region: Acevedo, Huila
Altitude: 1750 meters
Varietal: 59% Caturra, 36% Castillo, 5% Colombia
Processing: Fully washed, patio dried
Country: Colombia

FLAVOR DESCRIPTORS
Top Jury Descriptions: Lemon, floral, apricot on break, almonds, sugar cane, concord grape, peach, honey, coffee blossom, red wine, raspberry, maple syrup, molasses, notable tartaric acid, complex fruit acidity, vibrant, good structure, consistent, highly complex, intense, vibrant, syrupy, smooth, creamy.

STORY OF COFFEE
Tony’s coffee buyer Wendy De Jong was part of the International Jury of the 2011 Colombia Cup of Excellence and gave this coffee the highest score she has ever awarded to a Cup of Excellence coffee — 96 points!
The producer, Eladio Osso, is a second-generation coffee farmer and Las Mercedes is his second coffee farm, purchased in 1988. He has completely renovated the farm and most trees are between 2-6 years old, which he feels are the optimal ages to produce coffee of high quality.

Only the very best coffees in the world make it to the top ten in a Cup of Excellence competition, and a score over 90 brings additional recognition of a Presidential Award. It is a rare to treat to experience a coffee of this incredible sweetness, complexity and quality.

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This coffee is a Taste of Place selection, an ongoing program to promote single-origin coffees.

COFFEE STATS
Producer: Peterson Family
Batch: Barú
Region: Cañas Verdes
Altitude: 1400 – 1650 meters
Varietal: 100% Geisha
Processing: Fully washed, sun dried
Country: Panama

FLAVOR DESCRIPTORS
A mouthful of the flavors that make this varietal famous: classic orange blossom fragrance and aroma, flavors of sweet juicy peach, honeycrisp apple, with bright lemony acidity, and a delicate finish.

STORY OF COFFEE
It is a pleasure to once again offer the legendary Geisha from the Peterson family at Hacienda La Esmeralda. Despite the continual popularity of this very rare coffee, the Petersons never release more that the best of the best at this very special auction, which is fewer than 100 bags per season.

This year we purchased a lot from the Barú selection, from the newer region of Cañas Verdes. Pre-order this coffee for your holiday gift-giving and celebrations! We will announce roast dates soon!

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Taste of Place is our ongoing program to promote single-origin coffees.

COFFEE STATS
Producer: Iria-Ini Cooperative Society
Members: 500
Region: Mathira East District of Nyeri
Altitude: 1700+ meters
Varietal: SL 24 & 38
Processing: Fully washed, sun dried on raised beds
Certifications: Tony’s Direct Trade
Country: Kenya

FLAVOR DESCRIPTORS
Deep plum and floral aroma, complex forward acidity with flavors of blackcurrant and butterscotch, a hearty and full body with a lingering honeyed finish.

STORY OF COFFEE

Kiamwangi is one of the three washing stations that make up the Iria-Ini Cooperative Society in Nyeri.  As a result of the relationship with Tony’s Coffee, this mill was able to pay the highest rate of return to their members in 2011.

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On the innovation front we’ve gone from bean samples, to color disks to our Agtron spectrometer to confirm proper roast levels.

New brewing methods have gotten a lot of attention lately. Our latest brewing toy, er… I mean tool, is a Bunn Trifecta brewer. It’s kind of R2D2 meets the French Press. It controls a dozen different brew variables to give literally an infinite number of brew recipes to dial in the perfect brew for each coffee we roast.

On the old school front, nothing beats our daily cuppings for quality control. The proof’s still in the cup.

The old reliable cone brewer still provides great results.

Great design — form and function — never goes out of style. A prime example is our Gothot five-barrel sample roaster.

The beauty is that we don’t have to choose. We can have the benefit of both the innovations of the past few decades and methods that have been proven over the past 100 years.

Freshness. Quality. Sustainability. Education. These are all enduring themes.

One of the most important advances in the last 40 years is the level of collaboration, mentoring and education in the industry. When I first got involved in the business and learned to roast about 20 years ago, there weren’t a lot of resources available. The industry was mostly a vacuum of information and guarded secrets.

Nowadays, there’s a Roaster’s Guild. Our folks attend an Annual Roaster’s Guild Retreat — a long weekend of sharing, education, collaboration, testing, tasting, friendly competition, mentoring and general geeking out by the roaster crowd.

The industry has its own magazine — ROAST. The ROAST magazine publishes a consistently solid source of coffee related information. Articles written by experts representing the entire coffee chain; from soil to cup. On an annual basis ROAST solicits applications for their Roaster of the Year award. We threw our hat in the ring this year. They’ll announce the winner in December.

If you’re interested, you’re welcome to take a peek at our Roaster of the Year award application.

I’m so proud of our Tony’s team for good deeds we’re doing and the great coffees we’re roasting. I look forward to more years of blending the latest and greatest new innovations with our “old school” ways!

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This summer, EarthCorps volunteers are working on trail restoration in remote areas of the Cascade Mountains. Most of their work will be along the Necklace Valley Trail, repairing damaged drainage structures, building stairways, and preventing erosion of trailside vegetation.

Tony’s is proud to be supporting these efforts with a donation: EarthCorps members will be drinking Tony’s Coffee in the wilderness this summer. We hope this will fuel their work as they make the Necklace Valley Trail safer for hikers and the surrounding plant life!

For more information on EarthCorps, visit their Web site: www.earthcorps.org

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Our expert technician Jim Smith spent a great deal of time over the past several months executing a meticulous tear down, restoration and rebuild of this beautiful coffee roaster.

Not one nut or bolt went untouched or unchecked. After the machine was torn down, most parts were sandblasted and powder coated. The stainless steel skins on all five barrels were removed and brushed to give them a satin sheen. All original hardware was re-sourced and replaced with stainless steel.

Both original German motors were tested, torn down, cleaned and had all bearings replaced. A variable frequency drive was installed to give us control over electrical input as well as drum R.P.M. All wiring was replaced with updated heavier gauge wire. Each original ceramic heating core was rewound with brand new dual resistance coiled wire. New halogen spots were installed strategically over the roaster (machine) to give us roasters (people) excellent color accuracy.

We are extremely proud of our new/old Gothot and are thrilled to be using it in our daily quality control regimen.

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