With notes of raspberry, citrus and lavender, Juan Valdez wouldn’t recognize a 21st-Century cuppa joe. In the realm of specialty coffees, the professional practice of cuppings – observing tastes and aromas of coffee – has risen to new heights with Sacramento roasters well-ahead of the pack. At the University of Coffee – figuratively speaking – coffee education and roasting is elevated to an art and full-time profession. Similar to winemakers, roasters coax flavors and aromas from their beans. Coffee Review, the world’s leading coffee guide, does blind tastings and scores beans accordingly. The maximum score is 100. Anything 90+ is considered outstanding. Sacramento wear’s it coffee crown proudly, with more than four roasters at or above this gold standard.
The Farm-to-Fork Capital has a new moniker as one of the world’s top coffee destinations making Specialty Coffee Week and SPLAT (Sacramento Public Latte Art Tournament) an easy sell. No surprise to Temple Coffee Roasters owner, Sean Kohmescher. Temple has received astounding evaluations from Coffee Review including 97 points – a near perfect score – for their heirloom coffee, Guatemala Hunapu Antigua Bourbon, and was named one of America’s top roasters.
After working in San Francisco Chris needed sunshine and seasons. He migrated to Sacramento with Chris Pendarvis (Naked Coffee) but didn’t think he would stay. Surprise! He really liked it.
"I opened Temple opened downtown in 2005 as the first coffeehouse to sell single-origin coffee, sourcing our beans directly from the farmers. We were 3rd wave from the beginning pushing the envelope, creating community and teaching coffee classes in the 9th Street basement. We don’t know where it’s heading. Younger cats are moving to Sacramento from Roseville and Folsom. We create the city we want to live in; put it on the table and make it happen. Like that first love, it evolves. We’re waiting for the 4th wave." TempleCoffee.com
The coffee scene is definitely happening here
You can follow this conversation by subscribing to the comment feed for this post.