Monday, May 5, 2008

may @ thump coffee

May newsletter from Thump Coffee
contents: Shelby Leigh photos; thumpology: Processing Coffee; Closed for PPP; coffee cupping; meet our thumpistas; featured coffee; yummy new treats; Buffalo's Column

Hello thumpologists,
We will be closed on Saturday, May 17 while Team Thumpista poles, pedals and paddles its way to the finish. Come cheer us on!
See you soon,
Kent, Hazel & Finley

ART: Shelby Leigh Photography (throughout May)
According to photographer Shelby Leigh, her work is an extension of sometimes-quiet observations and how she sees tiny moments in time. In her travels near and far - the exhibit includes photos from Oregon, Morocco and Chile - she likes to "notice the little things and bring them to others so that they too can see the beauty and intricacies that this world has to offer." Though she says her stories are infused in each image, she invites you to "let your imagination take you on your own journey to find peace, simplicity and wonder."

Recently making the transition from film cameras to fully digital photography, Leigh explains that her newer images were shot with a Nikon D70 camera and digitally printed from an Epson 2200 printer, while most of her photos have been taken with many different traditional film SLR cameras, scanned, then printed from the Epson 2200.

ART: Avis Lofts by Robert Johans (through Spring)
Avis LoftsTumalo-based artist and custom furniture designer Robert Johans elevates the humble, utilitarian birdhouse into the fine art realm. Whimsy and masterful craftsmanship make Avis Lofts the perfect celebration of Spring.

ART: "Wishes" (semi-permanent installation)
Grab a plank and let everybody know your heart's fondest desires. From the absurd to the profound, the Wishes reveal the full range of human concerns and humor. Artist Mark Bernahl will continue rotating newly minted wishes into the existing installation.

LITERATURE: Buffalo's Column
Our own writer-in-residence, Buffalo Folsom contributes "Buffalo's Column," which you'll find in the shop printed on laminated strips of paper that hangs from hooks on a board, one for each day of the week.

Here's the intro from his website: "My name is Christopher "Buffalo" Folsom. Most people call me Buffalo. The monicker was formed during my work as an archaeologist in the State of Utah. A couple of Native Americans I was working with started calling me Tatanka, the Sioux word for the American Bison. Over time, it evolved to "Buffalo".

If you have ever seen a Buffalo, you understand the incredible size and power that they posses. If I apply this analogy to my sculptures, it would reflect my passion for life, beauty and accomplishing what might seem impossible. One of the best compliments I have received was the loss of a commission as the client felt my work "brought out too much emotion". My belief is that there can never be too much emotion.

Several pieces I have created involve the use of recycled materials. I have been refered to as a junk artist, a genius and everything in between. As you view this site, you be the judge. Enjoy!"

featured coffee: Costa Rica Montes de Oro - Washed Processed
From Kent: This is the same bean we were serving a few months ago, however the current lot has been processed differently. The fully washed process produces a cleaner, brighter, and slightly sweeter flavor. Where the previous lot exhibited flavors of grape, cherry and milk chocolate; the current lot shows lemon, dark chocolate, and brown sugar. I love the way this bean illustrates the importance of the processing method on the final cup quality (see Thumpology below).
(photo by Erika Schultz)

CUPPING: Sunday, May 25 1:30pm-2:30pm
Can you taste the difference between a washed process and dry process coffee? Join our public coffee cuppings and taste coffees side-by-side. Discover personal preferences, likes and dislikes, and begin to taste and describe your personal and subjective sensory experience. You'll appreciate how many variables and steps along the coffee's path to us can influence how it tastes in the cup (see this month's Thumpology).

Cuppings are usually the third Sunday of the month at 1:30pm - get details at our website and by subscribing to our newsletter.

EVENT: Saturday, May 17 - Team Thumpista Rocks PPP (we're closed for race day)
Team Thumpista rips it up for a second year in the Pole, Pedal, Paddle. Thump will be closed for the day, so come cheer us on! We'll be back at the shop on Sunday to share war stories. See you then!

meet our thumpistas: Amy
A coffee industry veteran, Amy was a long-time manager at Starbucks back in the days before they adopted fully automatic espresso machines. You'll find Amy here on weekends. During the week, she helps manage a world-class outrigger and surf paddle company, Kialoa Paddles. She spends off time hiking with her doggies Scout and Timber, playing soccer, or training with the Bend Oregon Outrigger Canoe Club (BOO). In the photo above, she and her BOO mixed crew receive a 1st place trophy for an 18-mile race at Howe Sound, British Columbia. Amy has raced with BOO up and down the West Coast - and in Bora Bora! For a good story, ask her about her epic race at Pacific City, Oregon with crashing waves and broken boats!

thumpology: Processing Coffee - From Fresh Cherry to Dried Green Bean
In previous Thumpology articles we've discussed how the roast can affect a coffee's flavor. How it is processed after harvest can have an even more significant influence on its ultimate flavor.

Not to be confused with processing food, which might involve removing nutrients, adding artificial stabilizers, flavors, preservatives, etc., processing coffee is an all-natural sequence of steps taken after picking the coffee to prepare it for market.

Coffees are harvested when the fruit surrounding the bean, known as the cherry, is ripe. The cherry holds necessary sugars and desirable flavors that need to be infused into the coffee bean. Farmers use two primary processing methods to release these flavors from the cherry: the dry process and the wet process.

Dry Process (aka Natural Process): The cherry is left on the bean and dried naturally in the open air by sunlight on large patios, where the coffee is continually raked for even drying and mildew prevention. Once properly dried, the cherry is removed from the bean. The dry process method can be hard to control due to the coffee's vulnerability to environmental elements (rain, humidity, sun) while drying. The end result can be mixed and unpredictable. A dry processed coffee may be heavy bodied, sweet, smooth and complex.

Washed Process (aka Wet Process): The cherry is removed from the bean, but a thin, sweet, slimy layer, called mucilage, remains. The beans are placed in fermentation tanks for 12 -36 hours for flavor development, then they undergo extensive washing to remove remaining mucilage and fermentation residue. This is a more controlled method with more consistent results. A washed process coffee may taste cleaner, brighter, and fruitier.

The washed process is water intensive and is more likely to be used in growing regions with easy access to water - and by farmers with the money to build the infrastructure needed for processing. Whereas the dry process is likely to be used in growing regions with lower humidity and reliably dry, sunny periods to prevent the cherries from mildewing while drying.

Our May featured coffee is Costa Rica Montes de Oro - Washed Processed. Previously, we carried the natural processed Montes de Oro, which was heavier, even thick in body and very citrusy. By contrast the washed version is very clean, smooth with very balanced citrus notes. The same bean, processed differently has yielded extremely different results. Which is better? That's up to you to decide!

Warm Your Soul: New Baked Goods
Carrot Crumble w/ pineapple & coconut
Blueberry Sourdough - the classic muffin
Marionberry - a huge plump berry muffin

Chewy Toffeenut Bars Wonderful butterscotch flavor blended with crushed toffeenut & pecans.

7-Layer Coconut Bars
Layers of rich chocolate, butterscotch, pecans & coconut on a graham cracker crust.

New Panini* & Salads

Assortment of
Mixed Greens Salads
Loads of healthy greens, a freshly baked roll & dressing

Chicken Pesto Panini
Freshly roasted chicken breast, pesto, tomatoes, spinach, sundried tomatoes, on hand shaped focaccia.

Veggie Panini
Fresh basil, roasted red peppers, goat cheese, artichoke hearts, balsamic vinegrette, on hand shaped focaccia.

Ham & Cheese Panini
Hand sliced ham, garlic aoli, swiss cheese on hand shaped focaccia.

* Did ya know that a single panini is a panino?

Thump Coffee is located in downtown Bend at 25 NW Minnesota Ave. For details, visit or call 541-388-0226.

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