Hey! My name is Cole, and as one of the original hired baristas of Paramo Coffee Company, I've been tasked with carefully monitoring the quality of our esteemed "coffee flavor profile spectrum"- a simple yet extremely helpful system that our team uses to determine the best match between coffee and palate for each individual's tastes.
This spectrum is comprised of five single-origin categories ("Stargazer", "Firecracker", "Flywheel", "Shadowplay", "Workhorse") and two espresso roasts ("Sleepwalker" decaf, and our house espresso blend, "Journeyman"). The nicknames are meant as placeholders, indicating the level of intensity of flavor and/or mouthfeel that each coffee exhibits once brewed. The basic idea is straightforward - once a customer connects with one of the above profiles in a positive way, they may return to that profile (perhaps months later) to find a differently-sourced coffee in its place, but one that still manages to hit those individual pleasure points in a very similar way. This attention to detail and consistency makes the overall sourcing-roasting-brewing
The ordering of coffees along a spectrum based on their various attributes also serves as a wonderful educational tool regarding general coffee knowledge - each category is shaped by both the origin and the roast signature of the coffee behind it, and over time, patterns become easier to see simply by comparing profile notes from season to season, as new coffees move in to replace old lots and each profile becomes rejuvenated. The process serves to demystify coffee for the average imbiber, making delicious coffee from all over the world more accessible to enthusiasts and newcomers alike.
At Paramo Coffee, we want to know just what it is you're looking for in your mug. The range of coffee experiences out there is so expansive that it's common to feel overwhelmed with possibility - let's talk about what it is we enjoy about coffee, and use that as a foundation for exploration. The more you know, the more you can take away from a wonderful coffee experience, here in our café or in your own kitchen.
Of course, none of this would have been possible without you, the customer. Thank you for your continued support, we really appreciate it from the bottom of our hearts. We're stoked for what the year will bring, so stop by and say hi!
We've got some really neat-o holiday gift packs available for purchase in the store (inquire directly if you need gifts shipped).
A couple of options:
Aeropress + Aeropress Filter Pack + Bag of Coffee (of your choice) = $40\tax
3-Cup Chemex + Chemex Filters + Bag of Coffee (of your choice) = $56\tax
2 Pigeon Toe Ceramics Latte Bowls + Bag of Coffee (of your choice) = $65\tax
We also have new t-shirt designs ($20\tax) and a new hoodie in ($40\tax), so come on in if you're looking for that last minute gift or for your favorite coffee fiend!
Bernie's apple cider is delicious and his story is nothing short of inspiring because it reads like something I would do with coffee or at least the way I think about farming practices, quality and passion for a product.
A collective purchased Pomo Tierra Ranch in 1971 to get away from the hustle and bustle of city life. The 80-acre hillside parcel in the Anderson Valley now known as Pomo Tierra was the first property they looked at. It came complete with a late 1800s farmhouse, historic farm structures, rights to a year-round spring on a neighboring property, and, of course, a turn-of-the-century Gravenstein apple orchard. Bernie came out a few months later and fell completely in love with the place. The rest of the story is history that you can taste in the cider at the shop.
From the Pomo Tierra Ranch story:
"Unlike many apple growers, Bernie refuses to tear out the ancient Gravensteins in his orchard until they are truly on their last legs — basically falling over. Whereas the areas around Sebastopol and the Anderson Valley used to be home to many Gravenstein orchards, now there are only a handful of growers. Slow Food USA reports that, “During the past six decades, Sonoma County’s Gravenstein orchards have declined by almost 7,000 acres and are currently down to 960 acres.” There are many reasons for this, among them the fact that Gravensteins do not store or ship well, making them unattractive to larger growers, and that many historic orchards have been torn out and replaced with wine grapes, a higher-value crop.
Bernie also differs from many apple growers because of his dry-farming practices. He waters his new trees for their first five years to get them well established. Beyond that, he doesn’t irrigate in his orchards at all, relying on the ability of the trees to send down long taproots to find water at the water table. In addition to conserving water, Bernie’s dry-farming practices produce fruit with a very intense flavor. Bernie attests, “The hot summer days and cool nights of Mendocino County, along with our dry farming practices, help us produce some of the finest apples in the country.”
In comparison to the “sleep when you’re dead” mentality of growers on many farms I’ve visited, Bernie has a more relaxed way about him. While maintaining a 20-acre orchard and running a small business is no small task for one person, I can’t help but think that the collective approach to land ownership has, in this case, taken a bit of the pressure off – not just in terms of sharing mortgage expenses, but also in terms of having larger community support for farm projects as well as everyday life tasks like cooking and cleaning. The community support here makes for an inspiring model."
This is exactly why we have chosen to carry the fruit of his labor at the shop. He thinks outside the box, is thoughtful in his practices and makes a heck of a good product to boot. Whenever we think about bringing something tasty into the store we look at it from different angles and make sure we can connect with it in a genuine way. Bernie's cider was easy. He is a modest man, he usually just says thanks and wishes me a great day. The simplicity of it is the best part about it. He cares for his orchard, his land and makes and bottles the cider and sells it at the farmers market. Such a simple thing, and yet so damn tasty. Thanks Bernie!
So after a few months of our shop being open (6 whole months!) we have received enough interest from friends and neighbors that we have decided to consider and offer limited wholesale partnerships with the right relationships. The reception to our coffees has been great and super supportive and as we figure out our future goals,wholesale has become something we need on our "to do" list simply because people are diggin' what we are doing which is great news for us.
If you are or know someone who you think would be a great partner for us please feel free to send them our way. We would love to chat and discuss potential possibilities. We are a small team of feisty dreamers who love to bring good coffee to the masses and we want to meet other folks that like to do the same.
Hit us up!
Paramo started with a cup of coffee, as many crazy ideas do.
Specifically, it started with friends sitting over a cup of coffee marvelling at how simple the pleasure of coffee is. Or should be.
Yes, we knew about the tons of knowledge, effort and experience required to get the results we were enjoying in this cup, but the enjoyment itself was so simple. And that's what we liked.
When you sit down to drink your morning coffee, you may not wish to think about farming methods, roasting profiles, cupping scores, farm names, or barista pro tips. You may just want to drink your coffee and enjoy it while thinking about your family, the sun rise, your next camping trip or anything else that is important to you. And when your mind returns to the hot cup of coffee in front of you, it should just be pleasurable. Just the way you like it.
That's the idea anyway. We're coffee veterans who drink coffee for pleasure and who want to allow you that experience too.
There's a lot that goes into great coffee behind the scenes.
If you want to peek behind the curtain, we welcome you.
But you don't need to.