News and Information
Ethiopian traditional Coffee ceremonies.
Revocup Coffee Roasters are proud to present our ancient coffee tradition. For Ethiopians coffee is not just a simple beverage; It is a part of social, cultural, and spiritual life of society. Ethiopians have harvested and enjoyed coffee for many centuries. Their love for coffee leads them to develop strict coffee preparation rules. Over time, this practice becomes a daily ritual in contemporary life. The coffee preparation and ceremonies are a unique cultural heritage of Ethiopian society that can't be found anywhere else in the world. These coffee ceremonies are a true display of how Ethiopians deeply care for their cherished bean called coffee.
Come and experience the transformation from crop to cup. You will witness first hand a vibrant and colorful ritual where green coffee is roasted before your eyes, filling the air with fruity and floral aromas. Then enjoy a meticulously prepared, delicious cup of coffee. You will have a chance to chat with Habte Mesfin, the co-founder of Revocup Coffee Roasters and a native of Ethiopia, about the cultural and social significance of the traditional coffee ceremony.
In order to remain true and authentic to our culture we will not charge for this service. Performing a coffee ceremony for guests is a gesture of friendship. However, donations will be accepted for our library project in the coffee growing community in Ethiopia.
Call for Reservation (913) 671-0408. Reservations are required. Minimum 5, maximum 10 people
per ceremony
This exceptional coffee is exported through Ethiopia’s only female miller/exporter, an exceptional woman. Asnakech Thomas is one of the most inspiring figures in Ethiopian coffee today. Native to the Amaro region, Asnakech decided in 2005 to return to her homeland to improve coffee quality at her mill and in local communities. She is one of the few people to travel weekly between Addis and the coffee areas.
The Amaro Mountains are a small range separating the communities of Amaro on the eastern slopes from Nechisar National Park and the lowland tribal areas of Arba Minch in southwest Ethiopia, Sidama region. The local coffee varieties, relatively light population, waterfalls and highland bamboo forests are among the many unique features of the area.
All Amaro Gayo coffee is certified organic. Prices paid for this coffee are at the extreme high end of market, social programs are in the works including possibilities for assistance with capacity building and coffee job creation, schools, clean water and medical care.
Altitude: 5200 feet: Processing Method: Natural and washed: Grade: S.H.B Species: Arabica
Characteristics: Astonishing Fragrance honey and flowery Aroma. Delicate In the cup a soft syrupy mouthfeel, balanced acidity and flavor Notes of ripe fruit Raspberry-Lime and visible blueberry, Tangerine and honeyed sweetness. Long and impressive finish. Both Natural and washed processed Amaro Gayo make Extraordinary cup of coffee. The natural is a bit more complex And wild than more
settled and cleaner finish of washed processed.
Washed & Natural Process
* Washed Process: Coffee prepared by removing the outer skin and pulp from the bean while the coffee fruit is still moist.
*Sun-Dried (Natural) Process: Coffee prepared by removing the husk or fruit after the coffee fruit has been sun dried. On African bed raised above ground, developing a quiet sweet fruit-toned chocolate in the long.
Both Natural and washed processed Amaro Gayo make extraordinary cup of coffee. The natural is a bit more complex and wild than more settled and cleaner finish of washed processed
Current Coffee Class
June 8/2010
Coffee from Farm Gate to Your Cup
Learn how to roast, brew, and cup coffee. We’ll discuss the behavior and character of different coffees from Ethiopia to Bolivia. Improve your pallet and enjoy coffee to the fullest. We’ll line up a number of coffees from all over the world and you’ll learn how to taste like a professional.
Other Class Benefits
- Learn environmental, social and botanical history of coffee.
- Roast fresh coffee with the “roast master”.
- Take 1/2 lb. of your own roast home – FREE!.
Convener was born in Ethiopia and is the “roast master” for Revocup coffee. Class will be held at Revocup Coffee Roasters 11030 Quivira Rd, Overland Park, Kansas, 66210 July 7/2010 6-8PM. For further information contact (913) 671-0408
REGISTER AND PAY SECURELY ONLINE ANYTIME
Sign up soon. Seats are limited.
Register online at the UMKC Communiversity
(online registration is presently open for summer classes)
Coffee as beautiful as the people
By Habte Mesfin
May 22/2010.
In the last few days, the news of a $12-dollar cup of Ethiopian coffee attracted the entire news media attention. This news was virtually covered by major networks, electronics and print media. The amount of response and opinion the news generated is immense and is still increasing by the seconds.
We have had a chance to try this coffee way before the current excitement. We would like toadd our impression of Ethiopian Nekisse micro lot selection to the discussion. Before reading our observations, we would like everyone to know how we handle the roasting of our coffee as well as the cupping procedures we follow.
This Is How We Roasted Nekisse Ethiopian Micro Lot Selection:
1- We used a 25 Lb drum roaster
2- Nekisse was the fifth batch in a twelve-batch cycle
3- We roasted 15 lb of Nekisse
4- Outside temperature was 72 degrees Fahrenheit
5- Charged at 370 degrees Fahrenheit
6- First crack achieved at 9 minutes
7- We give a 3-minute roast development time
8- Roast ends at 12 minutes
9- Discharge temperature was at 415 degrees Fahrenheit
Before we cupped the Ethiopian Nekisse, we allowed the coffee to rest for 24 hours. We observed the Specialty Coffee Association of America’s cupping protocols. We also tried commonly used brewing methods like French press, Chemax and Vacuum press (siphon) for further sensory evaluations. After rounds of serious cupping, we arrived on the following descriptive words:
“An intense aromatic complexity that suggests a presence of a bouquet of ripe tropical fruits, with a hint of apricot, pineapple, forest honey and grape fruit. Gentle acidity, silky mouth feel. Like all other great Ethiopians, Nekisse’s dry aroma and fragrance transfers in to the cup. Sweet and honey toned flavor follows by a chocolate deepen cherry and strawberry. Clean, long and impressive finish.”
We could have said a lot more about Nekisse; Each one of us had slightly different readings on flavor and aromatic notes. We’ve posted only the description that we all agreed upon. For those who drink coffee regularly, the greatness of Nekisse is very easy to identify. Even for the occasional coffee drinker, the rare and unique nature of Nekisse is hard to miss. The minute you grind this coffee, you will be covered by inescapable aroma. After you are done with brewing and have your first sip, your front pallet will register the upfront sweet and fruit notes immediately. It is almost impossible not to feel the unique character of this coffee.
Last year, we had the privilege of offering one of the greatest coffees that Ethiopia has ever produced in recent memory. That same coffee went on and won the Coffee of the Year competition, the highest award in the industry. We at Revocup and our customers who have purchased it have had an unforgettable experience with Aricha micro lot selection 14.
The difference between Aricha 14 and Nekisse is that Aricha is more fragrant, super floral and sweet forward than Nekisse. Also, Aricha has an explosive blueberry note that carries through start to finish. In terms of body, mouthfeel, and aftertaste, they appear to be similar.
We have heard on blogs, the printed word, and TV networks about Nekisse. People have expressed their opinions. We are not going to engage in justifying or defending anybody’s point of view. What we would like to do is to open a discussion that can help us to understandthe coffee sector in Ethiopia and its full potential in the market place. Let’s start on the following questions:
1- Why are some coffees extremely unique and distinctive?
2- Why is Ethiopian coffee so great?
3- Why is Ethiopian coffee production yield so low?
4- Why do Ethiopian coffee farmers earn a lot less than any other coffee-producing country?
5- What needs to be done? What kind of policy should we craft and implement in order to earn more money?
Your opinion and participation greatly appreciated,
Revocup coffee Roasters
March 30/2010
Ethiopian Ariche Single Origin Espresso
For a limited Time April 7th - 10th 2010, Revocup coffee roasters proud to present you Ethiopian Ariche Micro Lot selection 14 as single Origin Espresso. This will be your last chance to experience one of the worlds finest coffee ever produced. This remarkable coffee won the prestigious Speciality coffee association “Coffee of The Year” award in 2009.
We have received inquiries around the world including Japan, Singapore, Norway, Denmark Etc…
It takes a life time to come across to a coffee this good!Don’t miss your chance.
Double shot $5.00
No Milk, No other flavoring agent
- Revocup coffee roasters.
3/2010
Coffee Class Offered by Revocup Coffee Roasters.
Coffee from Farm Gate to Your Cup
Learn how to roast, brew, and cup coffee. We’ll discuss the behavior and character of different coffees from Ethiopia to Bolivia. Improve your pallet and enjoy coffee to the fullest. We’ll line up a number of coffees from all over the world and you’ll learn how to taste like a professional.
Other Class Benefits
- Learn environmental, social and botanical history of coffee.
- Roast fresh coffee with the "roast master".
- Take 1/2 lb. of your own roast home - FREE!.
Convener was born in Ethiopia and is the "roast master" for Revocup coffee.
REGISTER AND PAY SECURELY ONLINE ANYTIME
Sign up soon. Seats are limited.
Register online at the UMKC Communiversity
(online registration is presently open for Spring/Fall class is limited)
Kansascity.com
By ANNE BROCKHOFF
Special to The Star
Freshness and tradition — that’s what Habte Mesfin speaks of while pulling
an espresso shot at Revocup, his Overland Park coffeehouse. Talk with him
a while longer, though, and the conversation turns to privation and struggle.
Mesfin is from Ethiopia, where coffee probably originated and where growing,
roasting, brewing and drinking coffee was an essential part of his family’s life.
When Mesfin immigrated to the U.S. in the mid-1980s, coffee farmers could still
make a living from the bean. That has since changed, Mesfin says. “At least
people used to have a decent life. They had their own pride and could feed
themselves,” Mesfin says. “Now things are quite different. People are working
more, but what they are getting is a lot less.” Read more.
crossroadscurrents
thoughts in the air
Wednesday, October 28, 2009
the face of coffee
He cannot remember when he discovered his passion
for coffee but it probably started on the day he was born.
In his house in Ethiopia, on the day he arrived, his family
made coffee for their friends to celebrate. The aroma of
coffee awakened his newborn senses, being one of the
first things he smelled while being embraced by his mother.
His passion continued as a young man with his first taste
when he was 14. In the mid 80’s he came to America to
attend college. He stayed. But he found he could not find a
cup of coffee like that from his homeland. His family sent
him beans and he began, like many of his people away from
Ethiopia, to roast at home. In 2005, coming to Kansas City,
he had a dream of opening a coffee shop to share his passion.
For three years he experimented with roasting and taste.
He opened his shop in January 2008.
In Ethiopia there is a saying…”Buna dabo naw”, written in Western alphabet, and
roughly translated as “coffee is our bread.” The coffees of the world originated in
Ethiopia and the legend of the goat herder Kaldi is a wonderful story in itself
(read more here). Ethiopia produces 4 million bags of coffee a year, and drinks
half the production. The two million bags they export find their way around the
world. 12 million people in Ethiopia work in the coffee trade.
Ethiopia has over 10,000 genotypes of coffee, a veritable ancient Garden of Eden,
a world heritage-like site. Farmers raise the crop in medieval ways, ensuring the
continued harmony of this plant with nature with their own harmonious methods.
These methods, unlike industrial farming methods in other countries, preserve
the diversity. He says that with coffee there is poverty. He wants to change that,
one cup at a time, and share the rewards of the art with the people who grow the
beans.
When was the last time your barista was from the point of origin of your coffee?
Better still, when was the last time you met someone who, more than barista,
has more in common with a Paris trained wine sommelier with the nose of a
perfume chemist?
The Kansas City area has such an artist and his name is Habte Mesfin. While
he is an authentic, passionate face of coffee, he will tell you that the faces of
coffee are in his country. He knows them well and their spirit is in the bags of
roasted beans he sells in his shop and the aromatic delicious cups of coffee
he prepares.
He will tell you that in his country, the coffee ceremony, using the traditional
“jebena” pot is a sacred part of the day, a keystone of culture, and a delicate
sensual process of aromas, textures, and flavors. Each cup is a work of art.
He will tell you of the integrity of his beans; their origin down to the name of
the farmer and the village. That integrity is part of the art and his artistry continues
with his roasting process, preparation and presentation.
He is a face of coffee, one of many around the world.
Find Habte Mesfin roasting and preparing coffee at Revocup,
his shop at 11030 Quivera Road in Overland Park, Kansas.
Posted by Tom Ryan at 4:37 PM
Best Coffee in the KC area
11030 Quivira Rd., Overland Park, KS 66210...913.663.3695
Tom Ryan The Crossroads, Kansas City, MO, United States Writer
From Habte Mesfin
Sep13/09
Fall coffee class is offered by Revocup Coffee Roasters, with the collaboration of UMKC.
#3307 A or B
Coffee from Farm Gate to Your Cup
Learn how to roast, brew, and cup coffee. We’ll discuss the behavior
and character of different coffees from Ethiopia to Bolivia. Improve
your pallet and enjoy coffee to the fullest. We’ll line up a number
of coffees from all over the world and you’ll learn how to taste like
a professional. Also, learn environmental, social and botanical
history of coffee. You will roast fresh coffee with the "roast master".
You will be allowed to take 1/2 lb. of your own roast home.
Convener was born in Ethiopia and is the "roast master" for Revocup coffee .
CONVENER: Habte Mesfin (913-671-0408)
or (913-663-3695)
E-mail: habte@revocup.com; Web site: www.revocup.com
CLASS FEE: $9 + $10 material fee = $19
Sec. A:
1 session; Wednesday, October 7
Sec. B:
1 session; Wednesday, November 11
MEETS: 6:00 PM - 8:00 PM; Revocup Coffee, 11030 Quivira
Registration is now open for Fall 2009 Communiversity classes.
Go to www.umkc.edu/commu
Dear Ethiopian Restaurant owner,
Please allow us to introduce REVOCUP Coffee Roasters, founded by
Ethiopians who understand the unique Ethiopian traditions and culture.
As you know most Ethiopian restaurants in the western world worked
hard to establish themselves as alternative venues for those who seek
exotic and authentic food.
As fellow Ethiopians and business owners, we would like to express
our recognition for The commitment and accomplishment you have shown.
Revocup Coffee Roasters has established with the highest degree of
commitment to present rare and exotic Ethiopian coffee in the freshest
form possible without compromising their single origin flavor and unique
natural character.
We have done all the work that needs to be done in the past three years.
We work hard to identify and develop products with the advice of world renowned coffee experts.
Now, we are ready and eager to share our products so that you can r
epresent our coffee heritage with pride and dignity for your visitors.
We tested our product and our proprietary approach in our immediate
market area, and the results were overwhelming. As Ethiopians, we want
you to offer your customers an unforgettable experience. By doing so
you can increase your revenue by 15- 25% per table.
The Ethiopian Restaurant that we used as a test market already
experiences unprecedented revenue Growth by over 30% with minimal
investment from the same customer without additional labor cost. If you
are interested in learning about our authentic single-origin Ethiopian
coffee program, please feel free to Contact us here, or call 913-671-0408.
Sincerely,
Habte Mesfin
Revocup
Coffee Roasters
Published: Saturday, March 21, 2009
New York (Tadias) - While Starbucks lags behind on their promise to
open a support center for its coffee farmers in Ethiopia, Kansas-based
Revocup Coffee Roasters is giving back 10 cents for every cup of coffee
and 1 dollar for every pound of coffee sold. After revisiting their birth place,
the founders of Revocup wanted to change what they saw as the “deteriorating life”
of Ethiopian coffee farmers (well-described in the documentary Black Gold).
Ethiopia is known as the birthplace of coffee, and the coffee ceremony is an
integral part of the nation’s heritage, which is yet another reason Revocup
is keen on promoting fair trade for Ethiopian coffee. Tadias recently
interviewed Habte Mesfin about Revocup: Read more.
Related from Tadias - Ethiopian Coffee via Kansas (Interview)
Tadias Magazine
By Tadias Staff
Published: Saturday, March 21, 2009
New York (Tadias) - While Starbucks lags behind on their promise to open
a support center for its coffee farmers in Ethiopia, Kansas-based Revocup
Coffee Roasters is giving back 10 cents for every cup of coffee and 1 dollar
for every pound of coffee sold. After revisiting their birth place, the founders
of Revocup wanted to change what they saw as the “deteriorating life” of
Ethiopian coffee farmers (well-described in the documentary Black Gold).
Ethiopia is known as the birthplace of coffee, and the coffee ceremony is
an integral part of the nation’s heritage, which is yet another reason Revocup
is keen on promoting fair trade for Ethiopian coffee.
Tadias recently interviewed Habte Mesfin about Revocup
Tadias: Please tell us about Revocup?
Habte Mesfin: Revocup is a coffee roasting company and a coffee
shop based in Overland Park, Kansas. Revocup Coffee Corp. was
established to offer consumers a wide range authentic single origin
coffee from Ethiopia in the freshest form possible.
Tadias: What inspired you to get into the coffee business?
HM: Coffee cafes are a familiar feature of American life. Every day
millions of Americans stop at cafes for an espresso-based drink.
People who would not have dreamed of spending more than 50
cents for cup of coffee a few years ago now gladly pay $3 to $5 for
their cappuccino, mocha, or vanilla ice-blended drink. The public
shows tremendous interest embracing and adopting the new coffee
culture. However the quality of coffee offered in the shops has deteriorated.
As an Ethiopian who grew up with a superior coffee culture and tradition
we felt that it’s time to get into the business as well as share our heritage.
Tadias: Revocup brand is based on promoting freshly roasted coffee beans,
similar to how we consume coffee in Ethiopia. Who is your target market in the U.S.?
HM: Our target market is not directed to a certain group or population.
We are offering our product for people who seeks quality coffee. Revocup
coffee strongly believes that freshness is very important, there is no short
cut or substitute. Coffee should not be an industrial product. It is a farm
product, which does not have a long shelf life. Coffee needs to be consumed
while it is fresh. Based on this principle we are roasting our coffee per order
and according to the amount of coffee that we sell in our store.
Tadias: On your website you mention that most professional roasters
in the industry agree that 95% of the coffee consumed in thiscountry
is stale. Can you elaborate?
HM: This is very true. In order to give a good answer for this question we
need to look into how the coffee supply chain works. Large coffee companies
roast thousands of pounds of coffee at a time at remote locations and then
send that coffee to be bagged to anther part of the country. Then it will go to
a distribution center. From there it make its way to grocery stores. Once it
makes it to the shelf you do not know how long it is going to sit on the shelf.
By the time it gets into your hands as a consumer the coffee is old and stale.
You don’t know when this coffee was harvested or roasted when you pay to buy it.
The coffee that you take home has essentially lost its character, wonderful aroma
and unique natural flavor. That is why almost all craft roasters agree on the above
mentioned fact. The sad part is that there is no rule or regulations to enforce coffee
companies to put a roast date on their coffee labels. Amazingly, they get away with
selling stale products. We ensure the authenticity of our coffee at Revocup by
disclosing the origin of coffee, and mentioning the country of origin and farm name.
We also post the country’s flag as an identification mark on our label. In order
to guarantee freshness we also include the roast date on each bag of coffee sold.
Tadias: Isn’t the coffee preparation from “crop to cup” time consuming
for the fast-paced lifestyle in America?
HM: In order to enjoy a great cup of coffee it requires meticulous preparation
from the farm all the way to your cup. Along the way so many things can go
wrong to affect the bean quality. What we are doing is preventing potential
causes of negative impact. The very first thing you do even if it is expensive,
is to purchase authentic high quality single origin coffee and make yourself
familiar with the beans, and develop a roast profile that can show the coffee
character. Then roast the coffee per order prior to shipping and bag the coffee
into a one-way degassing valve bag to prevent air intrusion. Finally, disclose
to consumers when the coffee was roasted and advise them on appropriate
ways of coffee brewing that enhances taste and flavor. I can understand that
people may not have the time to roast coffee every morning like we do
traditionally in Ethiopia. However, they can selectively purchase freshly roasted
coffee from a local roaster such as Revocup and enjoy their cup of coffee while
the full flavor is intact. I do not see a reason why people pay for dark roasted
(burnt) pre-ground coffee that tastes like charcoal. In my opinion it is a great
injustice to the farmers and the people who work hard to produce the coffee
Tadias: Are all your coffee beans are from Ethiopia?
HM: We purchase coffee from all coffee producing countries. That includes
Brazil, Guatemala, Kenya, Costa Rica, El Salvador, Nicaragua, Panama,
Colombia, Mexico, Indonesia Etc. But over 60% of our coffee comes from
Ethiopia. We carry almost all Ethiopian coffees including Harrar, Sidamo,
Yergacheffee, Limu, as well as special reserve micro lot selections like
Beloy, Aricha, Aleta and Wondo.
Tadias: Do you have any less well known, unique brands at Revocup?
HM: We carry all sorts of coffee and each coffee has its own character and flavor
profile. Our website, Revocup.com, lists over 42 different type of coffee.
Consumers can also order our coffee online.
Tadias: Why Kansas?
HM: We initially moved to Kansas to get closer to family and relatives. Arriving
here we realized that being located at the nation’s center was very convenient
for transportation of our products.
Tadias: Thank you Habte, we’re glad to see an Ethiopian-owned
company involved in fair trade coffee distribution and we commend your efforts!
This exceptional coffee is exported through Ethiopia’s only female miller/exporter, an exceptional woman. Asnakech Thomas is one of the most inspiring figures in Ethiopian coffee today. Native to the Amaro region, Asnakech decided in 2005 to return to her homeland to improve coffee quality at her mill and in local communities. She is one of the few people to travel weekly between Addis and the coffee areas.