Awaken from that autumnal pumpkin spice haze and please your palate with some new fall flavors!
So maybe you’re not one of those people who really. loves. fall. Maybe you don’t break out your caramel scented candles right after Labor Day, or plan your Halloween costume months in advance or Instagram every phase of the changing foliage. That’s OK; we don’t all look good in flannel. But here’s one autumn staple you can reclaim: the pumpkin spice latte.
It’s back-to-school season, even at CREMA. Starting September 21, our popular coffee classes are back in session. This six-week fall semester offers a thorough coffee education—from espresso basics to tasting notes—with classes taught by our own knowledgeable CREMA baristas.
We have recounted in past blog posts the level of dedication and skill it takes to produce coffee of this calibre, and we’ve written of the high import we place on compensating our farmers well. But we haven’t touched on where exactly, once we (and you!) pay top dollar for our coffee, the money goes. The livelihood of our farmers and their employees is important to us, so on our last visit to Panama we talked to Wilford about the culture of Elida Estate, and more specifically an organization he has partnered with called Casa Esperanza.
We Crema folk spend a lot of time with the coffees in our shop. We get to know what each one looks like – the size, the color, the shape. We can distinguish many of them by sight. But this fruit that we take such pride in, that we feel we know so well, have a past life. Four consecutive years of travelling to origin, this time to Costa Rica and Panama, have shown us this. Varieties, strategically selected by the farmer to both grow well and be tasty, are planted and nurtured into bloom. They grow up in the rainforest and spend their earliest days basking in the Costa Rican sun and a flurry of Spanish, Cabécar, and Bribri. Each and every cherry is sought out by a discerning eye and plucked by practiced fingers. The pickers, sorters, and dryers - they know these same coffees, but in a different way.
Mayme Gretsch is the brains, the brawn, and the buttery fingers whisking the batter of Utterly Nashville, her fine pastry project she founded in 2014. Before crashing the local confectioner's party with her classic treats (cannelé! pies!), Mayme worked in kitchens across the Midwest (and Spain!), and helped open The Catbird Seat as pastry chef. Utterly Nashville's doughnuts, macarons, and cannelé live at CREMA Friday through Sunday, while Mayme's pies and other dazzling delectables set up shop at Dino's all week long.