In coffee-crazy Portland there is always something new brewing.
Bad puns aside, it’s completely true, and just when you think you’ve found your favorite roaster, blend or bean, you stumble on something new. I’ve always been a fan of the much-lauded Stumptown; I love the espresso at the Spella Caffe cart at Ninth and Alder; I rarely pass the chance to have a cup at Cellar Door in southeast; and I think Barista is a gift from java heaven. My newest favorite is Coava, owned and operated by Matt Higgins and Keith Gehrke in the up-and-coming Central Eastside District (also home to the meaty goodness of Olympic Provisions, of which I’ve blogged before). Their new tasting room pulls double duty as a showroom Bamboo Revolution, a sustainable bamboo supplier that built the coffee bar.
Pronounced “ko-vuh” and Turkish for green coffee, you will be hard pressed (unintentional pun) to find a coffee roaster closer to their single-origin beans than Coava. They source their beans from various growing regions, seeking out small farmers with very low yields to create unique and distinguishable coffees. Trust me, both these gentlemen know their coffee.
Don’t believe me? Try the Cerro Gacho on for size. According to Coava’s website:
These Catuai and Caturra trees are produced by Luis Medrano. Only 20 bags of coffee are produced annually from Luisís small farm. Typically his production is grouped with neighboring farms under the Capucas Cooperative label. Matt was a juror during the 2010 internal competition where Luisís coffee placed first. The lot was separated and we are proud to have it as our first relationship coffee.
That’s just one of several beans you’ll find at their new tasting room†and on a rotating schedule at Barista, Red E Cafe, and Crema. And while the coffee may cost a bit more — around $10 for†a half-pound (250 grams to be exact) — it’s worth the added price, in my opinion. If that feels too steep, just grab your favorite coffee drink. For me, it’s a cappuccino, expertly prepared by the Coava team.