4th Dimension Coffee Residency at La Marzocco Café in Seattle, Amy Godfrey Artist Talk, Saturday Cupping

4th Dimension Coffee announces September 2019 residency at La Marzocco Café in Seattle
A temporary Seattle location billed as “4th Dimension Coffee Presents a Cocoa Cinnamon EXPerience” will feature Durham-roasted 4th Dimension Coffee via a site-specific Cocoa Cinnamon popup shop
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–La Marzocco September 2019 Residency Announcement

–Amy Godfrey artist talk this Friday 7pm at W Geer

–4th Dimension Coffee cupping Saturday Saturday, April April 7th, 11 – 12:30

Details for all three below. RSVP required.

 

4th Dimension Coffee / Cocoa Cinnamon will be roaster resident at La Marzocco Cafe in Seattle from September 17 – October 21, 2019.

Our mission of connecting craft and experience closely aligns with La Marzocco’s values. We want the Seattle popup bar to reflect what we strive for in all of our shops in Durham: seamless workflow, a thoughtfully curated menu and unique objects that evoke the histories of coffee and chocolate and the wonder of travel. The goal is to exude equal parts excellence in craft, warm and welcoming service and the feeling of wonder and discovery, with the hope of turning the daily habit of drinking coffee into a simple beautiful experience of flavor and warmth.

The 4th Dimension Coffee / Cocoa Cinnamon popup at La Marzocco Café will feature Areli pouring drinks, leading tastings and events that infuse craft with story and drink with design. Along with David Solow art + design, within time and space constraints, we will transform the KEXP space into an installation that will play as an extension of our three Bull City shops.

Look out for more details throughout the year at 4thdimension.coffee. La Marzocco will also publish event and ticket info via La Marzocco Home Calendar and Instagram.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

EVENT
2. Cocoa Convo w. Amy Godfrey (Cocoa Cinnamon @ W Geer St.)

Join Amy Godfrey on April 6th, from 7pm-8pm at W Geer, in a Cocoa Convo as she walks us through her artistic journey and experiences as a Storyteller Aerialist and illustrator, while connecting with Durham locals over hot chocolate & coffee. This event is free and open to the public.

Note the internet will be turned off for this event.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Amy created a “Users Guide to Cocoa Cinnamon” for our Hillsborough Road location. Check out http://www.amykgodfrey.com/aerial-dance/ for more info on her illustration, aerial dance and storytelling!

And please come out and tell your friends to come to the talk.

 

Event

4th Dimension Coffee Cupping

At 4th Dimension Coffee we have been working on some delicious coffees to match this beautiful seasonal change. We’re excited to have these coffees rotating at our Cocoa Cinnamon locations on Hillsborough Road and West Geer Street as pour overs and in retail bags and rotating as espresso and batch brew for you to enjoy at home at all shops! We will be holding a free public cupping on Saturday April 7th from 11-12:30pm at our roastery located at 2013 Chapel Hill Road in Durham, NC.

Here’s the link to attend, RSVP via Doodle required:
https://doodle.com/poll/v2rhtyn3rzyqdbmi

On the table we will be featuring the following coffees:

Familia Colunche Microlot from San Ignacio, Cajamarca, Perú

This is a washed coffee of the Typica, Caturra, Bourbon variety with beautiful notes of rose, lima, a soft milk chocolate body and a spearmint lingering finish.

La Doctora Alexandra from Tulipe, Pichincha, Quito, Ecuador

This is a washed 100% Pacamara coffee with notes of rose, orange acidity, cane, sugar, papaya, nut and a tea-like body.

Américo Palomino Alanya from La Convención de Cusco, Cusco, Perú
This is a beautiful Cup of Excellence winner from the highlands of Cusco grown in altitudes as high as 2100 meters above sea level creating a coffee with wonderful acidity and body. The notes in the cup are that of milk chocolate, honey, jasmine, and cherry.

Cup of Excellence is the most prestigious competition and award for high-quality coffees. The level of scrutiny that Cup of Excellence coffees undergo is unmatched anywhere in the specialty coffee industry. Each year, thousands of coffees are submitted for consideration, with winning coffees sold in global online auctions at premium prices, with the vast majority of auction proceeds going to the farmers.

Alfonso Cerquia Garcia from San Lucas de Zoquiapam, Oaxaca, México

A 100% Typica variety microlot coffee from Oaxaca, this coffee shares notes of apricot, cashew, jasmine, and an overall pleasant sour-cherry-juicy body.

This coffee landed 14th/20 in the Aromas del Pico 2017, which is a Caravela organized cupping event co-hosted by Ensambles de Cafés Mexicanos, a new dry mill and exporter based in Coatepec, Veracruz. The Aromas event aims to discover exceptional producers and to facilitate long-term relationships with coffee roasters throughout the world. Aromas took take place at a biodynamic coffee farm and agro-ecologic ranch Cafetal El Equimite, who is part of the Bios Comunidad Sustentable organization which has social welfare projects in the fields of education, health, art, bio-construction, agriculture, and more.

Dinkinesh: Roba and Family from Worka Kebele, Yirgacheffe, Ethiopia

Dinkinesh (You Are Marvelous)  is our seasonal rotating Ethiopian coffee named after the Australopithecus bones that were found in Ethiopia as a way to honor the origins of coffee. Our current offering for this coffee is a Natural processed Yirgacheffe that provides notes of watermelon, sugar, fig, spice and green apple acidity. We are currently showcasing this as a pour over and an espresso.

Palo Blanco de la Familia Ovalle from La Democracia, Huehuetenango, Guatemala

Palo Blanco has been an exciting staple as of yet to our start of 4th Dimension Coffee. This coffee offers a lot of body with delicate florality, milk chocolate overtones and a juicy yet soft green apple flavor. We love this coffee and taste great brewed as a pour over in various methods.

We hope to see you at the tasting!

Sincerely,

Areli Barrera Grodski

Director of Coffee

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