Buckley’s Yard is in the process of moving to new premises – in the meantime you can purchase the full range of coffees and teas from Coffee UnderLyne situated inside Ashton Indoor Market
For more information, phone Brian on 07973 155030 or email buckleysyarduppermill@gmail.com or find them on Facebook Buckley’s Yard or follow them on Twitter @BuckleysYard
The New Year brings a new challenge for me, one about which I’m really excited.
Together with Julian from the Saddleworth Wine Vault and his father Phil who runs Wino’s in Oldham we are taking a unit in one of Saddleworth’s heritage sites and transforming it into a coffee roastery, coffee bar and a wine warehouse, with lots of other goodies on sale as well.
The new place will be called TOAST! and has the great benefit of parking! We’ve decided not to use design houses or shopfitters but instead are fitting it out ourselves. It looks awesome already, a rustic theme but also somehow quite reminiscent of a Dutch Brown Bar (!)
For this month’s recommended coffee we turn to Guatemala:
Guatemala was for centuries part of the Mayan civilization that extended across Mesoamerica. Most of the country was conquered by the Spanish in the 16th century. Early in the 20th century, it was ruled by a series of dictators before it underwent a bloody civil war.
Since then, Guatemala has witnessed both economic growth and successful democratic elections, though it continues to struggle with high rates of poverty, crime, and instability.
The coffee industry began to develop in Guatemala in the 1850s and 1860s. Small plantations flourished in the southwest, but initial growth was slow due to lack of knowledge and scarcity of laborers and technology.
Coffee production grew increasingly non-Guatemalan, owned by foreign companies who possessed the financial power to buy plantations and provide investment. By 1902, the most important coffee plantations were found on the southern coast where many acres of land were suitable and varieties produced in the temperate southern coastal regions had superior qualities.
Gautamalan San Francisco coffee
This is produced in the Fraijares region – the farm has a unique location in the crater of the dormant Tecuamburro volcano, at an altitude of 1450-1770m.
There is abundant native shade cover and the heavy leaf fall is deliberately left on the ground to create a leaf mould, providing a rich natural fertilizer for the soil.
The ripe coffee is picked by hand and pulped on the same day, fully washed and dried in the sun on patios.
Medium roasted beans produce a chocolate sweetness with a clean acidity and in the background are nutty and citric tones.
This is a clean, sweet, dense and creamy coffee, which is particularly great if you enjoy your coffee black. Adding milk produces even more nuances with an intensification of that yummy toffee sweetness you can taste with some of the world’s finest coffees.
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