March Coffee Additions

Hello fellow coffee lovers!  I'd like to introduce you to two new coffees we're featuring in the café this month.  As we move from one season to the next, the chill is almost gone from the canyon and we are beginning to shift our focus to outdoor living and gardening; we feel as though these coffees reflect that changing season in their own way.

Along with our wonderful Costa Rican, Columbian, and Kenyan offerings, Guatemala Gesha is still in the spotlight on pour-over for $4 a cup! We’ll be running a sale on 8oz. retail bags while it lasts. 20% off! That’s $16. A very unique coffee for a very unique price. 

We’re well under way in our Free Public Cuppings, the last Friday of every month at 10am (March 25th) . Come taste our coffees, and get involved in the process of what we choose to buy for you.

Lastly, we are now offering our whole coffee beans for purchase online for those of you unable to visit the shop.  View our current selection any time at www.indiangardens.com/shop 

See you soon!

Happy Sipping, 

Dylan Jung – Coffee Director Garland’s Indian Gardens

Flowering coffee at Xinabajul, Guatemala

Flowering coffee at Xinabajul, Guatemala

Guatemala Xinabajul

Our Cupping Notes

This high altitude coffee comes from a región in Guatemala that borders Mexico. Coffees grown at higher altitues are usually heavily sought after. We’re happy to have this one in our arsenal of coffees right now. This is a great offering for folks who want an “honest cup of coffee”. The medium roast profile brings out a Mandarin Orange aroma, a nice acidity thats not overwhelming, notes of raisin or cocoa poder, and a spiced finish leaving you wanting more. It rounds out the work day, or perhaps starts yours on the right foot. This coffee is a working class hero. 

Score

88.2

Processing

Wet Process

Varietal

Bourbon/Caturra 

Tencho Cooperative Washing Station, Ethiopia

Tencho Cooperative Washing Station, Ethiopia

Ethiopia Organic - Tencho Cooperative

Our Cupping Notes

This coffee comes to us from a cooperative of farmers that pay a lot of attention to detail, and it shows in the cup. It is instinctively Ethiopian, you can taste the terroir in the cup. Perhaps a perfect Spring cup of coffee that one might choose to indulge in while prepping your garden for the coming season. It’s still crisp in the morning here in Oak Creek Canyon, and we would be hard pressed to find a better coffee to bring warmth to the bones.

We found earthy flavors providing a full body taste, with a suprisingly smooth and tangy finish, letting this coffee go down easy. 

Score

89.8

Processing

Wet Process

Varietal

Ethiopian Heirloom Varietals  

New Coffees, Gesha, and Public Cupping Event

Ripening coffee berries on the Gesha plant

Ripening coffee berries on the Gesha plant

We’re very happy to be announcing our 5 newest coffees. Every couple of months we’re able to bring our loyal customers (and travelers), seasonal coffee selections that give their tastebuds a run for their money. 2016 will be no exception! In fact, we’ve one very special "Gesha" offering from Guatemala just because we want to “wow” you with just how wonderful and unique coffee can really taste. As a new addition to our coffee program, we’ll be offering Guatemala Gesha at a fraction of the cost it would normally be, in a retail bag for home as well on pour-over for enjoyment in the cafe or to take out.

All of the other coffees will surely speak for themselves, and we’re sure you’ll find a favorite. Please ask us questions about what we have available as we’re eager to chat about all of the coffees, and brew you some!

We’re also excited to be announcing our first Coffee Cupping event on Friday, January 29th, at 10am. The general public will have the opportunity to smell, taste, and examine coffee with intricate detail, much like a wine tasting. We’ll help lead you through the process, and make it fun by sharing each others thoughts on what each coffee exhibits. By the end, you won’t believe the flavors that can actually pop out of coffee! Join us for this free monthly event.
Happy sipping,
Dylan Jung, Coffee Director

Colombia Pavón - Urraoenses Microlote

Cupping Notes

Tea-like and cherry tomato acidity shimmers, adding nice structure to cup flavors like bittersweet chocolate, yellow bell pepper and black tea. I get a lot of elements of stone fruit as the cup temperature cools: tea-like peach flavors, apricot nectar, and the tannic quality of stone fruit skins. More roast development really builds out this coffee's fruited side, and body is bolstered too, an incredible brewed coffee.

Processing

Wet Process

Varietal

Caturra, Heirloom Varietals    

Costa Rica Familia Bonillia - La Loma

Cupping Notes

This lot has a lightly toasty overtone to otherwise cereal, oatmeal, and pastry like qualities. A clean cherry juice and stone fruit body, ends with a tangy twist in the cup, making this a really nice “all around” coffee, with nice body and sweetness.

Processing

Wet Process

Varietal

Caturra    

Guatemala Acatenango Geisha

Cupping Notes

This Gesha lot has such a floral sweetness to it - perfume-like, sweet, complex, and 'fresh' - a set of aromatics I readily associate with Summertime. A set of attributes uniquely 'Geisha', and we're as bowled over by this years' lot as any. The fragrance is exceptionally floral and perfumed. Flavors of mandarin orange, grape juice, and chocolate truffle. It’s herbal tea mouthfeel is clean as a whistle, leaving this coffee to be the most unique we have to offer.

Processing

Wet Process

Varietal

Gesha    

Guatemala Huehuetenango Boqueroncito Lote 2

Cupping Notes

Boqueroncito strikes a nice balance between well-structured sweetness and integrated acidity. Low acidity but apparent, perhaps like a cantaloupe. Spiced pastry qualities in the cup, turn to give a tangy yet mild, hibiscus tea like aftertaste.

Processing

Wet Process

Varietal

Bourbon Caturra Typica

 

Kenya Nyeri Gatomboya Peaberry

Cupping Notes

This peaberry lot of Gatomboya has a robust, fruited profile right out of the gate. Caramel sauce, and fruited flavors like grape and peach, build this cup of sweet and tart Kenya.

Processing

Wet Process

Varietal

SL-28     SL-34    

 

Rwanda Karenge Gitesi

Cupping Notes

Demurara sugar provides the backdrop to baking spice complexity, all-spice and cinnamon stick to name a couple. Toast, steak, and chocolate almonds are all apparent in this coffee, but give way to grape juice on flavor as well as body.

Processing

Wet Process

Varietal

Bourbon    

 

 

 

 

Thursday Night Throwdown at Indian Gardens!

Winter Coffees Have Arrived!

New coffees have arrived just in time for these crisp November mornings here in the canyon. We have added selections from Colombia and Sumatra, yet another natural processed Ethiopian Yirgacheffe and a very special Kenya AA! We recently spent a morning cupping these coffees, and each was equally impressive in their own distinct way.

Timaná Town, Columbia

Timaná Town, Columbia

Colombia Timana Colinas Altas – We specially selected this Colombian coffee to bring balance to our espresso blend that was dominated by the two Yirgacheffes that we brought in earlier this year. Its sparkling lemon-like acidity, light nutty characteristics and crisp aftertaste have made it an ideal blending component. While we are using it almost exclusively for our espresso, 12 oz single-origin bags are available for retail in the market.

Sorting tables at the Aricha station, Yirgacheffe, Ethiopia

Sorting tables at the Aricha station, Yirgacheffe, Ethiopia

Ethiopia Yirgacheffe Aricha – We waited all year for dry-processed Ethiopian coffees to come to market and now we just cannot get enough! This fall we brought in Sulula and Konga and they were everything we wanted and thought they would be. In our never ending quest for the perfect natural processed coffee we landed on a special coffee from the Aricha processing station outside of the town of Yirga Cheffe. As the first pick of all beans from this station it has received extra care in preparation to exclude under ripe cherries and ensure exceptional quality. This is a very fragrant coffee bursting with berry flavor and floral notes. It can be found in our espresso blend as well as our drip coffees. Aricha makes an excellent pour-over option and is located next to the Chemex and Hario V60 in our market for retail.

Lintong Plateau, Sumatra

Lintong Plateau, Sumatra

Sumatra Toba Batak Peaberry – Our intrigue with this coffee was primarily based upon it being a premium wet-hulled peaberry from the Lintong region, something none of us had ever come across. Like the Colombian, we anticipated it being an excellent blending component for our espresso and we were not disappointed. It has brought more depth and body to our shots with the common earthiness that accompanies most Sumatras, while at the same time dazzling uniqueness with spice, capsicum and hints of dried cacao. It is not currently out for retail, but is available upon request.

Karagoto Coffee Farmers, Kenya

Karagoto Coffee Farmers, Kenya

Kenya Nyeri Karogoto AA – This truly is the gem of our new coffees for the winter season. Complex aromas of stone fruit and brown sugar evolve into savory spices and floral notes on the palate with a creamy mouthfeel. We have put this coffee through every brew method we can find and it continues to shine. Aeropress narrowly edges out pour-over as a staff favorite, but you might be lucky enough to happen upon it as a single origin espresso if you put on your jacket and scarf and head up the canyon early enough on these cold winter mornings. We have a very limited supply and it is being dedicated to highlighting our espresso and alt brewing. However, there are some retail bags available for a lucky few!

These new coffees, and the continued improvement of our staff and its dedication to providing an amazing café experience, as well as experimenting with new blends and pushing the boundaries of our knowledge, have combined to create the perfect environment for you to come and enjoy a peaceful cup of coffee in the canyon. So bundle up and warm your hands on a hot cup this winter at Indian Gardens.

Fall 2015 News Flash

Beautiful Indian Gardens, Oak Creek Canyon in the Fall.

Beautiful Indian Gardens, Oak Creek Canyon in the Fall.

Greetings and Salutations!

This is the first of our new seasonal newsletter -- an attempt to keep all those who love IG in the loop as the seasons transform around us. Autumn is definitely upon us: the days are getting shorter, the nights crisper, and the anticipation for fresh-pressed cider swells. This, friends, is our favorite time of year.

Just as change is the only constant, things at Indian Gardens always are being tweaked, improved, and altered. Here are a few of the noteworthy seasonal changes you can expect to see at IG in the coming weeks:

The Sedona Spinach Salad, featuring organically-grown Spinach from our farm.

The Sedona Spinach Salad, featuring organically-grown Spinach from our farm.

MENU

As most of you likely know, we released a new Late Summer / Fall Menu in July. Notable changes to breakfast (7:30 - 11:30 am daily) include roasted golden beets in the Grains & Greens Bowl, the addition of Chorizo & Egg Tacos, a Super Greens Smoothie, and a Green Chili Chorizo Burrito -- yum.

All the classic IG sandwiches are still in the mix: Dan the Man, the Gobbler, Bacon & Brie, and the Reuben, plus a few new salads like the Sedona Spinach Salad with bacon, gruyere, toasted pumpkin seeds, topped with a fried egg; and the Chopped Mediterranean Salad (chock-full of veggies) -- both featuring house-made vinaigrettes.

Come dine with us! Our rotating draft beer selection, wine by the glass, world-class coffee, and miles of smiles await you. As always, we do all we can to accommodate varied dietary needs -- gluten free, vegetarian and vegan; please communicate your needs to our helpful staff and do not hesitate to ask questions. Serving daily until 4 pm.

Ethiopian coffee cherries

Ethiopian coffee cherries

FALL COFFEES

A new season brings new coffees, including not one, but two (!), dry-processed Ethiopian coffees, a selection from Guatemala, and a coffee from El Salvador. We'll be brewing these coffees and a custom espresso blend through Thanksgiving. Read more about the details of these coffees and tasting notes for each.

Flagstaff artist Mike Frick

Flagstaff artist Mike Frick

CAFE ART

We have been periodically changing the art in the cafe to feature the work of different local artists. Currently, we are showing Portraits by Mike Frick, an engaging series of people and animals, that confronts in the viewer in expression and in the sometimes obscure text on the image. Come meet the artist himself and celebrate all things art, ephemeral, and fall at Indian Gardens Friday October 23rd from 5-7 pm. Original art for sale, live music, delectable snacks, and cider!

Can you imagine your work on the Cafe walls or want to recommend a local artist for display? Email our curator at karen@indiangardens.com with art inquiries of any kind.

The next generation of Garlands getting ready for apple season.

The next generation of Garlands getting ready for apple season.

FARM STAND

At Indian Gardens we strive to source foods and products locally, from responsible producers. It does not get much more local than the plethora of fruit that comes straight out of Oak Creek Canyon. This fall, as in every year, we will be selling local apples, fresh-pressed cider, and other goods in our Cafe / Market and at our weekend roadside Farm Stand. Cider, coffee, local apples, honey, and some freshly made grab & go items will be available on weekends now through October (and perhaps longer!).

Hatha flow on Sundays at Indian Gardens Park.

Hatha flow on Sundays at Indian Gardens Park.

YOGA in the PARK

Join our good friend Sean Neesley every Sunday morning from 10-11 am, creekside at Indian Gardens Park (across the highway from the Cafe) for a relaxing and rejuvenating Hatha flow. All levels are welcome at this $10 outdoor class on the tree-shaded lawn. Note: After a brief break, classes resume weekly on October 11, continuing as long as weather permits.

CONNECT with IG

Please feel free to write us, and if you have a grand time at IG that you share with your friends online, please tag us on Instagram (@indiangardens), Facebook (facebook.com/indiangardens), Twitter (@indiangardens), Yelp, TripAdvisor and all your favorite social media sites. Just a touch of the digital helps us keep our edge and provides us another platform to reach out to our wonderful customers.

Please contact us with questions, comments, ideas, or if you would like to be removed from this list, and thanks as always for frequenting Indian Gardens! Our wonderful customers and stellar staff make Indian Gardens the canyon oasis we all know and love.

All the best - Indian Gardens Crew

Indian Gardens Website

Indian Gardens on Facebook

Indian Gardens on Twitter

Indian Gardens on Instagram

Fall Coffees Arriving!

Cherry harvest in Adado zone of Yirga Cheffe, Ethiopia

Cherry harvest in Adado zone of Yirga Cheffe, Ethiopia

New coffees arriving soon for the fall 2015 season here at Indian Gardens! Tasting notes from staff favorites including two naturally processed Ethiopian Yirgacheffes, a Bourbon from 200-year-old Finca Matalapa in the mountains of El Salvador, and more are available now!

Sorting off the drying tables at Konga

Sorting off the drying tables at Konga

Ethiopia Yirgacheffe Buufata Konga is one of the coffees that we are most excited about adding to our offerings here in the canyon. These heirloom varietals have been sorted by hand multiple times to Grade 1 specifications. The meticulous processing method of this special coffee continues its journey through an equally precise roasting, tamping, brewing and pouring preparation to translate quality into every sip here at Indian Gardens. Dry peach fragrance mingling with tropical fruit, honey, and Dutch cocoa dominate this truly exceptional example of Yirgacheffe.

As if one amazing dry-processed coffee from Ethiopia isn’t enough on these crisp fall mornings, we are now serving two!

Naturals drying on raised beds Adado area

Naturals drying on raised beds Adado area

The Ethiopia Yirgacheffe Adado Sulula overflows with blueberry and chocolate aromatics that slip into flavors of cinnamon, brown sugar, and hints of dried apricots and citrus. Served as a single-origin espresso, drip coffee, or latte for a delicious treat any time of day.

If these “berry-bomb” Ethiopians aren’t what you’re looking for we also have two outstanding wet-processed Latin American coffees.

Roberto, the mill manager, and Vickie, the farm owner at Finca Matapala

Roberto, the mill manager, and Vickie, the farm owner at Finca Matapala

The Finca Matalapa, nestled in the mountains of El Salvador, has been producing coffee since the late 1800s. El Salvador Matalapa Tablon Cidra is a Bourbon varietal with a hazelnut and caramel fragrance. Cocoa and almond flavors work their way onto the palate with a very moderate acidity, making this a great alternative to the brightness of other coffees in our line-up.

A view of Acatenango town, not far from Ciudad Vieja aka Antigua, Guatemala.

A view of Acatenango town, not far from Ciudad Vieja aka Antigua, Guatemala.

Guatemala Acatenango Finca San Diego Buena Vista is the fourth coffee to round out our espresso offerings and warm your hands this season. This bean takes well to a slightly darker roasting profile, which brings out dark cacao flavors, candied nuts, a touch of raisin, and light citrus oil. Overall, this is a very well-balanced coffee that makes an incredible single-origin espresso!

All of these exceptional new additions were sourced through the Farm Gate pricing program, ensuring that all producers were paid more than fair-trade price. So take that special drive through the canyon to see the changing leaves this fall and come enjoy a cup on our beautiful patio.

AN INTRODUCTION TO OUR COFFEE

From the towering red rock mountains overhead, to the winding creekside road that leads to our secluded garden patio, the Sedona and Oak Creek Canyon environment is as unique as any in the world. Indeed, we live in an area with a strong sense of "place."

In our capacity as stewards of this historic landmark at Indian Gardens, it is our goal - and our duty - to foster that sense of "place." Through the setting, ambiance, customer service, menu, and offerings, we hope to provide you an experience that embodies the uniqueness of our surroundings.

We know that many of you make daily, monthly, and yearly pilgrimages to our garden to relax and enjoy a cup of our stellar coffee. A common piece of feedback is, "I don't know what it is, but I love your coffee!" Well here's the secret: we go to great lengths to create high-quality coffee and espresso blends that are truly unique to our "place."

From the farmer to the roaster, to the barista artfully preparing your cup of coffee, we are taking care every step of the way to bring you a unique coffee experience only found at Indian Gardens.

Hand Sourcing & Custom Roasting

In late 2013, we made the decision to have creative control over our coffee by hand-selecting our own single-origin beans. Each month we receive a shipment of premium green coffee beans grown by small-scale, independent farmers from around the world. We are fortunate to have a strong relationship with an excellent local coffee roaster - Firecreek Coffee Company in Flagstaff, Arizona - who takes our green coffee beans and custom-roasts them to our specifications.

Because we source our beans through small, independent importers that support small, independent farmers with limited production, our coffees are constantly revolving and changing according to the season. This allows us the chance to showcase different regions and styles throughout the year.

Typically, we are brewing 3-4 different single-origin coffees, along with a custom espresso blend that changes each time we source new beans. See what we're brewing today.

Coffee famers in Columbia.  Photos courtesy of Fast Company.

Coffee famers in Columbia.  Photos courtesy of Fast Company.

Beyond Fair Trade

Our coffee is purchased through several different importers, whom we admire for their ethical practices and passion for the craft. One of our favorites established a direct-trade program called "Farm Gate."

All farmers who sell coffee through Farm Gate are paid a minimum of 50-100% more than Fair Trade pricing. This gives independent, family-operated farms - those that are too small to qualify for Fair Trade progams - the opportunity to receive fair prices and treatment. It is one of the most direct ways for a coffee shop to fairly support an independent farmer on the other side of the globe, with often only 1 or 2 entities between the farmer and us.

When we can make a difference in someone's life while sourcing a quality product for our customers, it makes what we do worth all the effort.

Indian Gardens in the Fall

Indian Gardens in the Fall

Fond Memories

For many of us, the scent of falling Monsoon rains on a hot summer afternoon triggers precious memories of our time in the canyon. In turn, we hope that the steam from a cup of Indian Gardens coffee may transport you right back and remind you of your stay with us, whether it was yesterday, last month, or a year ago.

What are some of the tastes or smells that trigger your memory and transport you to a particular place and time?

Happy New Year!

Sedona in Snow by Kent Baldner (Flickr)

Sedona in Snow by Kent Baldner (Flickr)

To all of our wonderful customers, family, friends, foodies and farmers, we'd like to wish you a very Happy New Year! We feel so blessed to have such supportive and loyal customers, from the locals who stop by every morning for coffee, to those of you who make us a destination every time you're in Sedona. Thank you all so much for helping make Indian Gardens such a special place and a true community center of Oak Creek Canyon and northern Arizona.

I wanted to take a moment to acknowledge our incredible staff whose hard work and customer service is the backbone of our business and without whom Indian Gardens would not be the same.

Will, Taylor, Joshua, Pancho, Marco, Sharon, Kat, Sarah, Matt, Jen R, Nicole, Russell, Jada, Shama, Jen T, Chris R, Chris C, Mandie, and all of those who worked with us in 2013 - THANK YOU from the bottom of my heart for everything you do.

Here's to an incredible 2014!