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2001-2002
Reviews |
| Sweet Maria's Coffee Cupping Reviews Archive: 2001-2002 Archive M to Z | ||||
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Page: 2001-2002 Archive
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2001-2001
Archive A to F
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2001-2001
Archive G to L
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2001-2001
Archive M to Z
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M
to Z
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Part 2 of M to Z ...
Peru through Zambia
(Back to part 1)
| Peru |
| Peru SHG Organic Chanchamayo-FT | |||||||
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2001 |
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85.5
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| Peru Chanchamayo Corona 18+ | |||||||
| Country: | Peru | Grade: | SHG | Region: | Chanchamayo | Mark: | Corona Royal 18+ |
| Processing: | Wet-processed | Crop: | 00/01 | Appearance: | 0 d/300gr, 18+ scr | Varietal: | Bourbon, Typica |
| Dry Fragrance: | 82 | Notes: A large bean coffee with a great cup at a low price: thats pretty much a home run formula. The bean screen at 18/64 th's or above, which is how coffee size is measured. Large bean coffees are not necessarily better by any means. But it is going to roast evenly, be free of defective or partial beans, and have consistencey in the cup. And if a large bean coffee does happen to cup very well, then all's well. Chanchamayo is the premier growing region in Peru, but Cuzco (from near Machu Picchu), Puno (from the extreme South) and coffees from the North can be good. Chanchamayo coffees benefit from the most modern wet-mill processing facilities and best transportation routes to port at Callao. This is a medium to full body cup, good bright acidity and medium to long in the aftertaste, a complete package in the cup! | |||||
| Wet Aroma: | 82 | ||||||
| Brightness- Liveliness: | 86 | ||||||
| Body- Movement: | 85 | ||||||
| Flavor- Depth: | 85 | Roast: City to Full City: Classic central amercian cup character but not as delicate as others so it can take a heavier roast and retain "origin character". | |||||
| Finish- Conclusion: | 83 | ||||||
| Score: | 84 | Compare to: bolder Centrals | |||||
| Puerto Rico |
| Puerto Rican Yauco Selecto AA - '02 | |||||||
| Country: | US; Puerto Rico | Grade: | AA | Region: | Yauco | Mark: | Hacienda Santa Ana |
| Processing: | Wet-processed | Crop: | 01/02 | Appearance: | 0 d/300gr, 16/17 scr | Varietal: | Bourbon, Typica |
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Dry Fragrance: | 82 | Notes: Yauco Selecto is the premium coffee from the small growing regions on the island. Production is limited and the last count I could find was 3500 bags per year in the scheme of things its not much! Many other price factors bear on this coffee too: since it is produced in the US the price refelects what US consumers should probably be paying for all coffee, if origins enjoyed the protections that we grant our own. There is a long tradition of coffee from Puerto Rico that was destroyed by a combination of hurricane damage and market pressures. In Europe, PR coffees were considered the pinnacle, because they have unparalleled bidy for an island coffee, and ample flavor/complexity. The coffee is air-frieghted in small quantities to the US, so it is basically always fresh from the Yauco Selecto mill. To be frank, I didn't touch this coffee for the last 2 years because the cup was lackluster. A combination of weather factors and storm damage took its toll. But I was happy to find this cup from new crop sample to have the character I remember: first and foremost a creamy, buttery body. It is not a sweet coffee; it is more bittersweet with a pleasant aromatic woodyness and some light spice in the aftertaste. It is pricey, but kicks Jamaican rear, and in that repect its less than half the price! | ||||
| Wet Aroma: | 82 | ||||||
| Brightness- Liveliness: | 83 | ||||||
| Body- Movement: | 88 | ||||||
| Flavor- Depth: | 86 | Roast: City to Full City. Please take note: I have noted that this coffee takes a little more roast time to reach a Full City roast than other coffees take that into account, and considering the price I would set the roaster to a high number and manually stop the roast when you hear the first snap of second crack! | |||||
| Finish- Conclusion: | 86 | ||||||
| Score: | 85 | Compare to: Island coffee with an attitude: has the mellowness of other island coffees, with more body and excellent bittersweet flavors | |||||
| Saint Helena |
| Isle of Saint Helena | |||||||
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St. Helena Coffee Company, Coffee Ground Plot |
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| Dry Fragrance (1-5) | 3 |
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| Wet Aroma (1-5) | 4 | ||||||
| Brightness - Acidity (1-10) | 8 | ||||||
| Flavor - Depth (1-10) | 9.5 | ||||||
| Body - Movement (1-5) | 4 | ||||||
| Finish - Aftertaste (1-10) | 9.5 | ||||||
| Cupper's Correction (1-5) | 2 | ||||||
| add 50 | 50 |
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| Score (Max. 100) | 90 |
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| El Salvador |
| El Salvador Cup of Excellence- San Francisco Farm | |||||||
| Country: | El Salvador | Grade: | SHB -Strictly Hard Bean | Region: | Buenos Aires, Chalchuapa | Mark: | 2003
COE Auction Lot #9, Finca San Francisco Chops: 09/060/63 |
| Processing: | Wet-processed | Crop: | 2003 | Appearance: | 0 d/300gr, 17-18 Screen | Varietal: | 100% Bourbon |
| Dry Fragrance (1-5) | 3.8 | Notes: While this coffee ranked #9 in the Cup of Excellence competition for El Salvador, it was my personal #1. It is 100% traditional Bourbon arabica cultivar, and is exclusively sun-dried on patios. It comes from an altitude of 4900 f eet, the San Francisco farm owned by Juan Francisco Rodríguez, 4th generation of a coffee growing family. Sr. Rodriguez was a founding member of the wet-mill co-op, along with 27 other small farms, called the Cuzcachapa cooperative. At his farm, some 80 workers are employed for harvest time and 6 people are permanently working on the coffee field through the cooperative effort. The coop helps the community in the maintenance of roads and providing economic support to surrounding communities complementing their bills for water supply. The cup is floral in the aromatics, both before and during brewing. This follows through on the first sip, when I often get a very floral burst, like brilliant hop flowers. When roasted to a lighter City stage, the coffee needs to rest a couple days to bring some equilibrium to the top end of the taste profile: this is bright coffee! This cup is complex, everything I look for in a high grown Central. With ample acidity, you can roast this a bit darker and get really amazing, tingly ripe-sweet orange notes in the cup. This overlays a complex, black tea flavor that persists through the finish at this slightly darker roast stage -very nice! | ![]() |
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| Wet Aroma (1-5) | 3.8 | ||||||
| Brightness - Acidity (1-10) | 9.2 | ||||||
| Flavor - Depth (1-10) | 8.7 | ||||||
| Body - Movement (1-5) | 3.3 | ||||||
| Finish - Aftertaste (1-10) | 9 | ||||||
| Cupper's Correction (1-5) | 0 | Roast: This coffee resists the roast a bit and may need a little more time in the roast to hit the degree-of-roast you are targeting. It's very bright in the lighter City stage, and I had the most complex cups when it was true Full City, meaning that just a couple snaps of 2nd crack occurred and the roast was stopped. | |||||
| add 50 | 50 | Compare to: Bright, flavorful, complex Centrals intensifying more as it cools. It truly compares only to Bourbon varietal Salvadors. | |||||
| Score (Max. 100) | 87.8 | ||||||
| Sulawesi |
| Sumatra |
| Sumatra Organic Gayo Mountain | |||||||
| Country: | Sumatra | Grade: | 1 | Region: | Gayo, Aceh | Mark: | Gayo Mountain Organic |
| Processing: | Semi-Washed | Crop: | 00/01 | Appearance: | 1 d/300gr, 17 scr | Varietal: | |