Back by popular demand (sort of)! We are now offering Roasted Espresso again! Some months ago when we introduced our regular roasted "Coffee Pairings" we stopped offering roasted espresso and roasted decaf. We think that the roasted coffee pairings are working out well; and now we are bringing back roasted espresso! We will offer one Espresso Workshop blend and one Standard blend for sale each week. Or maybe it will be a Single Origin espresso, or two Workshop blends - we'll see what strikes us. We plan to roast the coffee and keep it in stock as an inventory item - so you can add the coffee to an existing order and it all ship together. We do have another set of four Coffee Pairings listed now too - so you can order the set, or just one, for the next few weeks. Maria
Sweet Maria's Weblog
We've three new offerings today from 'round the globe: Mexico Organic Chiapas Proish Coop, a great harvest this year with a bright yet mild profile, hazelnut and peach fruit tastes. Next is Kenya Kirinyaga AA -Gakuyu-ini Factory, a larger bean than our Peaberry from the same co-op with a milder acidity and some SO espresso potential. Last up is the exotic India Kattehollay Estate Peaberry, a somewhat wild profile with starfruit, almond, unusual fragrance. Please check out Tom's full reviews! (also, we should be adding new arrival micro-lots from Colombia and Costa Rica by late Friday, the 12th)
Mexico, Honduras; two origins with sullied reputations for quality coffee. Most know Mexican coffee, Oaxaca and Chiapas in particular. But there are few small "Estate" type farms in Mexico that focus on quality. Instead, the better coffees come from vast cooperatives of small-holder farmers. Honduras has both small single-family farms with their own mills, and a strong cooperative system in the Marcala region, where most of our lots originate. So what is the quality potential? First up we have a new lot: Mexico Organic Chiapas Proish Coop. this cup has a clean fruited character with a touch of cherry vanilla flavor, we went for a City+ roast to highlight the refined character of this coffee. The Mexico is paired with Honduras FTO Marcala -Beneficio Santa Rosa a more nutty flavor profile with a bit of apple acidity. We roasted this one in the Full City range to bring out the cocoa powder flavors that compliment the cup so well. This week we were trying for 16 minute roast times and the final thermoprobe temperatures were in the 432-435 range for both coffees. Here is my straight-talk for these origins: "Mexico, Honduras, let's be frank. You will never be Kenya, a bright and intensely powerful coffee. But your clean, light-bodied, simple flavor profile can be a nice relief from the overbearing flavors of other origins, of earthy and pungent Sumatras, bright Yirga Cheffe from Ethiopia, leathery Yemens. So keep it up!"
We have 3 new coffees, here they are with a brief description from the review: Mexico Oaxaca Pluma WP Decaf, everyone's favorite region Oaxaca, only available in decaf but a nice balanced Oax profile. Colombia WP Decaf -Huila Excelso, a great Huila offering that rivals its caffeinated version! Last, we have a properly caffeinated Sumatra Sidikalang, akin to a less herbal version of a sweet Lintong type Indonesian. See our "New Coffee RSS" for direct links ... over there yonder in the right column...
Two arrivals mark a first and a last. The first of many new crop Costa Rica lots is here from Cafetalera Herbazu, a fully washed coffee with prickly acidity, so bright and lively it might inspire an aria or two.. And the last Kona of the year, another excellent lot from Kowali Farm in Honaunau area of the Kona coast has arrived and is cupping very, very well. -Tom