Sorry I'm a few days late with the post but we've had a busy week since we added so many new coffees over the weekend. This coffee is a very mild one and we went for a light City roast to draw out the origin character. This meant going only to 432 degrees on the Probat with a final roast time of 18 minutes. I did do slightly larger batches than normal which accounts for the longer roast time. We have enjoyed the results for the past two days here in the warehouse, and noticed more spice notes today after 48 hours of resting. The cup is pleasant, balanced and has the waxy body Tom mentions in the review.
Sweet Maria's Weblog
We have some arrivals that should interest folks greatly. First off, great Harar is back! Fruited, spicy, rustic, complex. I think it's a general "up" year for Harar but this particular lot blows the rest away: Ethiopia Harar Horse DP - Lot 17406. Perhaps one of the most spendy coffees of the year is this Bolivia Cup of Excellence - San Ignacio. It's only fair to call it a "Nano-Lot", truly sub-Micro, and we have to limit it to 1 Lb. per person. (At this price it might be wise, but it is certainly worth it! ) And oddly enough, we have only a small amount of Costa Rica Dota Conquistador to offer, hence the 2 Lb. limit. But it's a nice cup this year. Colombia Antioquia - Jardin Cerulean Warbler has one of the oddest names, but read the review and you'll see that it is both a great, delicate cup, and part of an interesting conservation project. And probably least exciting to the majority of you all, Colombia MC Decaf - Huila Tolima. But it has a very bright fruited cup, an exemplary decaf
As someone who is on the fence about the Clover (love the idea, like the people, have some reservations about the cup) ... I am shocked. A lot of respectable people have been cheerleaders for the Clover , and I imagine they feel really burned. But think of all those small places that coughed up $11k per machine (or a bit more). What's it worth to them now if Starbucks will have one just across the street. Clover was part of a quality initiative to elevate the level of brewed coffee, to give the independent a better chance against the chains. Of course, it's a very savvy move by Starbucks, something called "recuperation" in culture studies. But it's a sad day for specialty coffee (it that term still means anything). Now what the hell is the Mastrena? Just another robot espresso machine ... Tom
One glance at a handful of this green coffee and you know you're in for a treat. It is beautifully processed and this lot got out of Honduras in top notch condition, not a fate that most coffees from this nearby country share. For our roast today we are aiming for City+, on the Probat this means a final temperature of 435 degrees and a roast time of 18:30 minutes. First crack happened at 399 degrees around the 12:45 mark. The resultant cup should have the crisp acidity, balance, a touch of apple and aromatic wood notes in the finish, as mentioned in the review. It's mild, it's balanced, but as it cools I think you'll taste more and more. Approachable coffee! Sometimes we notice coffees changing a bit over time but this one has held its character quite nicely since Tom first cupped it.
Here's a wide range of new arrivals; South America, Kenya, Yemen, Hawaii. Wow, you can't get more different (in terms of cup character) than these 4 lots, but each is a standout in their own right. I will leave you with the links to the reviews and you can sort it out. (You probably already know the ones that interest you, based on your preference for mild coffees or wild coffees). Colombia Huila - Las Piedras de San Augustin, Kenya Thika -Gethumbwini Peaberry, Yemen Mokha Sana'ani, Hawaii Kona Purple Mountain