We have 5 new arrivals, and you can read more about them using the list below. With the new list functions, the latest arrivals are expanded to show their brief flavor description. Guatemala San Jose Pinula -La Trinidad is a small-farm lot with distinct chocolate bittersweets and nice body. Panama Boquete Lerida Estate Peaberry ... well, old-timers at Sweet Maria's know this coffee well, we have loooked forward to its arrival each season. Colombia Huila Valencia (1 Star) is a uncelebrated lot with no great "provenance" but a really nice cup (and a great price). Rwanda Gkongoro Nyarusiza has arrived again, the coffee we placed #2 with in the national SCAA roaster competition. And a very nice decaf, Peru FTO Norte WP Decaf, is available now.
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Our new Espresso Workshop #1 -Ophiolite blend is selling so well, I couldn't be more pleased. It seems people understand the inspirational concept behind these espresso "editions," which we offer only as long as the specific ingredient coffees are available. So with that, we are ready to roll out #2! This is dynamic, sparkling-bright espresso in the West Coast style: Espresso Workshop #2 -Auriferous Espresso. Auriferous? We are staying with our geologic theme, and it means "gold-bearing." I thought it suited this blend perfectly. Read more about the new blend
We have several new arrivals. Peru FTO San Ignacio Cajamarca is here, balanced, sweet, with milk chocolate roast tones and soft pear-like fruit notes. Bali Organic "Blue Krishna" Kintamani is quite different from our last lot; it is a wet-processed coffee with a cleaner cup profile and more high-toned flavors overall. And Sumatra Takengon Classic returns, the coffee we formerly called Classic Mandheling, with that brutish, low-acid, heavy-bodied cup, spice, ripe fruit, and a dark tonal range.
In some coffee taster's lexicon, "fruity" means the coffee is tainted with fruit, and "fruited" means a coffee is graced by positive fruit notes. We don't exactly see the difference in terms of these two words, but the question of fruit flavors emerging in a coffee context is critical. Is it a good quality? Is it fresh, aromatic, sweet fruit? Is it ripe, or is it over-ripe, fermenty, vinegary fruit? And there's a side argument as well: did the fruit flavors come from well-prepared coffee, or did it emerge in a process where the coffee had too much contact with the mucilage of the coffee cherry. (This might happen in over-fermenting, in a hybrid process such as Indonesia wet-hulling, or in poorly executed dry-processing). Here we have an example of the wet-hulled Flores, and the dry-processed Bonko Black Sun of Ethiopia. Now obviously, since these are coffees we offer here at Sweet Maria's, we have decided these are both POSITIVE fruit-laden coffees. We want to compare the nature of the fruits in these, and how they come out against the backdrop of other flavors, which are very different in these two lots. To preserve the maximum fruit in the cup, these were both roasted to City+ (medium) ... the Flores to 430f and the Bonko to a mere 423f. The fruit of the Flores appears in a low acid context, and the roast flavor from the lighter roast is more "nut and mild caramel" than the chocolate bittersweets that would emerge if we took it to 440f or so. It's a slightly pulpy fruit, not so aromatic, a little flat (is that the expression of the low acidity though? I think so). The Ethiopia Bonko Black Sun has a more sweet, jammy fruited aromatic. Still, this more articulate and higher toned fruit (against a more acidic backdrop) is on the rustic end ... this is a ripe fruitiness. It's a bit winey too, but vinegary wine? No! Of these two, I would say the Flores Manggarai is more edgy, more fruity rather than fruited, to use other peoples language. Both of these fruity coffees derive from processing, but not mis-processing. And both do not fall into the category of fermenty, vinegar or sour rotten fruit. Believe me, I have cupped a lot of those, and am happy to spare you the pain. (But... our next "Thumbs Down" selection will be a fermenty Ethiopia Dry-Process coffee, so if you want to experience a coffee that has "crossed the line", check back in a month or so.)