Sweet Maria's Weblog

Dry-Processed x 3

We have a new and unusual lot, Mexico Organic Dry-Process Nayart Rustico. This is a full natural coffee (i.e. sun-dried whole coffee cherry), resulting in a cup more reminicent of dry-process Sidamo, Harar, or Brazil, rather than any other Mexican coffee. Speaking of naturals, we have another lot of new crop from South America, Brazil Pedra Grande -Bourbon Cultivar. Honey, milk chocolate and almond would best sum up the Pedra Grande. Ethiopia Dry-Process Sidamo WP Decaf is a superb coffee that just happens to be a decaf too... great aromatics here. tree-dried coffee cherry in cerrado, brazil tree-dried coffee cherry in cerrado, brazil

new coffees; a little bit of this, a little of that

We have some interesting arrivals, including a really stellar Sumatra Lintong Special Preparation, one of the best Lintongs in a few years. We also have the splended small-farm Hawaii Kona Kowali Farm Fancy and Extra Fancy. It's been our favorite and has that great floral aromatic note that sets it apart. We also received Costa Rica Tarrazu - La Minita back in stock (from the same lot as before), as well as a new lot of India Monsooned Malabar AA. We have 2 other arrivals coming in a few days: a unique, fully dry-processed Mexican coffee (something we have never had before), nd a new all Bourbon cultivar Brazil from the Sul de Minas area.

Shipping and packing party at sweet maria's

So we survived the holidays, and the S.M. crew did a pretty amazing job turning around orders. Last year we fell behind by 24 hours or so getting orders out, but this year we had days we were sending off orders placed that very morning. We always do the best we can, but now we face the backlog of orders than came in during vacation. So please be patient. We are shipping 'em out in the order they came in, and will be back to our normal 24 hour turn-around by next week. -Tom  (P.S. - I have a new Sumatra and the end of our Costa Rica La Minita allotment coming early next week)

Completely Unfair Last Minute Additions

We have some interesting new lots, and I realize it's a rather unfair to add them today since we must close at noon to finish up all our outbound shipping. Well, it leaves something to look forward to later! The shopping cart is activated again on December 26th, and we start shipping again on January 2nd. Anyway .... The first is from unspecified farms in Antioquia district, a pooled lot we call Colombia Antioquia "13353" Supremo that just happensto have great cup character. There are 2 late-arriving Kenya lots,our last until new crop. Kenya AA Giakanja Coop Coffee Mill is an oddball Kenya with a twist of Indonesia rustic fruit in the darker roasts. Kenya Muranga -Kianderi Peaberry is very floral, lemony, alto-range flavor profile, especially with a City to City+ roast treatment. And we have a new lot of Aged Sumatra Grade One Lintong that is complex, and surprisingly sweet for an aged coffee. We also have a really nice lot of Sumatra Lintong Nihuta KVW Decaf that truly cups like a good non-decaf Sumatra.

Yellow Bourbon - Indonesia Flores

El Salvador Yellow Bourbon We ran out of the Orange Bourbon, but the sister lot El Salvador Yellow Bourbon Cultivar is now here. Bourbon coffee is a classic cultivar, named for the island of Bourbon (now called Reunion) where it was originally cultivated. When we call it classic, we mean not just the fact that it is a lower-yield, heirloom plant, and that it has a very dense seed that roasts well, but also the cup character. Bourbon (pronounced Bore-Bone), especially those from El Salvador, are neo-typical Central American coffees. They are bright, aromatic, balanced, semisweet or bittersweet, chocolatey and have a creamy mouthfeel. Most of this cultivar have fruit that ripen to a red color, hence Red Bourbon, Orange Bourbon (rare), and then there is Yellow Bourbon too. Yellow Bourbon tends to be more fragile on the tree and in harvest, so in many areas (with Brazil as an exception) you do not see much Yellow Bourbon. We have special Yellow Bourbon from Guatemala (Finca Retana in Antigua) and then there is this lot of El Salvador. It is from a farm I visited last year called El Molino de Santa Rita. The cup has a toasty sweetness in the fragrance, and the wet aroma has clean fruited notes, with a touch of lemon in the lighter roasts. The cup flavors are bright and crisp at City to City+, and have honeydew melon hints at Full City roast. I like the complexity that emerges at FC roast where bittersweet notes mingle with refined, sweet fruit, and extend well into the aftertaste. Toasty sweetness is present from the start to finish in the aromatics and cup here. It has a great balance overall, making it a quintessential classic Central American flavor profile. We also have new crop Indonsesia Flores - Bajawa Highlands, which is an interesting full-bodied cup much like our new lot of Bali arabica. Flores is a small island (360 km from tip to tip) in the Indonesian archipelago around 200 nautical miles East of Bali. Flores was known as Pulau Nipa (Snake Island) before the Portuguese arrived and they renamed it Flores (Flower Island). A very long thin Mountainous land with incredibly diverse terrain, and numerous active and inactive volcanic peaks. The Bajawa Highlands are one of the most traditional areas of Flores. Bajawa is a small town nestled in the hills and is the centre for the Ngada people of this high, fertile plateau. The coffee is grown between 1150 and 1400 meters, which is actually quite respectable altitude for Indonesian...