Sweet Maria's Weblog

Three new lots today

Guatemala Acatenango Finca El Carmen with a clean cane sugar sweetness, raisin, apple and Asian pear.

Colombia Huila Bruselas is a different lot than the one we had listed recently and is juicy with great mouthfeel, rich chocolate notes, dried apple, and powdery cocoa finish.

China Organic ManZhangTian is a first for Sweet Maria's, a basic cup that has definite sweetness, green herbs, toasted sesame, and medium body. We thought it would be interesting for you to taste a coffee from this part of the world.

New crop Kenya and Ethiopia DP

 Kenya Kirinyaga Kiangoi Peaberry is complex, sweet and fruited with plum, golden raisin, fig and citrus zest.

Ethiopia Grade 1 Dry-Process Aramo has an undeniable floral note, apricot, tangerine, lychee, fresh mango and strawberry candy sweetness.

Brazil Fazenda Monte Verde with clear sweetness, tea-like body, raw almond, and stone fruit notes.

Burundi Kirimiro Teka SWP Decaf is our own lot of Teka that we had Swiss Water decaf and the results are outstanding: bracing acidity, dark concord grape, caramel and apple butter sweetness.

Guatemala Finca Candelaria SWP Decaf is another of our own decaf lots and has clear, refined sweetness like simple syrup, crisp apple, and five spice hints.

Three New Arrivals

Guatemala Antigua Finca Retana with browning sugars, malic acidity, and cocoa all the way through.

Guatemala Huehuetenango Valentin Perez is another lot from our Proyecto Xinabajul and has toasted almond, praline candy, orange rind, Asian pear and golden apple.

Rwanda Kanzu SWP Decaf has fruit tea qualities, brown sugar sweetness, and chocolate syrup taste.

Four new lots to celebrate the Fourth of July

Honduras Finca El Pimiento Microlot is a refined cup with brown sugar sweetness, almond milk quality, and milk chocolate tones.

Brazil Carmo de Minas Dry-Process Peaberry has a surprisingly light body for a natural, gen ma cha tea quality, and bittering baker's chocolate notes.

Yemen Mokha Ismaili has loads of dried fruit such as tamarind, strawberry, apricot and banana along with spice hints and cacao.

Brazil Mogiana WP Decaf has demerara sugar, toasted sesame, and milk chocolate in a surprisingly sweet cup.

Iced Coffee

It's hot here in Oakland...not as hot as other parts of the country but hot enough to make us crave iced coffee. We thought this would be a good opportunity to try out all those different methods we have been scoping out on different websites and traditional recipes we have done before.

 

The Drip-From-a-Bottle-Into-an-Aeropress Method

Prima Coffee recently posted an article with a cool cold brew drip tutorial that didn't require an expensive drip brewer. A 1 liter plastic bottle with the bottom cut off and a hole poked into the cap, when turned upside down, serves as the tank in which ice and water are held. You want to make a hole small enough to allow about 40 drops a minute. Use an Aeropress funnel as a holder for the upside-down bottle. This will suspend the bottle on top of a plunger-less Aeropress containing a filter, in it's usual place, ground coffee with a little chicory and another filter (trimmed to fit) on top of the coffee. Use whatever decanter you want. Mason jars and small French press beakers work well. Get ready to sit and stare...it's gonna take a while. A fast dripping bottle takes an hour to fully empty itself. We thought the coffee turned out tea-like and lemony, with a nice mouthfeel and good body. It was surprising how clear many of the tasting notes were and that as a cold coffee, how true to our coffee review it was.

-200g ice

-300g water

-40g coffee (we used Ethiopia Sidama Deri Kochoha)

-12g chicory

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