Sweet Maria's Weblog

classic guatemala, a favorite honduras, a sparky little kenya

I guess we can call it a Sweet Maria's classic ... we have offered this Guatemala coffee for 4 years now and it only get's better: The excellent, award-winning Guatemala Finca San Jose Ocaña is back. Yes, another great Kenya lot from the Auctions has arrived (we have been trying, if possible, to offer a trio of Kenyas with very different flavor profiles at any given time). Kenya AA Auction Lot #758 -Hiriga is a brught, sparky Nyeri district coffee with passionfruit flavors, sweet orange and black currant. We have a new lot of Honduras we are switching to, the Honduras Organic Maracala -Cocosam Coop was a real winner from last year, and the fact the cup quality held up for so long is due to the expert processing received at this great coop.

Nicaragua Esteli - Nueva Esperanza

We targeted a City+ roast for this Nicaragua to focus on the almond and cocoa powder flavors in the coffee. This meant a final roast temperature of only 426 degrees with an average roast time of 15:30. The batch size this week was slightly smaller than normal which accounts for the quicker roast. Also, the profile this week involved only raising the heat once at the seven minute mark and then bringing it back down around ten minutes and 380 degrees. First crack was a bit more violent than what we've been seeing lately so the color we desired developed before the thermoprobe read 430.

The First 3 of Oh! So Many Costa Rica Micro-lots...

We have received our first three Costa Rica coffees ... the first of many, many farm-direct small lots we will offer this season! Costa Rica Helsar de Zarcero -Villa Sarchi is a distinct variety of coffee (Villa Sarchi) that the farm separated for us, with a very balanced cup profile, whereas Costa Rica El Puente "Caturra Miel" is the first of several "Honey Coffees" we'll have. (Miel is a hybrid between wet-process and dry-process which leaves more fruit on the bean). The Costa Rica Asoproaaa Coop Tarrazu is a classic wet-processed coffee, but with vivid brightness, floral aroma, and nut-chocolate roast tones.

Peaberry Switcharoo, Ethiopia-Kenya-Kenya too!

We are receiving new coffees at a remarkable rate... Today we have available;

Guatemala Fraijanes-Finca Agua Tibia

In contrast to the Nicaragua Limoncillo from last week, this week's coffee was roasted to Full City to allow the roast flavors to become more prevalent.  When we cupped the test roasts the lightest had some pungency and spiciness, not bad at all, however, we decided to go with the Full City sample as a guide since it brought a nice balance to the overall cup.  We've been sticking with a similar profile in recent weeks which entails starting each batch at medium-low heat level and then incrementally raising the heat until the coffee nears first crack around 380 degrees and ten minutes into each roast.  Then we lower the heat as low as possible without stalling the roast to extend the time the beans spend going through second crack and developing towards the end of the roast.  For this particular coffee the final drop temperature was 440 degrees and the roasts averaged 16 minutes.