Try finding Ccochapampa on a map and you'll end up at Cochabamba. But basically it's a small zone in Cuzco, the very Quechua area of Peru. We roasted this to 5 different levels to cup it out and decide how to approach it in the 12 kilo Probat. Frankly, all of the cups were a tad underwhelming, although it is a nice balanced coffee with a pleasant, mild brightness. The lighter test roasts were too thin so we opted for a darker roast, yielding a cup with plenty of body and that mild touch of brightness we were hoping for. On the Probat this meant taking the coffee up to 436 degrees. First crack came on at about 395 degrees, 12 minutes into the roast, and the total time of each batch averaged 17:20 minutes.
Sweet Maria's Weblog
Roastmaster's Choice Sweet Maria's Small Batch, Craft-Roasted Coffees-of-the-Week Each week we offer a very limited choice of freshly roasted coffee, roasted by the fellow who cups every coffee sample we receive, writes every coffee review on our web site: Tom. Every so often Tom goes to places like Panama or Nicaragua or San Diego, and can't roast, so Derek from the office fills in... This very simple menu of 3 unique coffees are all roasted the day before we ship the order. To guarantee freshness, we hold orders with roasted coffee to ship on the roast date. All coffees are chosen from our carefully-screened list of green coffees; all have been through many rounds of comparative cupping to make it to our offering sheet. Yes, the choices are few. But the price is very fair and the quality of the coffee and roast is exceptional. No, we are not trying to be a big-time roasted coffee seller, and you will never see our offerings expand beyond these limited choices. But if you roast your own, you might want to cup your roasts versus those done on the German gas-fired Probat roaster, and compare the "degree of roast" we have chosen for the specific coffees to your own. If you don't roast at home, well ... here's the next best thing! * Order by 5 pm on Monday (the roasting date) to have the coffee roasted and shipped Tuesday Here is the link for ordering Roastmaster's Choice
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
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.
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. -TomÂ (P.S. - I have a new Sumatra and the end of our Costa Rica La Minita allotment coming early next week)