12/9: The new coffees keep comin'! We have listed just now Brazil Ipanema "Tree Dry Process", a coffee from an estate that is familiar to our customers, but this time as a dried on the tree coffee that makes an excellent coffee for espresso use, mildly fruited, strong chocolate roast taste, and heavy liquor-like body. Also two exceptional cofffees, El Salvador Peaberry "Aida's Grand Reserve", a great coffee of careful propagation, harvesting, picking, processing, and blending, and the Guatemala Cup of Excellence #1 -El Injerto, a 100% pacamara cultivar that is clean, sweetly fruited, and spicy in the cup. We are selling this Guatemala CoE coffee by half pounds, since it is so pricey.
Sweet Maria's Weblog
Uh, so it has taken me all week to finally write this post and that's because we had quite a log of orders coming out of the thanksgiving holiday. We've been picking and packing as fast as we can and just might catch up today, TGIF! I just brewed up a pot of this Costa Rica from Guillio Francesca and it tastes wonderful, with the balanced nutty flavor profile that goes along with our light City+ roast. This coffee would be nice roasted a bit darker with more of the chocolate flavors coming to the fore, but Tom wanted to keep this light so we roasted only to 425 degrees by thermoprobe. The roasting profile we used slows the roast down dramatically toward the end which allows the coffee to gently cruise through first crack around 402 degrees and at 12 minutes in to the roast. Final roast times were in the 15:30 ballpark. I roasted the Moka Kadir just a shade past the Full City+ range, with second crack beginning to pick up steam but not quite full-blown.
New arrivals today include Costa Rica La Candelilla Tarrazu "Miel", a really sweet and chocolatey high grown micro lot from a great farm. We have a crazy, non-traditional flavor profile in the Nicaragua Limoncillo Pacamara Dry-Process, over-the-top fruited flavors, and great body with moderate acidity. It's my choice for darker roast levels. And in a different vein of fruity coffee, Indonesia Flores Organic Manggarai ... this lot is by far the best I have ever cupped from this origin!
It is tuesday evening after a busy day getting orders out the door and taking care of walk-in customers picking up and placing orders. I finally had a chance to sit down and enjoy a cup of the Kenya Tegu we roasted on Monday and love the juicy sweetness in this lively cup. Tom suggested roasting this batch to 435 degrees which took about 15:30 minutes on the Probat. Kenya coffees can be overpoweringly bright, but this lot has a good quality of acidity, which reminds the cupper that acidity has many shades. For the espresso we roasted our Classic Italian Blend which was brought up to around 460 degrees on the Probat in 15:45. Happy Thanksgiving everyone!