This huge list of posts are older comments I had made about the roasted batches, before we switched to the weblog format....
- The last 2 weeks have been some really enjoyable coffees, not too outrageous. The Honduras FTO Cocosam Cooperative had great nut tones and the Nicaragua Limoncillo Estate Var. Java was nicely rounded, with milk chocolate texture and a bit of lime hiding in the background. These are coffees I brought home for the weekend too, just nice drinkin' coffees!
- Mmmm... Costa Rica Dry-Process Dota is outstanding. We just cupped a sample pulled from the first batch we are roasting tonight for shipment tomorrow morning. Chocolate, tangy, thick body, nuts, fruits - both bright and rustic (mildly). What a nice cup. The new Kenya Auction Lot Peaberry Decaf is great too: super bright!
- The Decafs get a bum rap, and they really deserve so much more these days. We have had a whole string of Ethiopia Decafs that have been simply awesome. We are roasting a Guatemala Huehuetenango decaf this past week with the fruity brightness of the best estate Guats.
- What a solid coffee the Bolivia Organic Peaberry is ... I mean, it's one of the older green coffees in our stock in terms of arrival date, and the cup is as sweet and clean and bright as the day it arrived. This was the Cenaproc "La Montana" lot, and that is the coop that won so many of the competitions (CoE, etc). Clearly, when a coffee stands up this well over time it is due to really good processing techniques at the mill, so hat's off the Cenaproc.
- I played a little trick on the Ethiopia Fair Trade Organic Yirgacheffe this week: I did I very slight version of a melange roast. I roasted half the batches to City+ 435 on the Probat. I roasted the other half to 442 f (Full City) on the Probat, then blended them. I was looking to pull some range and depth out of the coffee, which is an incredible bright, zesty lot of Yirg. I just didn't want it to be too thin. I like the results but they are a little uncanny: bright citric and chocolate.
- Kenya Mchana Peaberry , in my humble opinion, was fantastic. We roasted this to 437 in the Probat L-12 and there was a lot of brightness and fruit, but good rounded mouthfeel and complexity. Maybe this was our under-rated Kenya offering this season. But it is tough competition this year because the overall quality of our auction lot offerings is extraordinarily high. By the way, we are roasting some of the espressos, Moka Kadir and Monkey Blend, just a hair lighter to bring out some more fruity brightness and aroma. The change is from 464 f to 460-462, so it is incredibly slight.
- Brauna Natural: This week we roasted a rather experimental coffee . We had Brauna Estate in Araponga region of Matas de Minas Brasil prepare 2 bags of...