Sweet Maria's Weblog

Just Roasted - Mexico & Colombia "drinking coffees"

August 20, 2014

I define a drinking coffee as a well balanced coffee that is suited for drinking everyday. A drinking coffee is not a middle of the road, mediocre kind of coffee, but one that has the comforts most people can enjoy at anytime. A coffee that does not have too much bright acidity, or that begs for a heavy roast. Sometimes you want to call upon a coffee for a specifically defined taste characteristic (acidity notes, bouquet , fruit, etc.), and other times you just want a nice comforting well rounded coffee to stimulate your mind. I bring you these two great "drinking coffees" for this bi-weekly roasted coffee pairing

Mexico Org. Oaxaca La Lagunilla Cooperative

Clean, fresh, nice bodied cup with peanut up front. At a City+ roast I worked toward maintaining the nuttiness, tobacco qualities while holding on to the acidity to balance it out. 

Colombia Timana de Huila

Full of vanilla and sweet sugars. This Colombia was also taken to a City+ roast and really shines here. The body you can expect from a Colombia and a nice refreshing crisp quality as it cools. Sweetness surrounds this cup both hot and as it cools. 

Side note:

Both of these coffees were taken to a City+ roast but they look different in color and texture. The Mexico Org. Oaxaca La Lagunilla Cooperative is grown at a lower altitude that results in a softer, less dense bean. If you compare the texture of these two coffees you can also see a big difference here due to the altitude. In the taste test between these two drinking coffees, you will notice more acidity in the Colombia Taimana de Huila, which results in higher grown, dense coffee. :) 


-Danny Goot


Green Coffee links:


A few more coffees hit the list before heading into the weekend

August 15, 2014

Ethiopia Agaro - Nano Challa Cooperative shows cleanliness and slight effervescence. Honey sweetness, mild citrus and florals, this is a beautiful brewed cup of coffee.

Ethiopia Gr. 1 Dry Process Yirga Cheffe Kochore cupped fantastic and stands out as being full of ripe fruits, at their peak sweetness, rounded out by mixed berries, sugar browning flavors, high percentage cacao, and even slight florals. A great dessert pour over!

Colombia TImana de Huila is a great drinking coffee with balanced profile of raw sugar, subtle fruits, and slight cinnamon spice notes. This one makes a great SO espresso option too.

Behmor Plus Drum Speed Battle!!!

August 18, 2014

The new Behmor Plus upgrade panel gives you the ability to create your own roast profiles on the fly. We knew what to expect from this since we are familiar with the roaster's preset profiles. The only thing that drew a question mark over our heads, was the drum speed control. The user can toggle the drum from 8 rpm to 16 rpm at anytime during the roast. This is a unique feature in a drum roaster and we had nothing to compare it to, so we figured a little experiment was in order. 

A faster drum in a Behmor means that the coffee gets pulled farther up the back of the drum during roation which exposes the bean mass to more heat from the the upper heat element in the back of the roaster. This actually shortens roast time which might be a good thing for folks dealing with roasters that aren't getting hot enough in the time the Behmor 1600 allows.

One taster was interested in what a roast at a medium drum speed would taste like. We think this could be possible by toggling the speeds during the roast...not sure if that woud wear down the motor though.

We roasted 2 half pound batches of Ethiopia Sidama Dereje Station to a city roast level using the slow and fast speeds. The slow drum batch went into the cooling cycle after 11 minutes and 15 seconds. The fast drum batch started cooling at 10 minutes and 45 seconds.  After 2 days, we compared the grind color and some folks here in the office gave their feedback on how the brewed coffee tasted.

The general consensus around here was that the batch from the slow drum was sweeter and more developed but a bit flat. The fast drum batch had lively notes, was more complex and had more percieved acidity. We were glad that this setting made a difference in the cup. I adds another level of control to the new Behmor Plus features.

Three new lots from Nyeri County

August 12, 2014

Kenya Nyeri Tambaya AA is a beautifully complex cup, with a multitude of fruit and tea notes, and bright citrus that cuts through across the roast spectrum.

Kenya Nyeri Karogoto AB shows "classic" Kenya characteristics of citric highs and deep, brooding fruits. It's such a bodied coffee too, that makes a great dual use option.

Kenya Nyeri Kagumo Peaberry shows flavors of fruit juice and tart berry, and a black tea note provides a nice mouth cleansing effect. We've been anxious for our Nyeri coffees to land, and are more than pleased with the landed cup profiles. Look for round two in a couple weeks.

Subscription Coffee: ESP Workshop #32 + Cameroon Mifi Longberry

Aug. 5, 2014

Espresso Workshop #32 - MLA (Strong City+)

This is a very diverse blend that was made for our espresso workshop but with the intention to be used as a non-espresso coffee as well. It features two Ethiopian coffees with different processing methods (dry + wet process) and a Guatemalan coffee to help harmonize the trio. This here is a City+ roast just on the verge of full City. The intent of this roast level was to achieve the ripe fruit and chocolate flavors up to the surface while preserving the brightness and clarity of citrus acidity as it's backbone.  A beautiful scent of fruits and sweet sugars in the aroma. Lots of citrus fruits and creamy chocolate going on in the brewed cup. The body is thick and juicy with a nice touch of brightness still sparkling in the cup. 


Cameroon Mifi Java Longberry (City)

Here is a coffee that you don't see everyday. This Cameroon has very nice body going on, even at a very gentle roast. At this City roast level it did it's best to hang on to the brightness of the acidity, which is inhearently mild. What a nutty coffee that closely resembles a Guatemala with it's fat body. Lots of buttery hazelnuts accompanied with bittersweet cocoa also surrounds this as it cools. Large and in charge! 


We are also roasting a fresh batch of Liquid Amber Espresso Blend.




-Danny Goot


Green coffee descriptions:

Espresso Workshop #32 - MLA

Cameroon Mifi Java Longberry


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