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A trio of amazing micro lots

Bolivia Organic Copacabana has loads of honey and floral sugar, raw almond, orange juice and cocoa powder finish.

Peru Organic Puno Lot #14 is very creamy with chocolate syrup flavor and subtle malic acidity.

Peru Organic Puno Quispe is a fruit forward cup, one of the most outstanding Peru arrivals of the year, almost like a grape fruit roll-up, there's also sultry fudge and a pleasant Assam tea finish.

New Coffee March Madness

Bolivia Organic Caranavi Uchumachi has Nutella-like flavor with dried orange peel brightness and an acidic snap.

Kenya Nyeri Gaturiri AB is notable for its well-integrated acidity, plum preserve notes and cinnamon spice.

Papua New Guinea Baroida Estate has a range of tropical fruit: guava and papaya along with citrus zest and cocoa.

Colombia Narino Gerardo Lorenzo SWP Decaf one of a trio of amazing new SWP decafs we sent up to Canada, this lot is surprisingly delicate with orange zest and a transparent, clean character.

Ethiopia Illubabor Baaroo SWP Decaf has lightly caramelized sugar notes, floral hints, and blackberry leaf tea accents.

Java Pitaloka SWP Decaf has deep body, toasted caramel, bittering notes of cacao and baker's chocolate.

New Colombia: Pedregal Vereda Agua Blanca

Colombia Pedregal Vereda Agua Blanca with tropical fruit notes like asian pear, passion fruit, and a hint of guava. Darker roasts will give you a little marshmallow and cacao. This coffee serves as a very nice SO espresso too.

Three fantastic new coffees

Peru Organic Lot #20 Vicente Palero Roque a very small lot that is amazingly clean with almost Yirg-like raw sugar and brilliant acidity.

Kenya Nyeri Kagumo-ini AB is sweet and juicy with a ton of fruit flavors: red apple, ripe pink grapefruit, green grape, candied orange peel and guava.

Espresso Workshop #27 - Los Tumulos has complex stone fruits from apricot to peach, intense sweetness, syrupy body and fig butter.

Keeping it Fresh

Roasted coffee that's been sitting around for too long will lose a lot of flavor. You can fight this flavor loss by storing your coffee correctly. There are a lot of different options out there so we wanted to test a few and see what the results were. We compared a mason jar, one of the coffee tins that we sell and two other containers that claim to keep their contents fresh. Each container held 35 grams of coffee and we opened all containers about once a day for a month to simulate a someone opening the container to access their coffee. As expected the coffee we used tasted pretty bad (any coffee will taste this bad after a month). Our tin and the mason jar came in 2nd and 3rd in our flavor test. 1st and 4th places were held by the two newcomers. We are looking at offering the winner in the near future.

Look forward to future Sweet Maria's science projects where we compare coffee stored in paper tin tie bags, plastic valve bags and out in open air.

Here's an older article where we describe using a mason jar for coffee storage.