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Sweet Maria's Weblog
One of the most common types of flavor descriptors that we use are different types of sugars. The sweetness in the coffee can be the result of many things; the green coffee quality, the age or storage conditions of the coffee, the roast, the rest, or even the brew. We're not going to so much get into what leads to what type of sugar sweetness, but I wanted to speak to the differences in some of the sugar types that we use so that when you see them in a description you can have a better idea of what we're talking about.
The sugar refining process is all about taking the raw material and taking as much of it away as possible through boiling, centrifuging, filtering and drying until all that's left is sucrose. Refined white sugar can be 99% sucrose, and may have additives used as well to whiten it. Sugar in the Raw is not raw sugar at all. It's refined, but not as much as white table sugar and also hasn't been through a whitening process. Molasses is a liquid by-product of the sugar refining process, and in the case of brown sugars is added back to refined sugars to create a deeper flavor.
For this test, I looked at granulated sugar. I did caramelize some refined white sugar so I can speak a little on that, but I'm saving honey, syrup, and other sweetners of that nature for another test. I did however look at Molasses granules in this test.
Refined White Sugar
Dark Brown Sugar
and Light and Dark Carmelized Refined White Sugar
Turbinado is produced in the first pressing of the sugar cane and is refined just through boiling and then cetrifuging in turbines. This sugar retains much more of it's molasses and can be used as a substitute for brown sugar but is distinctly different. Sucanat is a kosher sugar that is produced just from dehydrated sugar cane juice, with no refinement. This is a similar sugar to muscavado, panela, demerera, or jaggery which are all geographically specific sugars, but sucanat is actually a brand name. What was especially intersting was the difference between the sucanat and the molasses granules, which many sources identify as being the same, but from my understanding the granules I tasted were produced from dehydrated molasses, not pure cane juice.
What I tasted:
Refined white - Intensely sweet, but only on the tip of the tongue sweet, not long lasting. Only really sweet right at the point of contact. This kind of immediate sweetness without any lasting effect can be...
Today, Maria got the troops together for a few minutes to congratulate Jose and Keli, whom have tirelessly helped us fulfill your orders for the past 9 years. Wow!...9 years! Thank you Keli and Jose! You guys rock!
Hello hello from Santa's Busy Workshop. All the elves here getting a wee bit tired.... but the holiday is fast approaching! To keep the stress level at a tolerable level, please keep in mind the following dates for Christmas delivery for UPS Ground and SM Shipping Special options. We will be shipping air orders the next business day that the order is placed.
East Coast Coast (roughly Eastern Time zone states) Order by Thursday Dec 13th
Midwest (Central Time zone) Order by Friday Dec 14th
Rockies (Mountain Time zone) Order by Sunday Dec 16th
West Coast (Pacific Time zone) Order by Dec 18th
If you have cut it too close, we also have gift certificates available.
Costa Rica Hernan Solis Villa Sarchi with fresh cream, toasted sugar and loads of plum flavor.
Guatemala Puerte Verde Bourbon is a well structured cup with tartaric acidity and milk chocolate.
Nicaragua Maragogype Finca Los Angeles has weighty body, honey, chocolate cake, and walnut notes.
Kenya Nyeri AB Gaturiri a "big" coffee with blackberry, concord grape juice, and sweet lemonade tones.
Sumatra Lintong Dolok Sanggul has great rustic sweetness, fruit and chocolate flavors and black tea character. Enjoy this bounty of new offerings.