Sweet Maria's Weblog

Three Great New Coffees

Nerd Nite's Field Trip

About a month ago, we did a short demo at a lecture series here in Oakland called Nerd Nite. We were excited to be invited back to teach one of their "Field Trips", a longer, more hands-on demo at Tech Liminal (one of our favorite places to teach coffee roasting). In a matter of 2 hours, a class of 20 tasted different brewed coffee, roasted coffee in popcorn poppers, learned about a few other roasting methods and learned some basic brewing methods.

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Five New Coffees

Brazil Fazenda Santa Ines - Samantha Junqueira is very thick bodied with fruited, complex chocolate notes.

Burundi Kirimiro Kibungere Lot 1 is also thick bodied with apple, raisin and sugar cane notes. It's great as an SO espresso.

Burundi Mwaro Rusamana is complex with tea notes and fruit flavors.

Colombia Familia Guerra - La Gallineta has apple juice, pear, golden plum with a nectar-like body.

Rwanda Gakende Ruli has a medium body with...

Coming to a Patch of Grass Near You...

We have sold out of "skunk logo" soccer balls and decided it was time for a new design, complete with arabica shrub branch graphics. They should be up for sale on our site very soon.

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Sweet Maria's Coffee Podcast Episode 6: Coffee Rust Fungus and Organic Production in Honduras

I made this recording in January this year, and thought I would share it as a new podcast because it addresses the effect of Roya (Coffee Leaf Rust) and the current crop. It's not a new problem, but is proportionally more important because it is so widespread now in Central America. It affects the smaller farmer more, as they have less resources to fight it, and less agronomical knowledge. It also has a huge affect on organic coffee techniques, since they don't allow the use of the fungicides that are needed to reduce the presence of the fungal spores. I realized after editing this that I left some parts in Spanish, and largely my rather iffy Spanish to boot. But I think many will understand those parts of the conversation anyway. Thanks for listening!

-Tom