a sweetmarias wee-blog

Today we see the return of a number of favorite coffees: the Tanzania Mbinga Ruvuma Flatbean is a classic Tanzania, with acidity more muted than a Kenya, but with intense and rather creamy body. The Sumatra Blue Batak Tarbarita is a bit brighter and more lively than most Sumatras, but with the thick body, molasses and spice notes that are characteristic of this origin. El Salvador Finca Kilimanjaro is back again this year, and it remains a great example of what really high grown Central coffees can be. It is an intense fruity, winey coffee, a special preparation produced by Aida Batlle. This farm is planted with 80% Kenya cultivar, and it shows in the cup. Also from Aida’s farm, we have El Salvador Cascara Coffee Tea, a coffee husk tea – called qishr in the Middle East but cascara in Central America. It makes a fruity tea, with hibiscus and jasmine aromas. Great as iced tea with a little sweetner.

The big story today is finally we have a DP Ethiopian!… The Ethiopia DP Jimma -Nigusie Lemma has a fruit-salad-like variety of flavors including blueberry toaster waffle! Our second offering is an organic wet-process Rwanda Dukunde Kawa Musasa FT with sweet taffy and cherry candy in the cup. Our third addition today is the twelfth edition of the Espresso Workshop: #12 – Consonanza with its harmonious blend of flavors striking a balance in the shot between silky mouthfeel, orange accents, and creamy finish. The last two coffees we’re adding are limited in stock so act fast.: the Costa Rica Dota Tarrazu “Sangre de Toro” and the Ecuador Quilanga Microlot Especial. These are exceptional but small lots… Look for a buttery mouthfeel and hazelnut finish in the Tarrazu and caramelized sugar and stone fruits in the Ecuador. Full reviews linked above.

Check out our great new coffees! : Yemen Mokha Ismaili, Costa Rica San Marcos Tarrazu, and Guatemala Antigua Puerta Verde Bourbon. Let’s start with the eagerly anticipated Yemen Mokha Ismaili. This coffee is limited to 5-lb because of the dwindling lot size but expect a huge variety of complexity in flavor profile with caramel, spice, and even leather in the taste. Try this at a range of roasts or as a step (mixed roast) blend for the full story. Next up is Costa Rica San Marcos Tarrazu, a very fine micro-lot that should be kept at a light roast to bring out the origin tastes. Look for soft chocolate, sweet honey, and a slight citric aftertaste in this exceptional Central. Last on the docket is the Guatemala Antigua Puerta Verde Bourbon. What flavors lie behind the ‘Puerta Verde?”… look for classic Bourbon qualities with balanced brightness, creamy body and juicy mouthfeel. Check out the dark berry flavors at darker roasts too!

Three new coffees, including a Gesha arrival! Panama Esmeralda Gesha -Mario Carnaval Lot , Panama Carmen “Siete Dias de Bellota” , and El Salvador Siberia Estate Pacamara We’ll start off with Panama Esmeralda Gesha -Mario Carnaval Lot. We are limiting sales to 1-lb so everyone gets to try this special coffee. Keep the roast light and remove the quakers for a berry mix profile and jasmine accents. Next up we’d like to announce the Panama Carmen “Siete Dias de Bellota”, another atypical Panama that has been dry-processed producing almond, and dried fruit tastes in the cup. DP Ethiopian fans should make note. Next up is a more traditional Central with El Salvador Siberia Estate Pacamara. This large-bean has a brown sugar taste and juicy fruits flavor profile and takes a wide range of roasts. .. With our new review format, Tom will be adding more details about the particular farm alongside cupping notes so make sure to click-through to the full descriptions.

Bonne Fête! It’s another new coffee day! Today we are adding some great wet-process coffees. (We will have some more dry-process selections to round out our offerings in a week or so) … Starting off we have the Hawaii Kona -Kowali Farm Typica, … a coffee and farm folks have really enjoyed in years past. Look for a refined sugar sweetness, silky body, and caramel-honey roast tastes. Limit 5-lb per customer please! … Next up is the Sumatra Lintong Dolok Sanggul, another low-acid chocolatey crowd-pleaser from Indonesia. This particular varietal has a spicy black tea accents as well. Lastly we are adding a special process decaf: Peru FTO CO2 Decaf . This was decaffeinated using the C02 technique and the cup is an aggressive pungent cup at dark roasts with a bright and clean fruit note at lighter stages.

Five new arrivals today, two of them Espresso related. Let’s start out with the one everyone has been waiting for: Sweet Maria’s Liquid Amber Espresso Blend is back! The Vienna roast is a potent and savory cup with chocolate/noir tastes; this blend is perfect also for milk drinks. We also finally have a quality robusta back in stock for espresso blends: Panama Guyami Indian Robusta. Folks will remember baker’s chocolate in this potent cup and best to keep these dark and in espresso blends at 15%. Rounding things out are some excellent drip coffees starting with Hawaii Ka’anapali DP Maui Moka 16 Screen with its honey and maple sugar flavors and hint of cocoa. Don’t let the tiny screen size fool you – thick body and chocolate flavors here. The El Salvador Finca San Gabriel Bourbon is a classic Bourbon cup with mild citrus, cane sugar, and dense body. Look for even more chocolate and body at darker roasts! Lastly is the ‘mutt’ of the pack,… literally. It’s Colombia – Los Chuchos de Tolima, a mutt-like combination of the best of the best of Colombian microlots. Not the spicy sweetness in the cup with a sweet/savory quality that is very balanced. Check out Tom’s full reviews as you click-through!

You’ll be happy to hear we’re adding four more coffees today! First up is the return of two oft-requested coffees… The return of our Sweet Maria’s Moka Kadir Blend for which we finally have proper quality components to mix. As most know, this is great for both drip and espresso. Look for dark molasses, intense chocolate and rustic fruit in the cup. Second up is the long-awaited Colombia Finca Buenavista -Carlos Imbachi. This is an outstanding microlot with tropical fruit and sugar cane in the profile. Look for chocolate-covered raisin in the darker roasts. (also: we are limiting sales on this small lot of coffee.) The Guatemala Bourbon -Finca San Diego Buena Vista is a quality Guatemala Bourbon through and through. This is Tom’s current favorite for single-origin espresso. Look for lemon-zest and chocolate in the darker roasts in this new offering! Last but not least is another one our standards, Sumatra Takengon Classic Mandheling … which most of you know from the past. For those who don’t: it’s a low acidity semisweet chocolatey profile with dark sugars, earth, and heavy body. It’s another dark-roast favorite!

More coffees! We’re adding a nice variety today, beginning with Kenya Kirinyaga Peaberry Gakuyu-ini. Look for high citrus tones here and a fruit-bomb flavor profile. Staying on the brighter side, we’ve also added Panama Finca La Camiseta. This is a traditional wet-process with apple acidity and caramelized brown sugar at darker roasts. Next is an unusual coffee, very different than others from the region: Sulawesi Wet-Process Toarco Peaberry. This is a bright herbal cup with a piney aroma and flavor hints of Guatemala and Island coffees. Last up is the Brazil Joao de Campos Yellow Catuai, a chocolaty cup from the Cerrado region. Try this one as an espresso blend base! Welcome to Summertime everybody! We’ll have more exciting additions soon!