Monthly Archive for June, 2008

classic guatemala, a favorite honduras, a sparky little kenya

I guess we can call it a Sweet Maria’s classic … we have offered this Guatemala coffee for 4 years now and it only get’s better: The excellent, award-winning Guatemala Finca San Jose Ocaña is back. Yes, another great Kenya lot from the Auctions has arrived (we have been trying, if possible, to offer a trio of Kenyas with very different flavor profiles at any given time). Kenya AA Auction Lot #758 -Hiriga is a brught, sparky Nyeri district coffee with passionfruit flavors, sweet orange and black currant. We have a new lot of Honduras we are switching to, the Honduras Organic Maracala -Cocosam Coop was a real winner from last year, and the fact the cup quality held up for so long is due to the expert processing received at this great coop.

Bookmark and Share

Nicaragua Esteli – Nueva Esperanza

We targeted a City+ roast for this Nicaragua to focus on the almond and cocoa powder flavors in the coffee. This meant a final roast temperature of only 426 degrees with an average roast time of 15:30. The batch size this week was slightly smaller than normal which accounts for the quicker roast. Also, the profile this week involved only raising the heat once at the seven minute mark and then bringing it back down around ten minutes and 380 degrees. First crack was a bit more violent than what we’ve been seeing lately so the color we desired developed before the thermoprobe read 430.

Bookmark and Share

The First 3 of Oh! So Many Costa Rica Micro-lots…

We have received our first three Costa Rica coffees … the first of many, many farm-direct small lots we will offer this season! Costa Rica Helsar de Zarcero -Villa Sarchi is a distinct variety of coffee (Villa Sarchi) that the farm separated for us, with a very balanced cup profile, whereas Costa Rica El Puente "Caturra Miel" is the first of several "Honey Coffees" we’ll have. (Miel is a hybrid between wet-process and dry-process which leaves more fruit on the bean). The Costa Rica Asoproaaa Coop Tarrazu is a classic wet-processed coffee, but with vivid brightness, floral aroma, and nut-chocolate roast tones.

Bookmark and Share

Peaberry Switcharoo, Ethiopia-Kenya-Kenya too!

We are receiving new coffees at a remarkable rate… Today we have available;

Bookmark and Share

Guatemala Fraijanes-Finca Agua Tibia

In contrast to the Nicaragua Limoncillo from last week, this week’s coffee was roasted to Full City to allow the roast flavors to become more prevalent.  When we cupped the test roasts the lightest had some pungency and spiciness, not bad at all, however, we decided to go with the Full City sample as a guide since it brought a nice balance to the overall cup.  We’ve been sticking with a similar profile in recent weeks which entails starting each batch at medium-low heat level and then incrementally raising the heat until the coffee nears first crack around 380 degrees and ten minutes into each roast.  Then we lower the heat as low as possible without stalling the roast to extend the time the beans spend going through second crack and developing towards the end of the roast.  For this particular coffee the final drop temperature was 440 degrees and the roasts averaged 16 minutes.

Bookmark and Share

Nicaragua Limoncillo Java Longberry Cultivar

Sorry I’m over a week late with this post, things have been hectic around here with all the new coffees being added.  This one was kept at a City + roast level to highlight the “lemon cookie” flavor Tom mentions in the review.  Final temp. was 427 degrees with a sixteen minute average roast time.  This coffee would taste good roasted to a few different levels so this is just a decision we made at the cupping table to let the origin character take center stage, so to speak.

Bookmark and Share

Friday Means New Arrivals at Sweet Maria’s

Friday appears to be “new coffee day” at Sweet Maria’s. We have some interesting new Central American lots:

  • Mexico FTO Chiapas – La Union Coop: I think the quality is up this year, with a brighter, more articulate acidity.
  • Nicaragua Esteli -Nueva Esperanza Coop: A classic milk-chocolate-and-nut Nicaragua flavor profile.
  • Panama Boquete Golden Peaberry: Bright and surprisingly more complex and intense than typical Panamas
  • Panama Don Pepe Estate Dry-Process: Wins the award for unconventional; like a Ethiopia Harar or DP Sidamo!
  • In other big news this week, we were in on the Guatemala Cup of Excellence #1 Auction Lot, El Injerto Estate Pacamara, lot that went for north of $80/Lb. green in the auction. Stumptown did
    the bidding and gets the majority of it, Kentaro Maruyama and his Mikatajuku group will offer it in Japan, and we get just one bag (154 Lbs). But oh what an expensive bag it will be, adding import
    and transportation too… Ay Caramba! Still, it’s shy of the +$100 we spent on Batch 2 at the Panama Esmeralda Gesha auction… sure makes these 4 new arrivals seem quite reasonable!
Bookmark and Share

Up to our noses in new arrivals…

Bookmark and Share