Daily Archive for June 10th, 2009

India, Kenya and Mexico – new arrivals

We’ve three new offerings today from ’round the globe: Mexico Organic Chiapas Proish Coop, a great harvest this year with a bright yet mild profile, hazelnut and peach fruit tastes. Next is Kenya Kirinyaga AA -Gakuyu-ini Factory, a larger bean than our Peaberry from the same co-op with a milder acidity and some SO espresso potential. Last up is the exotic India Kattehollay Estate Peaberry, a somewhat wild profile with starfruit, almond, unusual fragrance. Please check out Tom’s full reviews!

(also, we should be adding new arrival micro-lots from Colombia and Costa Rica by late Friday, the 12th)

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Roast Coffee Pairing #13: Battle of the Lightweights

Mexico, Honduras; two origins with sullied reputations for quality coffee. Most know Mexican coffee, Oaxaca and Chiapas in particular. But there are few small “Estate” type farms in Mexico that focus on quality. Instead, the better coffees come from vast cooperatives of small-holder farmers. Honduras has both small single-family farms with their own mills, and a strong cooperative system in the Marcala region, where most of our lots originate. So what is the quality potential?  First up we have a new lot:  Mexico Organic Chiapas Proish Coop. this cup has a clean fruited character with a touch of cherry vanilla flavor, we went for a City+ roast to highlight the refined character of this coffee.   The Mexico is paired with Honduras FTO Marcala -Beneficio Santa Rosa a more nutty flavor profile with a bit of apple acidity.  We roasted this one in the Full City range to bring out the cocoa powder flavors that compliment the cup so well.  This week we were trying for 16 minute roast times and the final thermoprobe temperatures were in the 432-435 range for both coffees.   Here is my straight-talk for these origins: “Mexico, Honduras, let’s be frank. You will never be Kenya, a bright and intensely powerful coffee. But your clean, light-bodied, simple flavor profile can be a nice relief from the overbearing flavors of other origins, of earthy and pungent Sumatras, bright Yirga Cheffe from Ethiopia, leathery Yemens. So keep it up!”

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