Three Central American additions today! … We have the return of Mexico Organic Nayarit Dry-Process, an unusual offering we’ve enjoyed before with intense chocolate and dense body. Next up is a new cultivar from one of our fave auction-winning farms: El Salvador Siberia Estate Pacamara, with excellent raw sugar and hibiscus tones. Lastly it’s Honduras Fair Trade Organic Lempira -Cosagual Coop from a new farm/location. It’s a crisp wet-process from a new farm with allspice, almond, and apricot hints.
Back by popular demand we are offering two coffees ideally suited for creating the OG blend: Mokha Java. Look this blend up on the Internet for a fascinating story about how it came to be. Now to the coffees: Yemen Mokha Sana’ani was roasted to Full City with final thermoprobe temperature of 435 degrees and roast time of 16 minutes. We opted for a slow finish in the profile to tame the fruity punch of this coffee. Sumatra Takengon Classic was roasted to Full City+ with a final temp. of 444 degrees and roast time of 16 minutes. Tom and I tasted two different ratios: 2/3 Sumatra : 1/3 Yemen yielded a very balanced cup with the solid body and rustic notes of the Sumtra taking center stage while the fruity accents of the Yemen danced in the wings. 1/3 Sumatra : 2/3 Yemen was also outstanding with the wildness of the Yemen leading the way and the slight spice of the Sumatra still evident. This cup had a tea-like dryness and was very refreshing.