A set of images from my recent harvest trip to Costa Rica. The full set is at Sweet Marias punto com.
Here we are comparing two different fruity coffees–half way around the world from each other. First, the Brazil Moreinha Formosa “Raisin” Coffee is produced by a rare processing method; the ripe coffee fruit is allowed to dry on the coffee tree, a technique only possible in an arid climate that has a dramatic shift from wet to dry seasons, and plots with good sunlight exposure, to ensure even drying. After harvest, the coffee is put on raised beds for additional drying, in the African tradition. This results in amazing body (expected), intense chocoalte and great rustic sweetness. Roasted to Full City. The second coffee is an Ethiopia Dry Processed Yirga Cheffe. This lot of somewhat unknowable provenance (long complex story) is incredible with peach, apricot and berry notes. Roasted to City+.
This week we have two microlot coffees – one from our friends in Costa Rica, Helsar Villa Sarchi Solis – and the other from Honduras, an organic coffee produced by the COCOSAM cooperative. The Costa Rican coffee is milled by Beneficio Helsar, and farmed by Roger Solis. It is a 100% Villa Sarchi varietal and has mild coffee with great balance and peachy tea notes as it cools. The Honduran coffee is from a farmer named Michelle Corrales Guevara and comes from a record high altitude of 1600 meters. The dry fragrance from the grounds is very caramelly, with hints of pralined nut and toffee as well. In the cup, the lighter roast levels also have a distinct honey-drenched sweet flavor, a lemony-bright snap, and a little bit of jasmine tea flavor. It’s very pleasant, lively and clean! Hope you enjoy these two coffees produced by two farmers who share a pride of craft in producing great coffees. City+
At long last we have new air roaster to sell, the Fresh Roast SR300 and SR500. Both are an improvement over the Fresh Roast +8, though imperfect machines. The units work fine as is, and with a bit of technique (either stirring the coffee with a spoon or switching to cool to slow the roast) you can get a good even roast. We have more details on this page and some videos. Why take these extra steps? Well, if you have not noticed, we are sort of perfectionists when it comes to coffee. We have high standards, and want the coffee our customers drink to be everything it can be, every bit as wonderful and delicious as what we taste. From our perspective, this is basically the story of home roasting, adapting equipment and techniques to get the results you want.
We’re adding the first three arrivals for ’10 today. First off is El Salvador Cup of Excellence La Montañita Pacamara with hints of cinnamon stick, sweet rhubarb and caramel. Second up is the Peru Organic Cusco Canelon -Tomas Ovalle, a balanced full-bodied cup with nut tastes and milk chocolate. Last up is a favorite we’ve had before, the non-traditional Brazil Moreninha Formosa “Raisin” Coffee. The special drying process here leads to chocolate tastes, a thick body, and a very atypical Brazil profile. As always, click on in and check out the full reviews!