Monthly Archive for January, 2010

New arrivals- Costa Rica Brumas Finca El Centro,Nicaragua Finca San Jose Java Longberry,Sumatra Blue Batak Tarbarita Peaberry,Kenya Nyeri Peaberry Kieni

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Say hello to four new arrivals today! From Central America we’re adding two coffees… the Costa Rica Brumas Finca El Centro wet-process from Central Valley (with thick mouthfeel, plum tastes and winey finish) and Nicaragua Finca San Jose Java Longberry which is an atypical Java-type grown in Nicaragua. Look for great body and balance along with a chocolate roast taste in the Nic. Java and both these centrals can handle a dark roast nicely. From across the water we’ve received new crop Lintong, the Sumatra Blue Batak Tarbarita Peaberry with spice, sarsaparilla, and a light body. We’re rounding out the additions today with Kenya Nyeri Peaberry Kieni. Fans of Kagumoini and Kiamabara should take note of this new farm in the same collective. Look for sharp fruit taste balanced out with dark brown sugar. Check out the full reviews for these coffees!

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New arrivals- El Salvador Los Luchadores Pacamara,Hawaii Kona-Kowali Farm,Costa Rica Herbazu Red Honey

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We’re seeing the return of some customer favorites today. We have two smaller lots that we are limiting to 5lb per order. The first, El Salvador Los Luchadores Pacamara, is mix of fruit and chocolate flavors with mango, mexican hot cocoa and a sizable body. Second is another favorite, the Hawaii Kona -Kowali Farm Typica, a mild island profile coffee with a refined sweetness and floral aromatics. This is one of our favorite Konas and folks will be happy to see it’s in. The third coffee we’re adding today is the Costa Rica Herbazu Red Honey. Look for savory sweet aroma, wine-like tastes of fruit and flowers. The Red Honey makes a great single-origin espresso too! Stock up if you like, there is no limit on this one.

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Claudio Salazar farm, Zarcero



Claudio Salazar farm, Zarcero, originally uploaded by sweetmarias.

A set of images from my recent harvest trip to Costa Rica. The full set is at Sweet Marias punto com.

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Roast Coffee Pairing #28: Fruity Brazilian/Fruity Ethiopian

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+.

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Roasted Coffee Pairing #27: Microlot Comparison

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+

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New arrivals- Colombia Dos Payasos Tolima, Colombia Huila Finca El Junin, Costa Rica Guillio Francesca Finca El Espino, Guatemala Bourbon Finca San Diego Buena Vista

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We’re adding new coffees today! First are two very fine Colombian offerings: the Colombia “Dos Payasos de Tolima” with caramel and spice tastes. It’s a customer favorite that stays sweet from light to dark roasts. Also being added is the Colombia Huila -Finca El Junin, Humberto Diaz, a bright cup with aromatic fruits and syrup-like body. Next, from one of our favorite coffee farmers, is the Costa Rica Guillio Francesca -Finca El Espino with milk chocolate, sweet molasses and fruit in the finish. Lastly, it’s Guatemala Bourbon -Finca San Diego Buena Vista from the Acatenango region. It has a classic Guat. profile with vanilla, caramel, and red apple finish. Click on the reviews to learn more about the flavor profiles and particular farms.

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Fresh Roast SR300 and SR500

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.

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New arrivals- El Salvador CoE La Montañita Pacamara, Peru Organic Cusco Canelon -Tomas Ovalle, Brazil Moreninha Formosa “Raisin” Coffee

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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!

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