Here is a reprise of a pairing we had last year; two wet-processed African coffees that are different both from each other and from other wet-processed Africans. The flavors of both the Tanzania and the Uganda seem related to their powerhouse coffee neighbors (Kenya and Ethiopia) but then different. The Tanzania Nyamtimbo Peaberry is Kenya-like in that it has some citrus-y acidity, but is more rounded, with a creamy mouthfeel and better body. The Uganda is more rustic and sweet, a surprise for a wet-processed African coffee, in a way that always makes me think of Indonesian coffees like Sulawesi or Java. Here we kept the roast rather light to highlight the origin flavors, both were roasted to City+ at around 14:30 roast times for the rather small batch size. Each of these coffees excel at darker roast levels but for this lighter roast level be sure to cull any quakers out of the Uganada to keep the cup as sweet as possible!
Daily Archive for May 12th, 2010
In this pairing we will offer two different Brazilian coffees that were processed by two different methods, one a pulped natural and one a dry process. This will highlight the influence of processing method on the coffee you taste in the cup. Both coffees come from the same region of Brazil Alto Paranaba, Cerrado, Minas Gerais. The pulped natural Brazil Joao de Campos Yellow Catuai was roasted to Full City+ and is a balanced cup with chocolate caramel harmoniously evdient. Brazil Dry-Process Rodomunho was roasted to a bit lighter degree, around Full City and reveals a sweet and somewhat fruity cup low in acid. There is definitely a striking difference in the body of the two with Rodomunho having a softer mouthfeel and Yellow Catuai with sharper bittersweet notes. Roast times around 15:30 with final thermoprobe temperatures of 430-433 degrees.