Monthly Archive for July, 2010

Gesha Is Here!!! New coffees:Gesha Mario Carnaval, Panama Carmen DP, & Salvador Siberia Pacamara

http://www.sweetmarias.com/coffee.analysis.images/PanamaEsmeraldaGeshaMarioCarnavalLot2010.jpghttp://www.sweetmarias.com/coffee.analysis.images/PanamaCarmenSieteDiasdeBellota2010.jpghttp://www.sweetmarias.com/coffee.analysis.images/ElSalvadorSiberiaEstatePacamara2010.jpg

Three new coffees, including a Gesha arrival! Panama Esmeralda Gesha -Mario Carnaval Lot , Panama Carmen “Siete Dias de Bellota” , and El Salvador Siberia Estate Pacamara We’ll start off with Panama Esmeralda Gesha -Mario Carnaval Lot. We are limiting sales to 1-lb so everyone gets to try this special coffee. Keep the roast light and remove the quakers for a berry mix profile and jasmine accents. Next up we’d like to announce the Panama Carmen “Siete Dias de Bellota”, another atypical Panama that has been dry-processed producing almond, and dried fruit tastes in the cup. DP Ethiopian fans should make note. Next up is a more traditional Central with El Salvador Siberia Estate Pacamara. This large-bean has a brown sugar taste and juicy fruits flavor profile and takes a wide range of roasts. .. With our new review format, Tom will be adding more details about the particular farm alongside cupping notes so make sure to click-through to the full descriptions.

Bookmark and Share

Change to Fresh Roast Recommendation

When we first started selling the Fresh Roast SR 300 and SR 500, we recommended a certain technique for an even roast; namely, to remove  the chaff collector  and stir the coffee during the initial stages of the roast when the beans are heaviest.  It turns out that this results in an inordinate amount of chaff getting sucked back into the base of the roaster (because the fan is drawing in air to cool the roaster) and over time it chokes the unit.  Eventually the unit will no longer get hot and the chaff in the base presents a fire hazard.

So we have modified our recommendation and suggest you do what Tim Skaling of Fresh Beans does to get an even roast: Run the machine for 1 minute with beans, then hit the COOL button for 30 seconds. Then turn the machine back on to finish the roast. With very dense beans, use the COOL cycle twice during the roast sequence. If you do remove the chaff collector during the roast, be sure to replace it as soon as possible.  You might also want to open the base of the unit from time to time and vacuum out any chaff that has found its way inside (sort of a good idea with any machine). We have updated the annotations on the YouTube videos too on our Fresh Roast Details page.

Bookmark and Share

Two special limited offerings: Ecuador and Brazil

We have a very limited quantity of both of these unique South American coffees to add for the weekend: Brazil Daterra Farms – Sweet Blue,  and Ecuador El Guabo -Teofilo Jimenez Microlot. Brazil Daterra Farms – Sweet Blue is a new offering (from a familiar farm) for Sweet Maria’s, a tad sweeter than the Sweet Yellow with wonderful bittering notes balancing a mild blueberry. Limit 2 lbs.  Ecuador El Guabo – Teofilo Jimenez Microlot is one of the most amazing Ecuador lots we’ve come across, hopefully a sign of things to come in the future as we continue to work with small producers in this country.  This lot features true “Typica” character with floral sweetness and ripe orange notes–limit 1 lb. Have a great weekend!

Bookmark and Share

Roast Coffee Pairing #41: South American Slugfest

For this pairing we are roasting two great coffees from South America:  Brazil Joao de Campos Yellow Catuai and Colombia – Los Chuchos de Tolima.  Both were roasted to Full City with a touch less roast on the Colombia to highlight some of the nuances of that lot.  The Los Chuchos lot may be a “mutt” of sorts, but the pedigree is fanstastic.  Tolima consistently produces some of the highest rated coffees we come across and this is no exception, wonderful fruit is balanced with nutmeg notes and a finish reminscent of black tea.  Brazil Joao de Campos offers quite a contrast featuring  caramel and chocolate bittersweetness layered with a lightly fruited tone.  Colombia was roasted to 428 degrees in 15 minutes, and Brazil was roasted to 432 in 15 minutes.

Bookmark and Share

New arrivals: Hawaii Kona Kowali, Sumatra Dolok Sangul, Peru Org Co2 Decaf

http://www.sweetmarias.com/coffee.analysis.images/HawaiiKonaXFKowaliFarmTypica2009.jpghttp://www.sweetmarias.com/coffee.analysis.images/SumatraLintongDolokSanggul2010.jpghttp://www.sweetmarias.com/coffee.analysis.images/PeruFTOCO2Decaf2010.jpg

Bonne Fête! It’s another new coffee day! Today we are adding some great wet-process coffees. (We will have some more dry-process selections to round out our offerings in a week or so) … Starting off we have the Hawaii Kona -Kowali Farm Typica, … a coffee and farm folks have really enjoyed in years past. Look for a refined sugar sweetness, silky body, and caramel-honey roast tastes. Limit 5-lb per customer please! … Next up is the Sumatra Lintong Dolok Sanggul, another low-acid chocolatey crowd-pleaser from Indonesia. This particular varietal has a spicy black tea accents as well. Lastly we are adding a special process decaf: Peru FTO CO2 Decaf . This was decaffeinated using the C02 technique and the cup is an aggressive pungent cup at dark roasts with a bright and clean fruit note at lighter stages.

Bookmark and Share

New Library Layout

It is probably no surprise  that we have an internal debate here :  the Website Minimalists vs the Website Maximalists. The Minimalists want the website to be streamlined and easy to navigate; the Maximalists want to keep tons of information, even if it pertains to a product that has been discontinued.  Most of you can likely guess which side Tom comes down on (hint: this is the person who comes home from a two-week origin trip with 800 photos!).  But even Tom and I have to admit that articles and photos have piled up over the years in a disorganized way, or more disorganized than even we want. So we re-vamped the Coffee Library page to make information easier to access. More changes will be underway in terms of how we manage the travelogues and make the Tiny Joy back issues available.  No purging, just rearranging the furniture.  Hope you enjoy it. – Maria

Bookmark and Share

Guat JBM and four other new coffees

http://www.sweetmarias.com/coffee.analysis.images/CostaRicaChirripoFincaAlaska2010.jpghttp://www.sweetmarias.com/coffee.analysis.images/KenyaKirinyagaKarimikui2010.jpghttp://www.sweetmarias.com/coffee.analysis.images/GuatemalaFincaLaBellaJBMCultivar2010.jpghttp://www.sweetmarias.com/coffee.analysis.images/EthiopiaOrganicShakisoWetProcess2009.jpg

Hope everyone had a nice holiday weekend! Is everyone rested and ready for five exciting new offerings today?! OK, here goes… Heading things off is a new coffee/farm for us: the Costa Rica Chirripo -Finca Alaska. This is unique in its sweetness and brightness for a Crestones coffee and we’re happy to have this intensely fruited cup in our arsenal. Next we have El Salvador Matalapa -Tablon El Amate, a versatile coffee from light to espresso roast, this is from a great older farm that we’ve enjoyed for quite a few years. Look for orange citrus and buttery body from this Pacas type coffee. We are excited to add another Kenya to our inventory… the Kenya Kirinyaga Karimikui, a complex array of brown sugar, fruit notes, and caramel with a syrupy sweet body to boot. We haven’t seen quality Jamaican Blue Mountain in awhile, but this JBM, grown in Guatemala is special indeed. Fans will remember Guatemala Finca La Bella JBM Cultivar‘s great body, toffee, caramel, and restrained brightness. Look for lemon and apple brightness at the lighter roasts. Last on the list is the Ethiopia Organic Shakiso Wet Process with moderate brightness, caramel and jasmine tones, and lemon scent. Phew! Those summaries were a mouthful. Check out Tom’s full reviews too!

Bookmark and Share

Roast Coffee Pairing #40: DIY Mokha Java

Two great coffees equal one super Mokha Java blend. The Yemen Sana’ani is a high-quality Mokha that was roasted to Full City+ with just a shade of second crack.  Thiis should add a nice element of spicey accents to the Bali Kintimani, which is a sweeter, milder Java component, also roatsed to Full City+ but with a few more snaps of second crack.  I just brewed a pot of 50/50 and there is a good interplay between the wilder notes the Yemen brings to the cup and the balanced bittersweet chocolate of the Bali.  It was fun to roast these coffees a litlte darker than normal and target a roast level just before second crack really gets started in earnest. Try them on their own or blended together and let us know what you think.  If you like this two coffee blend try other versions using Ethiopia and Sumatra, or Rwanda and Sulawesi, the sky’s the limit!

Bookmark and Share