Three new ones today!Ethiopia Wet Process Wollega Leka Wato, Guatemala Ojercaibal, and Colombia Finca Buenavista -Carlos Imbachi. Let’s start off with the Ethiopia Wet Process Wollega Leka Wato, a newer offering that has a range of flavors from Lemon Drop candy to pear juice. Next is an outstanding mixed varietal lot before the next season arrives: the Guatemala Ojercaibal. Look for brown sugar, orange, and dark chocolate at full city and darker roast levels. Lastly is the return of Colombia Finca Buenavista -Carlos Imbachi. This is a microlot limited to 5-lb; look for guava, strawberry and cane sugar in the cup profile along with other fruits and florals. We’re excited to add such stellar coffees during a quieter time of the coffee year. Click through to read more!
A new workshop blend and two limited microlots today: Espresso Workshop #15- Les Baxterizer, Colombia Huila -Finca El Junin, Humberto Diaz, and Ecuador Microlot Grupo Tundurama. First, go “Round the World with Les Baxter” by tasting our new Workshop Blend, #15 – Les Baxterizer Fans of #12 – Consonanza will like this blend with malt chocolate tones and pineapple aromatics. Next up are two limited microlot offerings that we are restricting to 1-lb orders. The Colombia Huila -Finca El Junin, Humberto Diaz is from a favorite farm of ours; look for panela sweetness and dark berry flavor at lighter roast levels. Lastly is the Ecuador Microlot Grupo Tundurama, a combined microlot typica with a nice Oaxaca-like balance of hazelnut, caramel, and a fruit finish. Happy Springtime everyone!
We have been eagerly waiting for these to arrive and they are finally here. These spoons are made of scratch resistant stainless steel and have a great hand-sketched, laser-engraved leaf design in the bowl, along with our logo on the handle. They are stainless steel and made in England. Tom owns a lot of cupping spoons and has determined that this model is his favorite. Click here for more info and photos.
Different types of nut flavors are common in coffee – here we see it in a dry processed Brazil Organic Fazenda Colina, and a wet-processed Peru, the Peru FTO Apavam Coop Typica. Nuttiness is tied intrinsically to roast taste and the degree of roast, since a coffee that cups nutty at City+ will not be so at FC+. Nutty is usually a positive term but varies greatly as there are so many forms: hazelnut, walnuts, peanut, cashew, almond, etc. For today’s pairing we kept both coffees in the City+ range with final temps of 430 and roast times of 14:45. The Peru Typica is lively with pleasing acidity complimenting the nuttiness. Brazil Colina is very clean for a dry processed lot and possesses great hazelnut and pecan notes. In general the Peru has a lighter, sweeter nut taste while the Brazil has a bit more chocolate and nut profile.
March is on! Four unique arrivals today: Sulawesi Wet-Process Toraja, El Salvador Molino de Santa Rita, Nicaragua Jinotega FTO Mancotal and Panama Las Flores de Boquete. Let’s start with the unusual Sulawesi Wet-Process Toraja. This coffee, like a refined central, was washed instead of the usual wet-hulled process. It’s a dynamic big bean at that with piney florals and bright aromatics. The El Salvador Molino de Santa Rita is a classic Bourbon coffee, good for espresso with nut-to-chocolate roast taste range. Next is Nicaragua Jinotega FTO Mancotal, a real crowd-pleaser, with balance between body and brightness. Look for sweet root beer and almond in the cup. Bringing up the rear is the Panama Las Flores de Boquete, a classically bright and balanced central with apricot and bittersweet chocolate.
Last pairing we examined the flavors in washed African coffees, this pairing we look at the other side of the coin: natural process coffees. We chose two outstanding and quite different lots, Ethiopia Dry Process Limu – Nigusie Lemma and Ethiopia Harar Longberry. The Nigusie Lemma is a total fruit bomb with amazing peach and blueberry highlights coupled with a thinner body, it was roasted to City+ and 427 degrees in about 14:30 minutes. The Harar is a different beast altogether with loads of chocolate and spice with quite a bit more body, this was roasted to Full City and 435 degrees in about 14:30 minutes. Feel free to remove the absolute tannest beans before you brew these two, there aren’t many of these “quakers” due to the outstanding prep, so leave the inbetweeners in there!
People have asked about this for a while – and finally we have a way to offer it. An Ongoing Subscription means that we charge and ship you 2 pounds of roasted coffee every two weeks – until you tell us to stop. The roasted coffee pairings are set up in the same way as before – we select one pound each of two coffees, chosen to highlight differences in origin, processing, or roast; to provide our customers the ability to study the flavor profiles of two coffees. For more about our roasted coffee offerings - Maria
about sweet maria’s
we are a mail-order home coffee roasting business located in swank west oakland, california