*We are now going to use the weblog to announce the upcoming Roast Coffee Pairing so you can read a bit about what is next in line. We always post this information on the main site:
So, go to that link if you’d like to place an order for the following pairing:
Sumatra Tarbarita Peaberry & Nicaragua Mozonte – Un Regalo de Dias. Sumatra Tarbarita Peaberry has a rustic sweetness, with spicey hints of clove and cinnamon. This should be a great contrast to the pleasantly balanced Nicaragua Mozonte that has mild acidity and floral qualities. Sometimes we pick coffees that taste similar, but this pairing will really display the impact of origin flavor on the cup.
Both these lots were roasted to City+ level, but to be exact, the El Salvador is just a tad darker. The difference (as we measure bean temperature on the Probat L-12) is a 425 fahrenheit finish temperature on the Panama and 430 on the El Salvador. It doesn’t sound like much, but it makes a small difference in the cup. With the Panama my goal is to preserve the crisp brightness in the cup, which after cupping it seems to have more red apple notes than other roasts I have done of the Carmen. With the El Salvador, I was looking for a little more chocolate roast taste in the cup. I think it’s there. Hopefully you will enjoy both these excellent wet-processed Centrals American coffees. -Tom
Tom got back from his most recent trip to Papua New Guinea with a great set of photos and captions. Check out portraits of florescent-toothed coffee pickers, bare-footed locals and find out what a betel nut is by clicking here.
Happy Rash Wednesday! We’re breaking out big time with six awesome new additions! Costa Rica La Legua Bourbon, Nicaragua Mozonte -Un Regalo de Dios, Ethiopia Yirga Cheffe Dumerso Cooperative, Kenya Nyeri Kagumo-ini, Espresso Workshop #18 – Hypno-Tiki, and Ethiopia Yirga Cheffe-Shakiso SWP Decaf. Today’s additions include some new faces along with some familiar favorites. First up is Costa Rica La Legua Bourbon a classic bourbon with malty sweetness and dense, creamy body. Nicaragua Mozonte -Un Regalo de Dios is similar to a lot we had last year with cinnamon stick spice, hints of wildflower, and herbal tea notes. Ethiopia Yirga Cheffe Dumerso Cooperative is a Yirg with a bit of a different flavor profile: winey fruit notes, tenor tone and a big, tangy finish. Kenya Nyeri Kagumo-ini is a “fruit salad” cup with light brown sugar caramelized notes and a rindy finish. Espresso Workshop #18 – Hypno-Tiki will put a spell on you with bracing brightness, pink grapefruit, and jammy berry notes along with chocolate from start to finish. And last, but definitely not least, Ethiopia Yirga Cheffe-Shakiso SWP Decaf is another of our special decaf lots that was created by sending off two of our best Ethiopian lots for decaffeination, the result is a balanced cup with honey and caramel sweetness and a whiff of graham cracker. Hope you don’t mind this rash of new offerings!
Tarbarita Peaberry fans rejoice! We have two great Sumatra additions Sumatra Tarbarita Peaberry and Sumatra Dry-Hulled Aceh Bukit along with a new Guatemala Guatemala Antigua Finca La Folie. Today is a day some of you have been waiting for since February. The return of the ever-popular Sumatra Tarbarita Peaberry. Truly one of those special Indonesia coffees brimming with clove, molasses, caramelized sugars, and black tea-like notes. We are also adding the totally unique Sumatra Dry Hulled Aceh Bukit which cups like a hybrid from Indonesia and Central America with fruited bittersweet balance, less body than wet-hulled Indonesias and sweet spices. Last, but not least, is Guatemala Antigua Finca La Folie a superb lot with refined acidity and apple notes, mild and sweet but very attractive.
This week’s pairing is a good expression of the range of flavors in Central American coffees. On one hand we roasted Honduras Santa Barbara Smallholders to a light City+ level to highlight amazing tropical fruit notes and light body. This is a special pooled lot from several small farms and represents quite an exotic profile for a washed Honduran coffee. At the other end of the spectrum is the classic, “crowd-pleaser” Guatemala Finca Candelaria roasted to a more balanced Full City level. I was really trying to draw a distinction between these two coffees with the different roast levels and hope you enjoy tasting the exotic and fruit laden next to the chocolate and bittersweet. Try them separately, or heck, blend them together and have the best of both worlds!
Floral and Fruited–Three for Thursday! Guatemala Acatenango Gesha, Panama “Siete Dias de Bellota”, and Ethiopia Dry Process Bench Maji Biftu are a trio of great additions today. The return of Guatemala Acatenango Gesha is exciting, especially since this year the crop is a bit better than last year. Expect floral aromatics and flavors paired with candied fruits and vanilla notes. Next, another favorite returns, the Dry Processed Panama “Siete Dias de Bellota” lot from Carmen Estate, with amazing peach/fig notes and intense chocolate at darker roast levels. Ethiopia Dry Process Bench Maji Biftu is another fruit bomb with dried apricot and stewed peaches, great at a wide range of roast levels.