Guatemala Bourbon -Finca San Diego Buena Vista, Ethiopia Illubabor -Camp Cooperative, Espresso Workshop #19 – Indo-Afro-Outro. Some folks have been wondering about this year’s Guatemala Bourbon – Finca San Diego Buena Vista, well, here it is! A classic Guatemala all the way with caramel, vanilla, red apple, and chocolate roast taste; fantastic as SO espresso. Ethiopia Illubabor – Camp Cooperative is a great cup with moderate brightness, peach, floral hints, chocolate roast tones, and dense body. This lot can handle a bit of a darker roast than other washed Ethioipias. Finally, back to the Exotica record bin for our newest espresso blend Espresso Workshop #19 – Indo-Afro-Outro, Tom’s take on a classic Mokha Java blend with coffees from the horn of Africa and Indonesia. Expect complex rustic and refined elements: hibiscus notes, melon, blackberry, dried apricot, winey fruit, cocoa nibs, and a hint of leather.
Monthly Archive for September, 2011
This pairing is a fine example of the contrasts between a classic Central America cup: Guatemala Antigua Finca Cabrejo and a classic Africa cup: Ethiopia Yirga Cheffe Dumerso Cooperative. The main difference will be in the types of acidity present in each cup. The Antigua should display a well-defined, bright malic acidity coupled with blackberry and toasted nut, while the Yirg will have more ripe and slightly winey fruit with a big tangy finish. We’ll keep both of these coffees in the City+ range to highlight these regional differences.
El Salvador Manzano Process Experiment – 3 lb set, along with Guatemala Antigua Finca Cabrejo and Sumatra Onan Ganjang Cultivar. This year we are excited to, once again, offer a great opportunity to explore the important impact process has on cup flavor with the El Salvador Manzano Process Experiment 3 lb set. We were actually able to witness the harvesting and processing of these three lots back in February and the results are nothing short of amazing. Each set presents one pound each of the Wet Process, Pulp Natural, and Dry Process lots along with an information sheet about processing methods and what to expect. There are key differences in both the way these roast and taste, see the full review for more detail. We also are adding Guatemala Antigua Finca Cabrejo with bright and refined acidity, apple notes, blackberry syrup and toasted nut roast tones. Finally is the unique Sumatra Onan Ganjang with syrupy cherry cola and sarsaparilla notes and an interesting herbal finish.
We are happy to announce our participation in the Eat Real Festival this Sunday right here in our home city of Oakland, CA. Eat Real is a celebration of all kinds of foods ranging from gourmet cuisine to food trucks. One of the great attractions will be the DIY workshops…that’s where we come in. Be sure to drop by the DIY area at 11am on Sunday, Sept. 25th and watch our demo on how to roast coffee in a popcorn popper. Once our demo is over, stick around the DIY area and learn from other enthusiasts about making your own kombucha, sausage, cider, etc. The festival is free to the public and starts on Friday afternoon. Click here for a DIY workshop schedule.
New arrivals a-plenty: Colombia Tolima -Luis Reinoso Microlot, Costa Rica Lourdes de Naranjo – Finca Fidel, El Salvador Majahual -Tablon La Montana, Ethiopia Gera Jimma -Nano Challa, Kenya Nyeri Tegu. Today is one of those days where we just have to offer some amazing lots that arrived to our warehouse either today or yesterday. First up is Colombia Tolima -Luis Reinoso Microlot, finally we have a great Colombia to offer, with honey-butter notes paired with Golden Delicious apple and unique rounded mouthfeel. Next a duo of Centrals: Costa Rica Lourdes de Naranjo – Finca Fidel with bright and lively acidity and El Salvador Majahual -Tablon La Montana a well structured cup with hazelnut-laced chocolate and maple finish. Finally is a pair from Africa: Ethiopia Gera Jimma -Nano Challa a refined cup with juicy sweetness and floral finish and Kenya Nyeri Tegu a complex, fruited cup with intense melon and muscovado sugar.
Why do Central American coffees appeal to North American taste buds so much? Is it because they are clean and sweet? Or are we just accustomed to central American coffees because it is the coffee origin closest to us? Existential questions probably best pondered over a cup of Central American coffee. Here we will roast the Costa Rica Bajo Canet de Tarrazu, and the Panama Boquete Garrido Estate Lot 26-92. Both are new additions and will be reviewed and added to the site soon so you can read up on them. Both are traditional washed Central American coffees.
More fruit than a roll of Lifesavers. Costa Rica Bajo Canet de Tarrazu , Panama Boquete Garrido Estate Lot 26-92. Going into the weekend, we would like to add these great fruited coffees to our list. Costa Rica Bajo Canet de Tarrazu is a coffee with a dark brown sugar and heavy fruit sweetness. It’s excellent at Full City but can hold it’s ground at all roast levels. Panama Boquete Garrido Estate Lot 26-92 has more body than most Panamas. With a juicy mouthfeel, fruit notes, almond, spices, cooked apple and aromatic wood in both the aroma and cup, this is a well balanced coffee without too much acidity.
Nicaragua Dipilto -Finca La Virgen, India Robusta -Sethuraman Estate RKR Nirali, Sweet Maria’s Liquid Amber Espresso Blend. Well, it is no secret, there are crazy folks out there who love both our Liquid Amber blend and Robusta (which is a necessary ingredient in this potent blend). Well, here you go: India Robusta -Sethuraman Estate RKR Nirali is a dry processed Robusta lot that adds body and crema to espresso blends, so try some in your own concoction, or try it as part of our much-loved Sweet Maria’s Liquid Amber Espresso Blend. For more down to earth tastes we offer the sweet and balanced Nicaragua Dipilto -Finca La Virgen, there are also some rustic herbal notes that set this lot apart from our other Nicaragua offering.