A foot in the holiday door jamb …

The door is closing on holiday ordering, but I must extend a proverbial foot into the jamb and add these new coffees:

  • El Salvador Finca Kilimanjaro; I was trying to stash this vacuum packed gem for late season, but there has been too much demand. If you know this special coffee from years past, all I can say is it’s fantastic once again, many say better than last year.
  • Colombia "Los Pijaos de Tolima" (3 Star); a blend that we build one tiny lot at a time through ourdirect trade program. Tolimas have been consistently my favorite Colombias in recent harvests
  • Colombia Organic "Union de Nariño" (3 Star); our first certified organic Farm Gate coffee from Colombia, built from micro-lots in the town of La Union. Both these lots were shipped vacuum packed, and are vibrantly fresh.
  • Kenya AB Auction Lot #768 -Rukira; Our very last main crop auction lot Kenya until new crop, vivid fruits, and mercifully moderate acidity.
  • Sumatra Onan Ganjang Cultivar; A specific type of coffee shrub from the Lintong area, this was something I found on my recent trip there. It has a classic cup, intense, brutish, potent … and is quite different from other Lintong coffees.
  • Espresso Workshop #1 – The Ophiolite Blend; I am really excited about this blend, and our new espresso approach. We are dividing our blends into "Standards", blends we maintain consistently, and these Espresso Workshop "editions", things I have hammered out in the cupping lab above the offices here at Sweet Maria’s. These are lot-specific offerings, meaning that when the particular coffees in the mix are out, the blend "edition" is retired. What’s an ophiolite? Ask Wikipedia … or just read the review to see why I chose a geologic term… Tom
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    2 Responses to “A foot in the holiday door jamb …”


    1. 1 Kevin

      This Colombia “Los Pijaos de Tolima” is one of the best Colombian coffees I’ve ever had! I noticed in your review that you said you “built” this coffee from many small, farm specific lots and I had a question about that. How you determine what final cup character you are going after? Is it something that just comes together after many cupping sessions, or do you start out with a particular flavor profile in mind and then blend it according to that? Just curious as to the process involved in “creating” such a good coffee….

    2. 2 Thompson

      I love the Tolima coffees too, and it is really the vacuum packaging that allows them to survive the transit with such great character. How I divide lots depends on the origin. Tolima is already balanced, so the main goal for building the tolima “blend” was to have good bright acidity, clean cup character. In Narino I divided the lots between ones with citric acidity for one blend, and ones with winey acidity and more body for the second blend.

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