March 2011: The Lean Times; Coffee Research, What's Next?

Tue, 2011-03-01
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The Lean Times [We were discussing the nearly complete lack of Central American coffees in our offerings when Tom remembered that he wrote about this in a past Tiny Joy. He has a good memory because I found it in the Nov-Dec ’04 edition! I am reproducing part of that here since it is still relevant. – Maria]

Aug 2000: Panama Cuppings, La Berlina

Tue, 2000-08-01

Panama Cuppings, La Berlina

Apr - May 2009: How did that flavor get there?; Cultivar and Terroir; 3 Countries in 7 Days

Wed, 2009-04-01

What influences cup Flavor – or how did that flavor get there?

Dec 2010 - Jan 2011: Mr. Natural No More

Wed, 2010-12-01
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Natural coffee sounds good, right? Who wants un-natural coffee? Of course, by “natural” we are talking about dry processed coffees, as opposed to wet processed or washed coffee. I'll be honest; over time I have begun to shy away from fruity naturals quite severely. The questions I ask when cupping them are: is the cup sweet? Is it a clean or a dirty fruit flavor? and will it last? (I mean will the fruit notes fade in a couple months and the cup just taste earthy and dull?) If the latter is true, then I am not doing anyone a favor by offering a coffee like that.

Jun 2001: Panama “Cup of Excellence” Auctions, A Matter of Taste

Fri, 2001-06-01

Panama “Cup of Excellence” Auctions

Apr 2001: Pops, Cracks and Snaps; New Crop Central America Update

Sun, 2001-04-01

The Coffee Cupping Reviews for our green coffees usually recommend how long you should roast a particular coffee relative to the sounds of the roast; thefirst crack and the second crack. While it’s an imperfect way to talk about the “degree of roast,” let me explain why we chose cracks as reference points for how dark the roast is, and the alternatives.

Mar - Apr 2002: This Issue: a Complete Hodgepodge!

Fri, 2002-03-01

Minding the Crop Cycle

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