Here we have a comparison of two mild and balanced wet-process coffees - the types of cups that make you say “That is good coffee.” It sounds dumb right? But we tend to describe coffee with so many different terms, so perhaps the best way to describe these cups is to say they are what we would call “crowd-pleasing coffees.” We hope you will join us in comparing the lighter and sweeter Honduras Marcala profile with the more chocolate-creme structure of the Costa Rica Ponderosa. Both were kept light to enhance the subtle flavors evident in each, City+ roast level, 422 final thermoprobe temperature, 15:30 roast time. The Ponderosa has a bit more body while the Marcala has a bright snap. Please let us know what you think by leaving a comment on the blog or forum, we hope to foster discussions amongst our home roasters about what these different lots have to offer at various roast levels.
Sweet Maria's Weblog
You'll be happy to hear we're adding four more coffees today! First up is the return of two oft-requested coffees… The return of our Sweet Maria's Moka Kadir Blend for which we finally have proper quality components to mix. As most know, this is great for both drip and espresso. Look for dark molasses, intense chocolate and rustic fruit in the cup. Second up is the long-awaited Colombia Finca Buenavista -Carlos Imbachi. This is an outstanding microlot with tropical fruit and sugar cane in the profile. Look for chocolate-covered raisin in the darker roasts. (also: we are limiting sales on this small lot of coffee.) The Guatemala Bourbon -Finca San Diego Buena Vista is a quality Guatemala Bourbon through and through. This is Tom's current favorite for single-origin espresso. Look for lemon-zest and chocolate in the darker roasts in this new offering! Last but not least is another one our standards, Sumatra Takengon Classic Mandheling … which most of you know from the past. For those who don't: it's a low acidity semisweet chocolatey profile with dark sugars, earth, and heavy body. It's another dark-roast favorite!
More coffees! We're adding a nice variety today, beginning with Kenya Kirinyaga Peaberry Gakuyu-ini. Look for high citrus tones here and a fruit-bomb flavor profile. Staying on the brighter side, we've also added Panama Finca La Camiseta. This is a traditional wet-process with apple acidity and caramelized brown sugar at darker roasts. Next is an unusual coffee, very different than others from the region: Sulawesi Wet-Process Toarco Peaberry. This is a bright herbal cup with a piney aroma and flavor hints of Guatemala and Island coffees. Last up is the Brazil Joao de Campos Yellow Catuai, a chocolaty cup from the Cerrado region. Try this one as an espresso blend base! Welcome to Summertime everybody! We'll have more exciting additions soon!
New arrivals: Kenya Murang'a Kangunu, Kenya Kirinyaga Karani PB, Brazil Cerrado DP Fazenda Aurea, Sumatra Lintong Blue Batak
We're excited to announce… four new coffees and two are Kenyas! First is the stellar Kenya Murang'a AA Kangunu ... a tongue-twister in name and taste, this is a bright coffee with sweet honey and floral notes. It has malty syrup, honey and caramel and distinct berry notes toward the darker roasts. See the full review for more info on the coop and the farm-gate type of sale. Next we have Kenya Kirinyaga Karani Peaberry, an effervescent cup with complex Nyeri-like brightness and malt syrup notes. Darker roasts have a bittersweet and dark chocolate accent. These lots are limited so act fast! Bringing up the rear are two favorites fully back in stock. The Brazil Cerrado DP Fazenda Aurea is a great blend base, single-origin espresso, or drinking coffee as most of you know by now. Look for great creamy body and a clean flavor profile with nuts and chocolate at darker roasts. Finally, we have Sumatra Lintong Blue Batak, a thick-bodied, spicy and rustic cup with fruit notes and a sweetness that sets it a bit apart. Takes a dark roast well too!
We roasted two different Indonesian coffees this time... a Sumatra Grade 1, a Classic Mandheling,... and Sumatra Onan Ganjang Cultivar. The Grade 1 Mandheling is what many people look for in Sumatran coffee - heavy body and a complex earthy flavor. This is a deep, brooding, pungent, bass note coffee, with an undertone of mildly earthy dark chocolate. Onan Ganjang is a local cultivar from the Lintong area with the thick, creamy mouthfeel and low acidity you might expect in Sumatran coffee, but more rustic sweetness, malty caramel, butterscotch, chocolate, and slightly herbal flavors. Look for the taste differences between these two coffees at a similar roast level and it should be apparent how different Indonesian coffees, in this case two Sumatrans, can be. Each batch was roasted to Full City, 15 minutes, 435 degrees.