Sweet Maria's Weblog

Roast Coffee Pairing #29: Super Low Acidity

We get questions all the time about coffees that are low acid. Many specialty coffee purveryors are so enthusiastic about over-the-top, high acid coffees that the concept of a low acid, yet sweet cup seems quaint or boring. I actually prefer more low acid coffees, as they are gentler on the tummy, and when roasted properly have very fine attributes, they just don’t hit you over the head. The Sumatra is a fair trade organic from the Arinagata co-op and takes a wide range of roasts. I decided to go for the Full City level to bring out the bittersweet and rustic notes. The Peru Organic Cusco Canelon is from the Capacy co-op and is lush and sweet but wouldn’t win any cupping competititions. The wonderful almond overtones and nectarine hints are prevelant in this City++ roast. Hope you enjoy these two examples of low acid coffee, I know your stomach will!

New arrivals- Costa Rica Brumas Finca El Centro,Nicaragua Finca San Jose Java Longberry,Sumatra Blue Batak Tarbarita Peaberry,Kenya Nyeri Peaberry Kieni

http://www.sweetmarias.com/coffee.analysis.images/CostaRicaBrumasElCentro1600m2009.jpghttp://www.sweetmarias.com/coffee.analysis.images/NicaraguaFincaSanJoseJavaLongberry2009.jpghttp://www.sweetmarias.com/coffee.analysis.images/SumatraBlueBatakTarbaritaPeaberry2009.jpghttp://www.sweetmarias.com/coffee.analysis.images/KenyaNyeriPeaberryKieni2009.jpg Say hello to four new arrivals today! From Central America we're adding two coffees... the Costa Rica Brumas Finca El Centro wet-process from Central Valley (with thick mouthfeel, plum tastes and winey finish) and Nicaragua Finca San Jose Java Longberry which is an atypical Java-type grown in Nicaragua. Look for great body and balance along with a chocolate roast taste in the Nic. Java and both these centrals can handle a dark roast nicely. From across the water we've received new crop Lintong, the Sumatra Blue Batak Tarbarita Peaberry with spice, sarsaparilla, and a light body. We're rounding out the additions today with Kenya Nyeri Peaberry Kieni. Fans of Kagumoini and Kiamabara should take note of this new farm in the same collective. Look for sharp fruit taste balanced out with dark brown sugar. Check out the full reviews for these coffees!

New arrivals- El Salvador Los Luchadores Pacamara,Hawaii Kona-Kowali Farm,Costa Rica Herbazu Red Honey

http://www.sweetmarias.com/coffee.analysis.images/ElSalvadorLosLuchadoresPacamara2008.jpghttp://www.sweetmarias.com/coffee.analysis.images/HawaiiKonaXFKowaliFarmTypica2009.jpghttp://www.sweetmarias.com/coffee.analysis.images/CostaRicaHerbazuRedHoney_2009.jpg We're seeing the return of some customer favorites today. We have two smaller lots that we are limiting to 5lb per order. The first, El Salvador Los Luchadores Pacamara, is mix of fruit and chocolate flavors with mango, mexican hot cocoa and a sizable body. Second is another favorite, the Hawaii Kona -Kowali Farm Typica, a mild island profile coffee with a refined sweetness and floral aromatics. This is one of our favorite Konas and folks will be happy to see it's in. The third coffee we're adding today is the Costa Rica Herbazu Red Honey. Look for savory sweet aroma, wine-like tastes of fruit and flowers. The Red Honey makes a great single-origin espresso too! Stock up if you like, there is no limit on this one.

Claudio Salazar farm, Zarcero


Claudio Salazar farm, Zarcero, originally uploaded by sweetmarias.

A set of images from my recent harvest trip to Costa Rica. The full set is at Sweet Marias punto com.

Roast Coffee Pairing #28: Fruity Brazilian/Fruity Ethiopian

Here we are comparing two different fruity coffees--half way around the world from each other. First, the Brazil Moreinha Formosa "Raisin" Coffee is produced by a rare processing method; the ripe coffee fruit is allowed to dry on the coffee tree, a technique only possible in an arid climate that has a dramatic shift from wet to dry seasons, and plots with good sunlight exposure, to ensure even drying. After harvest, the coffee is put on raised beds for additional drying, in the African tradition. This results in amazing body (expected), intense chocoalte and great rustic sweetness. Roasted to Full City. The second coffee is an Ethiopia Dry Processed Yirga Cheffe. This lot of somewhat unknowable provenance (long complex story) is incredible with peach, apricot and berry notes. Roasted to City+.