Here we are comparing two Central American coffees - both from the same region - the same processing method. In a way we are splitting hairs here with two coffees from the same mill, the same region. The difference is the cultivar - in one case Caturra, the other Villa Sarchi. The Costa Rica Helsar Villa Sarchi Solis is classic Costa Rican coffee, mild with great balance, good body and brightness. The Caturra Macho Arce is farmed by Manuel Arce, who calls himself “Macho”, this is another classic, bright, clean cup with similar cup characterisics. There is a distinct difference in the body of these two lots, with the Villa Sarchi having a more syrupy mouthfeel and the Caturra with more effervescence. Both coffees were roasted to a light Full City level to highlight the wonderful balance between chocolate and fruit both of these lots posess. Final thermoprobe temperature of 428 degrees, 15 minute...
Sweet Maria's Weblog
Coffee A was:
Nicaragua Finca San Jose Java Longberry
Coffee B was:
Sulawesi Wet-Process Toarco Flatbean
Thanks to those who participated in this little contest. I guess the rest of you just drink whatever we send and hope that it is good! Well, I personally loved the Sulawesi, my wife and I both were waking up to it every morning for a week solid and never tired of it. I am so impressed with the washed coffees we get from Sulawesi, they strike the perfect balance of sweetness and spice.
New arrivals- Colombia Tolima Merediano Microlot,Tanzania Nyatimbo PB,Sumatra Onan Ganjang Cultivar,Ethiopia FTO Shoye Sidamo WP Decaf,Espresso Workshop #11 Tono Alto
The last year has seen a revival of interest in pour-over brewing. The phenomenon seems a bit odd; how can something so old-fashioned be fashionable? We have offered Chemex and filter cones for years, but there are some interesting new innovations in pour-over brewing. These relatively new products that have generated excitement and interest in manual brewing methods along with the Clever Coffee Dripper we carry; namely the introduction of the Hario V-60 filtercone that has a single large hole at its base. How can a dripper with a gaping hole in the bottom possibly make good coffee? That is what I asked when I first saw the Hario V-60. The answer lies in using a pouring technique, controlling the rate and pattern by which you add the water to the grounds. There are lots...