Big changes at the Sweet Maria's warehouse! Well, not changes that customers will be able to see, but a huge change for us. We are installing a mezzanine in the warehouse this week to give us more storage. Seems crazy that in five years we have filled up this warehouse - but it it true. This is a hugely disruptive project, but we will be shipping orders as usual. The shipping and packing robots are going to be so happy! (Just kidding, we don't employ robots, but real, honest-to-goodness humans!) We are though holding off on adding new coffees. Look for Yemeni, Brazilian and Kenyan coffee to be added later this week - likely by Friday June 4th , once we have a sense how the mezzanine is coming together. Hang on! new coffees are on the way.
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Maybe "Unsung Heroes" is misleading - it is more like "Commonly Overlooked Coffees" or "Under-Appreciated Coffees" or "Perfectly Good Coffees without an Effective Marketing Campaign." We might as well call it "The Dark Side" as it is also a couple of coffees that we will roast past our usual City+/Full City roast. First we have the Bali Kintamani which is wet-hulled - the processing method used widely in Sumatra - it has that earthiness in the cup and it takes a dark roast well. Expect some chocolatey-ness and fruit. And then we have the Rwanda Gkongoro Nyarusiza - a cleaner and balanced cup. We will go a hair darker on the Rwanda than the review mentions - just to push the point. You could even blend the two for a sort of Moka Java. Each batch was roasted for 15 minutes to a final temperature of 435 degrees.
New arrivals- Sweet Maria's Puro Scuro Blend, Honduras Organic Marcala -Cocosam Coop,Costa Rica Lourdes de Naranjo -Finca Genesis
Three new coffees to end the week and the return of some old favorites… So, guess what we're drinking today… Moka Java! More specifically, our Sweet Maria's Puro Scuro Blend. Finally we have the components again for this big-bodied drip or espresso blend. Look for dark caramel-molasses and spicy tones. Next we are adding another favorite from a co-op we have liked over the years… Honduras Organic Marcala -Cocosam Coop. It's a buttery and malted milk flavor profile with tamarind fruit in the profile as well. And lastly it's another popular coffee making a return: Costa Rica Lourdes de Naranjo -Finca Genesis. This is a bright and sweet cup with a syrupy body and rounded mouthfeel. Look for dried fruit, raisin and honey-lemonade in the profile.
Here is a reprise of a pairing we had last year; two wet-processed African coffees that are different both from each other and from other wet-processed Africans. The flavors of both the Tanzania and the Uganda seem related to their powerhouse coffee neighbors (Kenya and Ethiopia) but then different. The Tanzania Nyamtimbo Peaberry is Kenya-like in that it has some citrus-y acidity, but is more rounded, with a creamy mouthfeel and better body. The Uganda is more rustic and sweet, a surprise for a wet-processed African coffee, in a way that always makes me think of Indonesian coffees like Sulawesi or Java. Here we kept the roast rather light to highlight the origin flavors, both were roasted to City+ at around 14:30 roast times for the rather small batch size. Each of these coffees excel at darker roast levels but for this lighter roast level be sure to cull any quakers out of the Uganada to keep the cup as sweet as possible!
In this pairing we will offer two different Brazilian coffees that were processed by two different methods, one a pulped natural and one a dry process. This will highlight the influence of processing method on the coffee you taste in the cup. Both coffees come from the same region of Brazil Alto Paranaba, Cerrado, Minas Gerais. The pulped natural Brazil Joao de Campos Yellow Catuai was roasted to Full City+ and is a balanced cup with chocolate caramel harmoniously evdient. Brazil Dry-Process Rodomunho was roasted to a bit lighter degree, around Full City and reveals a sweet and somewhat fruity cup low in acid. There is definitely a striking difference in the body of the two with Rodomunho having a softer mouthfeel and Yellow Catuai with sharper bittersweet notes. Roast times around 15:30 with final thermoprobe temperatures of 430-433 degrees.