This week we have two microlot coffees - one from our friends in Costa Rica, Helsar Villa Sarchi Solis - and the other from Honduras, an organic coffee produced by the COCOSAM cooperative. The Costa Rican coffee is milled by Beneficio Helsar, and farmed by Roger Solis. It is a 100% Villa Sarchi varietal and has mild coffee with great balance and peachy tea notes as it cools. The Honduran coffee is from a farmer named Michelle Corrales Guevara and comes from a record high altitude of 1600 meters. The dry fragrance from the grounds is very caramelly, with hints of pralined nut and toffee as well. In the cup, the lighter roast levels also have a distinct honey-drenched sweet flavor, a lemony-bright snap, and a little bit of jasmine tea flavor. It's very pleasant, lively and clean! Hope you enjoy these two coffees produced by two farmers who share a pride of craft in producing great coffees. City+
Sweet Maria's Weblog
New arrivals- Colombia Dos Payasos Tolima, Colombia Huila Finca El Junin, Costa Rica Guillio Francesca Finca El Espino, Guatemala Bourbon Finca San Diego Buena Vista
We're adding new coffees today! First are two very fine Colombian offerings: the Colombia "Dos Payasos de Tolima" with caramel and spice tastes. It's a customer favorite that stays sweet from light to dark roasts. Also being added is the Colombia Huila -Finca El Junin, Humberto Diaz, a bright cup with aromatic fruits and syrup-like body. Next, from one of our favorite coffee farmers, is the Costa Rica Guillio Francesca -Finca El Espino with milk chocolate, sweet molasses and fruit in the finish. Lastly, it's Guatemala Bourbon -Finca San Diego Buena Vista from the Acatenango region. It has a classic Guat. profile with vanilla, caramel, and red apple finish. Click on the reviews to learn more about the flavor profiles and particular farms.
At long last we have new air roaster to sell, the Fresh Roast SR300 and SR500. Both are an improvement over the Fresh Roast +8, though imperfect machines. The units work fine as is, and with a bit of technique (either stirring the coffee with a spoon or switching to cool to slow the roast) you can get a good even roast. We have more details on this page and some videos. Why take these extra steps? Well, if you have not noticed, we are sort of perfectionists when it comes to coffee. We have high standards, and want the coffee our customers drink to be everything it can be, every bit as wonderful and delicious as what we taste. From our perspective, this is basically the story of home roasting, adapting equipment and techniques to get the results you want.
New arrivals- El Salvador CoE La Montañita Pacamara, Peru Organic Cusco Canelon -Tomas Ovalle, Brazil Moreninha Formosa "Raisin" Coffee
We're adding the first three arrivals for '10 today. First off is El Salvador Cup of Excellence La Montañita Pacamara with hints of cinnamon stick, sweet rhubarb and caramel. Second up is the Peru Organic Cusco Canelon -Tomas Ovalle, a balanced full-bodied cup with nut tastes and milk chocolate. Last up is a favorite we've had before, the non-traditional Brazil Moreninha Formosa "Raisin" Coffee. The special drying process here leads to chocolate tastes, a thick body, and a very atypical Brazil profile. As always, click on in and check out the full reviews!
I uploaded many short videos from my December Ethiopia excursion to youtube recently. Rather than put them together as a longer piece, it seemed nice to leave them as simple, short clips. This is at Michile Union Mill (a Union is a cooperative) and the women are sorting the parchment coffee before it is hulled and the green bean extracted. Here's our general youtube link. And here is a link to the complete Ethiopia photo travelog. -Tom