Sweet Maria's Weblog

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+.

Roasted Coffee Pairing #27: Microlot Comparison

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+

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

http://www.sweetmarias.com/coffee.analysis.images/ColombiaDosPayasosdeTolima3Star2009.jpghttp://www.sweetmarias.com/coffee.analysis.images/ColombiaHuilaFincaElJunin2010.jpghttp://www.sweetmarias.com/coffee.analysis.images/CostaRicaGuillioFrancescaFincaElEspino2009.jpghttp://www.sweetmarias.com/coffee.analysis.images/GuatemalaBourbonFincaSanDiegoBuenaVista2009.jpg 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.