Sweet Maria's Weblog

New arrival - Kenya Nyeri Ndiaini-Kiagundo WP Decaf: 90 points!

http://www.sweetmarias.com/coffee.analysis.images/KenyaNyeriNdiainiKiagundoWPDecaf2009.jpg We're adding an exciting coffee that we had decaffeinated ourselves: Kenya Nyeri Ndiaini-Kiagundo WP Decaf. Read Tom's blurb for the full review. It's a combination of Kiagundo and Ndia-ini farm coffees, an effervescent cup with a great fruit aroma and changing fruit tastes in the cup. We're very excited about this offering and Tom ranks it as the highest point score given to a decaf: above 90!

3 New Coffees from Brazil

Happy Election Day! We are adding 3 Brazil coffees today. Here they are: Brazil Daterra Farms - Sweet Yellow, a mix of Bourbon and Icatu cultivars, with a sweet and savory balance of aroma and taste. Try it as a single-origin espresso! Second up is Brazil Organic Nossa Senhora de Fatima, a nice balance of sweet and savory flavors and aroma; fans of Poco Fundo take note. Lastly, we have Brazil Fazenda Vista Alegre Natural Dry, a natural process coffee with a big beefy body and marked low acidity. Check out Tom's full notes for more.

Coffee Damage under UV Light

Coffee Damage under UV Light, originally uploaded by sweetmarias.

Ultraviolet light is useful to see problems with coffee like mold and
bacteria, but these are things that affect low grade lots that are
already quite damaged. However, when I suspect drying problems with
coffee, I check it out anyway. Some recent Sulawesi wet-hulled lots
have been very surprising under UV light, and in general UV shows the
problems with the wet-hull process overall (although our Blue Batak
Sumatras fare well under UV light. This was a surprise. An Ecuador
Cariamanga lot with a nice cup, but some odd off notes cropping up
way too often. The green coffee loots PERFECT. But under UV light,
small nicks, little marks were I suspect the pulper scraped against
the coffee seed due to misadjustment. Then in fermentation the
damaged areas are in contact with mucilage and bacteria, rather than
being protected by the parchment layer. The result is some off cups,
but mysterious since there was little clue under normal light. I
could not get the coffee to "light up" completely under UV for the
photo so the arrows assist in seeing the glowing areas, and then the
little pulper kiss marks can be seen.

New arrivals - Kenya Nyeri Gichatha-ini, Sumatra Lintong Blue Batak, Costa Rica Don Mayo "La Ponderosa" Bourbon

http://www.sweetmarias.com/coffee.analysis.images/KenyaNyeriAAGichathaini2009.jpghttp://www.sweetmarias.com/coffee.analysis.images/CostaRicaDonMayoLaPonderosaBourbon2009.jpghttp://www.sweetmarias.com/coffee.analysis.images/SumatraLintongBlueBatak2008.jpg Lo and behold, there are three new coffees today. Here they are: Kenya Nyeri AA Gichatha-ini with some plum/chocolate sweetness and could be considered for Single Origin espresso. Sumatra Lintong Blue Batak has been a big favorite in the past with hints of spice, molasses sweetness and versatile at a light to dark roast. Last up is another familiar, Costa Rica Don Mayo "La Ponderosa" Bourbon with nut flavors and a sweetness that varies in light to dark roasts. This is also good as a SO espresso.

Roast Coffee Pairing #23: Honey Coffees

Honey or “Miel” refers to pulp natural coffees which tend to have more body and less acidity than their wet process equivalents, and can have a cleaner, more uniform quality than full natural dry-process coffees. First we roasted Costa Rica Tarrazu – Montes de Oro to Full City with final thermoprobe temperatures of 433 degrees and roast time of 15:30. Next we roasted Costa Rica “Café Sin Limites” to a City+ level with final thermoprobe temperature of 428 degrees and roast time of 15 minutes. Both of these coffees excel at a wide range of roast levels but I tried to keep them as close as possible for comparison’s sake. In the cup the Montes de Oro has a wonderful buttery sweetness compared with a more complicated brightness in the “Café Sin Limites”. In this instance I think the Oro is a milder version of “Miel” than the Sin Limites, both reveal the effects of this processing technique and how certain flavors can be intensified.