Sweet Maria's Weblog

Roast Coffee Pairing #20: The Funky Bunch

So, this week we may have completely lost our minds. The headline might read: “Sweet Maria’s roasts Robusta and pairs it with Sumatra coffee, are they insane?!” I roasted the Sumatra Organic Lampahan -Bonkawan Coop to three different levels (City+, FC, and FC+--426, 431, and 436 degrees respectively via thermoprobe) since I was doing three batches, I then blended these together to try to capture the entire flavor range this coffee possesses. The cup has wonderful prune-like sweetness to compliment the heavy body and low acidity. I roasted Rwanda Wet-Process Robusta to Full City with final thermoprobe temperature of 440 degrees. Try brewing these two coffees together: we tested a 50/50 ratio as well as one with just 1 scoop of Robusta to 4 scoops of Sumatra. This is not normally what we like to drink around here but my In-Laws would love to dump cream and sugar in a cup of this before a day of fishing on the lake. Ain’t it funky now.

Splurge: Le Nez du Vin

Splurge, originally uploaded by sweetmarias.

I did it. Nez du Vin 54 set. I just had to train myself on exactly
what "fine lees" smells like.

Roast Coffee Pairing #19: Confluence of the Preferred

Here we want to offer two of our favorite coffees of the moment. Guatemala Huehuetenango Finca La Maravilla was roasted to City+, final thermoprobe temperature of 424 degrees, 15 minute roast time. The cup is a nice combination of chocolate and fruit with a light body. Ethiopia Wet-Process Bonko was roasted to City level, thermoprobe temperuatre of 418 degrees, 14:30 roast time. There is definitely a soaring lemon cookie brightness to this light bodied cup. These two coffees are quite different but are a great representation of the things we prize in an outstanding lot of coffee: sweetness and intense flavors. Both of these are so intense in fact that tasting them side by side is quite challenging the one almost overpowering the other. By the way, both of these coffees are good candidates for roasting to Full City and using as SO espresso!

New arrivals- Ethiopia Moplaco YirgaCheffe and Honduras Organic Ocotopeque WP Decaf

http://www.sweetmarias.com/coffee.analysis.images/EthiopiaMoplacoYirgaCheffe2009.jpghttp://www.sweetmarias.com/coffee.analysis.images/HondurasFTOOcotopequeWPDecaf2009.jpg We're adding two coffees to close out August: Ethiopia Moplaco Yirga Cheffe, a sweet wet process peachy Yirg with silky mouthfeel, and Honduras FTO Ocotopeque WP Decaf, a caramel sweet organic decaf yet mild and crisp in the cup. As always click-through to the full review for farm notes, cupping notes, and roast suggestions.

New arrivals - Kenya AA Nyeri Ndaro-ini & Mexico FTO Santa Cruz WP Decaf

http://www.sweetmarias.com/coffee.analysis.images/KenyaAAANyeriNdaroini2009.jpghttp://www.sweetmarias.com/coffee.analysis.images/MexicoFTOSantaCruzWPDecaf2009.jpg Today we are adding a new Kenya from the Gikanga Farmers Coop and a new Chiapas Decaf. Check out the full reviews but here are some notes.... Kenya AA Nyeri Ndaro-ini has berry and vanilla in the flavor profile; also, try it as single-origin espresso! We have a nice Organic Fair Trade Decaf we're adding: Mexico Santa Cruz WP Decaf, a medium cup with mild nut, apple, and brown sugar finish.