Sweet Maria's Weblog

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.

History of Coffee Chart

History of Coffee Chart, originally uploaded by sweetmarias.

I had to seam this image together, so I am not sure how legible it
is. David Roche had it at the Roaster's Guild Retreat, and it's from
a book but I am not sure which. Ukers? Interesting history of how
coffee was disseminated through the world.

New arrivals - Mexico Org Nayarit DP, Honduras FTO Lempira Cosagual Coop, Salvador Siberia Estate Pacamara

http://www.sweetmarias.com/coffee.analysis.images/MexicoOrganicNayaritDry-Process2008.jpghttp://www.sweetmarias.com/coffee.analysis.images/ElSalvadorSiberiaEstatePacamara2009.jpghttp://www.sweetmarias.com/coffee.analysis.images/HondurasFTOLempira2009.jpg Three Central American additions today! ... We have the return of Mexico Organic Nayarit Dry-Process, an unusual offering we've enjoyed before with intense chocolate and dense body. Next up is a new cultivar from one of our fave auction-winning farms: El Salvador Siberia Estate Pacamara, with excellent raw sugar and hibiscus tones. Lastly it's Honduras Fair Trade Organic Lempira -Cosagual Coop from a new farm/location. It's a crisp wet-process from a new farm with allspice, almond, and apricot hints.

Roast Coffee Pairing #18: DIY Mokha Java

Back by popular demand we are offering two coffees ideally suited for creating the OG blend: Mokha Java.  Look this blend up on the Internet for a fascinating story about how it came to be.  Now to the coffees:  Yemen Mokha Sana’ani was roasted to Full City with final thermoprobe temperature of 435 degrees and roast time of 16 minutes.  We opted for a slow finish in the profile to tame the fruity punch of this coffee.  Sumatra Takengon Classic was roasted to Full City+ with a final temp. of 444 degrees and roast time of 16 minutes.  Tom and I tasted two different ratios: 2/3 Sumatra : 1/3 Yemen yielded a very balanced cup with the solid body and rustic notes of the Sumtra taking center stage while the fruity accents of the Yemen danced in the wings.  1/3 Sumatra : 2/3 Yemen was also outstanding with the wildness of the Yemen leading the way and the slight spice of the Sumatra still evident.  This cup had a tea-like dryness and was very refreshing.