Sweet Maria's Weblog

New arrivals - Sulawesi Tana Toraja Ke'pe, Ethiopia DP YirgaCheffe, Kenya Nyeri PB Kagumo-ini

http://www.sweetmarias.com/coffee.analysis.images/SulawesiTanaTorajaKepe2009.jpghttp://www.sweetmarias.com/coffee.analysis.images/EthiopiaGr3DryProcessYirgaCheffe2009.jpghttp://www.sweetmarias.com/coffee.analysis.images/KenyaNyeriPeaberryKagumoini2009.jpg Happy first day of October to you! We're adding three new coffees today: First is the clean and sweet Sulawesi Tana Toraja Ke'pe, with raisin and dark berry in the cup; a true Toraja offering. Next up is Ethiopia Gr.3 Dry Process Yirga Cheffe. Look for hints of blueberry, passion fruit, and a lemon citrus. It's an excellent Gedio region coffee, check out the full review! Last but not least is a new Nyeri: Kenya Nyeri Peaberry Kagumo-ini with refined sugar, lemon brightness, and a very nice finish. Let it cool for an extended flavor profile with caramel and vanilla.

Roast Coffee Pairing #21: Light Roast/Dark Roast

This week we roasted the same coffee: Kenya Nyeri AA – Kagumo Coop to two different levels. The first batches were roasted to City+ and the resultant cup is super sweet and wonderful, really the ideal roast level for this coffee. It was counterintuitive to roast the rest of the batches all the way to Full City as the cup changes considerably and more bittersweet notes dominate. As Tom mentions in the review the profile becomes a bit more aggressive at darker roast levels and this might suit some tastes very well. But for me, the lighter roast of this coffee is so much more flavorful and sweet. See what you think and try this experiment with your own roasting, so much can be learned from roasting the same coffee in different ways. City+ roast took 13 minutes, final thermoprobe temp. of 420, Full City took 14 minutes final thermoprobe temp. of 438.  If you examine both coffees visually there doesn't seem to be much difference but the cup really reveals the subtle shifts in flavor that occur when you go from one roast level to the next.  Try experimenting with blending the two roasts together before brewing for yet another flavor profile. 

New arrivals - El Salvador Finca Kilimanjaro, Guatemala Antigua Puerta Verde Bourbon, Honduras Org. Daniel Ordoñez III Microlot

http://www.sweetmarias.com/coffee.analysis.images/ElSalvadorFincaKilimanjaro2009.jpghttp://www.sweetmarias.com/coffee.analysis.images/GuatemalaAntiguaPuertaVerdeBourbon2009.jpg New arrivals today: First up is the eagerly awaited El Salvador Finca Kilimanjaro. We received a reduced amount and have limited sales to 1 or 2 pounds. Read the full review but expect a bright Central with almost African character; mint, winey fruit, and tea-like tastes. Next up is the Guatemala Antigua Puerta Verde Bourbon. Want to find out what's behind the "green door/puerta verde"? You'll find an Antigua with apple notes in the profile and a nice balance of aroma/flavors ranging from caramel to malt. Lastly we are adding Honduras Organic - Daniel Ordoñez III Microlot, a balanced Central and a crowd-pleaser with nuts flavors at light and dark roasts, cola sweetness at a darker roast.

Peru, or ... the longest slideshow ever:

If you can make it through this entire slide show I would be amazed. But there are a few shots in here that make it worth while. It was a great trip, but with poor results in terms of the coffee. Yes, the music is from Peru, 100%. And so it is ... and Good luck!

Blooming coffee in Oaktown

Blooming coffee in Oaktown, originally uploaded by sweetmarias.

Came back from Peru and one of my larger shrubs was in full bloom.
The smell was fantastic!