Exciting new adds! First up is the mild return of Brazil Jacu Bird Coffee. It's a "bird-processed" natural Brazil, check out this and the other reviews for the full story. Next is Costa Rica "Cafe Sin Limites", a great Villa Sarchi miel-prep coffee from the farm. This farm has placed #2 in the CoE for the past 2 years. Big buttery mouthfeel with honey notes. Yemen Mokha Ismaili is finally back! Complex with different tastes at different roasts. Try step blending and single-origin espresso, check out Tom's full cupping review. And finally, the latest in our series, Espresso Workshop #5 - The Breccia Blend. Enjoy lemon and berry flavors at a medium roast, this is on the brighter end of the scale.
Sweet Maria's Weblog
New Microlots are in, from Colombia and Costa Rica ! and a Yirg!... Check the full reviews but here are the briefs on these limited offerings: Colombia Finca Buenavista -Carlos Imbachi Microlot: sweetly fruited, floral aroma. Colombia La Esperanza -Isaias Cantillo Osa Microlot: darker fruit tastes, syrupy body. Colombia Los Galpones -Manuel Santacruz Microlot: delicate, grape-like. Subtle and nuanced at a light roast. And it's the return of Costa Rica Organic La Yunta Estate: hints of peaches in syrup, it's a subtle "drinking" coffee." Lastly, we also have a balanced wet-process African addition, the Ethiopia Mullege Yirga Cheffe: passionfruit, guava, creamy feel. Keep the roast light!
Back by popular demand (sort of)! We are now offering Roasted Espresso again! Some months ago when we introduced our regular roasted "Coffee Pairings" we stopped offering roasted espresso and roasted decaf. We think that the roasted coffee pairings are working out well; and now we are bringing back roasted espresso! We will offer one Espresso Workshop blend and one Standard blend for sale each week. Or maybe it will be a Single Origin espresso, or two Workshop blends - we'll see what strikes us. We plan to roast the coffee and keep it in stock as an inventory item - so you can add the coffee to an existing order and it all ship together. We do have another set of four Coffee Pairings listed now too - so you can order the set, or just one, for the next few weeks. Maria
We've three new offerings today from 'round the globe: Mexico Organic Chiapas Proish Coop, a great harvest this year with a bright yet mild profile, hazelnut and peach fruit tastes. Next is Kenya Kirinyaga AA -Gakuyu-ini Factory, a larger bean than our Peaberry from the same co-op with a milder acidity and some SO espresso potential. Last up is the exotic India Kattehollay Estate Peaberry, a somewhat wild profile with starfruit, almond, unusual fragrance. Please check out Tom's full reviews! (also, we should be adding new arrival micro-lots from Colombia and Costa Rica by late Friday, the 12th)
Mexico, Honduras; two origins with sullied reputations for quality coffee. Most know Mexican coffee, Oaxaca and Chiapas in particular. But there are few small "Estate" type farms in Mexico that focus on quality. Instead, the better coffees come from vast cooperatives of small-holder farmers. Honduras has both small single-family farms with their own mills, and a strong cooperative system in the Marcala region, where most of our lots originate. So what is the quality potential? First up we have a new lot: Mexico Organic Chiapas Proish Coop. this cup has a clean fruited character with a touch of cherry vanilla flavor, we went for a City+ roast to highlight the refined character of this coffee. The Mexico is paired with Honduras FTO Marcala -Beneficio Santa Rosa a more nutty flavor profile with a bit of apple acidity. We roasted this one in the Full City range to bring out the cocoa powder flavors that compliment the cup so well. This week we were trying for 16 minute roast times and the final thermoprobe temperatures were in the 432-435 range for both coffees. Here is my straight-talk for these origins: "Mexico, Honduras, let's be frank. You will never be Kenya, a bright and intensely powerful coffee. But your clean, light-bodied, simple flavor profile can be a nice relief from the overbearing flavors of other origins, of earthy and pungent Sumatras, bright Yirga Cheffe from Ethiopia, leathery Yemens. So keep it up!"