Sweet Maria's Weblog

Roasted Coffee: Brazil Fazenda Santa Lucia Yellow Bourbon & Java Sunda Kamojang

March 4th, 2015

This time around we decided to roast two coffees in an attempt to showcase heavier body. We chose one coffee from Brazil which is a country known for producing coffees with outstanding body. I had also noticed our offerings from Java this year possess thicker body and chose the best example from our current green coffee list.

Java Sunda Kamojang City +

We tried a few different roast approaches for the Kamojang, ending the first two on the light side of City+. These light roasts preserved a malic acidity which I thought tasted a bit like cherries. We took the rest of the batches a bit further, almost up to Full City (426 F) developing more of its toffee sweetness, and a heavy body. What you are drinking at home is a melange blend of all of these batches. It came out really nice, and blending the different batches created a cup with depth, body, and a balanced bittersweetness.

Brazil Fazenda Santa Lucia Yellow Bourbon City+

This Brazil is a pulped natural coffee, helping to produce a thick and viscous body, especially reaching toward a Full City roast level. The Santa Lucia is an excellent example of this, and expresses a heavy flavor of baker's chocolate and roasted nut. We kept this in the roaster a bit longer than most of our coffees, extending the time before first crack to near 13 minutes, trying to build sweetness without bringing on ashy flavors that tend to occur in Brazils. The overall roast times were right around 16 minutes - without reaching anywhere near 2nd snaps - and resulted in a really nice Brazil cup.

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Six New Coffees

March 3, 2015

Sweet Marias Moka Kadir Blend This is a short run - just a few hundred pounds in total - based around a small amount of Yemen we came across. It has a thick inky body and a long finish dominated by fruit nectar and bitter-sweet chocolate.

Burundi Muyinga Butobwe, a spiced cup, molasses sweetness, sharing many characteristics with our Rwandas

Ethiopia Yirga Cheffe Grade 1 Haraicha is a fruit-forward coffee, syrupy sweet and loaded with jam-fruit top notes.

Peru FTO Diomer Chavez Perez makes a great brewed cup, at City+ showing balance between developed sugar sweetness, black tea-like acidity, and nut flavors.

Java Buan Rongkup, a wet-process Java, producing a rare cleanliness from this part of the coffee-producing world. Restrained bittersweetness, tart to tannic fruit notes, a blend of black walnut and bittering cocoa.

Sumatra Toba Batak Peaberry shows matched sweetness and body, flavors of brown rice syrup, dark berry, and papaya.


Look for a few more new additions at the end of this week!

New Postcards...With a Lot of Information About Dry Processing

February 24, 2015

Our Dry Processed cards were just printed and we are starting to include them in outgoing orders. If you follow the arrows around the card, you can track the path that dry processed coffee travels. We posted some really good details about this a little while back...click here to read more.


Clever Coffee Dripper Featured on Slate.com

February 23, 2015

Slate Magazine is a great current affairs/news blog as long as you aren't prone to getting sucked into their time-killing vortex of entertaining features, articles, etc. Slate Picks recently featured the Clever Coffee Dripper as one of their top coffee brewing picks. The writer mentioned that she brews with #2 sized filters which is a great insight since the large Clever can be used with both #2 and #4 filters depending on how much cofffee you are brewing. Thanks Slate!

Click here to read the article.


Roasted Coffee: Rwanda Coffee Villages & Burundi Kibande Ruyaga

February 18th 2015 (pictured: wooden bicycles from Rwanda outside the Sweet Maria's offices in West Oakland)

It's been two weeks and we have another exciting pair for our roasted coffee subscription. This time I chose one coffee from Rwanda and one from Burundi. Both of these arrived recently here at the Sweet Maria's.

Rwanda Coffee Villages City +

The sweetness stands out in this balanced coffee from the Karenge station in Eastern Rwanda. It reminds me of a less refined sugar like muscovado. There are mild notes of apple and dried fruits in the acidity. Subtle hints of all-spice and clove come forward in the aroma and add complexity to this brewed cup. There is a bit of dark chocolate in the finish.

Burundi Kibande Ruyaga City

There is a pleasing acidity upfront in this one from the Muyinga province of Burundi. It sparkles with a combination of juicy citrus and a brighter lemongrass flavor. The sweetness is syrupy, like honey or caramel. At this City roast level there is a candied nut flavor.

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I also roasted these two espresso blends

Sweet Maria's New Classic Espresso Blend

Sweet Maria's Liquid Amber Espresso Blend