Sweet Maria's Weblog

This Week's Roasted Coffee

May 1. 2015

For this installment of the bi weekly roasted coffee subscription I roasted two coffees from the Americas. Both are sweet and bodied but also have interesting acidity that balances out their flavor profiles. I approached them with consistency in mind.

The El Salvador had a bit more development time which brought those deep chocolate notes forward in front of the toasted nut and slight fruit flavors. The Colombia I approached with a shorter total roast time to highlight the acidity but still making sure to take enough time to bring out some sweetness and a slightly syrupy mouth feel.

El Salvador Finca Matalapa Mirador City+

The Mirador from Finca Matalapa in El Salvador is a balanced cup. The first thing I notice about this coffee is the cocoa and the heft of the body it possesses even at this lighter City + roast level. Next a syrupy sweetness comes through, almost like black tea with honey. There is a nice mellow acidity in there too with a faint fruit note. Flavors of roasted hazelnut and chocolate dominate this exceptional daily drinking coffee.


2 4 2uesday!

April 28, 2015

Say "hello" to two new coffees.

Sumatra Aceh Desa Kerawat - has flavors of palm sugar, sweet tobacco and bittersweet baking cocoa. Darker roasts build more chocolate and roast tones.

Peru FTO El Palto - Delgado Martines - tastes great at all roast levels. We tasted raw sugar, cinnamon, with sweet cocoa and nut notes. It makes a super chocolatey espresso too.

The Grounds for Health Roasters Challenge

April 27, 2015

We are participating in the 2015 Grounds for Health Roasters Challenge and we are hoping you can help too.


What is it and how can I help?

It's a friendly competition between coffee companies east and west of the Mississippi to see which coast can raise the most money for cervical cancer prevention in Ethiopia. Donations will be matched dollar-for-dollar by the President’s Emergency Plan for AIDS Relief (PEPFAR) in its support for Pink Ribbon Red Ribbon, a public-private partnership focused on reducing deaths from cervical and breast cancer in Latin America and Africa. We recently made our donation and we hope you can make a donation too. Of course, we really want the West Coast to win but we totally understand if you live on the East Coast and you want your donation to fund the East's donation. Either way, everyone wins.

CLICK HERE to learn more and donate.

The challenge ends on Mother’s Day 2015 and the goal is $200,000


Four New Coffees

April 21, 2015

Colombia Familia Gutierrez Moka - a teensy tiny bean with humongous flavor - tropical, floral, candy sweetness

Colombia Rioblanco - Los Cristales - balanced flavors of honey and nut, with fruit and cocoa hints

El Salvador Tablones Calagual y Naranjo - complex for El Salvador coffee, with a center of caramel and cocoa

El Salvador La Libertad Caracol - caramel and cocoa butter are central, with mellow citrus zest acidity

This Week's Roasted Coffee

April 15, 2015

This week I roasted both coffees for our subscription program to a City+ roast level, albeit different ends of that rather small spectrum. Two vastly different coffees from neighboring countries and similarly roasted. Our Tanzania is bordering on Full City roast level while the coffee from Rwanda is just beyond City, entering City+ territory upon exiting the roaster.
The Kanji Lalji from Tanzania is a well rounded coffee with extraordinary sweetness that shows very well at this more developed City+ roast level. There are fruited notes that remind me of Maraschino cherries. The body is like black tea and the roast tone fits in nicely to bring out just a touch more viscosity and tie back into the thick sweetness. This Tanzania is one of my favorite subscription coffees so far.

The Rwanda Coffee Villages is a more complex cup. Flavors reminiscent of clove and cinnamon spice, as well as an apple like acidity make this a brighter cup. It finishes with a moderate amount of body that comes across as cocoa powder and dark honey. I had roasted this coffee before and I felt we were able to find a better balance this time around.

When roasting a new coffee, it takes us a couple batches to dial in the profile, and then we hope to repeat those desired results. It's not so much about replicating every single temperature and time mark. But rather when we find the agreed upon approach for a given coffee, we strive to be...