Sweet Maria's Weblog

Costa Rica Guillio Francesca - Finca Guadelupe

Uh, so it has taken me all week to finally write this post and that's because we had quite a log of orders coming out of the thanksgiving holiday.  We've been picking and packing as fast as we can and just might catch up today, TGIF!  I just brewed up a pot of this Costa Rica from Guillio Francesca and it tastes wonderful, with the balanced nutty flavor profile that goes along with our light City+ roast.  This coffee would be nice roasted a bit darker with more of the chocolate flavors coming to the fore, but Tom wanted to keep this light so we roasted only to 425 degrees by thermoprobe.  The roasting profile we used slows the roast down dramatically toward the end which allows the coffee to gently cruise through first crack around 402 degrees and at 12 minutes in to the roast.  Final roast times were in the 15:30 ballpark.  I roasted the Moka Kadir just a shade past the Full City+ range, with second crack beginning to pick up steam but not quite full-blown.

New arrivals from Costa Rica, Nicaragua, and Flores

New arrivals today include Costa Rica La Candelilla Tarrazu "Miel", a really sweet and chocolatey high grown micro lot from a great farm. We have a crazy, non-traditional flavor profile in the Nicaragua Limoncillo Pacamara Dry-Process, over-the-top fruited flavors, and great body with moderate acidity. It's my choice for darker roast levels. And in a different vein of fruity coffee, Indonesia Flores Organic Manggarai ... this lot is by far the best I have ever cupped from this origin!

Kenya AA Auction Lot 526 - Tegu

It is tuesday evening after a busy day getting orders out the door and taking care of walk-in customers picking up and placing orders.  I finally had a chance to sit down and enjoy a cup of the Kenya Tegu we roasted on Monday and love the juicy sweetness in this lively cup.  Tom suggested roasting this batch to 435 degrees which took about 15:30 minutes on the Probat.  Kenya coffees can be overpoweringly bright, but this lot has a good quality of acidity, which reminds the cupper that acidity has many shades.  For the espresso we roasted our Classic Italian Blend which was brought up to around 460 degrees on the Probat in 15:45.  Happy Thanksgiving everyone!  

Costa Rica, and 2 new Sumatra lots.

We have another coffee to release from our vault of mid-crop Costa Ricas (i.e. lots we have vacuum packed to roll out later in the season). Costa Rica Guillio Francesca -Finca Guadelupe is a classic, crowd-pleaser cup profile from a coffee farmer who is quite a character! We have our first premium Lintong-area coffees, coincidently arriving just as I returned from Sumatra. The king of all Sumatras is the large bean selection Sumatra Lake Toba 19+ Extra Bold (formerly Lake Tawar - see the review) is a potent, brutish cup, and the specially-prepared Sumatra Lintong Blue Batak is really no less potent, with chocolate, caramel, herbal hints, tobacco, and that bittersweet finish.

Sumatra and Sulawesi ... the long and short of it.

I just returned from Sumatra and Sulawesi; it was a looonnng trip that seemed all too short. I divided the pictures into groups because there are a bazillion images:

  • North Sumatra, including Lintong and the Lake Toba area
  • The Aceh District of Sumatra (actually north of North Sumatra!) which includes Takengon and the areas around Lake Tawar
  • .... and then Sulawesi and Tana Toraja, an amazing, mystical place, where I handily whacked my head crawling through a tunnel in a Toraja traditional burial cave. It still hurts. -Tom
(another soccer ball finds an appreciative home in Takengon, Aceh, Sumatra!)