Sweet Maria's Weblog

Friday Means New Arrivals at Sweet Maria's

Friday appears to be "new coffee day" at Sweet Maria's. We have some interesting new Central American lots:
  • Mexico FTO Chiapas - La Union Coop: I think the quality is up this year, with a brighter, more articulate acidity.
  • Nicaragua Esteli -Nueva Esperanza Coop: A classic milk-chocolate-and-nut Nicaragua flavor profile.
  • Panama Boquete Golden Peaberry: Bright and surprisingly more complex and intense than typical Panamas
  • Panama Don Pepe Estate Dry-Process: Wins the award for unconventional; like a Ethiopia Harar or DP Sidamo!
  • In other big news this week, we were in on the Guatemala Cup of Excellence #1 Auction Lot, El Injerto Estate Pacamara, lot that went for north of $80/Lb. green in the auction. Stumptown did the bidding and gets the majority of it, Kentaro Maruyama and his Mikatajuku group will offer it in Japan, and we get just one bag (154 Lbs). But oh what an expensive bag it will be, adding import and transportation too... Ay Caramba! Still, it's shy of the +$100 we spent on Batch 2 at the Panama Esmeralda Gesha auction... sure makes these 4 new arrivals seem quite reasonable!

Up to our noses in new arrivals...

Sumatra Blue Batak "Tarbarita" Peaberry

This is a unique peaberry lot from Sumatra that has outstanding sweetness and a nice zesty finish when kept in the City+ range.  To do this on the Probat we used some elements of the profile from the past few weeks, i.e. building up a steady charge and then pulling back on the heat as the coffee enters first crack.  Final temperature ended up being 434 degrees and each batch took about 16 minutes to roast.   I started reducing the gas when the thermoprobe read 380 degrees which occurred around the 10-11 minute mark.   The resultant cup is bright for a Sumatra coffee and has a syrupy quality.  When we test roasted this coffee the Full City level roast had some redeeming qualities but the sweetness fades quite a bit and the finish is less zesty.  But this is one of those coffees that is quite enjoyable at a wide range or roasts.  This would be a good candidate to roast at home to different levels and then (after proper resting time) cup them side by side; you'll notice marked differences between the City+ and Full City roasts and may even find that a blend of the different roast levels suites your pallet perfectly.

colombia, the only risk is wanting to stay (?)

To understand the title, I guess you need to see the photo. Then again I still don't understand it. I have another 300 pictures to go with that one coming soon. We have some amazing micro-lot Colombias coming soon, as well as Panama Carmen Estate 1800 meter later this week (great cup, again, and no.2 at Panama competition, again). I know, I know, everyone is wondering where the Costa Rica micro-lots are. We are going to have our first arrivals later this week! Remember, these are true mid-harvest coffees. You can buy Centrals in February and they are low-grown, or in March you can buy the very first pickings from higher altitude. But patience pays off in coffee.

Colombia Tolima - Finca Las Florestales

This week we used the profile that worked so well for the Tanzania and applied it to this Colombian coffee.  The only difference is that we were targeting a roast more in the FC range which meant a final temperature of 436 degrees.  This is still a fairly low temp. to achieve a true Full City roast and I might have gone a little too light overall.  One of the tricky things about the difference between the Probat and the sample roaster is that what appears to be a lighter roast on the Probat actually tastes more like a darker roast on the sample roaster.  After grinding a small sample of each it looks like the roast I did yesterday is just a touch lighter than the target roast.  Since it has taken me all week to write this post, I can attest to how much better this coffee tastes after three days rest.  Maybe something to keep in mind for you home roasters, patience can really be a virtue to get the best results when you get around to brewing your own roasts.  Derek and I just recupped this week's roast and find more origin character than the older sample roast which is definitely tasting roasty by now.  Maybe as time goes by the origin flavors give way to the roastier notes, or more likely, I hit just shy of the target roast.