August 6, 2015
Here's four new coffees just roasted yesterday. Enjoy!
Burundi Kibande Ruyaga roasted to City+This coffee has flavors caramel, honey sweetness, citrus acidity.
Cameroon Mifi Bamboutos Mountain roasted to City+. This coffee has flavors of pumpkin, sweet yam, brown sugar and spice.
Moka Kadir Blend roasted to Full City. This coffee has flavors of dried apricot, plum, tobacco, layered chocolate and dense, thick body.
Espresso Workshop #35 - Aruuugas! roasted to Full City. This coffee has complex chocolate tones, citrus zing and dark fruit notes.
August 4, 2015
For many years I have recorded the ambient sounds I awake to while traveling in coffee-producing countries. Without many podcast ideas lately, and not really wanting to hear myself talk much, I thought these might be interesting to hear as ambient sound. But I found I had to add a voice-over track to explain where I was, and what was happening at the time. Oh well, here it is...
Click here to listen to the rest of our podcasts.
Taking a look at our offer lists the last few days, I realize that a huge part of our job is keeping coffees separate. Sure, we excel in many other areas too (we are coffee "sourcerers" afterall!), but after taking into account that we currently have over 80 different lots of coffee for sale between Coffee Shrub and Sweet Maria's, I find myself greatly appreciating our warehouse crew's attention to detail, keeping each lot separate from the filling stage all the way to the picked and packaged orders.
Starting here as a warehouse worker myself, I know that even without tasting all of our coffees you get a sense of just how diverse coffee can be - from the array of 'green' smells released from a fresh bag of raw coffee, to the visual differences that come with varying processing methods and varietals. But when it comes to comparing coffees, there really is no substitute for tasting. And that's what we did this week - gather the whole Sweet Maria's team around a folding table to taste and talk about four very different coffees.
This wasn't about parsing out obscure flavor descriptors, or looking for minor differences in cleanliness and acidity. It was to illustrate that in some cases, the stark contrasts we see/sense in the green coffees we handle are just as easily tasted in the brewed coffee. You don't need a refined palate to taste the difference between Yemen and Sumatra, or dry and wet processed coffees from the same part of Ethiopia. And if you're anything like me, tasting different flavor profiles from one coffee to the next only reinforces the way I remember these coffees.
But perhaps most important, everyone had something to say about the flavors they tasted. You don't have to be a professional coffee taster to do this, and when putting exotic coffees such as these on the table, everyone invariably had a lot to say. So we took a break, tasted coffees together, and talked about the "how"s and "why"s of four very unique cup profiles.
July 24, 2015
This time around we roasted two exceptional coffees from Central America. The Guatemala Candelaria Lote Venecia which is a wet processed coffee and the Costa Rica Los Crestones Finca Alaska which is technically a honey processed coffee though the layer of mucilage from the coffee fruit that is left on the bean is very thin.
The Guatemala Candelaria Lote Venecia is a well balanced coffee. Being a wet processed coffee, it has a brighter and clearer acidity that I think tastes like apple. It also has a light flavor of sweet grain. It reminds me a bit of a sweet Oolong tea with a twist of lemon.
The Costa Rica Los Crestones Finca Alaska has a milder and smoother acidity and that is a product of the honey processing. It has a bit more pronounced fruit note a bit like plum, which is another result of the honey processing. The mouthful is more viscous and the sweetness also comes across more syrupy, like honey or caramel.