Latest Posts

  1. What The He — Is Jasmine?

    What The He — Is Jasmine?

    So, what is the taste and smell of jasmine? Yirgacheffes often have the most clear-cut jasmine notes of any coffee, but...

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  2. Bright Coffee

    Bright Coffee

    Here's a few coffees with exciting, snappy, zingy, citrusy, tart, vibrant notes

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  3. Chocolate, Chocolate, Chocolate, Chocolate...

    Chocolate, Chocolate, Chocolate, Chocolate...

    A few coffees where chocolate notes take the spotlight.

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  4. Sugar Cupping Part 2 -- Rough outline

    Sugar Cupping Part 2 -- Rough outline

    This is a very educational exercise you can easily try at home.

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  5. Sugar Cupping

    Sugar Cupping

    Sometimes tasting something that isn't coffee can help you learn more about what your coffee tastes like.

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  6. Taste and Price: When Values Shift

    Taste and Price: When Values Shift

    I recently caught glimpse of this and found it very thought-provoking.

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  7. Taste and Price: When Values Shift - DUPLICATE

    Taste and Price: When Values Shift - DUPLICATE

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  8. Podcast:More About Coffee Lexicons

    Podcast:More About Coffee Lexicons

    Cupping and talking about the taste lexicon of coffee with Tom and Chris Schooley

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  9. Podcast: Tasting and Coffee Lexicons

    Podcast: Tasting and Coffee Lexicons

    Describing the basic flavors of coffee.

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  10. Tasting: Cupping vs. Filtered Brewing

    Tasting: Cupping vs. Filtered Brewing

    tasting differences in two roasts, and then tasting the differences in the same coffees via different methods

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  11. There's No Accounting for Taste

    There's No Accounting for Taste

    This has been a very challenging week for cupping. Why? I can't taste.

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  12. Origin of Potato Defect in Rwanda Coffee

    Origin of Potato Defect in Rwanda Coffee

    Last year Aleco and I were traveling in Rwanda, and made a shocking discovery in the Western district of Nyamasheke.

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Roast Coffee Pairing #16: Costa Rica Pulped Natural v. Washed

Roast Coffee Pairing #16:  Costa Rica Pulped Natural v. Washed

Here we offer a reprise of our very first comparison, Wet-Process versus a Pulp-Natural coffee, this time from two different Costa Rica micro-lots.   With our micro-lot offerings, we have really pushed to expand the range of flavors that we experience from an origin, and I think you see that here, from the cleaner, crisper wet processed cup to a more rustic pulped natural. The Wet-Process is a refined coffee, more dynamic with vivid brightness and lighter body. The Pulp Natural has thicker body, quite evident, with fruited and chocolate backdrop to the cup and lower acidity. It shows how processing influences the final cup flavors, and helps the taster to define their palate preferences by presenting two clear differences. The Pulp Natural Lourdes de Naranjo-Genesis was roasted to City+ with final thermoprobe temperature of 425 degrees, total roast time: 15 minutes.  The Wet Prcoess Helsar de Zarcero was roasted exactly the same. We hope you are enjoying comparing both similar and dissimilar coffees side by side.  It is one of our favorite ways to learn about a crop and all the wonderful aspects processing can contribute to the cup. These two lots represent a couple of our favorites and have just arrived at the warehouse so if you are hip to our roast coffee pairings you are the first of our customers to try these lots, quite outstanding in my opinion.