Our Dry Process & Quakers video shows one of the steps we take when analyzing natural processed coffee samples when they arrive at Sweet Maria's. In this case we are grading a natural that cupped really well but had a good amount of quakers.
Tom edited together some footage from his recent trip to Kenya and put together Kenya Koffee, Kupping & Kwik Kooky Klips. Get ready for some bushwhacking in a Land Rover, goats, coffee cherry harvesting, lessons of the washing channel and the cupping lab.
Burundi Honey Process Agahore Station - Inky body and a dark bittersweet chocolate underlay are attention grabbing, and help bolster accents of pulpy fruit notes. Also makes a viscous, chocolatey shot, with a tart blueberry accent. Good for espresso.
Colombia Honey Process Buenos Aires Gesha - The cup flavors in this coffee are clean and succinct, fruit and floral aromatics, honey graham sweetness, perfumed jasmine and honey blossom florals, berry tea, lychee, canned stone fruit and so much more.
Colombia Inzá Rio Páez - Impressive mix of fruit and raw cane sugar sweetness, honey aromatics and dried fruited notes like cherry, natural apricot and currant. Develops syrupy chocolate tones when roasted dark. Good for espresso.
Kenya Kiambu Japem C Grade - Middle roasts produce sweet berry tones and powdery dark cocoa, rindy orange and a dark fruited undercurrent. Mouthfeel is tannic like black tea and body is thick.
Peru Jaén Granjeros de Huabal - Crowd pleasing, balance of unrefined sugars, mild bittering tones and soft apple-like acidity. Notes of semi-sweet chocolate chip, almond paste, and hazelnut spread. Good for espresso.
Java Wet Hulled Frinsa Estate - Earth-toned aromatics reminiscent of Sumatra, rustic sweeteners like brown rice syrup and date sugar, bittering cacao, citrus rind, bell pepper, red fruit and sweet tobacco. Good for espresso blending.