This wonderful Single Origin Costa Rica is just roasted and bagged, and available whole bean at the shop right now!
This is a single micro-lot from a one producer, processed at the Helsar de Zarcero coffee wet mill. This is a Caturra varietal coffee, and processed using the Penagos ecological machine wash process (rather than traditional wet-process fermentation method). The cup results are so close to the classic, clean, bright flavor of high grown Costa Rica that we think the ecologically sound new process method also results in flavors similar or better than the old style wet-process method.
In the cup it's caramel-honey sweetness with a snappy citrus acidity and hints of melon. Amazing clarity!
Saturday, October 29, 2011
Thursday, October 27, 2011
Colombia "Dos Payasos de Tolima"
Just out of the roaster... Colombia "Dos Payasos de Tolima"!
This is created from a special microlot selection of smallholder farms in the Tolima region whose lots are too small to export by themselves. These coffees are primarily selected from farms in Herrera and Rioblanco and assembled into "Dos Payasos", a joyful and fun-loving microlot blend.
In the cup it's golden raisin, cinnamon, and caramel with hints of spice and apple skin. Excellent!
This is created from a special microlot selection of smallholder farms in the Tolima region whose lots are too small to export by themselves. These coffees are primarily selected from farms in Herrera and Rioblanco and assembled into "Dos Payasos", a joyful and fun-loving microlot blend.
In the cup it's golden raisin, cinnamon, and caramel with hints of spice and apple skin. Excellent!
Monday, October 24, 2011
Saturday, October 22, 2011
Espresso - El Salvador Majahual Tablon Tempisque
Our Espresso On Tap, and available for home-use right now is El Salvador Majahual Tablon Tempisque.
This espresso from a Tablon, or plateau within Majahual located at 1600 meters. This lot is comprised of both local Bourbon types as well as 50-80 year old Bourbon trees that produce amazing coffee fruit because of the long-term traditional farming techniques being used. This has been roasted with two distinctly different profiles and post-blended to increase complexity.
In the cup it's honey and gingerbread notes, with a bright apple and plum sweetness. A wonderful Single Origin espresso.
Thursday, October 20, 2011
Ethiopia Guji Shakiso
Just roasted and bagged... Ethiopia Guji Shakiso.
This coffee comes from a producer group in the southern Guji zone of Shakiso. It's a distinct coffee from Yirga Cheffe, and Sidamo. Geographically, culturally and in terms of cup flavors, these southern coffees have a different flavor profile. The cultivars used are largely regional, distinct local strains of coffees as they spread from the wild forest plants of western Ethiopia to the eastern and Southern districts.
In the cup it's honey and ginger notes with floral highlights, and a remarkable black tea and bergamot note as it cools.
This coffee comes from a producer group in the southern Guji zone of Shakiso. It's a distinct coffee from Yirga Cheffe, and Sidamo. Geographically, culturally and in terms of cup flavors, these southern coffees have a different flavor profile. The cultivars used are largely regional, distinct local strains of coffees as they spread from the wild forest plants of western Ethiopia to the eastern and Southern districts.
In the cup it's honey and ginger notes with floral highlights, and a remarkable black tea and bergamot note as it cools.
Monday, October 10, 2011
Ethiopia Bench Maji Biftu - DP
On the siphon this week we have Ethiopia Bench Maji Biftu - DP.
This coffee is from a farm called Gesha Estate and not far from the town of Biftu and Gesha. This is the location where the famous coffee of the same name comes from.
In the cup it's a fruit bomb! Fresh fruit, dried fruit, tropical fruit - Papaya and peaches with intense melon aromatics, mango and apricot as it cools. An amazing and intense coffee!
This coffee is from a farm called Gesha Estate and not far from the town of Biftu and Gesha. This is the location where the famous coffee of the same name comes from.
In the cup it's a fruit bomb! Fresh fruit, dried fruit, tropical fruit - Papaya and peaches with intense melon aromatics, mango and apricot as it cools. An amazing and intense coffee!
Friday, October 07, 2011
Espresso - Wild Abandon
On the coffee shelf today we have some espresso for sale, and this blend is a creation from one of John's experiments. It's called "Wild Abandon."
This three bean blend is a special limited offering. These coffees, from Ethiopia Maji Biftu, Honduras, and La Legua in Costa Rica all have inherent sweetness and crazy wild fruit aromatics that makes them an exciting combination to use as an espresso.
In the cup it's sweet fragrant tropical fruits - mango, papaya, peach, hints of orange. Honey and caramel sweetness with a light cocoa that finishes long after your last sip. Yum.
This three bean blend is a special limited offering. These coffees, from Ethiopia Maji Biftu, Honduras, and La Legua in Costa Rica all have inherent sweetness and crazy wild fruit aromatics that makes them an exciting combination to use as an espresso.
In the cup it's sweet fragrant tropical fruits - mango, papaya, peach, hints of orange. Honey and caramel sweetness with a light cocoa that finishes long after your last sip. Yum.
Saturday, October 01, 2011
El Salvador La Divina Providencia
We currently have this wonderful coffee available both Whole Bean and on the siphon!
This farm, situated at 1600 meters, was purchased about 9 years ago by Robert Ulloa. It was in poor condition when he bought it. He saw potential and made several quality improvements. He replanted coffee-shrubs and built his own traditional wet-mill for processing. The cup quality shines through, and that is what makes this an attractive coffee.
In the cup it's orange and mandarin orange elements with citrus floral notes and a honey-caramel sweetness that emerges as the cup cools. A stellar cup!
This farm, situated at 1600 meters, was purchased about 9 years ago by Robert Ulloa. It was in poor condition when he bought it. He saw potential and made several quality improvements. He replanted coffee-shrubs and built his own traditional wet-mill for processing. The cup quality shines through, and that is what makes this an attractive coffee.
In the cup it's orange and mandarin orange elements with citrus floral notes and a honey-caramel sweetness that emerges as the cup cools. A stellar cup!
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