Archive for the ‘Coffee Review’ Category

Cupping

March 18, 2010

Received these coffees from Verve Coffee in Santa Cruz, CA. Looking forward to cupping these babies!

Sumatra Mandehling Blue Batak

Guatemala-Huehuetenango, Wet Processed

Rwanda Bafcafe – Gkongoro, Bourbon Wet Processed

Nicaragua Estelli, Wet Processed

And a couple of more. Can’t Wait!

Update: The Guatemala-Huehuetenango killed. So good.

Kenya Gatomboya – Stumptown Roasters

March 14, 2010

Picked up this coffee from Stumptown over at Cafe de Leche in Highland Park. Their drip version of this coffee was bright, with citrus fruit notes and a relatively light body. Delicious.
Pressed, this coffee picked up considerably more body and was more true to Stumptown’s description of a chocolate finish though I can’t say I tasted any Rhubarb.

For shits and giggles I decided to filter the pressed coffee into the Chemex. Fruit notes and acidity remained intact but the body was lost in transition, a character I believe this coffee really benefits from. I’d say the viscosity of the press method seems to round out the overall cup character. The length and the profile of the finish was also noticeably different; French Press had a lengthier more complex finish-a longer lasting impression, while the filtered method faded out with  barely noticeable hints of cacao.

Stick to the press for this coffee, the Frenchy does it right.

Roast Review: Don Mayo’s “La Ponderosa”

March 4, 2010

The Don Mayo Micro-Mill’s “La Ponderosa” (Costa Rica) might be the first coffee that ever truly reminded me of wine. There is a wonderful cocoa aroma upon grinding that gives way to milk chocolate in the brewed cup. However, as the cup cools, the chocolate gives way to the more wine-y characteristics: red grape and pomegranate tempered by well-balanced acidity. The coffee feels as though it is evaporating as you swallow, readying you for the next delightful sip.

Pairing suggestion: The National’s “All the Wine

Coffee Review – Finca Los Andes El Salvador

January 20, 2010

Recently a friend was kind enough to return from San Francisco with a little gift for me, a 12oz bag of Ritual Coffee’s Finca los Andes (El Salvador).  This coffee produces a delightful cup that has hints of dark chocolate and orange, though it lacks the acidity that might be expected given the citric association. The body is light and the mouthfeel pleasant enough.

Pairing suggestion: Art Blakey’s rendition of “A Night in Tunisia”. They’re both a little exotic without being too far out there, have established origins (El Sal, Dizzy Gillespie), and delivered to us by pros who know what they’re doing.