Bruno and Chiago came by, two real Minieros …ie coffee guys from smack dab in the center of Minas Gerais, BrazilBrazil is a coffee giant . As Frank Sinatra sang, "they grow an awful lot of coffee in Brazil".: Brazil is a coffee giant . As Frank Sinatra.... Bruno runs Beccor in Portland and we get some coffees from him, including the really nice Carmo de Minas lots from Sertao; my favorite of last year, the La Esperanca, and the Fazendo do Serrado we just added to the list. The odd thing is to cup Indonesia
USDA is (obviously) the United States Department of Agriculture. USDA also had coffee plant breeding programs in the past and one variety they distributed to Indonesia and was... coffees with coffee people from … well, anywhere but Indonesia. It completely baffles them. They think we’re insane. How can we accept SumatraIndonesians are available as a unique wet-hulled or dry-hulled (washed) coffees. Giling Basah is the name for the wet-hulling process in Bahasa language, and will have more body... wet-hulled coffees with fruityIn some coffee taster’s lexicon, “fruity” means the coffee is tainted with fruit, and “fruited” means a coffee is graced by positive fruit notes. We don't exactly see... notes, earthyEarthy is a flavor term with some ambivalence, used positively in some cases, negatively in others.: Sumatra coffees can have a positive earthy flavor, sometimes described as "wet... flavors, a rusticA general characterization of pleasantly "natural" flavors, less sophisticated and less refined, but appealing. : What is Rustic? This is a general term we came up with... Dried... finishSimilar to aftertaste, but it refers to the impression as the coffee leaves the palate. Aftertaste is the sensations gathered after the coffee has left the mouth. We..., then turn around and reject a Brazil lot with those same tastes? How can a Central America coffee with no acidity
Acidity is a positive flavor attribute in coffee, also referred to as brightness or liveliness. It adds a brilliance to the cup, whereas low acid coffees can seem... be sold at commercial prices, yet a Sumatra with no acidity attains healthy specialty prices? These Indonesians are defectIn coffee, a defect refers to specific preparation problems with the green coffee, or a flavor problem found in the cupping process. Bad seeds in the green coffee... coffees right? Yes and no. As consumers we have decided we don’t want one flavor standard for all coffees. It’s a specialty trade, right, and like a specialty store we want 15 types of mustard and 20 olive oils and just as many balsamic vinegars. Some of those push the envelope on “good taste” as well, in order to discover a wider range of flavors, some produced on the tree, some influenced heavily by the processingThe removal of the cherry and parchment from the coffee seed.: Coffee is either wet-processed (also called washed or wet-milled) or dry-processed (also called wild, natural or natural... methods after the coffee is picked. Purists may cringe, but I think it’s important to represent a wide range of coffee “characters” with the exception of those which are downright revolting or, quite possibly unsafe (moldy and mustyOff aroma and flavor that reminds one of a dank, moldy closet. This flavor can hint at a dangerous coffee mold and should not be consumed.: Off aroma... coffees are indeed unsafe!) We look to each originIn coffee talk, it refers to a coffee-producing region or country; such as, "I was just at origin." Of course "Origin" for most product we use is not... to perfect their own techniques, to “do what they do best” with their coffee. We don’t want a Sumatra coffee from PanamaPanama coffee ranges from medium quality lower altitude farms to those at 1600 - 1800 meters centered in the area of Boquete in the Chirqui district near the..., and we know for sure we cannot get the classic Panama cup profile from a Sumatra. What this says about our Gesha
Gesha is a long-bean Ethiopia selection with unique cup character. Gesha is the name of the town in Western Ethiopia where the original samples were collected. Spelling it... lots, our Nicaragua
Nicaraguan coffees from the Segovia, Jinotega, Ocotal and Matagalpa regions are nice balanced cups. They often possess interesting cup character along with body and balance, outperforming many other... Java
There are several types of Abyssinia variety coffee, but they are not from Ethiopia but rather Indonesia. Abyssinia 3 = AB3. PJS Cramer, a Dutch plant researcher, introduced this variety..., our dry-process Centrals from GuatemalaGuatemalan coffee is considered a top quality coffee producer in Central America. Due to our proximity to Guatemala, some of the nicest coffees from this origin come to... and MexicoMexican coffee originates from South-central to Southern regions of the country. For that reason, coffees from Coatepec and Veracruz are much different from Oaxacan Plumas, which are in... … I will leave that for further discussion. -Tom
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Cupping is a method of tasting coffee by steeping grounds in separate cups for discrete amounts of ground coffee, to reveal good flavors and defects to their fullest.... Safety: No-Share with Rattleware…
