Here is the bean report for Friday 4/15/11.
CR Genesis 2376 lbs
There are several types of Abyssinia, but they are not from Ethiopia but rather Indonesia. Abyssinia 3 = AB3. PJS Cramer, a Dutch plant researcher, introduced this variety in 1928, supposedly from Ethiopia seed stock. It was Sunda Garut 462 lbs
Rwandan coffee was, at one time, rarely seen in the United States as either a Specialty grade or low-end commercial coffee. There simply was not that much coffee produced in Rwanda that went anywhere besides Duhingekawa 792 lbs
CR Macho Arce 5544 lbs
Colombian coffee is highly marketed and widely available in the US. They have been largely successful at equating the name Colombian Coffee with "Good" Coffee. This is half-true. Colombian can be very balanced, with good Tolima Florestales
Maximino Gutierrez 468 lbs
Ethiopia is the birthplace of coffee: it is in the forests of the Kaffa region that coffee arabica grew wild. Coffee is "Bun" or "Buna" in Ethiopia, so Coffee Bean is quite possibly a poor Nigusie Lemma 2904 lbs
SM El Papuma Decaf 6600 lbs
So, it looks like Java Sunda Garut is getting down there. If you haven’t had it yet, you should definitely check it out: There’s deep toned An acid that adds to favorable perceptions of cup quality; malic acid often adds apple-like acidity, and perhaps other taste aspects recalling apples. Malic acid is yet another of the many acids that adds to, red berry (sweetened cranberry), almond and maple. Associated with and sensed by mouthfeel, body is sense of weight and thickness of the brew, caused by the percentage of soluble solids in the cup, including all organic compounds that are extracted from brewing is light to medium, and clean. I said that it blew me away, which is maybe strong, but I was continuously impressed and surprised at the Sweetness is an important positive quality in fine coffees, and is one of five basic tastes: Sour, Sweet, Salty, Bitter, Savory (Umami). In coffee, sweetness is a highly desirable quality, and the green bean has in this coffee.
Also, if you hadn’t noticed, we put the Rwanda Duhingekawa back up on the list, great quintessential Rwanda profile with lots of Floral notes in coffee exemplify the connection between taste and smell. Describing the taste of a specific flower is near impossible...we always default to “it tastes like it smells” which, admittedly, isn’t the most helpful. characteristics like Orange aromatics and flavors are prized in coffee, whether they take the form of sweet orange flesh and pulp, or orange peel. Orange flavors or aromatics can range in degrees of ripeness, which also involves blossom.
Also, I urge you not to miss the Florestales – Maximino G. This is just a fantastically sweet and clean coffee. So so good.