April 14, 2016
Your favorite coffee from Sweet Maria’s is a seasonal crop and will one day in the next few months (brace yourself) go out of stock until next season’s crop arrives. It happens all the time, with all coffees. If you come across a Single Origin refers to coffee from one location, in contrast to blended coffee. This term is particularly useful in discussing espresso, since most commercial espressos are made from blends. This is what the term "SO coffee that is available all year, the company offering it probably got a good deal, bought too much of it and is selling old coffee at a low price. As you wait for your favorite to return, consider this a good time to try new coffees with similar flavors and characteristics.
Here’s a few that we recently ran out of, and a few recommendations/replacements that we think you will enjoy. It would have been too easy to suggest replacements from the same countries, so in the spirit of adventure we did our best to recommend coffees from other places that still have characteristics in common with your long lost favorite.
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 Yirga Cheffe Kela Kochore
Kela Kochore had a delicate, shimmering profile with a saturated "Red honey" process gesha at a coffee farm in Costa Rica's Central Valley growing region. The honey process has nothing to do with honey other than the fact that they're both sticky! It's a term 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. Mandarin 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, sweet lime A euphemistic term we use often to describe acidity in coffee. A bright coffee has more high, acidic notes. : A euphemistic term to describe acidity in coffee. A bright coffee has more high, acidic, Ancestral grapefruit from Southeast Asia - it has mild grapefruit flavor but low bitterness. In a coffee description , this mean a mild and not-so-aggressive citrus flavor, or citric acidity. It is clearly citric but and Bittersweet is from the language of chocolate, and describes the co-presence of positive bittering compounds balanced by sweetness. It is directly related to caramelization, but has inputs from other roast reactions, as well as bittering cocoa notes in darker roasts.
Burundi coffee bears resemblance to neighboring Rwanda, in both cup character, but also the culture surrounding coffee. Burundi is a small landlocked country at the crossroads of East and Central Africa, straddling the crest of Mutambu Rubanda
Kenya is the East African powerhouse of the coffee world. Both in the cup, and the way they run their trade, everything is topnotch.: Kenya is the East African powerhouse of the coffee world. Both Nyeri Gatomboya AB
Papua New Guinea (PNG) occupies the eastern half of the island it shares with the Indonesian province of Irian Jaya, part of Indonesia. The two primary areas for coffee production can be grouped roughly as Bauka Plantation
This coffee was very intense with deep sweetness and juicy, In 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 the difference in terms of these two accents. We tasted notes of In coffee, honey-like sweetness is often found, but we use terms such as refined honey (highly filtered and processed) as opposed to raw honey rustic honey sweetness. This form of sweetness is largely a dynamic, molasses, pineapple glaze, In coffee, the very aromatic tropical fruit note of Guava. (Guayaba in Spanish), fruit teas and baking spice.
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 Guintar de Anza Microlot
Guatemalan 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 the United States. : Guatemalan growing regions Patzun Spanish 101: Finca is the Spanish word for farm. Sometimes the term Hacienda is used to imply an Estate, which would mean the farm has its own wet-mill. A Finca does not necessarily have a Santa Anita
Fruit juice or bodied fruit nectar were the highlighted attributes of this coffee. Raw honey, darker fruits and cocoa flavors rounded out an already hefty, elegant cup.
Ethiopia Grown without the use of artificial fertilizers, herbicides, etc.: Organic coffee has been grown according to organic farming techniques, typically without the use of artificial fertilizers. Some farms have more local Organic Certification than the Tencho Cooperative
Ethiopia Illubabor Baaroo Cooperative
Baaroo had a nice citrus notes without any jarring 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 flat. Acidity can sound unattractive. People may. Juicy stone fruits, honey and spice accents rounded out this very sweet and versitile cup. We tried suggesting replacements that were from other contries but in this case, along with a 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 we had to steer you towards the two Ethiopias below because they are just that good!
In terms of the Tanzania coffee character, it belongs to the Central/East African family of washed (wet-processed) coffees, bright (acidy), and mostly aggressively flavorful of which Kenya is certainly the dominant coffee. Peaberries are often Mara District The Spanish-language term for Peaberry is the same for "snail". See Peaberry for more information on the single bean fruit of the coffee tree. A peaberry is the rounded singular seed found in the coffee
This coffee balanced out sweet and bittersweet notes. We really enjoyed notes of Blackberry flavor in coffee sometimes relates to slightly more developed roast levels.: Blackberry is found as a fragrance, aroma or flavor in some coffees. I find that it is less obvious at very light roast, citus juices, bittersweet bakers A general flavor or aroma term reminiscent of chocolate. But what type? Usually described with more specifics.: Chocolate is a broad, general flavor or aroma term reminiscent of chocolate. But what type? There are so and cacao.
Kivu is the general name for East Congo (Kinshasa), covering a very broad geographical area, and the lake of the same name that divides them. It borders on Uganda, Rwanda, Burundi, and Lake Tanganyika on Bweremana Tufadike Cooperative
Honduran coffee was absent from the top ranks of the Specialty market, but that has changed. It has all the environmental factors on its side: soil, altitude, climate. All it's neighbors have sophisticated coffee production: Ocotepeque Lentago Farm
This was a very balanced cup with caramelized sugar, lightly fruited, A term used to describe coffees with light, tannic, slighly astringent mouthfeel and tea aromatics. We find it in some Rwandan flavor profiles, among others. acidity, vanilla-caramel and cocoa nib notes.
Panama 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 border with Costa Rica. Some farms feature Boquete Camiseta A "coffee estate" is used to imply a farm that has its own processing facility, a wet-mill. In Spanish this is called an Hacienda. A Finca (farm) does not necessarily have a mill. (And Finca
Colombia Pavón – La Galunga “Orfir”
The co-presence of many aroma and flavor attributes, with multiple layers. A general impression of a coffee, similar to judgments such as "balanced" or "structured" sugars and fruit notes defined this cup. Fruit juices too, with layers of caramelizing sugar sweetness
Guatemala Antigua Finca Pavon
This Guatemala had up-front Brown sugar is a type of sweetness found in coffee ...a sweetness characterized by a hint of molasses, yet quite refined as well. Since Brown sugar of the common type is highly refined (made by notes, fruit juice acidity and raisin-like cacao top notes.
Guatemala Huehuetenango Xinabajul A peaberry is a green coffee "bean" that has a rounded form: Coffee is the dried seed from the fruit of a flowering tree - each fruit having 2 seeds facing each other (the flat
Coffee from the Indonesian island of Bali was formerly sold mainly to the Japanese market. Perhaps it is the changing face of world economics that finds the first exports of Balinese coffee arriving under exclusive Bangli Manikliyu
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 Gunung Owa
Panama Horqueta La Gloria Estate
This is what we consider a “coffee” coffee, a coffee with great basic notes that we think would be great to drink every day. It had cane juice, bittering cacao notes, roasted almond and a pleasant tea-like acidity.
Mexican 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 turn much different from the Southernmost region Organic Celso Garcia Co-op
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 balanced Central American and South American high-grown Finca Buenos Aires Catimor is a broad group of cultivars derived from a Hibrido de Timor (HdT) and Caturra cross, highly productive, sometimes with inferior cup flavor. The main issue is the Robusta content in HdT, although this