We sample a lot of coffee here at Sweet Maria’s, and that sometimes includes coffee with more extreme 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... ...more flavors or the stuff that goes into your instant powder blend. Such is the case in our latest video, where Thompson samples a commercial grade lot, composed of mostly naturals, from UgandaWhile Arabica was introduced at the beginning of the 1900's, Robusta coffee is indigenous to the country, and has been a part of Ugandan life for centuries. The... ...more, alongside a wild anaerobic natural GeshaGesha 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... ...more varietal from BoliviaBolivia has always been a coffee origin with great potential, the potential to have a unique Specialty coffee offering with unique cup character.: There's no better way to... ...more. Talk about two ends of the spectrum! We were definitely surprised by both. Finally, to keep it level, we include a Washed Ethiopian coffee, which functions like our baseline, control set.
We won’t be offering this particular Bolivian Anaerobic Natural Gesha … we rejected it on arrival. But we are sure someone else will. (I am curious to see who!)
But we did approve the lovely wet-process Gesha from the same Bolivian farm (wonderful! delicious! delicate!). And we’re amused and pretty excited to bring some of the commercial Ugandan “Alpha” coffee to Sweet Maria’s, as a fun option to experiment with, in the future. The first commercial 40+ 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... ...more MICRO LOT ever, to our knowledge. Ha ha…
