This week’s pairing features two Central American coffees. El SalvadorEl Salvador coffee had an undeservingly poor reputation for years, marred mostly by the inability to deliver coffee of high quality in an unstable political climate. Unfortunately, agriculture... ...more FincaSpanish 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.... ...more Siberia BourbonA coffee cultivar; a cross between Typica and Bourbon, originally grown in Brazil: Mundo Novo is a commercial coffee cultivar; a natural hybrid between "Sumatra" and Red Bourbon,... ...more is from one of our favorite farms and is an amazingly clean and sweet cup. I kept the roast on the lighter side even though this coffee is great at a wide range of roast levels. This City+City+ roast is an ideal roast level that occurs roughly between 425 and 435 degrees Fahrenheit in many coffee roasters with a responsive bean probe where First Crack... ...more roast highlights the citrus notes, final temperature of 425 degrees, roast time 14:30. 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... ...more Las FloresFlores is an Indonesian island, and as a coffee bears more resemblance to the coffees of Timor-Leste, New Guinea and Java than to the wet-hulled coffees of Sumatra... ...more de Boquete is a bit wilder with more bittersweetBittersweet 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... ...more chocolateA 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... ...more to compliment apricot hints. Roasted to Full City with final temperature of 431 degrees, roast time 15:00. This is a great pairing to explore the subtle differences among Central American coffees. Panama Boquete does have a few quakersA quaker is an industry term to describe under-ripe, undeveloped coffee seeds that fail to roast properly. These are most often the result of unripe coffee cherry making... ...more so feel free to cull those out before brewing to mellowA general primary-to-secondary post gustatory flavor characterization, often called "rich" or alternately "smooth" Coffee that has been hanging out in the warehouse, but not really helping out with... ...more out some of the wildness and perhaps sweeten the cup a touch.
