Our monthly digest from the Sweet Maria’s Email list, announcing new coffees, new content and new events!
September 2020 offerings are all listed here, for your reference. If you want to read about our arriving coffee, events, product and news, sign up for our emailer.
September 4, 2020
|Wow! What a lineup! African Dry processed, a Kenyan 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, 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 Xinabajul and a delicious 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. Most are great for A small coffee beverage, about 20 ml, prepared on an espresso machine where pressurized hot water extracted through compressed coffee.: In its most stripped-down, basic form, this is a working definition for espresso: A small too!|
|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 Dry process coffee is a method for taking the fruit from the tree to an exportable green bean. The whole intact coffee cherry is dried in the sun with the green bean inside. Later it Guji Hambela – Berry flavors, fruit jams, natural dehydrated stone fruit, prune, dried tamarind and Dr. Pepper soda. Darker roasts sand the edges off the ‘wild’ cup character some. Good for espresso.|
Ethiopia Dry Process Benti Nenka – Aromatic An ester is an often fragrant organic or partially organic compound formed by the reaction between an acid (including amino acids) and an alcohol. They play a smaller role in coffee aromatics than Ketones and of ripe banana are strong in Aroma refers to sensations perceived by the olfactory bulb and conveyed to the brain; whether through the nose or "retro-nasally": The aromatics of a coffee greatly influence its flavor profile and come from the perception, flavors of banana bread, baking spices, ripe fruits, a wonderful dried Blueberry flavors in coffee take different forms. Dried blueberry was something we first encountered in natural Harar coffee from Ethiopia. It seemed to be most potent in fresh new crop coffees and would fade in note and Dutch drinking cocoa.
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 Gatugi 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 – Bright, citric, with a succinct, clean Similar 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 combine these to form the "final flavor. Layers of 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 are peeled back, revealing notes of Panela is the minimally processed sugar with floral and vanilla accents: Found in Colombia (and noted to be best in Pitalito and Pedregal), Panela is tan-colored cakes of sugar that are not fully refined. They, maple, sugar in the raw, cane juice, along with a hint 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 and a lemony twist.
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 Dry Process Nyamasheke Karambi – Intense dry process cup characteristics, A 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 Apricots from Sun Maid at the supermarket,, earth-toned, notes of palm and date sugars, blueberry, tamarind paste, cacao nibs and grape.
Guatemala Xinabajul Familia Villatoro – Notes of caramelized sugars pair well with 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 cacao, dense 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, and accents of walnut, raisin, and apple-like 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. Dark roasts are loaded with chewy 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 roast flavors. Good for espresso.
Ethiopia Guji Hambella Dabaye – Impressive sweetness, demurara sugar, cream soda, mild 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 of nectarine and Lemon notes, as well as other related citrusy flavors or acidities, are prized in coffee. These usually express themselves as a bright accent in the cup, or aromatic citrus aspects, but not as blunt sourness., and a touch of clove in aroma. Peach-like acidity helps build out the fruited impressions. Good for espresso.
Panama Volcán Barú 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 – A crowd pleasing cup, notes of biscotti, Caramel is a desirable form of sweetness found in the flavor and aroma of coffee, and is an extension of roast taste. Extremely light or dark coffees will lose potential caramel sweetness, as it exists, rice cake, macadamia, chocolate graham cracker and a Having the bitterness or astringency of Tannins. Tannins are plant polyphenols found across the flora kingdom. The term Tannins refers to the use of wood tannins from oak in tanning animal hides into leather. Having vibrance that has a mouth feel of matcha powder. Good for espresso.
Meet Abraham “Abe” Cornejo. Abe works in the Sweet Maria’s and Coffee Shrub warehouse. He roasted a few coffees and wants to share them with you.
September 9, 2020
Before the long weekend, Tom Instagrammed a pic of a pair of historically famous popcorn popper/coffee roasters. The wattage is what made these classics superior to pretty much any popper on the market today. Even the popper we sell, made by Nostalgia struggles a bit in colder ambient air temps and can be particular with batch sizes when compared to these old school heroes.
Our crew is doing a lot of heavy lifting this week in Preparation refers to the dry-milling steps of preparing coffee for export: hulling, grading, classifying, sorting.: Preparation refers to the dry-milling steps of preparing coffee for export: hulling, grading, classifying, sorting. Sorting means using density sorters for a large selection of delicious coffees that we plan on offering on Friday. Keep an eye out for a new Panama Gesha is a long-bean Ethiopia selection with unique cup character.: Gesha (often wishfully misspelled as Geisha) is a long-bean Ethiopia cultivar selection with unique cup character. It is most famously grown on the Jaramillo plot, dry processed from Rwanda & 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, Costa Ricas, 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, 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 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 and more.
September 11, 2020
|This is a Sweet Maria’s world record. This is the most coffee we have ever posted at one time so get your reading glasses and scrolling finger ready. Here’s the run down. Many are great for espresso. The Panama Gesha is limited. The Congo is organic. The Panama Gesha, Rwanda and Burundi are dry processed. OK…go!|
|Costa Rican coffee is typically very clean, sweet, with lots of floral accents. hey are prized for their high notes: bright citrus or berry-like flavors in the acidity, with distinct nut-to-chocolate roasty flavors.: Can a Chirripo 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 Jose – Convincing burned-sugar bittersweetness, Creamy is a mouthfeel description indicating thickness and soft, rounded texture. See also buttery. nut tones of Brazil 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 sang, "they grow an awful lot of nut and hazelnut, semi-sweet chocolate, raisin, baking cocoa in the finish. Good for espresso.|
Kenya Nyeri Ichamama AB – Grabby citrus flavors like pink grapefruit and kumquat are buttressed by panela and caramelizing sugar sweetness, and a hint of cranberry sauce. Shimmering acidity.
Costa Rica La Casona SF 1900 – A rounded sweetness in the cup, toffee, A mouthfeel description indicating thickness and creaminess, and can also be a flavor description.: Buttery is primarily a mouthfeel description indicating thickness and creaminess. It indicates a high level of lipids (fats) in the coffee, caramel, a Vanilla notes in coffee are often related to caramelization notes, as butter and vanilla can be found in flavors and aromatics of roast reactions from reducing of sugars. accent, walnut, bittersweet cocoa, and acidity like lemon black tea. Full City builds a more chocolate-toned cup. Good for espresso.
Java Wet Hulled Frinsa – Excels as dark roast, Usually a defect of roasting, or of green coffee processing, smokey notes are sometimes found as a positive flavor in a few exotic coffees; This smell and flavor is similar to fireplace effluence, campfire, or chocolate, Earthy 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 earth" or "humus" or "forest" flavors. But peat moss aroma, charred cedar, pipe tobacco, bell pepper, Anise seed is highly aromatic and has a flavor similar to fennel and licorice, used to flavor various foods and liquors: Anise is a flowering plant in the family Apiaceae native to the eastern Mediterranean and citrus rind. A nice base for Moka Java type blend. Good for espresso.
Kenya Nyeri Chinga AB – Sweetness peaks to 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. potency, butterscotch and 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 notes in both flavor and aroma when roasted light, accented by golden raisin, dried apricot and lemon acidic impression.
El 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 is the first to suffer in revolution, Santa Ana As the name implies, Pacamara is a large bean cultivar, a cross between Pacas and Maragogype with unique flavor properties. This variant originated in El Salvador in 1958, and has spread to nearby Central American AA – Tart and tannic tea notes, black tea with lemon, genmaicha, some matcha powder bittering, with accents of honey, nougat, golden raisin and candied lemon peel.
Guatemala Antigua Pulcal Inteligente – 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 sweetness, apple-like acidity, a balanced brew with intimations of green tea, almond and fig. Dominant bittersweet chocolate when roasted dark. Good espresso.
Congo Organic Kivu Isale – 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" sweetness and Usually referring to mouthfeel, a sense of completeness and fullness: Usually referring to mouthfeel, a sense of completeness and fullness, brown sugar, creamy caramel, root beer and a slight sprinkling of cinnamon and five spice powders accent an otherwise sweet finish.
Burundi Dry Process Murambi – Top notes built on a platform of rice syrup sweetness and bittersweet roast tone include strong suggestions of rustic dried fruits, high % cacao bar and blueberry. Fantastic dark roast. Good for espresso.
Guatemala Antigua Finca Cabrejo – Bodied and balanced, sugar cane sweetness, top notes of oatmeal cookie, dried date, raisin and a lemon tea note that offers a touch of vibrance. Chocolatey dark roasts too. Good for espresso.
Kenya Nyeri Othaya Gura – Light roasts highlight a tart cup, cranberry and citrus notes, honey-sweet, Hefeweizen, and Can refer to fruited flavor or sometimes mouthfeel. In terms of flavor, which is how we normally use it, pulpy fruit, it tends toward the rustic side of things, distinct from dried fruit or over-ripe 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 juice. Full City brings out darker fruit tones, spiced grape and chocolate roast.
Panama Dry Process Finca Bambito Gesha – Such a potent gesha cup, freighted with floral and fruited flavor notes like A very positive and intensely floral quality in coffee, usually with a strong aromatic component, reminiscent of jasmine flower or tea. There are many forms of jasmine; the common flowering vines, teas, potpourri, etc. Jasmine, fresia, ripe In coffee, the very aromatic tropical fruit note of Guava. (Guayaba in Spanish), mango and maracuya, and a brisk Assam tea note. Limited supply. 1LB quantities only.
Rwanda Dry Process Ngororero – A fruit-forward, wild, wine-like dry process coffee, notes of grape, Either a flavor in the coffee, or referring to the fruit of the coffee tree, which somewhat resembles a red cherry.: Either a flavor in the coffee, or referring to the fruit of the coffee pulp, chocolate-raspberry and red wine A defective flavor taint in coffee, resulting perhaps from poor processing, fermentation, sanitation.: Vinegar-like qualities are a defective flavor taint in coffee, resulting perhaps from poor processing, fermentation, sanitation. Usually, this comes from high levels. Delicious when roasted dark too.
September 15, 2020
Check out Sweet Maria’s customer Levon’s roasting set up in Charlottesville, VA. He’s been through a few poppers and is currently roasting small batches with a Melitta Aroma Roast (Meliltta sold these in the early 80s).
Do you have an interesting The application of heat to green coffee seeds (beans) to create palatable material for brewing a great cup!: Coffee roasting is a chemical process induced by heat, by which aromatics, acids, and other flavor components set up? How about a homemade roaster? Or how about a basic roaster, but in a unique spot? We are updating our Hot Rod Roasters page and creating a new page for pics of other attention worthy roasting rigs. Email us a photo and we’ll do our best to put it on our site. Include a very brief description, approval (or non-approval) to use your first name and the city you live in.
Send your photo and info to [email protected].
What? You haven’t seen Hot Rod Roasters page yet? Click Here to check it out.
|World The study of the agronomy of coffee, its chemistry, or other improvements: The study of the agronomy of coffee, its chemistry, or other improvements. There are coffee research organizations throughout the world. In Central America, (WCR) is hosting A New Way to Think About Climate Change, their upcoming webinar focusing on how the climate crisis is the greatest threat to the long-term sustainability of coffee agriculture.|
Register and learn about what the threat actually is and how it will impact farmers.
Dr. Walter E. Baethgen climate and agriculture expert of Columbia University’s Earth Institute will explore how we should think about the immediate and near threats of climate change for coffee agriculture—not as a distant or incremental rise in overall temperatures occurring over decades, but as a shift to greater and more extreme year-to-year variability of temperature and precipitation.
Dr. Baethigan’s presentation will be followed by a brief update from WCR on work in partnership with researchers and farmers to develop varieties and approaches that have the highest chance of success given the rise in variability and extremes that farmers are Facing can mean turning toward, standing up to, being brave. But in coffee roasting though, it means scorching a roast.: Facing refers to scorch marks found on the flat side or face of the coffee.
September 18, 2020
|We hope you enjoy these offerings. Take a look at the very special Guatemala Gesha, a pair of new Ethiopias and many more. A popular electric drum roaster designed for home use, with variable batch sizes (from 1/4 pound to 1 pound) and a smoke-reduction system. It has been modified and upgraded in refining the base model over the years. owners, take caution if you are interested in the 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 Moka. The beans are very small and could fall through or get stuck in your drum.|
Guatemala Acatenango Gesha Lot 1 – Hibiscus flower tea, dried 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, simple syrups, pectin-like sweetness, with accent notes of red plum, nectarine, green Apple-like flavors in coffee can take on many different forms. The more common ones we use relate to malic acid brightness, which can recall different apple types: green (Granny Smith type for example), red apple, with herbaceous and jasmine floral aromatics.
Ethiopia Guji Uraga Yabitu – Archetypal Guji if there is such a thing; delicate floral jasmine note, Earl Grey tea, aromatic Meyer lemon and Bergamot Orange is the size of an orange, with a yellow color similar to a lemon, and has a pleasant fragrance. The juice tastes less sour than lemon, but more bitter than grapefruit.: Bergamot orange citrus, a grape hint, and sugar in the raw sweetness all the way through.
Ethiopia Uraga Tebe Haro Wato – Raw honey flavors build out a solid backbone in the cup, with fruited accents of plum, lychee, tangerine, melon floral apple and an A flavor descriptor in coffee reminiscent of herbs, usually meaning aromatic, savory, leafy dried herbs. Usually, more specific descriptions are given, whether is is a floral herb, or sage-like, etc. In reality, there are very rue hint.
Costa Rica Tarrazu Monte Alto – A type of unrefined brown sugar with a strong molasses flavor, although it is not made by combining molasses with white sugar.: Also known as "Barbados sugar" or "moist sugar," it is very dark brown sweetness, caramel popcorn, raisin and lemon zest notes, malic apple highlights. Dark roasts are delicious, dense with chocolate bittersweets and dark fruit hints. Good for espresso.
Indonesians 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 and often more of the "character" that Kerinci Honey Labu Tujuh Coop – This hybrid process of honey/wet-hulled brings out flavors of raisin, stewed plum, pipe tobacco, aromatic fruits like papaya and jack fruit, with mild earth tones and cacao nib in the Aftertaste refers to lingering residual sensations in the mouth after coffee has swallowed. It might be distinguished from "finish" which is the final sensations of the coffee while it leaves the mouth. Also see Afternose..
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 Lot 1 – Crowd pleasing and balanced bittersweetness, brown sugar, vanilla bean, chocolate wafer, dried apple and a sweetly-disappearing aftertaste. Good for espresso.
Colombia Tolima Sandoval Moka 11 Screen – A balanced coffee, caramel sweetness, marshmallow and roasted grain aromatics, green tea ice cream, subtle hints of black currant and apple-like acidity. These beans are tiny and will probably get stuck in the metal grid of a Behmor’s drum.
September 23, 2020
The Behmor instruction manual discourages the user from roasting dark. Why? Mostly for safety reasons, as the darker you develop your roast, the more likely you are to start a fire in your roaster. But with preparation and a little caution, roasting to 2nd An audible popping sound heard during roasting. In coffee, one refers to "first crack" and "second crack," which come from two different classes of chemical reactions.: An audible popping sound heard during roasting. In coffee, doesn’t have to be dangerous and the Behmor is actually quite capable of getting there in a reasonable amount of time. Check out our latest blog post and video showing you how to do it…and do it safely.
- Tom’s got a great video in the works. He’s taking question submissions and will do his best to answer them in a 5 minute video (yes, exactly 5 minutes). Send us your questions on social media or in our blog.
- Remember to tune in to our “Ask Us Anything” webinar on Thursday 9/24. We’ll post the rerun after it’s over so you can watch it at your convenience.
- Sweet Maria’s Dark Roast Sample Set was formulated for you dark roast lovers that love those heavy, chocolate and caramel notes. It’s four different coffees that are great for both drip and espresso.
September 25, 2020
Kenya Nyeri Gachatha AB – Light roasts have flavors of pulpy orange, dried currant, Meaning pleasantly pungent or zesty in taste, spicy, provocative, sapid. black tea and lemon rind while Full City produces more of a berry-toned, chocolatey cup profile with accents of grape jelly.
Guatemala Proyecto Xinabajul Peaberry – Sugar browning sweetness, creme brûlée crust, Usually used as a modifying flavor term, such as "crisp acidity" : Crisp can have several meanings, since it modifies other flavor terms. Crisp acidity might mean bracing, fresh fruit acids. Crisp chocolate notes might toffee, bittersweet cacao nib and moderate acidity that’s like green tea in the lighter roasts. A true crowd-pleaser at most roast levels.
Ethiopia Dry Process Hambela Goro – Potent aromatics and intense fruited character, raspberry jam, strawberry taffy, dried dark fruits, floral berry, big body and mild acidity. Full City roasts have a flavor note of chocolate-covered dried blueberries.
Brazil Pulp natural is a hybrid method of processing coffee to transform it from the tree fruit to a green bean, ready for export. Specifically, it involves the removal of the skin from the coffee, like Pedra Branca – Unrefined sugar sweetness and contrasting roasted nut tones, notes of dried banana, almond confection, cacao, peanut sauce and mild acidity. Good for espresso.
Guatemala "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 Finca Los Suspiros – Impressive honey flavors and convincing apple-like acidity, notes of apricot Danish, honey granola, raisin and sweetened sunflower butter.
Kenya Nyeri Kiruga AB – Depth of sweetness (scoring 9.5!), raw sugars, fruit jam hints, fig, dried berry and a spiced grape juice note as it cools. Moderate 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 and capable of berry-laden cococa when roasted dark.
Ethiopia Gera Genji Challa – Underlying honey-like sweetness, flavor notes of fruit preserves, ripe peach, bittering fruit skins, orange peel, vibrant acidity and a complex aromatic highlights of rue herb and kaffir lime leaf.
El Salvador Santa Ana A mutation of Bourbon cultivar that appeared in El Salvador in 1949: Pacas is a natural mutation of Bourbon cultivar that appeared in El Salvador in 1949. It has good cup character, and is an AA – Caramel sweetness, clean nut tones, marzipan, candied almond, rounded How a coffee feels in the mouth or its apparent texture, a tactile sensation : A major component in the flavor profile of a coffee, it is a tactile sensation in the mouth used in, chocolate-coated nut, toffee and a moderate, green apple acidic impression.
Food 4 Farmers is a great organization that deserves a whole lot of shine. We donate to them on an annual basis and are proud to support a cause that invests in the communities that provide the world with delicious coffee. Check out our blog and learn more about Food 4 Farmers, the great work they do, and their latest agroforestry collaboration.
September 30, 2020
Sumatra Dry Process Gunung Tujuh – Intense dry process cup profile, fig bar filling, dried date, sarsaparilla soda, natural dried fruits, bean pie, earth-toned underlay and rounded mouthfeel.
Nicaragua Dry Process Acopio Suyatal – Weighty texture lends to notes of strawberry milk and berry sauce, accents of tree nut and a fruit toffee flavor in the finish, appealing chocolate roast flavors when roasted dark.
Burundi Kiganda Murambi Station – A well-developed sweetness of Turbinado sugar, also known as turbinated sugar, is made from sugar cane extract. It is produced by crushing freshly cut sugar cane; the juice obtained is evaporated by heat, then crystallized. The crystals are spun and sucanat sugars, accented by dried black currant, grape, and tamarind, topped off with a hint of Earl Grey in the aftertaste. Good for espresso.
Colombia Inzá Veredas Vecinas – A balanced framework of raw sugar and cocoa bittering, marked by accents of roasted tree nuts and baking chocolate aftertaste. A great dark roast, dual-use coffee! Good for espresso.
DIY Moka Java Blend Sample Set – The Moka Java blend is probably the most widely produced blend in the world, and certainly the oldest. We’ve grouped together our own coffees to make classic or contemporary versions of this old standby.
- Tom asked our customers to submit some questions and he put together a few 5 minute answers. Check it out in our library.
- We occasionally host live “Ask us Anything” webinars. Take a look the re-run of our most recent one.
- While we receive our final Nyeri coffees, the 2020/21 harvest is about to commence.
- Farmers from Nyeri are reporting steady rains during the wet season, though flowering wound up on the lower side, which means less coffee.
- Overall, weather patterns are much more favorable compared to last year.
- Last year’s crop cycle was generally low, affected to some degree by climate-related, fungal infections like Abbreviated as CBD: A fungal disease that results in cherry dying and dropping to the ground before it is ripe.: A fungal disease that results in cherry dying and dropping to the ground before it (“CBD”).
- The new harvest is expected to get underway in Nyeri around mid-October and we will start to cup the fruits from these harvests in the beginning months of 2021.