Our monthly digest from the Sweet Maria’s Email list, announcing new coffees, new content and new events!
August 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.
August 5, 2020
It’s your lucky day if you are a fan of the deeper, 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 and 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 notes of dry processed coffees. We just added a dynamic duo to our offerings list.
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 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 Sitio Sao Jose – Nutty is a broad flavor term, reminiscent of nuts ... but what kind exactly?: Nutty is a broad flavor term, reminiscent of nuts. It is tied intrinsically to roast taste and the degree of roast, hints of almond paste and peanut sauce, layered chocolate roast flavors like semi-sweet cocoa powder, fruited cacao and baking chocolate. Good 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.
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 Dry Process Paso Ancho – A natural process coffee with a 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, hue, fruited flavors touch on naturally dried types like tamarid and unsulfered apricot, with an 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 that creates a fruit and A flavor found in rustic Indonesia coffees, wet-hulled types from Sulawesi and Sumatra in particular, reminiscent of a walk in the woods.: A flavor found in rustic Indonesia coffees, wet-hulled types from Sulawesi and Sumatra composite.
If you have ever wondered how coffee scores are calculated and what our flavor graphs can tell you, set aside a few minutes and read our latest article.The graphs we use are visual tools used to communicate general cup qualities and flavors. On their own, they only explain part of what a certain coffee is all about and should be viewed in conjunction with our Cupping is a method of tasting coffee by steeping grounds in separate cups for discrete amounts of ground coffee, to reveal good flavors and defects to their fullest. It has formal elements and methodology in notes.
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. roasters are back in stock with the same dark and handsome looks but with a new name and new features. First of all, the refresh rate is faster so you get more accurate feedback, you can use it with 120 or 220v and it BEEPS to notify you of the safety cutoff and 15 second warning! Say hello to the Behmor 2000AB Plus.
August 7, 2020
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 La Libertad – Crowd pleasing, compact 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, roasted almond, 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 chocolate, hints or red raisin 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. grass 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. Intense low tones when roasted dark with a hint of dried fruit. Good for espresso.
Yemen has a coffee culture like no other place, and perhaps some of what we enjoy in this cup is due to their old style of trade...: Technically, Yemen is on the Asian continent (on The Yemeni type of coffee, both in terms of the family of cultivars planted there, and the general trade name.: Mokha Yemeni type of coffee, both in terms of the family of cultivars planted there, Harasi – Full City roasts build out a bittersweet, rustic chocolate core that expands to include Creamy is a mouthfeel description indicating thickness and soft, rounded texture. See also buttery. Brazil nut, raw cacao, dried peach, cooked pumpkin, pepitas and rustic Aromas or flavors reminiscent of leather, a very rustic quality and not necessarily a defect.: This descriptor is somewhat reminiscent of the leather, and is sometimes distinguished as "fresh leather". It is not necessarily a notes. Good for espresso.
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 Ngororero Matyazo – Matyazo is a big, balanced coffee, a very complete cup, ticking boxes for 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, complexity and overall character. 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, raisin, nutmeg spice big 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 so much more.
Beep! Beep! Yup, the new improved Behmor roasters have landed but you don’t need to shell out a few hundred bucks for the new features if you already own a previous model. We now have upgrade panels that you can install in your Behmor 1600, 1600AB, Plus or AB Plus roaster. The best news is the new panels beep when the roaster enters the thoughtfully safe but previously silent Err7 stage.
You shouldn’t need an excuse (like installing a shiny new control panel) to open up your Behmor and give it a good cleaning. Chasing out the Chaff is paper-like skin that comes off the coffee in the roasting process. Chaff from roasting is part of the innermost skin (the silverskin) of the coffee fruit that still cling to the beans after dust and caked on oil should be on your roasting schedule in order to keep your favorite A roaster with a rotating drum that provides agitation to the beans, while a heating element (typically either electric or gas) provides heat. The metal drum conducts heat to the beans, so drum roasters heat happy and healthy…but installing a new panel can be a good source of inspiration too.
August 12, 2020
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 Dota El Conquistador – Low-toned coffee, big-bodied coffee with chocolate roast character emerging as milk and semi-sweet chocolates, dark cacao bar, and chocolate rice crispy treats. Good for espresso.
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 Acopio Suyatal – Light roasts are vibrant for Nicaragua, whereas middle roasts harness straight forward bittersweetness, brown sugar, hazelnut and walnut finishing. Good for espresso
Sweet Maria’s Liquid Amber Espresso Blend – A potent, Refers to an aggressive, intense aroma or flavor, often related to spices (pepper) or roast tastes. Pungent foods are often called "spicy", meaning a sharp or biting character, but not unpleasant. Bittersweet tangy roast flavors blend for espresso beverages. It’s ideal for milk drinks, as this intense bittersweet cuts through the steamed milk. Rustic sweetness, spice, savory notes, long 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.. A method of ageing coffee in India where the unroasted coffee is exposed to humid monsoon winds.: Monsooned coffees are stored in special warehouses until the Monsoon season comes around. The sides of the structure and a small percentage of Robusta usually refers to Coffea Robusta, responsible for roughly 25% of the world's commercial coffee. Taxonomy of Robusta is debated: some sources use “Robusta” to refer to any variety of Coffea Canephora, and some use add Crema is a dense foam that floats on top of a shot of espresso. It ranges in color from blond to reddish-brown to black. Blond crema may be evidence of under-extraction or old coffee, while and body.
Ever make an “exquisite corpse” drawing when you were a kid? We just made an audio version for our latest podcast. In this episode, Tom, Ryan and Dan contributed responses to each other’s recordings about their personal The process of making an infusion of water and roasted, ground coffee. In the most basic sense, hot water is added to coffee ground to produce a drink. Some brewing methods (espresso, turkish coffee) produce habits and coffee consumption. They also touch on the current state of coffee culture weirdness.
Our recent Instagram post showed a close up of the amount of foam that forms on top of unrested coffee being brewed. Coffee expels gas when it’s fresh, so coffee that hasn’t been given the chance to rest will produce more bubbles when mixed with hot water. It’s better to rest coffee overnight before brewing but hey, sometimes, unrested coffee is better than no coffee at all.
August 15, 2020
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 Agaro Geta Bore – Geta Bore has unique, resiny-sweet aromatics, pine and amber resin, 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, cinnamon bark and a yellow custard note. Dark roasts yield syrupy chocolate flavors. Good for espresso.
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, Comasagua San Antonio – Almond and toffee, bittersweet chocolate, herbaceous hints. Lighter roasts offer an acidic impression, while darker roasts bring out low tones and incredibly thick body. Good for espresso.
Guatemala Chimaltenango Herber Chalí – Balanced at a broad range of roasts, chocolatey at 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 starts in the 395 to 405 degree and beyond, with black plum and prune suggestions. Full City roasts bolster the low tones appreciably. Good for espresso.
Peruvian coffees have Central American brightness but in a South American coffee flavor package overall. The good organic lots do have more of a "rustic" coffee character.: Organic Peru ... you can get it anywhere Oscar Segura Vasquez – Not sure if I like light or dark roasts more! The range of flavors across this roast spectrum include 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, molasses, 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, dark chocolate and red berry. Read the review to find out more.
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 Gayo is ethnic group from the area of Aceh Sumatra around Lake Takengon. They use the name Gayo Coffee to market their production. The Acehnese are a different ethnic group, more centered in the lower Bintang DiRahmah – Top notes vary with roast level. 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 and earth-toned, bean-to-bar chocolate, hints of berry, sandalwood, basil, 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, pipe tobacco and an acidic impression uncharacteristic of Sumatra.
|We ended up overbuying a few coffees and now you benefit because we are dropping prices by 15%. Discount applied at checkout. Burundi Kabarore Commune Yandaro Sumatra Kerinci Tujuh Cooperative Rwanda Rusizi Nyakarenzo Rwanda Nyamasheke SWP Decaf Burundi Monge Murambi Hill|
|Dan roasted Burundi Kabarore Commune Yandaro with his Behmor. Check out his latest blog post and find out how it tasted as pour over and iced coffee.|
August 19, 2020
Check out this pair of syrupy, fruited East African coffee from 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 and While 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 variety of Wild Robusta Coffee still growing. Were you hoping for a re-stock of Kenyas? Give us a few days. We should have a some new ones on the site this weekend.
Burundi Dry Process Gaterama Agahore – Intense dry process flavors, fruit jams, dried berry, 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 reduction, pancake syrup, wine/balsamic type fruit notes, earth-tones (like “Harar”) and immense body.
Uganda 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 Kapchorwa Kabeywa – Weighty 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, mild-to-moderate 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, sweetness of Burnt flavors in coffee are the result of over-roasting, fast roasting, or roasting in a high-heat environment. This often occurs when the initial roaster temperature when the green coffee is introduced is too high. Usually, sugars and molasses, dried fruits like banana, red berry and plum, and layers of rich cocoa flavors when roasted dark.
- You want resources? We got resources. Take a look at these coffee PDFs we put together. Cup quality, Science and study of crops and soils: A branch of agriculture dealing with field-crop production, soil management and physiology of crop plants as its focus. and overall coffee science!
- Tom put together a few “Degree of Roast simply means the roast level of a coffee, how dark it has been roasted.: Degree of Roast simply means the roast level of a coffee, how dark it has been roasted. The” sets using small plastic display cases. Do this yourself at home for a great reference tool or at least an awesome conversation starter.
August 21, 2020
|Your patience paid off. You hung in there as we added coffee to our list as fast as we could. Now you get to reward yourself with a new Ethiopia DP, a pair of Kenyas and much more.|
Ethiopia Dry Process Kebele Keramo – Light roasts bring out big fruited flavors like strawberry, cranberry juice, berry wine, honeydew melon, and a bright berry aspect that casts an acidic impression on the cup.
Ethiopia Bensa Asefa Qonqana – A crowd pleasing cup: big body, mild acidity, and lasting bittersweetness. Full City finds a nice interplay between layered sugars, creamy nut notes and bittersweet roast tones. Good for espresso and blending.
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 Kamoini AB – Corn syrup and cane juice, citrus hints of nectarine and grapefruit, and a hoppy finishing note like Belgian ale. Middle roasts are bittersweet with dark berry note.
Kenya Murang’a Gatuya AA – In so many ways this AA Gatuya has what we consider “classic” Kenya cup characteristics: black currant, raw sugar sweetness, 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 peel and citric acidity. A bright brew.
Rwanda Nyamasheke Nyakabingo – Baking spice notes are the star of the show, clove and spiced Darjeeling tea show We have a simple scale to rate intensity in our coffee reviews, from Mild to Bold. Low intensity does not mean low quality!: We have a simple scale to rate intensity, from Mild to Bold., 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 sweetness, hints of hibiscus flower and dried berry, lemon-like brightness and orange rind. Good for espresso.
Nicaragua Buenos Aires Los Pinos – A crowd pleasing cup: big body, mild acidity, and lasting bittersweetness. Full City finds a nice interplay between layered sugars, creamy nut notes and bittersweet roast tones. Good for espresso and blending.
Espresso Workshop #47 A Taste of Honey – Like the Herb Albert song, this Workshop blend is perhaps more memorable than you bargained for! Brown sugar and chocolate roast flavors, brassy lemon high notes, with hints of 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, dark cranberry, fig jam and grape-flavored licorice. Espresso!
August 26, 2020
We over-purchased a few high quality coffees so you benefit from some great price drops. What’s better than a few awesome discounted coffees? A few awesome discounted coffees all in one place. Say hello to the Sweet Maria’s Sale Coffee Sample Set.
- Lucky you. We had a little extra Guatemala Acatenango 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 Lot 3 so we were able to make it available again on the site. As you probably know, Gesha coffee is known for it’s unique 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. , 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. qualities. So if you are into very delicate flavors, 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, lemon and perfume-like aromas, Geshas are worth the price.
Unearth a time capsule from 2006. Check out Tom’s photo gallery and thoughts from his trip to Peruvian coffee farms.
August 28, 2020
|Ethiopia Dry Process Hamasho Village – A broad palette of fruit flavors, red raspberry, blueberry, mango, vibrant lemon, peach puree and strawberry Starburst. Incredibly 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" dry process and clean considering the process type.|
Ethiopia Bensa Kebele Mirado – A thread of honey sweetness throughout, floral like raw honey whipped with the comb, honey-sweetened black tea, creamy caramels, bright citrus notes, lemon-like acidic impression.
Kenya Nyeri Kiruga AA – Sweetness falls between white and light brown sugars, notes of sweet lemon, rice candies, hop florals and lemon-like acidity that really pops. Dark roasts suit Kiruga too, balanced bittersweets and blueberry.
Panama "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 Paso Ancho – Big-bodied, mild acidity, honey-like sweetness with top notes of roasted barley tea, sesame seed/sugar confection and golden raisin. Good for espresso.
|Ethiopia’s 2020 coffee exports are in steep decline, August numbers cut by half compared to 2019. Some of this is harvest related, but high prices at the ECX (Ethiopian Commodity Exchange) are a major contributing factor. |
Brazil managed to avoid potential crop damage with a looming cold front that never quite materialized last week.
Colombian harvest numbers have remained high despite the pandemic and it is expected that they will export 14 million bags for the fourth consecutive year.