Our monthly digest from the Sweet Maria’s Email list, announcing new coffees, new content and new events!
May 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.
May 1, 2020
|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 Sunda Wet Hulled Garut – Bittersweetness balances woodsy cup characteristics of peat, leather, eucalyptus, and palo santo. Alerting fans of 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, this coffee is just as 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, 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 and 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"|
Flores 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 and Sulawesi. It is sweet, with good Tangkul Village – Clean, balanced cup that finds parity with Central American coffee is known for its "classic," balanced profile.: Central American coffee is known for its "classic," balanced profile. Centrals are primarily wet-processed since the climate is too humid for dry processing and hence. Sugar in the raw, elements of baked goods, 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 tones and pleasant 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. Good 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.
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 – A coffee that accentuates 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 from front to back, robust flavors 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 and Dutch cocoa, dark berry hints, a A taste term to describe a wine-like flavor with a similar perceived acidity and fruit, and some level of acetic acid. It is found most commonly in East African specialty coffees as well as in accent note and apple-like vibrance. Good espresso.
Guatemala Antigua Carmona Pulcal – 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, dark chocolate, almond, indications of raisin and fig. Dominant 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 at Full City and beyond. Good espresso.
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 Don Mayo La Ladera Lot 2 – 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 roasts yield flavors of toffee-nut, molasses-drizzled almond, chocolate wafer cookie and a hint of golden raisin. A well-balanced coffee. Good for espresso.
As the effects of Covid-19 continue to challenge the way cafes do business, we’ll continue to spotlight our wholesale clients so you can help support them. Our latest feature is about Junction Coffee Tiny House in Bethany, OK.
Did you miss our Roast Levels live stream last week? We recorded it so you can catch up, watch again or just review.
May 8, 2020
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 Urraeños de Pavón – Lighter roasts bring into play 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. honey sweetness, graham cracker, cane juice, red 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 and 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 acidity that’s like fruit juice. Shows well in a Hibrido de Timor abbreviated HdT is the interspecies hybrid of C. Arabica and C. Canephora (Robusta) that was found in Timor Leste in the 1940s. It has been the bases of plant breeding for disease of brew methods. Good for espresso.
Colombia Inzá Veredas Vecinas – Persistent sweetness in the Brewed Coffee refers to all coffee preparations produced by adding non-pressurized water to coffee grounds. Contrasted with espresso coffee, which is produced under pressure, brewed coffee is primarily an extraction, and contains a lower amount, flavors of brown sugar and almond, raisin and dried date accent notes. Full City sees an increase in dark chocolate tones and 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. Good espresso.
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 Baroida 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 bit two-dimensional at first, but opens up to tasty 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 suggestions after cooling off. Coconut palm sugar sweetness, notes of fig, prune, candied citrus peel, aromatic cedar and baking spice.
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 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 Fazenda is the Portuguese word for farm, hence it is the term used in Brazil. Fazenda is not a coffee-specific term. Santa Lucia – A Brazil with unrefined sweetness and 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, notes in the cup, walnut, light brown sugar and sweetened granola. Viscous body, bittersweet and a tamarind hint. Good 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 Nyamasheke Karambi – City roasts won me over, elegant dry spice and herbal tea flavors, clean brown sugar sweetness, sweet citrus, white beer and accents of coriander, Curacao and five-spice powder.
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 Kabarore Commune Yandaro – City+ roasts draw out potent aromatics of whole clove, mace and all spice in the nose, 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 and molasses sweetness and a brisk flavor of black tea with 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..Good for espresso.
Flores Ata Gae – Perhaps the first Flores to earn a “light and bright” flavor tag! Bright citrus-like acidity when roasted light, unrefined sugars soft chocolate roast flavors, herbal accents like cilantro and celery soda.
May 13, 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 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 Yirga Cheffe Kebele Foge – Our lightest City roast is what we define as the earliest palatable stage that the roast process can be stopped and result in good quality coffee. City roast occurs roughly between 415 and 425 degrees Fahrenheit in proved to be the most floral, 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 and dried citrus peel, 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 and honey suckle 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, a light touch of honey and citrus-spritzed water.|
Colombia Ibagué Rio Combeima – Raw sugar sweetness with molasses hints, notes of 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, herbal hints, plum wine and moderate citrus-like acidic impression.
Things have gotten complicated for cafes lately, which is why we are shining some light on our wholesale customer, Duck-Rabbit Coffee. In 2012 we were lucky enough to call the Duck-Rabbit owner, Cal Verga, a co-worker. In 2016, shortly after moving back to his hometown of Cleveland, OH, Duck-Rabbit Coffee was born. In the last few months, the COVID-19 pandemic restrictions have not only halted growth, but have made it a challenge to make ends meet. Check out our latest cafe feature to learn more about how Cal and Duck-Rabbit are affected by all the recent changes.
May 14, 2020
Our Sample Sets are a great way to conveniently get a lot of the coffees you love. This week we introduced our Dry Processed Green coffee refers to the processed seed of the coffee tree fruit. Coffee is a flowering shrub that produces fruit. The seeds of the fruit are processed, roasted, ground and prepared as an infusion.: Coffee Sample Set and our Organic Green Coffee Sample Set.
|Sweet Maria’s Dry Processed Sample Set – Do you like 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, and mild chocolate notes? Dried fruit? Pie? Banana bread? Cooked sugar? Yes? Well, you will probably enjoy this delicious sample set. It contains 1lb bags of the following: Ethiopia Organic Dry Process Shakiso Hangadhi Burundi Dry Process Kayanza Nemba Ethiopia Dry Process Suke Quto Daannisa|
Sweet Maria’s Organic Sample Set – If you are a fan of our certified organic coffees, you know that their availability can be scarce at times. This is not one of those times. We have plenty for you to choose from. It includes 1lb each of the following:
- Ethiopia Organic Dry Process Shakiso Hangadhi
- Ethiopia Organic Sidama Keramo
- Sulawesi Organic Gunung Karua Farm
- Ethiopia Organic Dry Process Shakiso Hangadhi
- Peru Fair Trade Organic Ysauro Tocto
- Peru Organic Agapito Rivera
May 15, 2020
|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 El Diamante Don Elvis – The cup is balanced by turbinado-like, sugary sweet flavors, with fruit-forward top notes of dried apple, cantaloupe, papaya, and balsamic aroma.|
Sumatra Kerinci Tujuh Cooperative – Lighter roasting brings out flavors of sorghum and rice syrups, caramel, barley tea, dark honey, a subtle berry hint and finishing flavors of 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 cocoa and 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, sesame seed. Good for espresso.
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 Thuti 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 – Fruited aroma and dense, underlying sweetness. Flavor notes of red punch, raspberry, citrus elements like 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 and pith-like rind. Look for 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 amidst bittersweetness in dark roasts.
Timor Leste Dukurai Daurfusu – Spiced and herbal aroma, 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 sweetness, hints of cinnamon, red bell pepper, lemon and bittering cacao nibs.
Brazil 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 Agricultores Lambari – Hefty body and rustic sweetness, notes of Brazil nut, hazelnut, semi-sweet chocolate, carob, sweet peanut sauce and a murky fruit accent. Good for espresso.
Guatemala Antigua Buena Vista Panameña USDA is (obviously) the United States Department of Agriculture. USDA also had coffee plant breeding programs in the past and one variety they distributed to Indonesia and was widely planted is called USDA (sounds like – Bodied and sweet like A 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, originally grown in Brazil. It was developed with floral flavors of 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. Bittersweet, star jasmine, accents of lime and lemon balm, malty-sweet 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.
If you have ordered from us recently and noticed your coffee took longer than usual to get to your door, it’s because we have seen a huge increase in orders since the beginning of the pandemic. The combination of cafes scaling back how they do business and folks having a little extra time at home has made home 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 a very popular activity. So, business has been good for us and our amazing staff is working hard to keep up. Unfortunately, most other businesses aren’t as fortunate as we have been and there’s a lot of jobless folks in our surrounding communities doing what they can to get through these hard times. We thought paying it forward would be the right thing to do and have donated nearly $46K to the following charities.
May 20, 2020
|Sumatra Wet-processing starts by removing the outer skin of the coffee cherry with a machine called a pulper, then fermenting the remaining fruit (with green bean inside) in water for 8-36 hours. The fermentation breaks down Gunung Tujuh – A unique, wet-process Sumatra, aromatics of pecan pie with an herbal overlay, notes of burned sugar, caramel, yellow custard, basil and citrus-like acidity.|
From the country formerly known as upper Rhodesia in a country now named for the Zambezi River, Zambian coffees range from Kenya-like brightness to subtle, balanced coffee with complexity, body and nuanced flavors... Zambia has Dry Process Luangwa Mafinga – Intense aroma of cardamom and Turkish blend, flavors of dried natural apricot and peach, bittersweet brownie, winey character and balancing bass tones.
Colombia Inzá Palomos del Sur – Herbal-sweet smells, caramelizing sugar sweetness, hints of berry, fresh tarragon leaf, cooked plantain, with low tones like cacao nibs and baking cocoa in darker roasts.
Colombia Urrao Valle de Penderisco – Hints of berry-infused chocolate mark raw sugar suggestions, the cooling cup expands to flavor notes of plum wine, Dutch cocoa powder with moderate, 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 acidity.
Brazil Dry Process Sítio Cocho Velho – A mild Brazil cup with soft nutty sweetness and spiced flecks in the aroma, subtle accents of butter toffee, nut brittle, roasted peanut and sesame seed. Good for espresso.
Our organic and dry processed sample sets have been very popular. Get your hands on one before they run out.
|Baratza grinders rarely need maintenance but if they do, Baratza’s website has replacement parts. In our latest video, Dan shows you how to replace the burr holder.|
May 22, 2020
|We use the word “chocolate” very liberally when describing some of the coffees we sell and understand that this can complicate things a bit since it brings a lot to the table in terms of flavors and variety. Check out our latest blog post (part 1 of 3) where we break down the term “chocolate” as a coffee descriptor.|
The Coffee Boogie is a great podcast that explores the culture behind Specialty coffee was a term devised to mean higher levels of green coffee quality than average "industrial coffee" or "commercial coffee". At this point, the term is of limited use, since every multi-national coffee broker. Sweet Maria’s is featured in the latest episode so check it out and listen to the rest of their episodes too.
The coffee we sell comes from many origins around the world and each one produces unique coffee. Climate, economy and The 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 dry, and we abbreviate it DP sometimes). methods have so much to do with why it all tastes so different. Learn more about all the countries we export from in our library.
May 27, 2020
- With the Pandemic and uncertainty for the small coffee retailers and roasters, the ones who buy the better coffees, farmers might be better off with a smaller harvest this season. That’s not the case in Burundi, where the government has also made the odd move to nationalize some of the coffee sector.
- The Colombian Peso (“COP”) has slumped to record lows, which has meant an uncharacteristically high price floor for coffee. It’s unclear if prices will continue to trend in this direction. But for the coming harvest, we’re already seeing farmers choose to sell coffee for high cash minimums, rather than wait for future cash premiums that come with selling to the Specialty market.
- A group in Russia merged the SCA is the newly formed global coffee association for Specialty Coffee. The former organization called SCAA was incorporated into the new group. The main commercial coffee group is the the NCA (National Coffee Association), which The overall impression in the mouth, including the origin character as well as tastes that come from the roast.: This is the overall impression in the mouth, including the above ratings as well as tastes<A term that probably refers to the SCAA Flavor Wheel, an analysis tool adapted from the wine industry. (Actually the Beer wheel came before the Wine wheel) Half of it is dedicated to chiefly negative, and the 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, flavor dictionary together, creating an amazing, interactive coffee flavor reference chart that includes the recipe to create your own reference samples! Click on your favorite flavors/aromas around and enjoy!
- Ethiopia has managed their Covid-19 response well, but not so much their new coffee price control regimen. They set prices for different classes of coffee so high, for both average commercial coffees and finer coffees, that business was choked to a trickle. This happened just as the pandemic hit in early March, and roasters and importers faced an unknown future. Many contracts were canceled.
- We expect to launch Refers to fresh shipments of green coffee within the first month or two of the earliest arrivals ... not quite the same as Current Crop, which means the most recent harvest. As a stable dried Guatemalas in a few weeks as they are just landing now. Expect a sale on our Refers to any coffee that has not been replaced by new crop shipments, even if it was shipped from origin many months before. See Past Crop and New Crop as well. Guatemalas which are 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 really well!
- Delter is a coffee press, an A portable coffee brewer that makes a unique dense brew, somewhat similar to an Americano.: The Aeropress looks like a giant syringe: coffee grounds are in the bottom, and when you depress the syringe it clone in a sense. We decided not to stock it, but it does make larger batches possible. It’s a bit tricky to assemble correctly I found.
New product! The Prismo AeroPress attachment offers multiple brew applications: full immersion, cold brew, hot/iced tea, “espresso-style” – the Prismo can do it all.
Dogs and Cats and Birds…oh my. New cups with 360° of canines, felines and aves from Japan and around the world.
May 29, 2020
|New crop Guatemalas are still about a month away. In order to make room, we’re dropping prices on 6 stellar lots from our current stock. Take advantage of great Guatemalas from our Proyecto Xinabajul programin Huehuetenango and Patzun all marked down 20% (discount applied at checkout). We’ve cupped all of these coffees over the past few weeks and all are tasting great. Most perform well as drip brew and espresso too!|
Get all our on-sale Guatemalas with one click. → Guatemala Sale Sample Set.
If you are stepping it up and buying larger quantities these days, check out our wholesale company, Coffee Shrub for 15% off of the same coffees but in 50, 101 and 152lb bags
Oops! We goofed and forgot to put a link in our last emailer. Let’s try this again. A group in Russia merged the SCA coffee flavor wheel and the World Coffee Research flavor dictionary together, creating an amazing, interactive coffee flavor reference chart that includes the recipe to create your own reference samples! Click on your favorite flavors/aromas around and enjoy!