Our monthly digest from the Sweet Maria’s Email list, announcing new coffees, new content and new events!
March 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.
March 3, 2020
|We were able to get our hands on more 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 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 but we have a very limited supply so if you want some, please order ASAP because we will run out soon. By the way, as a Sweet Maria’s Emailer subscriber you are getting first dibs…you’re welcome.|
|Guatemala Acatenango Gesha Relaunch – As good as it gets: star 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, rose water, Assam, tart rose hips, pristine 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, fruit bubblegum, tropical 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, and brisk 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. We recommend keeping it light…around City to 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. Works as 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. and chocolatey 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 when roasted darker.|
Where did Gesha come from? How did the coffee trade “discover” it? Check out Tom’s essay from a few years back that explores the roots of how Gesha and coffee drinkers crossed paths.
Here’s your chance to see Gesha coffee up close. It’s just macro pics of roasted coffee beans…but not just any roasted coffee beans.
March 6, 2020
|Guatemala Proyecto Xinabajul 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 – Molasses, 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 and the like, 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 nibs, dried currant and a green tea hint. A true crowd-pleaser. 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 Rulindo Bushoki 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 – Demurara and 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 sugars, 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" spice notes like cardamom, all spice and Darjeeling tea with brisk, lemon-like acidity. FC yields a spiced 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 confectionary side.
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 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 Buenos Aires Lot 2 – Crowd pleasing in light and middle roasts, raw cane and brown sugars, accent notes of 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. bean, roasted almond, 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, mild acidity, and bittersweet 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. Good for espresso.
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 San Antonio Palomos Del Sur – Underlying burned sugar sweetness, Cracker Jacks, dark cocoa powder and a basil-like accent note. Full City roasts are as chocolatey as they come. Good for espresso.
Guatemala Antigua Pulcal Yellow Bourbon is a subtype that has fruit which ripens to a yellow color, found mainly in Brazil where it was first grown. Bourbon coffees are named for the island in the India Ocean were – Balanced flavors, rounded sweetness, notes of marzipan, caramel-coated nut, a mild pear accent, milk chocolate and lively apple-like acidity.
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 Limu SWP means Swiss Water Process is a patented water filtration decaf method, not a chemical solvent method. The plant is in Vancouver, Canada. DP Decaf – Cooked fruit aroma, 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, sweeteners, wheat puff cereal, wine-y strawberry, prune juice and bold chocolate roast tones. Great Short for Single Origin espresso, meaning using one origin specific coffee to make espresso, as opposed to using a blended coffee. or for a 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 espresso component.
Hang out with the folks from Decent Espresso, Decent machine owners and the Decent curious in West Oakland. It’s going to be a very casual hang out without any talks or presentations but a lot of espresso shots. Bring a half pound of your favorite beans to compare how Decent machines pull shots compared to yours. If you own a Decent, bring your machine, favorite accessories and socialize with other espresso fans.
Saturday, April 4
Paul Kirchner Studios
3003 Peralta St, Oakland, CA
Ample street parking
It’s also mentioned on this Home Barista thread.
Paul Kirchner is a furniture maker, home A machine for roasting coffee. Or the person operating it! The basic requirements for a coffee roaster are a heating element that gets suitably hot and a mechanism for agitating the beans.: A mechanism for. His studio is locasted only two blocks away from our warehouse.
Here’s six awesome coffees each priced under six bucks per pound. Oh, and which ones are good for both espresso and drip? All of them!
March 9, 2020
|We are currently offering Organic Ethiopia 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 Limu Kossa Farm in both regular and decaf. This is a rare opportunity to taste them both together! We recently wrote about what to expect from roasting and drinking it both ways. This coffee is also great as both drip and espresso.|
If you ordered from us recently, check your package for our latest informative roast chart and photos of roast levels. We have it available for download too.
Ethiopia Guji Uraga Tome is a great coffee with sweet and soothing notes of simple syrup, earl grey tea and fruit candy accents. It is available roasted as well. We brewed a pot this week in our office break room and it was delicious. Both Green and Roasted
March 11, 2020
|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 – City+ roasts are Creamy is a mouthfeel description indicating thickness and soft, rounded texture. See also buttery., 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 dusty cocoa, dried stone fruit, cooked rhubarb, rustic date sugar, dried tamarind, black licorice, and aromatic cedar wood. Wild espresso.|
Yemen Mokha Matari – As complex as they come, Chicory was a popular coffee substitute and economizer for 2 centuries, back when coffee was more prized, and pure coffee was a luxury. : Chicory was a popular coffee substitute and economizer for 2 centuries,, date, slab apricot, tobacco, cooked rhubarb, dried tamarind, black licorice, sandalwood aroma. Wild espresso. Best with rest.
Rwanda Nyamasheke SWP Decaf – Bittering and sweet aspects of burned 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, wheat cereal comes up, cocoa powder, molasses and chocolate malted grains. Good decaf espresso.
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 Nusantara SWP Decaf – Carob chip, baking cocoa, malted milk powder, roasted barley and a long, chocolate-laden finish. Brisk 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. 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 when roasted to C+. Great as-is and fantastic blend base! Good for espresso.
|Make plans for our interactive Facebook Live event.|
We plan on taking a detailed look at 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 (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 Association’s) taster’s wheel and teaching you about flavor/aroma references by comparing flavor notes to foods commonly found in North American supermarkets.
Wednesday, March 18th, 2020
2pm – 3pm Pacific Time
You don’t need a Facebook account to watch. No need to register, just tune in.
Questions? Email [email protected]
Check out this week’s roasted coffees. Our multi-faceted, customer service managing, website fixing, order 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)., office manager, Vivian cooked up the awesome single origins from Ethiopia and 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, that we are offering this week. Buy a pound or two and feed your grinder.
March 12, 2020
|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 AA – Raw sugar sweetness and citrus complexity are defining cup characteristics, turbinado and demurara sugars, lemongrass tea, 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, marmalade with an accent of fresh hops. Delicious when roasted dark too.|
Rwanda Rutsiro Mushonyi – Black tea, raisin and clove spice, with a contrasting candied orange peel note. Full City roasts show spiced bittersweets, like cinnamon-spiced dark chocolate. Superb espresso.
Guatemala Proyecto Xinabajul Cruz Grande – Raw sugar and fruited sweetness come through when brewed, fruit pulp aroma, grape, orange and 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 notes to lesser extents. City+ is all it takes to develop bittersweetness without obfuscating the rest.
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 Kainantu Farmers – The sweetness opens up at City+ with flavors of date sugar, dried 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, raisin, aromatic cedar and citrus-like acidity. Deeper roasts develop a chocolate-covered pear note.
Honduran coffee was absent from the top ranks of the Specialty market, but that has changed. It has all the environmental factors on its side: soil, altitude, climate. All it's neighbors have sophisticated coffee production: Corquín Sergio Romero – Balanced 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 and chocolate flavors, top notes hint at raisin, candied yam, coriander and citrus rind. Compact bittersweetness. 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 Alto Pirias Juan Espinoza – Sweetness in the cup just won’t quit, caramel and toffee, apple accents, cinnamon stick hint and bright, fruited acidity. Full City roasts gush dark cocoa roast tones.
Make plans to attend our online tasting event on Wed. 3/18. In this class, we will review the SCA (Specialty Coffee Association’s) taster’s wheel. Also, we will teach you about flavor/aroma references. How do we plan on doing this without everyone being in the same room? Easy, we’ll just compare coffee flavors to the flavors of items you may already have or can find at the supermarket.
|Decaf coffee is better than ever but takes a little experience to get control over your roasts. Check out our recent article where we dive into decaf roasting basics.|
March 18, 2020
|Dear folks that have been waiting patiently for a restock of Ethiopia Yirga Cheffe,|
Love, Sweet Maria’s
Ethiopia Yirga Cheffe Konga Station – Potent yet refined, Konga’s cup is loaded with notes of apricot, peach, orange juice, mango and jasmine florals. Complex sweetness of baked sugar 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, with ginger and rue finishing flavors.
Deconstructing and reconstructing the world’s oldest blend, Moka Java. DIY home coffee blenders and coffee historians, you might want to check this article out. If you want to make your own Moka 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, we have some excellent green coffees for you to blend your own creation. If you just want a “Mocha”, a shot of Hershey’s syrup in your 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 should do the trick.
If you area roasting newbie, stepping up to a new roasting method or just can’t a pass up a good deal, our Starter Kits are the way to go. Choose from a 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. 1600AB Plus, a FreshRoast SR540 or a Victorio stovetop popcorn popper (perfect for DIY 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), choose what 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 you want and you are good to go.
March 20, 2020
|Colombia Buesaco Veredas Vecinas – Contrasting sweet and bittering flavors are highlighted by apple, pear and fruited acidic impression. 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 the weight of fruit juice. Good for espresso|
El Salvador Finca La Esperanza – Moderate acidity, interplay of raw sugar and nut tones comes off like almond milk, with big, creamy body and loaded with chocolate roast flavors. Great espresso and blend base option too.
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 Mutambu Rugembe Hill – Rugembe Hill is a sweet, bright drinking coffee, with sugar in the raw, green apple and mild baking spice. Dark roasting delivers flavors of spiced cocoa. Good for espresso.
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 Leste Dry Process Haupu – Fruit-forward and rustic sweetness, notes of palm sugar, strawberry milk powder, baked apple and pear pastries, dried strawberry, cocoa powder and more.
Brazil Dry Process Conceicao das Pedras – Middle roasts develop a big bodied cup, with flavors of chocolate-covered peanuts, hot fudge, burned caramel and hazelnut. Long, bittersweet finish. Good for espresso.
|Tune in on Thurs. 3/26 for our informative live stream where we will cover all things related to home coffee roasting and home brewing. We have a few topics in mind but plan on keeping it loose so you can ask us anything you want. Tell a friend!|
-Coffee Green coffee can be stored much longer than roasted coffee: Roasted coffee starts to lose its aromatics in 10 days after roasting. Green coffee can be stored months without degrading quality. Very often the type/Freshness
-Fun coffee experiments to pass the time
-Tips for home baristas and coffee brewers
The video will be posted after the live stream is over so you can watch at your own convenience. You don’t need a Facebook account to watch.
Thursday, March 26th, 2020
12:30pm – 1:15pm Pacific Time
Facebook Live on Sweet Maria’s Facebook Page
We are experiencing a large volume of orders and are shipping with a 3-5 day delay from our normal fast turnaround.
Our retail space is closed; locals please order for delivery (no pickups). Thanks for your patience!
Sweet Maria’s is now donating 25% of profit to food banks, homeless support, and senior meal providers.
March 27, 2020
|Here we go with another great Friday, full of green coffee arrivals. Most are great for both espresso and drip brewed coffee.|
|Kenya Nyeri Thageini Peaberry -Thageini opens up at City+, sweet flavors of dark caramel, torched sugar and toffee, with highlights of dried currant and cranberry, and a cinnamon-spiced finish. Great Kenyan espresso.|
Colombia Inzá Las Estrellas – Honey and 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 sugar give way to layers of golden apple, 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 tea and clove spice. Full City yields chocolate roast flavors with dark fruited hints. Good for espresso.
Burundi Kayanza Gahahe – Underlying creme brûlée sweetness, complex Darjeeling tea, all spice, 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. spritz and apple notes as the coffee cools. Light and bright, or dark and chocolatey. You decide! Good for espresso.
Kenya Nyeri Githiru AA – City+ roasts show berry-like vibrancy, flavors of raisin and date, brown rice syrup, An adjective modifying a flavor descriptor, describing a sharp effect; tangy citrus, tangy bittersweet flavor, tangy green apple. lemon. Bodied no matter how you roast it. Exceptional Kenya for roasting dark. Good Kenyan 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 "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 Bebesen Aulia – A clean sweetness atypical for Sumatra. Raw honey, raisin and tamarind, traces of bittering black tea and burned sugar in the finish. Dark roasting engages bittersweet chocolate flavors.
Did you miss our Ask Us Anything live stream? Did you watch it live and need a recap? Either way, we recorded it so you can watch it again. It was really fun chatting with everyone online so we hope to do another one soon.