The coffee comes from the Shanta Golba Cooperative, part of the Sidamo Coffee Farmers Union. Only ripe cherries are picked (rare for a natural Ethiopian coffee)and dried on raised beds. Drying on raised beds allows better air circulation around the beans for a more uniform drying process.
The Sidamo region of Ethiopia is known for coffees with fruit and floral flavors, with the natural processed coffees screaming of berries. This lot is just that, from the aroma to the aftertaste you will not be able to miss the blueberry, blackberry and raspberry. When roasted light the berries are vibrant and the body medium with a bright clean finish. Want more coffee with your berries, roast just into the second crack, and just imagine thick, berry, jammy, rummy.
Visit HERE to order a pound or two.
Friday, October 23, 2009
Friday, October 16, 2009
Kenya AA Peaberry - Auction Lot 652
Auction Lot number 652 is from the Kia-ora Estate in the Ruiru area of the Kiambu Region. Grown on the slopes of Mt. Kenya at 1800 to 2400 meters above sea level. Rich volcanic soil and seasonal rainfall work in unison to provide the required nutrients for strong healthy trees. The berries are hand picked when red ripe and wet processed using traditional european processing method before being gradually sun dried on raised beds. The timely picking of only ripe cherries during the October thru December harvest provides top quality product come the exportation months of May thru August.
Deep rich aroma with crisp citrus notes. A good clean coffee with bright, grapefruit, acidity and full body. Well balanced yet slightly complex flavor transcending to clean lasting finish.
This great coffee is only a click away, HERE
Deep rich aroma with crisp citrus notes. A good clean coffee with bright, grapefruit, acidity and full body. Well balanced yet slightly complex flavor transcending to clean lasting finish.
This great coffee is only a click away, HERE
Monday, October 5, 2009
Kenya AA - Auction Lot 691
Auction Lot number 691 is from the Kiandu Estate in the North Nyeri District of Kenya. Grown on the slopes of Mt. Kenya at 1800 to 2400 meters above sea level. Rich volcanic soil and seasonal rainfall work in unison to provide the required nutrients for strong healthy trees. The berries are hand picked when red ripe and wet processed using traditional european processing method before being sun dried on patios. The timely picking of only ripe cherries during the October thru December harvest provides top quality product come the exportation months of May thru August.
A great clean well balanced Kenyan coffee. The full body with good depth, and bright citrus acidity provides a crisp clean finish. The cup reveals sweet citrus notes with black current and chocolate notes and a touch of spice upon cooling.
Head on over HERE for your chance to enjoy.
A great clean well balanced Kenyan coffee. The full body with good depth, and bright citrus acidity provides a crisp clean finish. The cup reveals sweet citrus notes with black current and chocolate notes and a touch of spice upon cooling.
Head on over HERE for your chance to enjoy.
Monday, September 14, 2009
Flores Organic Bajawa Nguea
Flores is a modest sized island south of Sulawesi and smack in the middle of Bali and Timor. The coffees are shade grown at elevations ranging from 1000 - 1600 meters (3200-5200 feet). A combination of S795 (an Indian variety introduced to Java during the 1950's), Typica, Catimor, and Timor hybrids varieties. The coffee is wet processed and sun-dried to 12% moisture content.
The dry aroma offers a hint of fruit whereas the wet aroma is more of bakers chocolate. The taste is well balanced, with mild to medium acidity, decent body and a nice aftertaste.
To order some visit HERE
The dry aroma offers a hint of fruit whereas the wet aroma is more of bakers chocolate. The taste is well balanced, with mild to medium acidity, decent body and a nice aftertaste.
To order some visit HERE
Sunday, September 6, 2009
Bali Organic Blue Krishna
We just received this year's crop of Blue Moon/Blue Krishna coffee from Bali. Produced by smallholder farmers in the Kintamani highlands of Bali. Grown at 1200 to 1600 meters in elevation in fertile volcanic soil. No pesticides are used on coffee farms in Bali and all fertilizers are 100% organic.
The coffee is primarily of the Typica variety with small amounts of Catimor and Bourbon. Only ripe cherries are hand-picking and wet processed.
The coffee exhibits a pleasant aroma smooth and mellow. The taste is very well balanced and sweet. Good body, very mild acidity, and a smooth clean finish.
To try some, visit HERE
The coffee is primarily of the Typica variety with small amounts of Catimor and Bourbon. Only ripe cherries are hand-picking and wet processed.
The coffee exhibits a pleasant aroma smooth and mellow. The taste is very well balanced and sweet. Good body, very mild acidity, and a smooth clean finish.
To try some, visit HERE
Monday, August 17, 2009
Panama Boquete Golden Peaberry
This peaberry grade coffee is from Boquete, Panama and was processed at the Casa Ruiz (a family-run beneficio) coffee mill. The coffee is grown at an altitude of 1600 to 1700 meters (5200 - 5600 feet) above sea level. A nice smooth cup with lots of character. Light-medium body with bright citrus and winey notes and a clean aftertaste.
The light roasts tend to bring out the citrus and are your best bet with this coffee. Darker roasts build the body and develop deeper flavors with less brightness. Also nice as a SO (single origin) espresso or to accent your favorite blend.
To learn more click HERE
The light roasts tend to bring out the citrus and are your best bet with this coffee. Darker roasts build the body and develop deeper flavors with less brightness. Also nice as a SO (single origin) espresso or to accent your favorite blend.
To learn more click HERE
Tuesday, June 23, 2009
Jamaica Blue Mountain RSW Estate
The Jamaica Blue Mountain RSW estates is made up of the following three farms; Resource (10 acres), Sherwood Forest (65 acres, of which 95% is Geisha variety), and Whitfield Hall (40 acres). The farms range from 2500 to 5600 feet in elevation, with the main house, mill, patios, and warehouse dating back to 1797. With most of the equipment modernized, there still some original pulleys and drive wheels in place, preserving some of the farms history.
The RSW estates are dedicated to producing top-quality coffees, with all coffee being washed and pulped the day it is picked. Classically wet fermented in a tank, then demucilaged before washing. The coffee is partially dried on African styled cloth beds with room temperature air driven through at 400 cubic feet per minute. The coffee is quickly and evenly brought down from 57% to 30% moisture content in about 24 hours. Followed by approximately 5-8 days on the patio, raked daily and covered at night, until it reaches 11.5% moisture content. It is then bagged and stored for about 8 weeks in climate controlled storage rooms nestled in the side of the mountain. Lastly the coffee is screen sorted, sorted on a gravity table, run twice through an electro-sorting machine and finally hand sorted by a highly experienced team of local ladies, all to create a near perfect graded coffee.
The flavor is everything you would expect from a quality JBM coffee, bold smooth and sweetly satisfying. Deep-rich aroma with richly smooth flavor followed by a clean velvety finish. Roast just to second crack or slightly under for optimum flavor.
Click Here to order some for yourself.
The RSW estates are dedicated to producing top-quality coffees, with all coffee being washed and pulped the day it is picked. Classically wet fermented in a tank, then demucilaged before washing. The coffee is partially dried on African styled cloth beds with room temperature air driven through at 400 cubic feet per minute. The coffee is quickly and evenly brought down from 57% to 30% moisture content in about 24 hours. Followed by approximately 5-8 days on the patio, raked daily and covered at night, until it reaches 11.5% moisture content. It is then bagged and stored for about 8 weeks in climate controlled storage rooms nestled in the side of the mountain. Lastly the coffee is screen sorted, sorted on a gravity table, run twice through an electro-sorting machine and finally hand sorted by a highly experienced team of local ladies, all to create a near perfect graded coffee.
The flavor is everything you would expect from a quality JBM coffee, bold smooth and sweetly satisfying. Deep-rich aroma with richly smooth flavor followed by a clean velvety finish. Roast just to second crack or slightly under for optimum flavor.
Click Here to order some for yourself.
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