This organic grade A coffee is processed at a mill located in the Okapa valley in the Eastern Highlands province. Grown at an altitude between 5100 and 6900 feet. Fully washed and sun-dried. A blend of the Typica and Bourbon varietals, creating a wonderful flavor profile. With a sweet and cherry-bright acidity, a full and balanced body, and a nice buttery mouth-feel.
Shoot for a slightly dark roast, about 10-15 seconds into the second crack. Look for caramel and floral overtones and a slight cocoa finish.
Click HERE to try it for yourself.
Sunday, December 28, 2008
Friday, December 19, 2008
#1 Question for Christmas
Which is the best Home Coffee Bean Roaster?
The Answer: The one you can afford and can roast enough coffee to keep you enjoying fresh roasted coffee at a rate that is right for you. Do you drink a cup a day or two pots? Are you roasting for yourself, a family of four, or the entire neighborhood? Check out the roaster comparison page at FreshCoffeeBeans.com for an easy overview the today's most popular models.
Truth be told all roasters do what they are supposed to, they roast coffee. Some do it fast using one temperature and time, while others allow for temperature control and time. Either way you are in charge of the outcome. No roaster is a set and forget process and will consistently roast different coffees to the same level in the same amount of time. This is mainly because every coffee will take heat differently and produce a variety of flavors depending on roast level. So choosing a roaster that meets your general consuption requirement should keep you happily roasting for years.
Remember roasting is like cooking a steak, in order for it to turn out the way you like it, you need to monitor its progress and know when it is done to your liking or who knows what will be the result.
The Answer: The one you can afford and can roast enough coffee to keep you enjoying fresh roasted coffee at a rate that is right for you. Do you drink a cup a day or two pots? Are you roasting for yourself, a family of four, or the entire neighborhood? Check out the roaster comparison page at FreshCoffeeBeans.com for an easy overview the today's most popular models.
Truth be told all roasters do what they are supposed to, they roast coffee. Some do it fast using one temperature and time, while others allow for temperature control and time. Either way you are in charge of the outcome. No roaster is a set and forget process and will consistently roast different coffees to the same level in the same amount of time. This is mainly because every coffee will take heat differently and produce a variety of flavors depending on roast level. So choosing a roaster that meets your general consuption requirement should keep you happily roasting for years.
Remember roasting is like cooking a steak, in order for it to turn out the way you like it, you need to monitor its progress and know when it is done to your liking or who knows what will be the result.
Sunday, December 7, 2008
Sulawesi Genuine Kalossi Grade 1
This is the newest shipment of Sulawesi coffee and again it stands out for its unique character and overall flavor. A nice dark chocolate aroma with a hint of spice and slight nuttiness. Moderate to deep body and low acidity. Smooth with hints of spice and a clean, slightly complex aftertaste.
The coffees grown in the Kalossi/Toraja region of Sulawesi are well known for their deep rich flavor and full body smoothness. Recent discoveries of lower quality coffees from neighboring regions commingling with the local high quality Arabica beans have jeopardized the Regions' reputation and prompted the Genuine classification. We have been assured that this coffee originates solely from the Kalossi/Toraja region.
The coffees grown in the Kalossi/Toraja region of Sulawesi are well known for their deep rich flavor and full body smoothness. Recent discoveries of lower quality coffees from neighboring regions commingling with the local high quality Arabica beans have jeopardized the Regions' reputation and prompted the Genuine classification. We have been assured that this coffee originates solely from the Kalossi/Toraja region.
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