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We realized that we were confusing everyone by having two blogs.

So this blog about our roasted coffee is officially closed

All the roasted coffee posts included in our main blog: http://www.sweetmarias.com/weblog/

Roast Coffee Pairing #44: Brazil Daterra Farms — Benefits Grounds For Health Charity

Thank you for purchasing this very special roast coffee pairing.  Both of these lots are from the well-known Daterra Farms in Brazil and we bought them in the annual Grounds for Health auction.  Grounds For Health is a wonderful charity that does good work in coffee-growing regions bringing health care to women. Daterra Farms is a remarkable force in the Brazilian coffee world and has various plots with distinct cultivars, they then blend the various cultivars, like a vintner might blend their grapes from within a farm, to get the desired results.  The Special Bourbon Blend is a wonderfully mild and nutty selection with soft chocolate.  The Opus One Exotic is a different beast all together, very bright, almost rustic but still with refined balance.  Both were kept light at City+. Check out both Grounds for Health and Daterra Farms on the internet!

Roast Coffee Pairing #43: Flatbean vs. Peaberry

This week we are roasting two coffees from Tanzania that are markedly different, partially due to their selection.  Nyamtimbo Peaberry is a lot from the South of the country, far from Kenya but with some hints of malic (apple) acidity balanced against a spicy, caramelized sweetness.  We roasted this to Full City level, final thermoprobe temp 435 and roast times around 15 minutes.  Mbinga Ruvuma Flatbean has even wilder notes of black pepper and dark berry alongside the aforementioned acidity.  Roasted to Full City+ level, final thermoprobe temp 440 and roast times around 15 minutes.  Both of these lots have an impressive creamy mouthfeel that help set coffee from Tanzania apart from its African neighbors. Flat or round? You decide.

Roast Coffee Pairing #42: Guatemala Love-In

Are you loving our Guatemalan offerings as much as us?  We are roasting two exceptional Guatemalan coffees that you can compare and enjoy. First up is a classic Guatemalan cup in the Bourbon Finca San Diego Buena Vista. Look for the balanced body and syrup tones from this classic profile. Contrast that against the Finca La Bella JBM Cultivar, an unorthodox Jamaican Blue seed stock preparation grown in Guatemala. Look for a pronounced milk chocolate taste and a bit of acidity in the cup. After tasting them side by side on the cupping table the Buena Vista has a nice bright snap with a light finish, while the JBM is a bit more rounded with apple skins and apricot and the aforementioned chocolate tones.  The Bourbon SDBV was roasted to City+ final temp. 425 degrees, and the JBM to Full City final temp. 430.

Roast Coffee Pairing #41: South American Slugfest

For this pairing we are roasting two great coffees from South America:  Brazil Joao de Campos Yellow Catuai and Colombia – Los Chuchos de Tolima.  Both were roasted to Full City with a touch less roast on the Colombia to highlight some of the nuances of that lot.  The Los Chuchos lot may be a “mutt” of sorts, but the pedigree is fanstastic.  Tolima consistently produces some of the highest rated coffees we come across and this is no exception, wonderful fruit is balanced with nutmeg notes and a finish reminscent of black tea.  Brazil Joao de Campos offers quite a contrast featuring  caramel and chocolate bittersweetness layered with a lightly fruited tone.  Colombia was roasted to 428 degrees in 15 minutes, and Brazil was roasted to 432 in 15 minutes.

Roast Coffee Pairing #40: DIY Mokha Java

Two great coffees equal one super Mokha Java blend. The Yemen Sana’ani is a high-quality Mokha that was roasted to Full City+ with just a shade of second crack.  Thiis should add a nice element of spicey accents to the Bali Kintimani, which is a sweeter, milder Java component, also roatsed to Full City+ but with a few more snaps of second crack.  I just brewed a pot of 50/50 and there is a good interplay between the wilder notes the Yemen brings to the cup and the balanced bittersweet chocolate of the Bali.  It was fun to roast these coffees a litlte darker than normal and target a roast level just before second crack really gets started in earnest. Try them on their own or blended together and let us know what you think.  If you like this two coffee blend try other versions using Ethiopia and Sumatra, or Rwanda and Sulawesi, the sky’s the limit!

Roast Coffee Pairing #39: Central American Compare/Contrast

Here we have a comparison of two mild and balanced wet-process coffees  – the types of cups that make you say “That is good coffee.” It sounds dumb right? But we tend to describe coffee with so many different terms, so perhaps the best way to describe these cups is to say they are what we would call “crowd-pleasing coffees.”  We hope you will join us in comparing the lighter and sweeter Honduras Marcala   profile with the more chocolate-creme structure of the Costa Rica Ponderosa.  Both were kept light to enhance the subtle flavors evident in each, City+ roast level, 422 final thermoprobe temperature, 15:30 roast time.  The Ponderosa has a bit more body while the Marcala has a bright snap.  Please let us know what you think by leaving a comment on the blog or forum, we hope to foster discussions amongst our home roasters about what these different lots have to offer at various roast levels.

Roast Coffee Pairing #38: Indonesian Comparison

We roasted two different Indonesian coffees this time… a Sumatra Grade 1, a Classic Mandheling,… and  Sumatra Onan Ganjang Cultivar.  The Grade 1 Mandheling is what many people look for in Sumatran coffee – heavy body  and a complex earthy flavor. This is a deep, brooding, pungent, bass note coffee, with an undertone of mildly earthy dark chocolate.  Onan Ganjang is a local cultivar from the Lintong area with the thick, creamy mouthfeel and low acidity you might expect in Sumatran coffee, but more rustic sweetness,  malty caramel, butterscotch, chocolate, and slightly herbal flavors.   Look for the taste differences between these two coffees at a similar roast level and it should be apparent how different Indonesian coffees, in this case two Sumatrans, can be.  Each batch was roasted to Full City, 15 minutes, 435 degrees.

Roast Coffee Pairing #37: Unsung Heroes or The Dark Side

Maybe “Unsung Heroes” is misleading – it is more like “Commonly Overlooked Coffees” or “Under-Appreciated Coffees” or “Perfectly Good Coffees without an Effective Marketing Campaign.”   We might as well call it “The Dark Side” as it is also a couple of coffees that we will roast past our usual City+/Full City roast.  First we have the Bali Kintamani which is wet-hulled – the processing method used widely in Sumatra -  it has that earthiness in the cup and it takes a dark roast well. Expect some chocolatey-ness and fruit. And then we have the Rwanda Gkongoro Nyarusiza – a cleaner and balanced cup.  We will go a hair darker on the Rwanda than the review mentions – just to push the point.  You could even blend the two for a sort of Moka Java.  Each batch was roasted for 15 minutes to a final temperature of 435 degrees.

Roast Coffee Pairing #36: Africanized–Uganda and Tanzania

Here is a reprise of a pairing we had last year; two wet-processed African coffees that are different both from each other and from other wet-processed Africans. The flavors of both the Tanzania and the Uganda seem related to their powerhouse coffee neighbors (Kenya and Ethiopia) but then different.  The Tanzania Nyamtimbo Peaberry is Kenya-like in that it has some citrus-y acidity, but is more rounded, with a creamy mouthfeel and better body. The Uganda is more rustic and sweet, a surprise for a wet-processed African coffee, in a way that always makes me think of Indonesian coffees like Sulawesi or Java.  Here we kept the roast rather light to highlight the origin flavors, both were roasted to City+ at around 14:30 roast times for the rather small batch size.  Each of these coffees excel at darker roast levels but for this lighter roast level be sure to cull any quakers out of the Uganada to keep the cup as sweet as possible!