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Espresso Enthusiasts
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Have you ever been disappointed or unhappy? I mean it's coffee from Hawaii, so it's going to be fresh and delicious unless the roaster made a very big mistake along the line.
generally, yes.....but some of the 10% blends have proven to be a disappointment, and I stay away from them now.....that's not to say they can't be a happy reminder of an enjoyable trip.......but some of those 10% blends are 90% so-so coffee that isn't even from Hawaii
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Delivery was right after the end of the school day, so just after mid-afternoon, and the coffee is from a farm in the Kona district.
It's a light roast, washed processed, and very enjoyable. I found it to be bright and fruit focused. The roaster's tasting notes suggests bing cherry and mandarin orange. It's also described as having a delicate body, and I found that to be quite true
I've had mixed results from Mexican coffee, but I liked this one a lot. It was grown in the mountains to the west of Veracruz. It's a light roast and washed process. It's very creamy with a definite milk chocolate taste. The tasting notes also mention caramel and stone fruits.......but for me, the chocolate note dominated.
I'm finding that the an extra mug of coffee goes quite well with the torrents of rain that have been falling
Just noticed that some Ethiopian coffee (naturally processed) has made an appearance on the website of one of my favourite roasters.
Coffees from Ethiopia have become more difficult to source in recent years, as the country (not for the first time), appears to be torn apart by internal conflict.
Coffees from Ethiopia have become more difficult to source in recent years, as the country (not for the first time), appears to be torn apart by internal conflict.
Enjoyed a delicious flat white in the French bakery earlier this morning.
Enjoying an afternoon coffee from El Salvador, with hot milk, and a dash of double cream.
Enjoyed my 100% Kona coffee today. Déjà brew. It's the last of the pure stuff though. I have some blends on deck -- which is always a risk. So if you do not hear from me for a while you will know why.
Your own blends, or blended by the producer(s) of the coffees that you have bought?
Not blended by me. Would that it were. Manufacturer choice, which is always tenuous grounds -- no pun intended.
Agreed.
One of the coffees I am pondering purchasing (from one of my favourite roasters and coffee importers), is a blend of three varietals (Pacamara, Gesha, and Bourbon Aji - the last of which I have never tried) from El Salvador.
Now, I know that I love coffee from El Salvador; however, in general, I prefer single origin (and single varietal) to blends.
Or, rather, I prefer to do my blending, myself.
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I just made a strong cap. Campos Superior beans (the local ones that are easy to get) - but made at home with a Nuova Simonelli Musica machine and commercial grinder.
Do enjoy.
I assume that Campos are a company that imports, roasts and sells coffee.
Where are the beans themselves from?
This is who they are: https://camposcoffee.com/our-story/our-coffee/
Of all the stuff that is easily available, those beans are the best.
Of all the stuff that is easily available, those beans are the best.
Actually, mea culpa.
The blend that I described is actually from Colombia, not El Salvador.
And it doesn't have the Pacamara coffee cherry/bean.
Rather, it is a (rare) blend of both Gesha, and Bourbon Aji.
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after rainy days, today the sun is out this morning.......that calls for some nice hot coffee!
A second mug of coffee!
This will be the same coffee from Mexico that was made for the first mug.
Gesha.....if I'm remembering correctly, you relatively recently purchased some coffee that's of the gesha variety, which is a variety with a pretty grand reputation, but one that you've said you've tried in the past and haven't been particularly overwhelmed by it.
So if I'm not mis-remembering (is that a word?)......has your opinion about gesha coffee changed as a result of your recent purchase?
Ah, fascinating, an excellent question.
Gesha is one of the divas of the coffee growing world, a cherry/bean variety that is both prized for its taste, yet is both difficult and demanding to grow; it is delicate, low-yielding, and requires high altitudes, all of which means that it does best in very specific circumstances.
Of course, all of this also means that it tends to be more expensve (to produce, and to buy).
Now, to be honest, I had thought that it was over-rated.
However, I have come to a more nuanced position.
Gesha (in common with many coffee beans/cherries) - and this concept also applies to vineyards, grapes, and grape varieties, when producing wine - the whole idea of terroir, the soil, the place where this plant is gown will have an effect on what the grape, or coffee cherry tastes like - as will the preferences and practices of the actual poducer - will differ depending on who produces it and where it is produced.
Therefore, I have come to realise, that there are some producers who can come up with versions of Gesha coffee (or blends) that I may actually like.
In truth, my epiphany came about when my reading revealed to me that Gesha actually hailed from Ethioopia originally, (for I love Ethiopian coffee), has some of the characteristic flavour profiles of Ethiopian coffee (that 'clean, bright' note), and had somehow become transplanted to central America where it also seemed to do quite well.
So, now, while my conversion isn't complete, I do wonder more about Gesha, and am open to trying versions from reputable producers that come highly recommended.
Enjoying an afternoon coffee, (from El Salvador) with Jersey milk (warmed), and a generous dash of double cream.