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Espresso Enthusiasts

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This morning I discovered that I've been extremely lucky with my second selection for this month's resupply of coffee, which was bought from a previously untried local roaster. These beans are from Mexico, Chiapas state, anaerobic/natural processing with tart cherry and blackberry flavor notes.......it's very very very nice
 
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Macky-Mac said:
This morning I discovered that I've been extremely lucky with my second selection for this month's resupply of coffee, which was bought from a previously untried local roaster. These beans are from Mexico, Chiapas state, anaerobic/natural processing with tart cherry and blackberry flavor notes.......it's very very very nice
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Wow, that sounds absolutely delicious - I'm not at all familiar with coffee from Mexico; do enjoy.
 
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Had an interesting exchange today (by email) with one of the roasters/coffee producers that I regularly order from about the differences (taste profile, etc) one finds with the SL-28 varietal (which hails from Kenya) from where it is natively grown, and when it is cultivated in El Salvador: In other words, - as with wine - does (or how does, or, to what extent) terroir influence the cultivation of a varietal?

To what extent does SL-28 - when cultivated in El Salvador - reflect the classic characteristics of coffee from El Salvador, or do the specific characteristics of a Kenyan SL-28 still feature strongly?
 
I'm having a large mug of some coffee made from Kona peaberry beans. It's this month's selection for a shared subscription that's part of my monthly coffee supply chain.

Some bean details; Kona Typica peaberry beans, washed processing, and a medium roast level. The roaster suggests taste notes of dark cherry (very nice and quite noticeable), caramel and fruit punch. I find that the later two become much more noticeable as the coffee cools slightly.

It makes a fairly bold and lush cup (or mug in my case) of coffee.
 
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Macky-Mac said:
I'm having a large mug of some coffee made from Kona peaberry beans. It's this month's selection for a shared subscription that's part of my monthly coffee supply chain.

Some bean details; Kona Typica peaberry beans, washed processing, and a medium roast level. The roaster suggests taste notes of dark cherry (very nice and quite noticeable), caramel and fruit punch. I find that the later two become much more noticeable as the coffee cools slightly.

It makes a fairly bold and lush cup (or mug in my case) of coffee.
Click to expand...
Sounds delicious, - a wonderful post with fantastic tasting notes - and has served to intensify my current craving for a mug of coffee, which I think requires that I succumb to it.
 
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Having my second espresso - identical to the others I've had recently. That's kinda like "I got a rock" in fancy coffee circles.

My wife has a friend over for lunch. I told her to give me 10-minute lead time before she wants her beverage; I'll need to warm up Silvia. She'd better like what I'm making!
 
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svenmany said:
Having my second espresso - identical to the others I've had recently. That's kinda like "I got a rock" in fancy coffee circles.

My wife has a friend over for lunch. I told her to give me 10-minute lead time before she wants her beverage; I'll need to warm up Silvia. She'd better like what I'm making!
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Congratulations! Consistency is the holy grail of espresso making!
 
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svenmany said:
...My wife has a friend over for lunch. I told her to give me 10-minute lead time before she wants her beverage; I'll need to warm up Silvia. She'd better like what I'm making!
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actually, that sounds like a perfect excuse to have Sylvia all warmed up ... and you can make one for yourself "just to make sure" that Sylvia is ready to perform for guests
 
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1733420046981.jpeg

My Mexican Beans arrived today 🇲🇽

But the Lavazza beans in the jar to the left will produce good espresso a few more ~weeks, however. But I'm ready for the Mexican and 'Mayan taste'.
 
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Macky-Mac said:
any interesting details to share about those coffees?
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I'm still working my way through my Colombian coffee, and will happily let you know when I do open the pair of coffees I have just received from El Salvador.

One of the two coffees is a natural process coffee, from the varietal orange bourbon, (a relatively rare natural mutation of the better known red bourbon coffee cherry) while the other is a honey process coffee, that is comprised of the SL-28 varietal, which is more usually found in Kenya, its natural habitat, where it was developed and cultivated.

Anyway, I must admit that I am quite curious to see whether the different terroir of Central America has any (or, rather, to what extent it has an influence), on the characteristics of SL-28 that one would find in a Kenyan coffee.
 
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