I was away from home for a while in January, and now that I've returned I'm having to hurry to finish last month's coffee supply as the supply for February has already started to appear.
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Espresso Enthusiasts
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What form will the supply for February take?
I am currently consuming two different coffees from Costa Rica - both of them excellent - and have some coffee from El Salvador in reserve.
I still have plenty of the Ethiopian Yirgacheffe beans, so that will be part of the February supply. There's a new, and as yet unopened package of Ethiopian Wush Wush, and also a newly opened package of yellow caturra beans from the Ka'u district on Hawaii.
Given it's already the 9th, I have a good excuse to have a second mug whenever I want
Sounds brilliant.
Ethiopian Yirgacheffe I know (and love); all I can add to that, is a hope that you enjoy it.
However, I have never encountered Ethiopian Wush Wush - and I love Ethiopian coffee - thus, will wait impatiently for your tasting notes and comments on this coffee.
Unfortunately, we never see (or get to sample or savour) Hawaiian coffee This Side of the Pond - in fact, I have never seen it anywhere, not even in the small, specialist coffee shops - that source coffee from small, independent suppliers - that I frequent; do enjoy.
A mug of coffee from Costa Rica went down so well that it may be high time to prepare another.
Wush Wush....I suspect you should be able to find it in the UK, but you might have to buy it online. One of the numerous Ethiopian local heirloom coffees, it's named after the main village of the area where it's grown. There's now Colombian grown Wush Wush available too, but most Wush Wush comes from Ethiopia.
The Wush Wush that I bought had been through an anaerobic fermentation and natural processing. It's a very sweet tasting coffee, bright acidity, with a very winey mouthfeel. The roaster's notes suggest "watermelon hard candy", which I can understand. If I had to come up with a flavor note myself, I'd have thought of a very sweet and tart strawberry.
As for the Ka'u yellow caturra, I suspect you may have encountered yellow caturra in some of the coffees from Central America that you like. Unfortunately not all coffee roasters list the various varietals, so one doesn't know what the beans are sometimes. This version from Hawaii has very clean and bright notes. The roaster mentions yellow fruits, and a crisp pear note was noticeable to me
I have been reading about the differences - or, to what extent differences manifest - in Gesha (Geisha) grown in different countries in central America (in particular, Gesha grown - or, cultivated in - Costa Rica and Guatemala).
And I have also been reading about Wush Wush (and thank you, @Macky-Mac, for taking the time and trouble to put together that most informative post; yes, I am indeed familiar with Caturra, and its kin, and am more than partial to them).
Above all, though, I have been sipping and savouring some coffee from Costa Rica.
And I have also been reading about Wush Wush (and thank you, @Macky-Mac, for taking the time and trouble to put together that most informative post; yes, I am indeed familiar with Caturra, and its kin, and am more than partial to them).
Above all, though, I have been sipping and savouring some coffee from Costa Rica.
So sorry. Good luck.The grinder broke this morning.....and unfortunately it was before the required amount of beans were ground.
Not a happy moment!
That is one way to ruin a perfectly fine day. Condolences. 😥The grinder broke this morning.....and unfortunately it was before the required amount of beans were ground.
Not a happy moment!
I found out a natural and excellent cup-warmer - at least during the winter. I have a good warm radiator close to my espresso-machine. Otherwise I warm the cup up in warm/hot water over the sink before starting. Especially in winters.
So enjoying a late great large cup of this yummy hot elixir in a pre-warmed-up cup 😋
So enjoying a late great large cup of this yummy hot elixir in a pre-warmed-up cup 😋
And what are your thoughts about Gesha now?
I've only had Gesha that was grown in Colombia. It was certainly good coffee, but not up to extremely high reputation that Gesha has....but of course that reputation is actually based upon the crop from a very small number of farms in a very specific location in Panama.
Still haven't tried it, or ordered it.
I mentioned it here, as I was curious to know (learn, find out) what others thought, or, what your experiences with it may have been.
At the moment, I have just opened (today, in fact) - and greatly enjoyed two mugs of - my most recent delivery of coffee, which came from El Salvador.
My sense is that Gesha (Geisha), - in addition to being considerably more expensive than the coffee I usually buy - is also a product that is quite divisive in taste, in that people tend to either love it or feel - as I suspect I may do, for I did try it once, years ago, and was underwhelmed, but, will willingly concede that "once" is a small sample from which to derive a definitive opinion - that it is very over-rated, a coffee that is wildly enthused about, but one that may not live up to its (striking) reputation.
When my I have consumed a little more of my current order of coffee (two different coffees from El Salvador, which I know that I love), and am contemplating my next order, I may well consider placing an order for a small sample (say, 125g, rather than my usual 250g bags - and, a 125g bag of Gesha coffee costs much the same as my standard 250g bags - give or take a few pounds, or euros - of coffee) of Gesha beans from one of the coffee producing countries of central America.
Hmmm....I see that there's some honey processed Gesha from Costa Rica that's currently for sale by one of the roasters I buy from. Perhaps it's time to give Gesha another try
This sounds lovely, will se if I can hunt this down in Sweden and give it a try.
Interesting.
If you do decide to take the plunge and buy some, do, please, let us know what you think of it.
Perhaps.
However, for now, I shall continue to sip, savour, and thoroughly enjoy (as I have done today), the splendid coffees that I have (just opened) from El Salvador.
Coffee from El Salvador, (Pacamara, washed) served with organic hot milk, went down rather well earlier today.
Getting a late start on my second espresso of the day - 14:39. Tasty thing.
I do so understand this.
Do enjoy.
One's first espresso of the day is invariably so sublime, so exquisite, that one needs (requires), desires, wants...a second. And a third. And a fourth.....
Now, I do know that there is some theory (somewhere lurking in the depths of something best described as the philosophy of economics) that discusses what they describe - or define - as the law of diminishing returns.
The thing is, I have never, ever, considered that this might apply to coffee consumption, not even in my undergrad (or postgrad) days, when I cheerfully consumed around ten cups of coffee a day - or night - (if not more, especially when writing for, and editing, and preparing for publication, various student publications).
And, even as a student, I only ever drank the real stuff, the good stuff, and only ever served that to friends, colleagues, and guests, whenever they materialised at my door.
Well I’ve been eyeing this machine for months and it went on sale, bought it, delivery March 3rd.
Gifting this still very fine machine to my 22 year old daughter who moved into her apartment 7 months ago
Gifting this still very fine machine to my 22 year old daughter who moved into her apartment 7 months ago
Well wear.Well I’ve been eyeing this machine for months and it went on sale, bought it, delivery March 3rd.
Gifting this still very fine machine to my 22 year old daughter who moved into her apartment 7 months ago
I have been reading about the "Black Moon" coffee processing method, which, in common with the various "honey process" methods, seems to have been developed in Central America, Costa Rica, to be exact, (it also appears to be quite recent, one of the small roasters from whom I order coffee has just stocked such a coffee and I will admit to no small degree of curiosity), and I am wondering about it, and also wonder whether anyone here has come across it.
Hope you both will be pleased with the new/old machines.
I’m sure you’ll let us know how it goes. Cold brew tech sounds very interesting.
I do my summer cold espressos with pre-freeze’d portions.
My Sage (Breville) is otherwise all good here - There has been moments when I considered a ’new’ super-automatic - not entirely out-ruled yet - but the 'half-sleep’ tamping is usually what wakes me up to some focus 🥱
There's new coffee hardware in my kitchen too, however, nothing as impressive as mtbdudex's new purchase. A new grinder has appeared, so I'm no longer dependent on the old blade grinder I've been using since the breakdown of the old burr grinder.