The Ethiopian Connection
Another conundrum? Perhaps, we'll see.
On order and waiting....for me to pay for it all. An estate coffee from Panama called Panamaria. A fair trade organic washed coffee, Ethiopian Yirga Cheffe. Also the return of one of our standards at Cafe Corazon, Fazenda Aurea from the Cerrado region of Brasil. I have a lot to write on each of these and even in all the words I write out, will only be able to give a brief summary of what is so interesting and share only tidbits of knowledge.
(edit.....paid for and on it's way)
I'd call it a conundrum, but after we discovered that Ethiopian coffee can't really be categorized or blanket roasted like many highly processed coffees its not really much of a conundrum as it is an issue of taste and palate. In a highly processed coffee, like many Costa's and Colombians, they spend so much time screening and processing the coffee that by the end of the process you end up with a very even well balanced cup. You might say too even, and almost boring at times. You find yourself searching your palate for uniqueness of flavor. Don't get me wrong, that well balanced cup tends to be what wins awards. For myself though, I find myself looking for exotic and rare flavors. Ethiopian coffee shines here.
Yirga Cheffe coffees are usually wet-processed and tend to have a bright cup. Yirga Cheffe is a subregion of Sidamo in Africa. What we will be looking for in our cupping is a bright coffee with floral and citrus high notes. At my cupping I found the brightness to be reminiscent of pepper corn and the lemon citrus to simply boggle the mind.
We are quite excited to soon offer Panamanian coffee, Panamaria. Coffee from Panama has really become very well known. We'll be looking for a complex cup exhibiting light chocolate, caramel, berry-floral with a hint of lemony citrus. As soon as this comes in we'll be roasting and cupping. A lot of my research shows this coffee out cupping many other well known highly regarded coffees. Can't wait!
I have written on the Brasil from the Cerrado region. We're expecting the same great cup. I use this one in my blends quite often to lend great body and crema to the cup. Look for nutty character with citrus and a buttery cup.
I had written more on my cupping and experience with a question on Ethiopian coffees to my broker but the post got lengthy. Come on in and I'll go on about the coffee plant and the birthplace of coffee.
Diablo
BUMP
I know you all are getting over your late night last night, but I just thought I'd remind you of the coffee tasting. Give a call, we only have 2 spots left.
4853494
Diablo
Bump and information run
Just a reminder that if you haven't sent me a mail, I haven't confirmed your spot. Just as a reminder, it's on the 17th, that's this Sunday at 3:30pm. Should run about an hour, maybe more, maybe less depending on how interactive the attendees are. Also, we're going to limit class size to 10 so I'm not eating up too much time prepping drinks.
On that note, I just checked for the parking situation. Not sure what time the game starts, but on game days the parking lots are $5.00. I'm not sure what time they start that though. So...
Right now I'm giving the option of coming out on the 17th, or the 24th the following Sunday when parking should be free. Email me and let me know. elcafecorazon@yahoo.com
Next, what do you want to learn about? I can go on and on about a number of facets having to do with coffee. Here are some choices. How about you number the list of options starting from number 1 as what you'd most want to learn about and go from there. I'll build from that point on.
Coffee Makers
Grinders
Water
Roast level
Different Coffee Drinks
Origin of Coffee
Taste
I could make each subject break down into more subjects, but those are some of the big key facets. Each one could have a multitude of finer points.
Diablo
We have a date
August 17th, 3:30pm.
The for sures;
You will drink coffee
You will learn about coffee from the coffee roaster himself
You will enjoy coffee
You will be ruined for all other places coffee
You will go home with coffee in hand
You will only pay ten bux
The stuff we're working on;
Which Coffee will you be drinking
What different methods you will see prepared and learn about
If you have any preferences let me know! Email me too to let me know if you'll be able to make it. I need to know how much coffee to prep.
elcafecorazon@yahoo.com
Oh, just for you J, Tanzania Hope Pea Berry is a lock. You will drink Tanzanian coffee<---append this to the above list of You Will...
Diablo
Getting the right flavor...
sounds like quite a challenge. If you need a guinea pig for any of these new roasts I'd be more than willing to sacrifice my palate ;)
Panamaria cookie...?
Cupping notes
The Panamaria is superb. I found a complex cup with caramel, light citrus and floral. This one may be in the running for my new favorite. (Note, this is as espresso.)
The "Yirg", a comment should be made that this is a washed coffee. Notes on the washed process in a minute. My initial roast has left me wanting to try a different roast level. There is a hint of citrus and spice, but it's hard to wrap my taste buds around the spice. Methinks I over roasted my sample roasts. I'll be trying a different roast profile to try and bring out more citrus. Right now it's a muted citrus with chocolates and hint of spice. It's very delicious but a little more conventional than I'd like. We'll still be cupping this one over the next days to make notes on how the flavors and characters are developing. I'm nearly certain that in this first week the flavors will be most definitely intensifying. Much like the Sidamo, I suspect it wants to relax for at least a week before the intense fruits start to shine.
The washed processes. The dry process is the original method used to cure coffee. This leaves more mucilage/parchment on the bean and leaves a lot more variety in flavor. You can also read that as, leaves the beans with inconsistent flavor. This tends to be my favorite in spite of the inconsistency in flavor, it tends to stand out the most as well.
The washed process is the modern way of separating ripe beans. This process also involves fermenting the beans to aide the removal of the mucilage and parchments from the bean. This produces and much more consistent coffee far and away.
I'll be working on the roast for the Yirg looking for what brings out the most flavor.
Diablo
Will do man
I think we have enough people for the first one. I need to nail down a date.
:) Tanzania will probably make the cut for the coffee tasting. Great example of incredible character with no hint of a dark roast.
Diablo
Just say the word, and I'll
Just say the word, and I'll start on that promo. I've been waiting for you to do something like this! We'll be there for sure. I don't know if you can top that Tanzania, though. Hahaha
D'oh!!!
The beans are here, the beans are here, the beans are here, the beans are heerrrrrrrrrre!!!
happy happy joy joy happy happy joy joy
Diablo
Thank you
for the replies and emails. We'll work on a solid date. I also want some time at the roaster with my new beans so I can get to know them. :) Right now looking at the middle of Aug or so. Beans should be here next week.
Abe, that cigar and espresso sounds good.
Diablo
Dude!
You know I'll be there! I might even bring a cigar from Casa de Tobacco.
Abe Lopez
Me three!
Count me in as well.
Like I said I know nothing about coffee and I'm a bit ashamed of it. Sides it would be nice to meet some people here from FF.
Me too!
I am sooo down. I havent had a good cuppajoe since the death of Kern Street Coffee Company.
I will be there.
Sounds like a great time to me. Count me in.
Yes! It's in the works
One of the things to deal with is logistics and how to present it to everyone.
Initial concept is to take you one tour of the methods of brew, starting from the "ole coffee maker", a single cup brew, a french press and finishing with an espresso. (might start with a single brew and finish with the coffee maker, idea is to really contrast going from an espresso to a coffee maker cup)
However, there's just tasting what we have going on. In that case, how to taste? What method? I'd want to do a real cupping with silver spoons and glass cups and 1.45 grams to one ounce of coffee and really get down and bring you into the world of cupping. I think that's a bit much though. So,,,
At this time the idea is to do a fairly legit cupping where everyone gets their own cups and I'll take you on a ride of flavors. This seems to be a little less pretentious. I've been wanting to do this for some time.
At this time I'd like to offer to everyone a tasting night/afternoon in which you can come out and enjoy 3 cups of coffee that will contrast and really show off what coffee, Cafe Corazon and high standards are all about. You'll learn about different brew methods and what really makes a strong cup. You'll also get to take home a 1/4 pound of one of those coffees. All for only $10.00. I'll probably be throwing in a lot of extra stuff too like espresso's and lattes to show contrast on how things impact flavor. Not to mention what you'll learn about the roasting process and all those brew methods listed above. I'll probably still prep a French Press. It's hard to kind of just touch on things when just a touch is not enough, I want to give a full experience and share as much as I can. Plus, I want you to walk away getting way more than ten bucks worth. Should take a while to cover it all, so at least an hour I'm thinking.
Thanks for the comments, anyone who's interested email me at elcafecorazon@yahoo.com or call 4853494 or at 9035277 I'll try and come up with a date, it'll probably be a Sunday afternoon.
Diablo
You know a coffee tasting
You know a coffee tasting night would be a good idea. I hear people talking about so many different types but never know what they are talking about.
Wondering....
have you guys ever had a coffee tasting night?
i am curious to taste all the different roasts and blends you talk about.
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