The Cup

July 29, 2010

Santa Barbara

Filed under: Uncategorized — Devlin @ 2:46 pm

Origin:

Brazil

Harvest:

August 2009

Producer:

Eulino Jose de Novais

Farm:

Picata, Bahia

Roaster:

Tim Wendelboe

Cup Date:

7/11/2010

Cantadores:

Devlin, Jay, Jeremy

Fragrance:

Sweet bread, wood, caramel

Aroma:

Tangerine, brown sugar

Bightness:

mild

Break:

Flavor:

Blueberry oatmeal, chicken broth, custard, brown sugar, clove

Body:

Light, thin

Aftertaste:

Short and easy, kinda buttery

Likes: The low acidity makes the body acceptable. Finish brings all the flavors to a nice resolution.

Description:

Aromas of tangerine and brown sugar. Smooth subtle flavors of blueberry oatmeal, custard, brown sugar and clove leaves a calming buttery finish beconing you to drink again.

May 10, 2010

Vista Hermosa

Filed under: Uncategorized — Devlin @ 5:20 pm

Harvest: May 2009

Producer: Edwin Martinez

Farm: Vista Hermosa

Origin: Guatemala

Region: Huehuetenango

Cultivar(s): Bourbon, Catura

Process: Washed

Roaster: Barefoot

Roast Date: 4/15/2010

Cup Date: 4/23/2010

Catadores:

Becca, Lindsay

Fragrance:

Chocolate walnuts, apple cider, dried apple chips, pistachios, dry leaves, white chocolate, toasted almonds, figs

Aroma:

Strawberries, nutmeg, brown sugar, pumpkin, candy apples, cranberry, raisins, warm gooey  caramel.

Break:

cranberry

Brightness:

“cute” bright

Flavor:

Chocolate, apples, raisins, barley, peach. pineapple, tangy

Body:

medium/heavyish

Aftertaste:

Cran-apple juice, Chocolate.

Likes:

Gets better as it cools, ” I wish I could take this coffee to prom”-Becca

Descriptions:

This field was left empty by the Catadores.

February 1, 2010

12/8 – A10 – Kenya Gitchathaini – SELECTION

Filed under: African, Cupping & Tasting Notes, Ecco Caffe, Spro SELECTION — Jay @ 1:04 pm

Kenya Gitchathaini –
Origin: Nyeri District, Inaini Area, Kenya
Producer: Gikonda Cooperative
Farm: various
Varieties: SL-28 & SL-34
Elevation: 1600-1900 meters
Harvest: 2009
Process: natural
Roaster: Ecco Caffe
Roast Date: December 1, 2009
Cup Date: 12/9/09

Catadors: Jeremy (8), Ilenia (7), Joy (6), Devlin (7), Kimmy (7), Rebecca (6.5), Stephanie (6), Lindsay (3)
Average Score: 6.36

Fragrance/Aroma/Break/Brightness/Flavor/Body/Aftertaste:
Dentyne melon citrus gum, a bit artificial saccharine, brussels sprouts, fruity, puffed corn, tomato, lemon, lime, carrots, tomatoes, cocoa, vanilla, light but rich, caramel – dulce de leche, milk chocolate, sweet, grapefruit (x2), lemon, tomato soup, chocolate cake, nuts, pecans, caramel, strawberry, sweet potatoes – like woah, sugar, tangy-ish (x2), muted brightness, high, bright, fairly dull, blood sausage, mild fennel sweetness, walnut, sweet grapefruit, apricot, trail mix, lemon meringue pie, tomato juice, V8, bitter, sour wash rag, savory yet sweet, walnut peelings, light body, medium body (x4), medium smooth body, thin body, smooth bold, melon rind, tangy, long, tart, roasty?, bright, citrus, acidic, no thank you I don’t want to eat my vegetables, dirt, bitter, cucumber.

Likes:
Very interesting scents and flavors. The flavor was not as acidic, it was sort of enjoyable. 0 – I mean solid for what it is, I just don’t like it. The fragrance. Smells good, general good taste.

Dislikes:
Not much. I don’t wanna drink V8, I wanna drink coffee dammit! I would have preferred a stronger vanilla taste based on the smell.

Descriptions:
This coffee begins with melon and citrus fragrances. The muted tanginess of its’ brightness and smooth medium body provide wonderful textures. A fennel sweetness, and melon rind tartiness make for the delightful flavors this cup provides.

Delicious grapefruit and dried apricot with pleasing acidity. A little roasty in the finish that also reminds me of roasted lamb with sweet chutney.

Fragrances of red fruit and puffed corn, lemon and grapefruit lead into deep strawberry and caramel. A taste with all the elements of a trail mix and an aftertaste that increases in brightness as it cools.

This cup is dessert in a mug. The fragrance is tangy with notes of lemon and lime and is sure to wink at you. The flavor is a cornucopia of lemon meringue pie, marshmallows, lime-flavored drinks and citrus fruit. This cup will perk you up with its’ tangy flavor. Kudos.

Carrots, tomatoes, sweet potatoes and nearly every other non-green vegetables come to mind when drinking this cup of coffee. Probably best paired with a savory meal.

A sweet, strong fragrance of cocoa & vanilla fades to a lighter scent of chocolate cake with the aroma. The taste disappoints slightly with a bitter, bold body and an aftertaste of old dirt.

The delicate smell of caramel and the aroma of nuts is indicative of the nature of this coffee. With a mellow body but a sweet and savory flavor of walnut skin, it has lasting potential.

Jay’s Notes:
Another coffee that will debut for the opening of Spro Hampden, the Gitchathaini is an interesting coffee that delivered sweet citrus aromas with fruity and savory flavor tones.

12/5 – N – Finca El Injerto Pacamara – SELECTION

Filed under: Central American, Cupping & Tasting Notes, Spro SELECTION, Stumptown Coffee — Jay @ 1:01 pm

Finca El Injerto – Pacamara Varietal
Origin: La Libertad de Huehuetanango, Guatemala
Producer: Arturo Aguirre
Farm: Finca El Injerto
Varieties: Pacamara
Elevation: 1500-1900 meters
Harvest: 2009
Process: Washed
Roaster: Stumptown Coffee Roasters – NYC
Roast Date: December 1, 2009

Catadors: Jeremy (8.5), Ilenia (6), Joy (1), Devlin (8), Jenny (7), Kimmy (4.5), Rebecca (8.5), Stephanie (8)
Average Score: 6.44

Fragrance/Aroma/Break/Brightness/Flavor/Body/Aftertaste:
paper, armpit, scallions, french onion soup, vanilla extract, chicken stock, citrus, body odor, bean stew, basil, vegetables, fruit rind, smokey, beaked yams, ginger, italian style wedding soup, tofu, fig syrup, carrots, sour berries, cooked green beans, french onion soup, celery, apricot, mild, medium to high, bright, sharp, very bright, sparky, small, string beans, broth, toffee, the sweeter part of a burnt chocolate chip cookie, chicken noodle soup with stars, tobacco, tang, smooth, full, medium body, thin, medium light, light, thick, creamy, light, heavy, light, bland, bitter milky texture, lemony, slightly chalky, dry and acidic, bitey.

Likes: unique & yummy, the smells and flavors, ambivalent about flavor but interesting, nice aftertaste, textures.
Dislikes: fragrances, thin body, smell, body, no real aftertaste, more like a baked veggie casserole than coffee

Comments:

This cup is a nice balance of smokey and earthy tones. It has a yam/carrot flavor and fragrance.

It’s cold outside but warm in here. Aromas of grapefruit and apricot have comfort food flavors. A medium acidity with high notes of roasted veggies and delicious gravy.

This cup of coffee is hearty in all of your senses and sure to keep you warm in the winter season. The fragrance of this bean will open your nostrils to a kitchen with the best homemade ingredients such as garden basil, savory bean stew and vegetable such as celery.

This coffee smells horrible. For that, no one would drink it. But it’s not all that bad. I suppose it’s like the sweeter sugared part of a cooled, burnt chocolate chip cookies, with a light bodied flavor and chalky aftertaste.

A very savory coffee. Soup stock and citrus are found in the grounds while a rich figgy sweetness follows in aroma. Almost salty this coffee gives off striking tones of carrot and onion, a thick and creamy body.

Light and bright, this coffee blends the warm sweetness of vanilla and toffee with the tartness of lemon. the smooth, delicate texture delights but does not overwhelm.

This is a mildly weird cup. It begins with strange aromas of scallions, french onion soup, and, well, unwashed armpits, but is in no means offensive or distracting from the positive aspects of this particular coffee. The unusual scents lend to the interesting elements of the flavors, at once sparkly, citrusy, and semi-sweet, like caramelized onions in a warm broth. the heavy body also has positive, warming effects, which give it a milky texture and sweetened aftertaste.

This bland varietal is great for those who enjoy the fragrance of chocolate and paper. Be warned, this coffee has a bland lingering taste. A full body, this coffee is reminiscent of a string bean broth. Don’t go near this coffee if you want flavor.

12/5 – P – Finca Mauritania – SELECTION

Filed under: Central American, Counter Culture, Cupping & Tasting Notes, Spro SELECTION — Jay @ 1:00 pm

Finca Mauritania – Certified Organic
Origin: Santa Ana, El Salvador
Producer: Aida Batlle
Farm: Finca Mauritania
Varieties: 100% Bourbon
Elevation: 1400-1600 meters
Harvest: Jan-Mar 2009
Process: unknown
Roaster: Counter Culture Coffee – Durham, NC
Roast Date: December 1, 2009
Cup Date: 12/5/09

Catadors: Jeremy (7), Ilenia (7), Joy (6), Devlin (7.5), Jenny (8), Kimmy (7), Rebecca (9), Stephanie (6)
Average Score: 7.19

Fragrance/Aroma/Break/Brightness/Flavor/Body/Aftertaste:
smashed plantain, yellow-spotted banana peel, berry, damp forest, earth, bark, raspberry, dark choco, cherry hazelnut loaf, sugary deep berry tea, french vanilla candle, lemon, lavender, cherry, mulled cider, toasted almonds, choco and raspberries, vanilla perfume, licorice, raisin bread, smokey sweet rice vinegar, caramelized sweetness, lipstick, high brightness, tangy sweet, very bright, a bit sparky, bright, smoked, slightly acidic, medium, squash, burnt toast, dry, lemon chicken with cilantro, caramel honey apples, cinnamon and lemon, black tea, bitter tones, strawberry, maple, oatmeal, light body, creamy, thin, medium, light, full & rich, medium, mild, ashy, dry, garden herbs, tangy citrus, roasted, grapefruit rind

Likes: high acidity and aroma, nice taste/aftertaste, all, the flavor – it was like a meal, particularly smell, its complex flavor, not gross
Dislikes: not exciting at all, overwhelming roasted/toasted taste, lipstick, kinda unexceeding, as it cools the flavors taste mushroomy

Comments:

A refreshing bean with subtle notes of maple and oatmeal topped with tart strawberries.

Light sweet fragrances hint at a very different coffee than what is revealed. Scents of lemon and lavender, toasted nuts and milk choco are present, upon break flavors of black tea with bitter tones that increase as the coffee cools.

This coffee has it all – hints of french vanilla, choco and raspberries with a touch of cinnamon and lemon. the light body doesn’t suffocate these flavors, but enhances their drinkability.

This cup begins with fragrances of cherries and hazelnuts with aromatic traces of vanilla and sugars. Its sparkly brightness pairs well with its heavier caramel flavors. The medium body is unimposing, making the effectual drink float nicely in the mouth, yielding for a sweetened aftertaste that will not be quickly forgotten.

This light cup of coffee is a treat to your tastebuds and nose. the smells of this bean are like an old general candy store with wooden floors that creak . the flavor is sweet and savory; notes of lemon, cilantro and fresh garden herbs. this cup of coffee is for those who love simple yet charming tastes.

A full and rich cup of coffee, this varietal settles on the tongue a little dry. the fragrance takes you to a damp forest with hints of damp evergreen and rich earth. the flavor comes up short and leaves dry notes on the tongue.

This coffee is not very exciting. I find no distinctive flavors and it’s quite bland. It isn’t disgusting, but it isn’t delicious. This coffee is the middle road.

This coffee smells great, with the fragrance of a ripening banana and the aroma of rice vinegar with its’ sweetness and acidity. This lends true to taste as well, with the complex flavoring of a buttered and burnt piece of toast. I wish the flavor was a bit more rounded somehow with a more pleasant aftertaste but I still appreciate its’ delicate and subtle qualities.

A full and rich cup of coffee, this varietal settles on the tongue a little dry. The fragrance takes you to a damp forest with hints of a damp evergreen and rich earth. The flavor comes up short and leaves dry notes on the tongue.

This light cup of coffee is a treat to your taste buds and nose. The smells of this bean are like an old general candy store with wooden floors that creak but smell of homemade raspberry dark chocolate and several different licorice candies. The flavor is sweet and savory, notes of lemon, cilantro and fresh garden herbs. This cup of coffee is for those who love a simple yet charming taste.

This cup begins with the fragrances of cherries and hazelnuts with aromatic traces of vanilla and sugars. Its’ sparkly brightness pairs well with its’ heavier caramel flavors. The medium body is unimposing, making the drink float nicely in the mouth, yielding for an effectual sweetened aftertaste that will not be quickly forgotten.

Jay’s Notes:
Aida Batlle has been producing some truly wonderful coffees for some time now and our crew has been cluing into her efforts and starting to notice her work on the blind cupping table. From the stellar Grand Reserve to this Mauritania, the cup flavors are pleasing with tastes of fruit, vanilla, citrus and even the spicy qualities of cinnamon – or to my tongue: Mexican canela.

I’m also happy to note that this Finca Mauritania will be one of the opening coffees for Spro Hampden.

12/5 – U – Santuario Bourbon – SELECTION

Filed under: Cupping & Tasting Notes, Intelligentsia, South American, Spro SELECTION — Jay @ 12:59 pm

Santuario Bourbon – certified organic
Origin: Cauca, Colombia
Producer: Camilo Merizalde
Farm: Finca Santuario
Varieties: Bourbon
Elevation: 1900 – 2200 meters
Harvest: 2009
Process: Washed
Roaster: Intelligentsia Coffee – Chicago, IL
Roast Date: December 1, 2009
Cup Date: 10/30/2009

Catadors: Jenny (7), Devlin (8.5), Rebecca (6.5), Stephanie (6), Kimmy (9.5), Jeremy (8), Ilenia (7), Joy (7)
Average Score: 7.44

Fragrances:
Cinnamon toast crunch, sweet butterscotch, cherries, nuts, fresh baked chocolate chip cookies, sweet, dry fruit, dulce de leche, earthy greens, stalk, strawberry ice cream, fruit cake, pickled fruit, jelly preserve

Aromas,
Spearmint, sour apple, bittersweet chocolate, bleh, nutty sweetness, steamed milk, toasted nuts, milky toffee, string bean,

Break:
Unplaceable, fresh green vegetables, unroasted peanuts, perfume, overcooked muffin

Brightness:
Very bright, high, light, smooth, very tangy, present but not loud, high acid

Flavor:
Lemon, cantaloupe, honeydew, bitter, overextracted, walnut, dry apricot, pistachio, trail mix, tangy, tangerine, orange crackers, fruit, berry, peas, apples, nutmeg, rounded, sweet lemon, butterscotch, toffee, caramel sugar, lemon tea leaves

Body:
Medium (x2), light, smooth, medium – full, heavy, full

Aftertaste:
Caramel, acidic, bitey, tart, fruit pulp, buttery caramels, roasted sugars, astringent

Likes:
Aftertaste, brightness. The cherries, nuts, the flavor, smooth body. The fragrance was great, flavor wasn’t bad. Lingering flavors, taste, body. General flavors & fragrances. Lemon.

Dislikes:
None (x2). It didn’t impress me much. Nothing. It lost the magic as it cooled, generally not outstanding. Lemon, string bean.

Descriptions:
An interesting cup that mixes cinnamon and spearmint along with cantaloupe and citrus for a bright, smooth cup,

A pleasing coffee with something for everyone. Medium body, an elevated level of acidity with strong traditional flavors of walnut, raising and pistachio makes it a perfect coffee anytime of the day, anywhere on the face of the planet.

This coffee is great for everyday. This cup is balanced all around in fragrance and flavor. The fragrance is a familiar scent of nuts, sugar and cherries, with soft overtones of bittersweet chocolate. The flavor is an unusual and delightfully surprising tangerine with a smooth, tart aftertaste.

This coffee was a decent cup. I would enjoy drinking it on regular basis, however, it was not something spectacular.

A great smell of dulce de leche seduces you to the complex characteristics of this cup. The nutty aroma is the perfect compliment to the smooth brightness and soft, subtle flavors of peas, lightly fruity with a medium body and an aftertaste of fruit pulp.

An interesting coffee that finishes mildly, like heavenly pillow. Fragrance of earthy sweetness, like uncooked rhubarb lead to the aroma of steamed milk and toasted nuts. Tangy brightness and hints of lemon and butterscotch finish.

This coffee is generally tasty with aromas of toffee and strawberry ice cream. Its’ heavy body works well with the rich flavors of caramel sugar and subdued brightness. Roasted sugars and buttery tones create a delectable aftertaste.

This very lemony-citrus blend of lemon tea and pickled fruit. Fragrance of jelly or preserves with a high acidity, this would be a great morning coffee.

12/4 – C – Amaro Gayo – SELECTION

Filed under: African, Barefoot Coffee, Cupping & Tasting Notes, Spro SELECTION — Jay @ 12:58 pm

Amaro Gayo – certified organic
Origin: Arba Minch, Sidama, Ethiopia
Producer: Asnakech Thomas
Farm: Amaro Gayo Cooperative
Varieties: Ethiopica
Elevation: 1800 meters
Harvest: October 2008 – February 2009
Process: Sun Dried Natural
Roaster: Barefoot Coffee Roasters – Santa Clara, CA
Roast Date: November 23, 2009
Cup Date: 12/4/2009

Catadors: Ilenia (10), Kimmy (8), Stephanie (8), Lindsay (7), Rebecca (10), Jeremy (9), Val (8), Jenny (8)
Average Score: 8.44

Fragrances:
Blueberry pop tarts, papery, perfume, floral, like a “sweet cedar”, crisp apples, blueberry, compost, fruity pebbles, orange, orangey (awesome), pumpkin bread, vanilla icing, carrot cake, clarity, bright clear berry sweetness, strawberries & cream oatmeal, bagels, lipstick, fruity, berries, citrus

Aromas:
Warm blueberry pop tarts, smokey, smoked, berry, tar, warm pie, blueberry pancakes, maple syrup, honey, hot figs, bagels, cherry cough drops,

Break:
Fireplace fire with sweet wood, market greens?, tangy, citrus, grapefruit

Brightness:
Semi bright, there is a presence, soft bitterness, very fruity, bright, bouncy!, bright, fresh, lemony, very bright

Flavor:
Sweet (x2), fruity, a bit bitter, grapes, reminds me of persimmons in contrast, blueberry, tar, dry pear, just like fruity pebbles!, blueberry pancakes with chocolate chips, berry, fruit candy, almost sour, caramel

Body:
Medium (x3), light (x4), but not watery, light-medium

Aftertaste:
Heavy sweetened fruits, blueberries, candy-like, cardboard, very sweet, almost not like coffee, like I just had grape juice, canadian maple syrup, NICE, caramel

Likes:
Crisp, interesting, unusual. Greatly flavorful, like a strange, sweet fruit. Sweet, clear blueberry smell and taste, contrast with tar. Yum! I “heart” fruity sweet coffees! The smells, the taste was almost like a meal – the Guinness of coffee. Flavor, aroma, clarity. The fact that this coffee is very definitive – no need to search for the right description, very fruity and, in my opinion, very enjoyable. Fruity and tangy.

Dislikes:
Nothing much. It’s sweetness might not be a good everyday. Too sweet for all the time. Almost too much of that… but y’know.. not quite a fault, really. None! Can’t see this with milk. Light flavor. Not bold enough for me – too much like tea.

Descriptions:
This coffee is unusual and delicious. Certainly a cup to brag about. It begins with strong blueberry and citrusy aromas and semi-bright, sweet and fruity flavors. The coffee lingers on the tongue in a syrupy dance of super-sweet fruits all throughout.

A floral, sweet smell with a slightly smokey aroma will be sure to surprise. The fruity flavor and brightness is reminiscent of a hearty persimmon with its’ sweetness yet touch of bitterness. The candy-like aftertaste is a smooth finish.

A wonderful balance of blueberry and the aftertaste of tar. This is a sweet and full cup of coffee. Great to start your morning or pair with a dessert. This coffee will bring a smile to your face.

Sweet & delicious, this fun coffee is sure to brighten your day. Orange, cranberry, peaches, raspberry & strawberries are just a few of the wonderful notes your will find in your first sip of this wonderful cup!

This decadent cup of coffee is breakfast in a mug. The sweet and memorable smells of pumpkin bread, vanilla icing and carrot cake will delight all the haris in your nostrils. The taste is just as pleasant with blueberry pancakes and chocolate chips, with an aftertaste of canadian maple syrup. This will always cheer you up.

Bright, clear berry tones through and through. Light body, but not too light. No intense aftertaste.

This coffee is light and enjoyable. Certainly perfect for breakfast, as it reminds you of fruity oatmeal, or a bagel shop. The flavor continues as expected from the fragrance – doesn’t disappoint.

An unusual blend of coffee that features tart hints of berry and citrus. It has a tangy taste surrounded by caramel, leaving a light-bodied taste that lasts.

Jay’s Notes:
Every once in a while, a stand out coffee comes across the table that’s just memorable. This Amaro Gayo was one of those coffees and joined our initial two-day cupping session because we happened to have a bag on-hand. Note: the bag that was intended for this cupping was still en route and would be included on the 12/9/09 cupping.

After two days of cupping, the Amaro Gayo ranked second to the older roasted Wondo Worka (11/11/09).

Personally speaking, I tend to favor Ethiopian natural sun-dried coffees. I enjoy the deep berry character and can drink that all week long. My very first time drinking a heavy blueberry Ethiopian was back in September 2003 when Des Rock (owner of Useless Bay Coffee in Washington) and I went down to the Stumptown Coffee at 3rd and Ash in Portland, Oregon.

We were in Portland for the annual NASCORE conference and were attending an espresso workshop together. After class one day, Des suggested we do a little cafe visit and went straight to Stumptown. At three in the afternoon, the store was jamming. It was amazing, but I had enough of espresso for the day and noticed they had the Ethiopian Harrar made with press pots. I ordered one.

By now, I had heard of the fabled Ethiopian Harrar and how the blueberry character can be very pronounced, but I was a Doubting Thomas – how could a coffee taste like blueberries without a syrup? Absurd.

That year’s harvest was an exemplary one for Harrar and the moment the coffee touched my lips it was a literal explosion of blueberry. It was an amazing moment and a transcendental one in my coffee career.

In fact, that trip was the event that changed my coffee career entirely. It was the trip where I learned the basics of espresso, tasted truly amazing Harrar, had the macchiato God Shot made for me by Kyle Larson and met John Sanders, the man who would become a close friend, mentor and our coffee roaster.

10/30 – 3 – Aida’s Grand Reserve – SELECTION

Filed under: Central American, Counter Culture, Cupping & Tasting Notes, Spro SELECTION — Jay @ 12:57 pm

Aida’s Grand Reserve – certified organic
Origin: Santa Ana, El Salvador
Producer: Aida Batlle
Farm: Fincas Mauritania, Las Alpes & Kilimanjaro
Varieties: 100% peaberry Bourbon
Elevation: 1400 – 1600 meters
Harvest: January – March 2009
Process: Washed
Roaster: Counter Culture Coffee – Durham, NC
Roast Date: October 28, 2009
Cup Date: 10/30/2009

Catadors: Nikki, Ilenia, Lindsay, Jeremy, Lamarie, Kimmy, Jenny, Rebecca, Stephanie

Fragrances:
Heath bar, caramel?, sour chocolate?, orange, apples, cheesecake, papaya, tropical, berry, fruity, grape rollup, chocolate, sugary – like sugarcane, citrus, ginger, grapes, vanilla, cinnamon, caramel, sweet, pleasant,

Aromas:
Perfume, candy – werthers?, syrup, cinnamon buns, browned pizza dough, fruity (x2), Ikea food court, cinnabuns and logan berries, heavy with earthy grape, apples, cinnamon, muted, light, cherry, sweet (x2), nutmeg, smooth, cozy, happy

Break:
Sugary dried cranberries, much the same but with fruity notes being way strong, trail mix,

Brightness:
Acidic, bright (x2), so so bright, dull, low acid (x2), tangy, strong but even toned positive notes, bright, very bright (x2), sour

Flavor:
Citrus (x2), grapefruit, nut, sweet (x2), watery, acorn, bitter nuts, pumpkin spice, allspice, fruits like raisins, fruity (x2), if fruit soda was a coffee, edibles, lime juice, sweet (x2), peppery, sour, tart, flowery, trail mix, citrusy, tangy, rolling

Body:
Medium (x2), not heavy, coats tongue, filmy, lighter than expected, light (x4), juicy (x2), herbal tea, full, average – not too thick or thin, refreshing

Aftertaste:
Nuts, good, sesame?, nutty, burnt, raisin bread, grainy, cereal-like, transparent, even, good, apple cider, lightly carbonated apple cider, sour, trail mix, mild, sweet, loving, grandma’s house

Descriptions:
A coffee truly made for the sweet tooth, with a fragrance of peaches, tropical dried fruits and, surprisingly, notes of caramel and white chocolate. This coffee coats the palette with bright and juicy body with intense mixed berry flavors.

A strong presence of berries throughout, beginning with a rich, grape aroma and strong even tones.

Group Description:
This unique & complex cup of coffee has an abundance of fragrances including grape, vanilla & cinnamon. The aroma is a pleasant, sweet smell with hints of nutmeg. After tasting this delicious and fruity cup of coffee you will be left with a cornucopia of flavors lingering on your palate wanting more.

Jay’s Notes:
Sometimes a coffee makes such an impression that you never forget it. For me, it was the 2003 crop of Ethiopia Harrar that Stumptown Coffee was serving that year and perhaps for our baristas it will be the 2009 Aida’s Grand Reserve.

Chock full of fruits and complexity, it literally has been months since we cupped this coffee and its’ flavor has been ringing through ever since. At many of our group cuppings, someone has referred to our tasting of this coffee as a sort of hallmark moment of which to compare all coffees. Does the coffee we’re tasting today give as lasting an impression as the Grand Reserve? That’s a tough reputation to match for any coffee.

Much has been written about Aida Batlle’s tremendous work producing tasty coffees and this years’ AGR is testament to that work. Bold and impressive, I put this same coffee on the cupping table a week later and it still came out the clear winner, with some of our baristas pinpointing the coffee and identifying it by name – it’s that remarkable.

The sad thing about this coffee is that it’s almost gone and we will be purchasing from Counter Culture’s final roast of the Aida’s Grand Reserve on January 18, 2010. Once the coffee arrives, we’ll have it until we run out and then that will be that. When it’s gone, the only thing left to do will be to pray to the coffee gods that the 2010 crop will be equal (or better) and bide your time until next fall…

December 4, 2009

12/4 – Kenya Gaturiri Reserve

Filed under: African, Cupping & Tasting Notes, Stumptown Coffee, Uncategorized — Jay @ 11:40 am

Gaturiri Reserve – Direct Trade
Origin: Karatina de Nyeri,Kenya
Producer:
Farm:
Varieties: SL28 & SL34
Elevation: 1700-1800 meters
Harvest: 2009
Process: Wet
Roaster: Stumptown NYC
Roast Date: 12/1/09

Catadors: Jeremy (7), Kimmy (4), Lindsay (5), Stephanie(4), Jenny(2.5), Rebecca (4), Ilenia (4), Valerie (4)
Liked It: 1
Hated It: 7
Average: 4.31

Notes:
Salty, taffy, berry, raw sugarish, cinnamon?, dandelions, hearty, zucchini bread, cedar shavings, buttermilk biscuits, a hearty vegetable soup, beans’, raspberries, honey muffins, toasted nuts, chocolate berries, agave, outdoors in summer, girly, cigarette smoke, menthol, toasted sugar almonds, sour, sweet pizza crust, syrupy, berries, nuts, really fresh green peas (just rinsed), floral, tingle, not bright (very blah), medium bright (x2), very bright, amber, a little bright, warm sweet tones, thick vegetable like stalks– broth– peas?, floral, cereal, slightly sour, watery, condensed soup, sweet, honey, woody, tomato-y, light body (x4), mod-fullish body, medium body, medium body (x2), mild, same tone aftertaste, bitter, light, pleasant (x2), wheat, nothing, undominate, faint sweets

Likes:
Sweetness, body. All around pleasant, well balanced. Floral notes are nice. Not bad, withstand-able. Very bright. The smells. The sweetness. Fragrances, general drink itself.

Dislikes:
It’s okay, a bit bitter as it cools. Bitter nastiest isn’t. Boring. Watery; too light. Acidic tastes. Kind of neutral. Too similar, a ‘whatever’ coffee to other unremarkable cups.

Descriptions:

“Nice, well rounded coffee, surprisingly sweet but with savory hints. Light body and a mild finish.” -Jeremy

“The lightly sweeted fragrance of this coffee will give the aroma of agave. The great smell of fresh green peas will draw you into the flavor of this cup. It’s tingle of brightness savory compliments the light body. This is a great daily cup.” -Kimmy

“Floral outdoorsy notes lead the way into cocoa in this hearty coffee. A good morning cup, this coffee is sure to provide you with the boost you need to start your day.” -LIndsay

“A coffee with a consistent fragrance, flavor and aftertaste of wheat. At first taste you will find this coffee a dependable regular to your morning routine.” -Stephanie

“A bright and energetic coffee to jump start your day. It begins with an earthy menthol aroma and finishes with a light aftertatse.” -Jenny

“This coffee is a generally pleasant drink. It has a sweet aroma of honey and a bit of brightness that contributes nicely to the tangly sweeter ultra-ripe tomato flavors. The aftertaste is not quite prevalent, making this a safe drink for those with sensitivities to flavors.” -Ilenia

November 28, 2009

11/28 – Hines Espresso Blend TRAVELED

Filed under: African, Central American, Cupping & Tasting Notes, Hines Public Market Coffee, Origins Organic Coffee, Pacific, Uncategorized — Jay @ 2:13 pm

Hines Origins Organic Espresso Blend –
Origin: n/a
Producer: unknown
Farm: n/a
Varieties: n/a
Elevation: unknown
Harvest: unknown
Process: unknown
Roaster: Hines Origins Organic Coffee, Vancouver, BC
Roast Date: November 3, 2009

Catadors: Jeremy, Ilenia, Jenny, Kimmy, Rebecca, Stephanie
Liked It: Ilenia, Stephanie
Hated It:

Fragrance/Aroma/Break/Brightness/Flavor/Body/Aftertaste:
ginger, peppers, zesty, crushed, toasted, bittersweet chocolate, dried apricot, smoked, soft, deep, coffee candy, tangy, grass, dark chocolate milk, milk chocolate, light leaves, onions, dried herbs, lightly savory, nutty, sweet chocolate, slightly fruity, sour, mild, semi-bright, slight, flat, tart, medium bright, hearty, burnt, pretentious broth-water, sweet-sour, watery, bittersweet baking chocolate, black pepper spices, medium body, not substantial, medium, watery, ashy, dark chocolate nut, nutty.

Comments:
This coffee begins with soft, deep coffee candy fragrances and dark chocolate, milky aromas. Surprisingly, it’s mostly medium-bodied and mildly bright. The flavors range from nutty to bittersweet chocolates, and makes room for emergent peppery flavored spices as it cools, wrapping up with a tangy nuttiness, making this a generally exquisite cup.

A nice pairing of tart and dark, warm chocolate smells lead to nutty ashy tastes that seem to gain sweetness as it cools. A medium body makes this a very easy coffee to live with.

The creamy fragrance of crushed toasted sesame seeds draws you to this light-bodied coffee. The delicate aroma leads you to a light tarted cup, whose strong flavor of greens, particularly kale leaves ends complexly.

This medium bodied cup of coffee is for the nonchalant coffee drinker. This coffee has a savory and zesty fragrance of ginger and fresh garden pepper. The taste is hearty yet light, which is perfect for someone who doesn’t take pleasure in the heavy coffee taste but still needs the caffeine.

Jay’s Notes:
Normally at Spro Towson, our modus operandi is to freeze the coffees we receive for freshness. It’s a somewhat controversial practice that has been born out by years of testing. But one that we’ve discovered maintains a high level of flavor and quality. Some argue that the beans will be damaged by the freezing, however, the water content in roasted coffee is under five percent, meaning that the amount of water present in the bean is too small to do structural damage due to freezing.

This coffee arrived to Towson around the 11th of November and was promptly taken home for my trip to Nicaragua where we needed coffees for judges training. I took two five pound bags of this espresso blend on my one week trip to Managua where the coffee flew from BWI-IAH-MGA in my checked baggage, then flew back home the same route in checked baggage again.

During its’ stay in Nicaragua, the bag of coffee remained sealed and was left out on the table in my hotel room at room temperature. No special care was taken for the coffee other than not to open it.

Meanwhile, the rest of the coffee was frozen per our usual practice. This tasting is to see the difference that aircraft travel and room temperature storage might have on coffee versus our normal practice of freezing. In hindsight, what I should have done was taken a third bag of the coffee and placed it in room temperature storage to see what difference, if any, the pressurized aircraft cabin would have on the coffee. But I didn’t anticipate actually returning from Nicaragua with the coffee so…

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