The Cup

July 29, 2010

Finca La Soledad

Filed under: Central American, Direct Trade, Intelligentsia — Devlin @ 4:45 pm

Origin:

Guatemala

Producer:

Henio and Raul Perez

Farm:

Finca La Soledad

Region:

Acatenango

Cultivars:

Red bourbon, yellow bourbon, caturra, pache

Elevation:

1500-1850 meters

Harvest:

December 2009-March 2010

Cantadores:

Devlin and Dan

Fragrance:

Blueberry pie filling!

Aromas:

Graham cracker, salty

Brightness:

a bright coffee

Flavor:

Dark caramel, raisin, ripe peach, bread crust, carob, apricot

Body:

thin

Aftertaste:

a bit metallic

Dislikes:

metallic aftertaste

Description:

A bright coffee who’s flavors are kinda dull. while the flavors of apricot, ripe peach, caramel and raisin are nice, the roaring acidity turns metallic almost instantly and affects the cup negitively

La Maravilla

Filed under: Central American, Cupping & Tasting Notes, Direct Trade, Intelligentsia — Devlin @ 3:56 pm

Origin:

Guatemala

Producer:

Mauricio Rosales

Farm:

Finca Maravilla

Region:

Huehuetanango

Cultivar(s):

Bourbon, Caturra

Elevation:

1500-1850 meters

Harvest:

January- April 2010

Roaster:

Intelligentsia

Cup date:

7/26 +7/28

Cantadores:

Lindsay, Dan, Devlin

Fragrance:

Cherry, raspberry, chocolate nougat.

Aroma:

Piecrust, cherry, peach

Break:

Brightness:

Mild

Flavor:

Cake donuts, dark chocolate, cheap red wine, cooked cherries.

Body:

Round and sweet

Aftertaste:

Short but sweet

Likes: Nothing quite bad about it…

Dislikes: Not exciting in the least.

Descriptions:

Devlin respects Lindsays palate and opinions an all matters of coffee. This coffee however Devlin must strongly disagree with his fellow barista in arms. Simply put, this cup is a delight offering  aromas of piecrust and cherries, flavors of glazed chocolate donuts.

Los Delirios

Filed under: Central American, Direct Trade, Intelligentsia — Devlin @ 3:31 pm

Origin:

Nicaragua

Producer:

Milton Canales

Farm:

Finca Las Termopilas

Roaster:

Intelligentsia

Cultivar(s):

Caturra

Cup date:

7/8/2010

Catadores:

Devlin

Fragrance:

Maple syrup

Aroma:

Fresh wood, grilled sweet veggie, carmel and walnut, mango

Break:

Pineapple juice! apricot

Brightness:

High

Flavors:

Pear, golden apple, juicy Reisling, dry cocoa, grapefruit

Body:

medium

Aftertaste:

short tart maple

Likes:

great balance of sweet and acidity

Description:

Dynamic and delicate. Light body carries beautiful aromas of pineapple and apricot, flavors of ripe pear, golden apple and grapefruit. A treat.


May 21, 2010

Escuela Vieja – Colombia

Filed under: Cupping & Tasting Notes, Intelligentsia, South American — Devlin @ 1:43 pm

Origin: Guayata, Lejanias, Colombia
Producer: Unknown
Farm: Boyaca Meta & Boyaca Cauca
Varieties: Typica & Caturra
Elevation: 1700-1800 meters
Harvest: November 2009 – February 2010
Process: Washed
Roaster: Intelligentsia Coffee – Chicago, IL
Roast Date: 4/27/2010
Cup Date: 5/21/2010

Catadores: Devlin, Rebecca, Kimmy

Average Score:

Fragrance:
Pecan pie, grade B maple syrup, molasses, coco crisps, marshmallows

Aroma:
Cherries, mulling spice

Break:
Milk chocolate, brown sugar, almonds

Brightness:
Medium

Flavors:
Cherry, black tea, surprising sweetness, caramel

Body:
Medium light

Aftertaste:
Sweet, little tart

Descriptions:
Breaking out with notes of pecan pie, maple syrup and coco crisps, this Colombian coffee offers notes of milk chocolate, brown sugar and almonds. In the cup, strong notes of cherry and black tea dominate over a surprising sweetness and caramel. Medium bodied, the Escuela Vieja finishes off sweet with just a hint of tartiness.

March 8, 2010

2/15 – Ngozi – 3

Filed under: African, Cupping & Tasting Notes, Direct Trade, Intelligentsia — ilenia @ 2:23 pm

Ngozi –Direct Trade

Origin: Burundi, Ikirezi
Producer: Murambi, Rugabo
Farm: None specified
Varieties: Bourbon, Typica
Elevation: 1500-1700 meters
Harvest: None specified
Process: None specified
Roaster: Intelligentsia Roasters
Roast Date: None specified
Cup Date: 2/15/10

Catadors: Rebecca, Ilenia, Jeremy, Lindsay, Devlin, Jessica C.

Average Score: None specified

Fragrance:

Black pepper, mustard, savory spices, creamy, thick, bready, berries, onion, salt, melon, cocoa, sweet, fruity, like a bag of candy, a little floral, teriyaki, hot dogs

Aroma:

Chocolate milk with raspberry cream, chocolate and raspberry cheesecake, taffy, vanilla (x2), fall, earth, honeydew, cinnamon, sweet, shoes, pungent, kind of citrusy

Break:

Chocolate liqueur, wheat grass

Brightness:

Dark, emergent, high, medium (x2), kinda dull.. but a lot of flavor for so little “pop”, very acidic

Flavor:

Blueberries with Canadian syrup, carrot puree, kinda sweet (x2), heavy, stringent sweetness, orange,  bitter, sour, fruity, light graininess bit, black tea, broccoli, buttered popcorn, citrusy, lime, dark chocolate, has a bite

Body:

Full, medium heavy, medium (x3), light medium, thin

Aftertaste:
Dull but not unpleasant, cooked root veggies, heavy on tongue, lemon, light spice, tangy, short, chocolate

Likes:
Everything!, scents, brightness, blend of flavors worked well together, sweet + tangy -most of the things I like in coffee,  dark – has an enjoyable aftertaste in the mouth

Dislikes:
Flavors were a little surprising, unique flavor could have been bolder, liked most of all of it… no strong dislikes, bitter bite throughout entire experience

Descriptions:
If this coffee was a student, it would get an A+. The aroma is a potpourri of sweet notes such as milk chocolate candy bar with raspberry cream but also savory spices such as black pepper and mustard. The flavor is an explosive taste of blueberries with Canadian Maple syrup. The aftertaste is dull, but it’s not unpleasant and leaves you with a warm, full tummy.

The exquisite fragrances of this coffee are creamy, ripened berries, and chocolate cheesecakes. The break provided a syrupy odor of chocolate liqueur. Surprisingly, this coffee has an emergent brightness and a medium body which doesn’t seem to match well with the filling aromas. Despite the mismatch, the flavors and aftertaste of sweetened carrots and other root vegetables were pleasant.

Fragrances of onion power, turn to the sweetness of saltwater taffy and vanilla. High key brightness with heavy stringent sweetness. Medium body and lingering aftertaste.

This coffee starts with a classic fragrance of cocoa but blends with a unique scent of melon. You’ll find earthy tones throughout the aroma and citrus and spice flavors over a medium body and brightness.

Good. Solid fruity and yummy coffee… clearly of high quality but does not stand out from any of the other coffees we’ve cupped.

Super savory cup. Balanced with a fruity slight sweetness. Finish is short but pleasant with hints of milk chocolate; not one to remember though.

Very acidic. Reminds me of bittersweet chocolate. also reminds me of gin and tonic with lots of lime. Don’t like the heaviness of this coffee.

Jay’s Notes:

2/15 – Rusenyi – 4

Filed under: African, Cupping & Tasting Notes, Intelligentsia — ilenia @ 2:19 pm

Rusenyi –
Origin: Rwanda
Producer: None specified
Farm: None specified
Varieties: None specified
Elevation: None specified
Harvest: None specified
Process: None specified
Roaster: Intelligentsia Roasters
Roast Date: None specified
Cup Date: 2/15/10

Catadors: Rebecca, Ilenia, Jeremy, Stephanie, Lindsay, Devlin, Jessica C.

Average Score: None specified

Fragrance:

Raisins, pickled onions, bittersweet corn, chocolate bitters, buttery, eggy, pepper, carrot, bread, raw beef and chocolate, cantaloupe, Folger’s, fresh vegetables

Aroma:

Almonds, apricot, red meat, Fig Newton, polenta, sweetened – honeyed cornbread, honey, cinnamon, maple, whiskey, cornbread, vanilla, sweet chocolate, waffles, fresh baked bread

Break:

Banana bread, nuts, fruit roll ups, peas, carrots, sharp

Brightness:

Light, semi-bright, at times prickly, middle acidity, bright, a lot of zing, high, sort of acidic

Flavor:

Crisp, yogurt with raspberry granola, cilantro’s sweet side, green asparagus, orange, black tea, cold root beer sammich, dates, ginger, lemon tea, raspberry, muddy, chocolate covered raisins

Body:

Light (x2), medium to heavy, medium (x3)

Aftertaste:
Refreshing, nutty, light (x2), spicy, bitey, bready and chocolatey, long, tart towards the end

Likes:
Everything!, brightness, flavor, aroma, chocolatey! grey area: bready, reminds me of lemon meringue pie

Dislikes:
Nothing!, nothing really, how different the scent was from the flavor, meaty in a weird way, bitter aftertaste

Descriptions:
This coffee is confused. It’s delicious, but it’s confused like a middle school goth kid who listens to Korn. Its fragrance is sweet of raisins and pickled onions. The aroma is almonds, apricot, Fig Newton but also… red meat. The flavor is a surprise of crisp yogurt with raspberry granola and a refreshing aftertaste. Don’t knock it ’til you try it – you might like it.

This coffee starts with fragrances and aromas of honeyed cornbread, polenta, and chocolate bitters. Semi-bright, at times prickly, its medium to heavy body blends well with mild flavors of cilantro’s sweeter side. Nutty, its aftertaste leaves a decent imprint.

Buttery and eggy. Almost butter-like fragrance, lend to rich, sweet tones like maple and honey. Medium acidity with flavors of greens and asparagus, medium body and light aftertaste.

The sweet but yeasty scent and pea aroma at the break flows well with an orange and black tea flavor.

A fairly complex coffee, this cup has meaty notes and a bready aftertaste. Quite interesting and generally tasty, this coffee is best slowly consumed and carefully considered.

The standout cup on the table. While i feel it has a really identifiable intelligent taste. Bright acidity with dates, ginger and lemon tea. Long, pleasing finish with acidity throughout.

Has a strong acidic body. Brings out flavors of lemon. Has a bad flavor and rich long and pleasant aftertaste.

Jay’s Notes:

2/17 – Kirundo Muyinga – 14

Filed under: African, Cupping & Tasting Notes, Intelligentsia — ilenia @ 2:01 pm

Kiundo Muyinga

Origin: Burundi, Ikirezi
Producer: Rugerero, Ngogomo Washing station
Farm: None specified
Varieties: Bourbon, Typica
Elevation: 500-1700 meters
Harvest: None specified
Process: None specified
Roaster: Intelligentsia

Catadors: Devlin, Kimmy, Jeremy, Jessica C., Rebecca, Ilenia

Average Score: None specified

Fragrance:

Familiar, papery, vanilla, almond paste, cumin, dust, woodsy, perfume, cinnamon, sesame seeds, breadsticks, firewood, brick oven

Aroma:

Fig, roasted leaves, vinegary, syrupy, tomato, crust on creme brulee, sweet, walnuts, cream, meaty stew

Break:

Sweet fresh buttered corn, sweet, caramel, preserved fruit, kale, bean stew, sweet tomatoes

Brightness:

Bright (x2), smooth, a touch of lemon, medium, semi bright

Flavor:

Creme brulee, green apple, vegetable broth, lemons, sweet, vinegar, nutty, tangy, spinach, onions, tomato – onion soup

Body:

Light (x3) watery, clean, semi light, medium, soupy

Aftertaste:
Dry, citrus, smooth, very little, clean, light, onions

Likes:
Sweet, the subtle sweetness of this bean tastes like a medium roast, I really enjoyed the savory taste of vegetables, original, different, clean

Dislikes:
Light, too light on the palate, nothing

Descriptions:
Delicious, bright acidity balanced with toasty caramel and apple notes; a special cup.

This cup has an amazing smell of paper yet a sweetness of almond paste. The aroma of roasted leaves lets you know about its dual profile. The brightness is very smooth, with the flavor leaning heavily towards lemon. The body is crisp and clean, with just enough saturation. The finish is smooth and citrusy.

Dry spice on the nose, followed by vinegary sweet aroma. Slightly acidic, tangy flavors of sugar, vinegar and dried nuts. A medium-light body and a diminished aftertaste.

Smells very sweet like caramel or canned fruit. Has a nice medium flavor that balances well in my mouth. Not bitter. Maybe too light to serve; liked this coffee.

This cup of coffee is as hearty as apple pie. This is a unique cup that has an abundance of savory vegetable in the flavor, as well as aroma. The aroma is a bean stew with kale and sweet tomatoes. This coffee is light bodied and a wonderful flavor of spinach and sweet onions. This coffee is great with a meal.

This coffee starts with fragrances and aromas of firewood and meaty, vegetable stew. The medium body and slight brightness lend exquisitely to the tomato and onion flavors this cup gives. A clean, light aftertaste makes this cup intriguing and approachable.

Jay’s Notes:

2/17 – Bufcafe – 17

Filed under: African, Cupping & Tasting Notes, Direct Trade, Intelligentsia — ilenia @ 1:47 pm

Bufcafe–
Origin: Rwanda
Producer: Bufcafe, Direct Trade
Farm: None specified
Varieties: Bourbon
Elevation: 1750-2000 meters
Harvest: None specified
Process: None specified
Roaster: Intelligentsia
Roast Date: 02/04/2010
Cup Date: 2/17/10

Catadors: Kimmy, Devlin, Jeremy, Rebecca, Ilenia, Jessica C.

Average Score: None specified

Fragrance:

Vanilla, scones, yeast, baked goods, yellow cake, leather, skin, bbq, french toast, blueberries, vegetables and coins, chocolate

Aroma:

Herbal tea, lime, balsamic vinegar, honey, chocolate, marzipan, garlic soup, bacon breakfast

Break:

Tomato soup, green bean, onions

Brightness:

Grapefruit without acidity, bright, medium, ok, a bit bright

Flavor:

Very lemony, malt, black tea, old passover candy, roasted salt, salty, sugar, beany, sweet peppers, pickled green tomatoes, balsamic vinegar, sweet apple

Body:

Medium light, medium, neutral, heavy, rich

Aftertaste:
Dry, blossoming caramel, rich, syrupy, vinegary

Likes:
Smells!, good, reliable, “kind”, flavors, balanced, medium bodied flavor

Dislikes:
(A cartoon drawing of Ilenia with Ilenia’s name and an arrow pointing to the cartoon drawing), body, not memorable

Descriptions:
This coffee smells fantastic! Like vanilla scones and general baked goods. The brightness is very much like grapefruit, but sweet, not sour. The flavor is very lemony and luminous. The body light, sweet and pleasant. The aftertaste is dry.

I love this cup. So many unusual notes such as sassafras candy and root beer. The flavors are a little too intense when it’s cool but its unusual flavor is enough to fall in love with.

Meaty fragrances of cooked skins and bbq sauce, honey and balsamic vinegar followed by more smells of veggies and soup. A salty sugary flavor, and a neutral body.

This coffee tastes totally different than it smells. The fragrance was sweet french toast topped with blueberries and powdered sugar whereas the flavor was tangy, sweet, pickled peppers and green tomatoes. This coffee is confused.

Vegetables, garlic soup and balsamic vinegar are all prevalent in this coffee. Semi-bright and with a heavy body, this coffee ends with a rich, syrupy spiked aftertaste.

This coffee tastes nice and balanced, has the sweetness of fruit and other fruity flavors. Not very savory and easily liked.

Jay’s Notes:

February 1, 2010

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.

December 5, 2009

12/5 – S – Cruz del Sur, Peru

Filed under: Cupping & Tasting Notes, Intelligentsia, South American — Jay @ 5:46 pm

Cruz del Sur – Organic
Origin: Tingo Maria, Pero
Producer: Camilo Merizalde
Farm: Finca Santuario
Varieties: Typica
Elevation: 1200 – 1800 meters
Harvest: June – September 2009
Process:
Roaster: Intelligentsia Coffee & Tea – Chicago, IL
Roast Date: December 1, 2009
Cup Date: 12/5/2009

Catadors: Jenny (7), Ilenia (5), Rebecca (6), Devlin (7.5), Stephanie (7), Jeremy (8), Joy (4.5), Kimmy (5)
Average Score: 6.13

Fragrances:
Maple wood, sweet cream, earthy, mulch, graham crackers, white chocolate, passion, tea cookies, fruit tones, caramel, chili pepper, unripened fruit, leavened bread, tobacco, dry leaves, pretzels, peanut butter

Aromas:
Earthy, cedar-y, smoked beef jerky, low key, nuts, peanut, allspice, crystallized honey, nuts, almonds, floral, gaseous, leavened bread, chocolate covered pretzels

Break:
Beets, mustard, sauteed onions in gravy

Brightness:
Very bright (x2), weakened, low, medium, highly acidic, high

Flavor:
Tarty, caramel, paprika broth, lemon, tea, sweet & nutty, sweet potato, candy corn, brownies, citrus, burnt crumbs, minced pie, sweet loaf of bread

Body:
Medium (x5), watery (x2), light, medium light

Aftertaste:
Lemon, smokey paprika, tangy (x2), pleasant sweetness, caramel, black/green olives, salt, crisp

Likes:
Flavor and body. Paprika flavorings. Enjoyable, drinkable. Aroma. Not really. During the break it smelled like Thanksgiving.

Dislikes:
A little too bright. Watery. A bit unusual, may not want all the time. Body, texture. Tobacco, dry leaves. That pretzel taste.

Descriptions:
A nice tarty brew that begins with smoky maplewood & cedar, then incorporates hints of caramel. The medium-bodied bright brew finishes with a hint of lemon.

This coffee has fragrances of sweetened creams and milks, as well as smokey spices. An uncommon combination, but somehow that is exactly what keeps the flavor balanced. Paprika and brothy vegetable soups are a few things that come to mind when describing the flavors in this cup; it consistently maintains this as it cools, as well as throughout the aftertaste. Its’ watery body might be improved with experimentation of brew methods.

This coffee begins with low, earthy notes and hints of sweetness resembling graham crackers. Very bright, sweet tones of lemon and tea pop in flavor. A medium body and tangy aftertaste.

Excellent balance of sweet pastry, body and acidity. A great partner for a dessert of sweet potato pie.

I could sit down with this cup any day all day. A cup with traditional cocoa and caramel tones hinted with citrus.

This coffee has the fragrance of chili pepper and unripened fruit but disappoints in taste. The first taste was highly acidic, with the distinct, sharp flavor of burnt bread crumbs. The watery body left much to be desired.

Like leavened bread pulled from the pan. Cooked beets with medium body.

This cup of coffee is light bodied with a distinct flavor of sweet bread and pretzels. The aroma is pleasant and the aftertaste is crispy and tangy. This cup will satisfy most coffee drinkers.

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