The Cup

July 19, 2010

Camocim

Filed under: Cupping & Tasting Notes, Ecco Caffe, South American — Devlin @ 12:15 pm

Origin: Brazil

Producer: Unknown

Farm: Unknown

Cultivar:

Process:

Roaster: Ecco Caffe

Roast date: 7/6/2010

Cup date: 7/11/2010

Catadores: Devlin, Jeremy

Fragrance:

Chocolate raspberry, Black pepper, Canned tuna

Aroma:

Almond slivers, Steamed brussel sprouts, Ocean beach air, Peanut butter, Marshmellow

Break:

Caramel

Brightness:

Hidden. Shows up as the coffee cools

Flavor:

Vanilla, Almond milk, Coco powder, Mole, Radish, Juicy

Body:

Heavy

Aftertaste:

Long and Chocolaty

Descriptions:

Wafting chocolate and raspberry with a hint of black pepper. Almond slivers and steamed brussel sprouts chime in followed by woodsy acorns. Vanilla, almond milk, mole add other entrancing flavors. Heavy body and long decay

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.

May 10, 2010

Reserva del Diablo

Filed under: Barefoot Coffee, Cupping & Tasting Notes, South American — Devlin @ 5:01 pm

Harvest: April 2009

Producer: German Estrada

Farm: La Trinidad

Origin: Colombia

Cultivar(s): Catura

Roaster: Barefoot

Roast date: 3/11/2010

Cup date: 3/23/2010

Catadores: Devlin, Jess, Lindsay

Fragrance:

Stewed veggies, Sweet and Floral

Aroma:

Autum leaves, Chocolate, roasted walnuts

Break:

Chicken noodle soup, veggie stock

Brightness:

Dull

Flavor:

Nutty, macadamia nut, peanut butter, bitter chocolate, smoky

Body:

Thin

Aftertaste:

Dry sweet coco

Dislikes:

“The taste of the air after a book burning” -Lindsay

Descriptions:

This coffee Does not really pop. A dull acidity and kind of boring flavors.

May 7, 2010

Flor Rosa, Bolivia – 2009 C.o.E. #29

Filed under: Barefoot Coffee, Cupping & Tasting Notes, South American — Jay @ 3:51 pm

Origin: Loayza, Santa Fe, Bolivia
Producer: Martha Ojeda Mamani
Farm: Cafe Flor Rosa
Varieties: Typica, Caturra
Elevation: 1200 meters
Harvest: September 2009
Process: Natural and Pulped
Roaster: Barefoot Coffee Roasters – San Jose, CA
Roast Date: 4/27/2010
Cup Date: 5/7/2010

Catadores: Jay, Devlin,

Average Score: 7

Fragrance:
Cedar, Wood, Vanilla

Aroma:
Sweet

Break:
Pimenton, Popcorn

Brightness:
Medium

Flavors:
Brownies, fruit, jolly rancher candy, sweet, green thompson grapes

Body:
Heavy

Aftertaste:
Crisp, green thompson grapes

Descriptions:
A fun and tasty coffee that begins with fragrances of cedar wood, sweet vanilla, piment d’esplette and popcorn. A medium bright cup with a heavy body that evokes flavors of chocolate brownies, jolly rancher candies and sweet green grapes on the finish.

Jay’s Notes
Seriously odd. That’s the what comes to mind about this coffee. From the opening fragrance that reminds me of sitting on an outdoor deck eating Maryland crabs steamed with Old Bay Seasoning.

When I think about a Cup of Excellence coffee, I’m expecting something that blows me away. And while this coffee is certainly different, I’m not sure it’s one that I’m excited about. Perhaps it’s the date, but maybe the character will change with more time out of the roaster.

Daterra Redcab – Brazil

Filed under: Barefoot Coffee, Cupping & Tasting Notes, South American — Devlin @ 3:36 pm

Origin: Cerrado, Brazil
Producer: Luis Pascoal
Farm: Daterra
Varieties: Mundo Novo, Bourbon
Elevation: 1200 meters
Harvest: September 2009
Process: Natural and Pulped
Roaster: Barefoot Coffee Roasters – San Jose, CA
Roast Date: 4/27/2010
Cup Date: 5/7/2010

Catadores: Jay, Devlin,

Average Score: 7

Fragrance:
Cedar, Wood, Vanilla

Aroma:
Sweet

Break:
Pimenton, Popcorn

Brightness:
Medium

Flavors:
Brownies, fruit, jolly rancher candy, sweet, green thompson grapes

Body:
Heavy

Aftertaste:
Crisp, green thompson grapes

Descriptions:
A fun and tasty coffee that begins with fragrances of cedar wood, sweet vanilla, piment d’esplette and popcorn. A medium bright cup with a heavy body that evokes flavors of chocolate brownies, jolly rancher candies and sweet green grapes on the finish.

Jay’s Notes
From the three Barefoot coffees that we cupped today this one is my favorite. A sweet, slightly chocolatey coffee that I find quite enjoyable. Notes of Jolly Rancher Candies lend a sweet tone to the coffee and I was struck by the esplette aromatics during the break.

Thais – Brazil

Filed under: Barefoot Coffee, Cupping & Tasting Notes, South American — Jay @ 3:26 pm

Origin: Petrocinio, Cerrado, Brazil
Producer: Ruvaldo Delarisse
Farm: Fazenda Chapadao de Ferro
Varieties: Mundo Novo & Cattui
Elevation: 1200-1300 meters
Harvest: 2009
Process: Natural
Roaster: Barefoot Coffee Roasters – San Jose, CA
Roast Date: 4/27/2010
Cup Date: 5/7/2010

Catadores: Jay, Devlin

Average Score: 6

Fragrance:
Light, spice, green peppers, snow peas, stir fry

Aroma:
Vegetables, black pepper, milk chocolate

Break:
Peas, peppers, green vegetables

Brightness:
Bright

Flavors:
Green, vegetable stalks, steak rub, hemp, marijuana, brackish water

Body:
Medium heavy

Aftertaste:
Dry

Descriptions:
This Brazilian coffee bucks the trend away from the laissez-faire kind of Bourbon Fancy Santos that most of the nation grows. A lightly fragrant coffee with nuances of green peppers, snow peas and spice that reminds one of stir fried vegetables. Vegetables seem to be the dominant note in this bright and medium bodied coffee with aromas of black pepper, flavors of vegetable stalks, steak rubs and hemp. The finish is clean and dry.

Jay’s Notes
The Thais coffee comes from the Chapadao de Ferro farm where Ruvaldo Delarisse produces some truly interesting coffees. This one has heavy vegetable notes with strong hemp and marijuana characteristics.

Giraldo Exotico – Colombia

Filed under: Origins Organic Coffee, South American — Jay @ 12:47 pm

Origin: Antioquia, Colombia
Producer: Giraldo Exotico
Farm: Giraldo Exotico
Varieties: Arabica
Elevation: unknown
Harvest: unknown
Process: Wet
Roaster: Origins Organic Coffee – Vancouver, BC
Roast Date: 4/16/2010
Cup Date: 5/7/2010

Catadores: Jay, Devlin

Average Score: 6

Fragrance:
Spaghetti-O’s, tomato, sweet ketchup

Aroma:
Sweet earth

Break:
Spice, sweet tomatoes

Brightness:
Bright

Flavors:
Coffee, dark, slight burnt, malt balls, savory

Body:
Medium

Aftertaste:
Lingering, dark

Descriptions:
Not your typical Colombian coffee. Strong fragrances of Spaghetti-O’s, tomatoes and sweet ketchup start off the experience of this bright coffee that moves into darker notes of coffee in the cup. Slightly burnt bitterness is balanced by the flavors of malt balls in this savory tasting coffee that’s both lingering and dark on the finish.

Jay’s Notes
I don’t know if this factoid has anything to do with the coffee but the sexily named Giraldo Exotico is currently under transition into organic certification. This one’s pretty interesting with it’s surprising Spaghetti-O’s fragrance that captured my attention immediately.

Typically, tomato characters are something to watch out for in coffee but this one is pretty interesting with aromas of sweet earth balancing out the act.

March 25, 2010

Organic Serra Do Bone

Filed under: Cupping & Tasting Notes, Ecco Caffe, South American — Devlin @ 12:41 pm

Origin: Brazil
Producer: Carlos Sergio Sanglard
Farm: Fazenda Serra Do Bone
Varieties:  Catuai
Elevation: 1275 meters
Harvest:: not available
Process: not available
Roaster: Ecco Caffe
Roast Date: 3/16/2010
Cup Date: 3/23/2010

Catadores: Devlin

Average score: 7.5

Fragrance:

Rolo candy, sawdust, milk chocolate

Aroma:

buttered toast, lumber yard(sweet wood), blackberry jam

Break:

 

Brightness:

Low acidity

Flavor:

Almond croissant, full sweetness, slight woodiness, a peanut butter and jam sandwich.

Body:

great heavy mouthfeel

Aftertaste:

long. The acidity starts peaking out at the end.

Descriptions:

Like a little afghan on your tongue. A cozy heavy body  primes you for flavors that bring peanut butter and blackberry jam sandwich on fresh baked bread.

March 8, 2010

2/15 – Bolivia – 5

Filed under: Bluebird, Cupping & Tasting Notes, South American — ilenia @ 2:18 pm

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

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

Average Score: None specified

Fragrance:

Charcoal, hot pavement, barley, tomato, cannoli beans, toast, soy sauce, sesame seed, cayenne pepper, soy sauce, strong, floral, woodsy, jasmine, chocolate

Aroma:

Burnt plastic, toasted fruitcake with blueberry jam, cocoa, sweet, nutty, chocolate smells, chalky, dry

Break:

Tomato stew, rye bread, peppery, chemicals, rubber, stuff in a foundry

Brightness:

Very dark, bright

Flavor:

Burnt (x3), stale, dry, nastiness, unpleasant, rubber, bitter, chemicals, roach spray, nice flavor and sweetness of chocolate, bitter

Body:

Medium (x2), melting, light

Aftertaste:
Ass, terrible, bitter

Likes:
Zero, the aroma and fragrance, nothing, none really, bitter flavor reminds me of lemon

Dislikes:
God fucking awful (x2), flavors, too tart/lemony citrusy

Descriptions:
“If you can’t say something nice..”

If you just settle for anything in life and enjoy being fooled, this coffee is for you. The fragrance was savory barley tomato stew with cannoli beans and toast. The aroma was sweet, toasted fruitcake with blueberry jam. The flavor – God awful! It was burnt and unpleasant. No words for it.

Interesting flavors of soy sauce, sesame and pepper. Cocoa and peppery break, but an extremely burnt harsh flavor. Very difficult to drink.

This coffee tastes a lot like roach spray, chemicals, rubber, and things found in a foundry. It smells sweet and nutty though. The  body is bright and light and the aftertaste bitter.

Smelled very floral. Comes together very tart. Doesn’t start or finish well. Bitter aftertaste. Too acidic, leaving the essence of lemon or lime added to the coffee.

Jay’s Notes:

2/15 – Ubiriki Valley – 9

Filed under: Cupping & Tasting Notes, South American, Southern Skies Roasters — ilenia @ 2:05 pm

Ubiriki Valley–
Origin: Peru
Producer: None specified
Farm: None specified
Varieties: None specified
Elevation: None specified
Harvest: None specified
Process: None specified
Roaster: Southern Skies Roasters
Roast Date: None specified
Cup Date: 2/15/10

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

Average Score: None specified

Fragrance:

Very salty and papery, Nathan’s hot dog with relish and chopped onions, leeks, the woods, green bean, sourdough, paper bag

Aroma:

Hickory smoke, sausage, sporting goods store, fresh rubber balls, roasted veggies, soap, chicken skin

Break:

The way Ron Burgundy decorates his apartment, yeast bread

Brightness:

Dullish, bright, watery, medium

Flavor:

Good diner coffee, smokey, nice flavor, like a burger favorite, toasted bread, mistletoe, pine needle, gin, watery, walnut, slight juicy orange

Body:

Heavy, medium, thin

Aftertaste:
Nutty, woody

Likes:
Solid good coffee, tastes very balanced, not too acidic or dry tasting, the fragrance, nothing really

Dislikes:
Not outstanding – I’ll forget about it in a week, just your standard coffee, it was average, flavor

Descriptions:
A good, hearty coffee, with smokey, woody notes and a nutty aftertaste. A classy and delicious cup indeed.

Has nice flavor. Not acidic or overpowering. Comes together on the palate very nicely. I feel that customers would really like this coffee. Has a nice modest smokey flavor.

This coffee was average. Good, but not memorable.

Strange cup; smells of leeks and the woods, a sporting goods store and fresh rubber balls. Tastes like pines, mistletoe and gin. The body is watery and holds a medium weight. The woody aftertaste annoys me.

Fragrance of green veggies and sourdough bread. Roasted veggies in aroma very bright almost stringent flavors and a quick diminishing taste.

A nice easy drinking coffee. Not so much stands out, but not bad either. A good gateway for a Dunkin Donuts drinker.

Jay’s Notes:

Older Posts »

Powered by WordPress