The Cup

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…

11/28 – Hines Public Market Coffee Espresso FROZEN

Filed under: African, Central American, Cupping & Tasting Notes, Hines Public Market Coffee, Origins Organic Coffee, Pacific — Jay @ 1:35 pm

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

Catadors: Jeremy, Ilenia, Kimmy, Rebecca, Stephanie
Liked It:
Hated It: Rebecca/Jeremy ?

Fragrance/Aroma/Brightness/Flavor/Body/Aftertaste:
smoke, woody, bitter, cocoa, crispy, burnt leaves, popcorn kernels, chocolate, bark, cherries, honey wheat, burnt soup, fresh-dried clothes, toasted almonds, oats, milky, sugar, caramel, rich, saturated, smoky, toasted walnuts, rum, chocolate-covered nuts, fairly mellow, a touch bitter (1% Milk bitterness?), burnt sugar cubes, cow pies, medium brightness, dark, flat to medium sparks, no brightness, smoky, burnt, herbal tobacco, sage, bitter wood pencil shavings, burnt pretzel, dirty muddy tobacco, medium body, heavy, strong, medium, heavy, leaves and smoke, serious, bleh, burnt acorns, pretzel, bitey, orange.

Comments:
Casual coffee with reliable cocoa & honey wheat scent and flavor. Medium in body and brightness with strong tones of tobacco. this coffee will consistently bring the same taste cup after cup.

This coffee has a pleasant aroma of dried cherries, chocolate and toasted almonds. This cup is medium bodied with a strong taste of pretzels that is similar to those you find at your favorites corner stand or baseball game. This cup of coffee is best paired with a sweet dessert to balance the salty aftertaste.

This coffee begins with chocolatey, woody scents, mingling with rich aromas of sugar and caramels. Its subdued brightness and bittersweet woody flavors makes this a medium bodied and hearty cup. On certain occasions this seems best for an after-dinner drink.

The crisp smell of popcorn kernels welcomes the saturated and smoky flavor of this coffee. Its mellow brightness has just a touch of bitterness, which compliments the dark and tangy tobacco flavor. This cup leaves you ready to start your day.

Strong tones all around, nutty aroma with hints of bitter chocolate. Heavy body and ashy aftertaste. For the person who likes burnt foods and black coffee.

Jay’s Notes:
As part of our normal production methods at The Spro Towson, we routinely receive and freeze our coffees for maximum lifespan. Through years of testing, I’ve found frozen coffees to perform as well as their non-frozen counterparts, with the additional benefit of extended usable life.

This particular bag was roasted on November 3rd and arrived at Towson around November 9th and was immediately put into frozen storage and pulled from frozen storage for today’s cupping against the same lot of espresso that I took with me to Nicaragua.

Without a doubt, there’s a marked difference between the two coffees, not that one was necessarily worse than the other, just different. Canadian Barista Champion Mike Yung relates to me that Matt Lee, owner of Toronto’s Manic Coffee, stores their Hines Espresso for a 14 days before using to allow the flavors to develop.

The Hines Espresso has been with us at both Jays Shave Ice and Towson Spro since June 2004 and it’s been one of the most consistent espressos I’ve ever tasted. Notes of cocoa, fruit, body and nuttiness on the finish make it my favorite espresso and the one that we will always have in our grinders as our primary espresso.

11/28 – Wondo Worka Yirgacheffe

Filed under: African, Caffe Pronto, Cupping & Tasting Notes — Jay @ 8:12 am

Ethiopian Yirgacheffe – Organic Fair Trade
Origin: Ethiopia
Producer: Ethiopia Heirloom
Farm: unknown
Varieties: unknown
Elevation: unknown
Harvest: 2008
Process: Natural
Roaster: Cafe Pronto – Annapolis, MD
Roast Date: November 11, 2009

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

Fragrance/Aroma/Break/Brightness/Flavor/Body/Aftertaste:
raisins, berries, fruit roll-ups, vanilla, blueberry waffles, blueberry syrup, flowery, molasses, dark, very very sweet, lemon rind, black tea, wine, candied fruit, honey, vinegar, citrus peel & pulp, blueberry waffles/syrup, orange, trail mix sweet nut bar, honey orange, blueberry waffles/syrup, sour, medium brightness, light, bright, citrus tomato, spicey, floral, sweet, tangy, tomato juice, blueberry hints, sweeter as it cools, fruity, green apple, med/light body, airy, medium, mild, light, grass, pleasant, faintly sweet tomatoes, crisp apple, slightly acidic.

Descriptions:
A sour, sweet coffee, like the first bite of a green apple. Starts with a shock, but tones of honey, wine and berry are present below. A tea-like mouth feel and a slight acidic finish.

The sweet, dark molasses-rich fragrance of this coffee will seduce you. Its citrus aroma and spirited brightness is wonderfully crisp. This fruity flavor is sure to please with its pleasant fruit flavors. The airy body makes this cup continually delectable and the aftertaste of apples leaves you refreshed.

This unusual cup is all blueberry waffles topped with blueberry syrup, consistently packing those exact flavors throughout from scents to flavors to aftertaste. There is a mild tanginess to its brightness, reminiscent of sweet ripened tomatoes, making this a delightful medium bodied coffee; a perfect crowd pleaser for eccentric guests.

This cup has a slightly sweet aroma of berries, orange and vanilla that blends excellently into a floral flavor. A mild cup, yet full of exotic flavor – sure to be a refreshing experience.

This coffee is an explosion of smells such as raisins, berries, fruit roll-ups and a sweet nut bar. The flavor of this coffee is sweet, acidic and citrus similar to vegetables. This cup of coffee is a light body that would be best paired with a savory dinner of steak and mashed potatoes.

Jay’s Notes:
Several weeks ago, Lindsay mentioned that she was planning to visit the Caffe Pronto roastery in Annapolis and suggested we do a group visit. Since Pronto isn’t one of our primary roasters, not to mention that they are the primary roaster for another Hampden coffee shop, I figured that it would be bad form to ask if we could invade their space en masse. Lindsay said she would still visit on her own.

About a week or so later, I noticed this bag of Pronto’s Wondo Worka sitting on the back counter of The Spro Towson and figured that Lindsay had brought it back from her visit to Annapolis. A couple days later, turns out that Lindsay had never made it down to Pronto, which begs the question: “Where did this bag of coffee come from?”

My only guess is that someone from Pronto dropped it off but I can’t be sure since no one at Towson seems to know where the bag came from. It just miraculously appeared.

To be honest, my experience tasting coffees from Maryland roasters has been less than disappointing and much as I try to like coffees roasted by local roasters, they routinely disappoint.

That said, I’ve known Caffe Pronto owner Vincent Iatesta for a few years now since he’s been involved in the Specialty Coffee Association of America and his baristas have been active in the barista community. Through these channels, I’ve always known that Pronto has pushed quality but I haven’t really been blown away by their coffees.

Until now…

Because the bag was sitting at Towson when we were doing our weekly cuppings, I decided to toss it into the mix not really expecting it to perform much. Quite simply, the Wondo Worka was immense.

When it comes to wines, I enjoy big fruit and oakiness. Give me a bottle of the Chateau de Beaucastel, Seghesio ZInfandel or the Pezzi King Old Vine Zinfandel and I’m loving life – same goes for coffee. Give me an eastern African coffee with big fruit, body and light citrus and I want to suck it down all day long.

November 18, 2009

11/14 – Mesa De Los Santos – Zeke’s Coffee

Filed under: Uncategorized — Jay @ 7:14 pm

Mesa De Los Santos – Organic Fair Trade
Origin: Huila, Colombia
Producer: Oswaldo Acevedo
Farm: Mesa De Los Santos
Varieties: Excelso
Elevation: unknown
Harvest: unknown
Process: unknown
Roaster: Zeke’s Coffee
Roast Date: unknown – but supposedly 11/9/09

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

Notes:
Fig, pine, sweet, marzipan, coconut, marshmallow, dark, musky, lightly burnt, spiced, almond extract, yellow, orange, very sweet, sugar coated nuts, like candied almonds, light berries, bit nut, too sweet, sweet milk, meaty, warm sweet bread, chocolate-y, mocha coffee drink, coffees, light, sweet vanilla perfume, wholesome, simple, innocent, caramel, floral, warm vanilla, hoisin, salty, taffy, little bright, mild bright, sparks, bland, eh, dull, light bright, very bright, sugar cookies with the sugar?, indistinguishable, beans, nutty, ashy, navy beans, tofu?, bitter, veggies, fruit, light chocolate, crisp marzipan, raisinettes, dates?, raisins?, dried fruits, medium body(x4), medium heavy body, full medium body, heavy body(x2), chalky, still bitter, grindy, cereal, crispix, raisin bran, molasses, salty, bitter.

Likes:
Nice balanced smells. Scents, brightness. Yummy! The flavor was crisp. Have some kind of flavor… The smells, the taste was kind of mediocre but in a good way, very tasty.

Dislikes:
Aftertaste was interesting. Body, aftertaste. Didn’t “wow” me… Very forgettable, nothing but the aroma was good/impressive. Seems hard to swallow, like “thick” or grainy. None!

Descriptions:
A subtle coffee offering a variety of flavors at a low volume. Fruity and salty aroma, contrasted with sharp pine almost disappear in taste which brings out toasted nuts and bitter chocolate.

This even-toned coffee sprinkles fragrances of sweetened milk, caramel and floral accents. This warm cup of joe is sure to enlighten your day with warm swirls of vanilla aroma; sweet fluffy flavors of mom’s baked goods and finishing with a creamy pleasant aftertaste.

This coffee has hints of milk chocolates and sweet vanilla musk aromas. It moves to a heavy bodied, bittersweet dark chocolate flavor that sparks on the tongue. The aftertaste is that of a memorable bittersweet mocha, perfect as an accompaniment to a very sweet dessert.

An inviting, wholesome, simple and innocent cup that starts sweet then transitions to a mild holistic companionship between grains and fruit.

An easy to drink coffee that is chocolate-y and fruity. A great choice for day-to-day consumption.

This coffee begins with a musky almond aroma then breaks to a full-bodied yet crisp-earthy flavor. With hints of molasses, your cup will be like a walk in the woods. (?)

This deep coffee has a mellow, nutty flavor. Its’ medium body is great for a morning pick-me-up.

This cup of coffee will never disappoint you with its’ sweet but not overbearing taste. This bright cup of coffee will dance on your tongue, waking up all your taste buds to a delicious taste of gourmet marzipan and coconut. This coffee is for your everyday occasion or a dinner party to pair with savory meals.

Jay’s Notes:
The only reason we have more information about this coffee is because of Cosmic Cup Coffee’s Troy Reynard, who in addition of being a friend of Oswaldo Acevedo, is an enthusiastic supporter of Mesa de los Santos. Sadly, both the bag and website of Zeke’s Coffee provides nothing more than the name of the farm, the country and that it’s organic and fair trade. Meh.

I sourced this coffee on Friday from the Mill Valley Farmers Market where Zeke’s has a display. Like most local coffee roasters, it seems that Zeke’s is heavy on blends and not much on single origins – at least what I’m seeing stocked in stores. When asked when the coffee was roasted, the woman behind the counter answered with an offended “All our coffees are delivered on Wednesday.” Sheesh lady, is it a crime to ask when the product was produced??? You’d think at a “farmers market” they would be a bit more sensitive to the production date.

On the shelves were a few origins, but mostly blends. I decided on the Mesa de los Santos because I’ve met Oswaldo a couple of times and know that his farms produces some truly top quality coffee – some of the best Colombia has to offer. What I’m doing is less being adventurous and trying to find a way to mitigate my risk of purchasing disappointing coffee.

So, this coffee was supposedly delivered on Wednesday. I presume that they would roast Wednesday delivered coffee on Tuesday, so by this cupping the coffee should be four days out of the roaster. Twelve dollars later, I had a pound bag of coffee in my hand and tossed it into the back of my truck.

Now, I’ve been dealing with coffee now for six years. It’s not a tremendous amount of time in the coffee business, but it has been enough time to have handled thousands of pounds of coffee and had coffee sitting in my truck overnight to know whether or not this coffee really is as fresh as they’ve passed it off.

Mind you, the coffee is in a paper coffee bag. It’s not vacuum sealed in mylar. It’s in a paper bag. Yet after an entire day in my truck, I still could not smell any coffee.

To some this may not sound odd, but to me, it’s damning. I could take a six day old bag of Hines Espresso after it arrives at The Spro, toss it in my truck and within an hour, my truck is reeking of coffee. Heck, I could take a month old bag of Hines Espresso and I still bet it would reek in my truck.

Over a day and the Zeke’s coffee didn’t smell of anything. That lady gave me an indignant attitude when I asked her how fresh the coffee was and then she sold me this crap. It’s a disgrace and a ripoff. Freshly roasted? Hogwash.

Lastly, I’ve had excellent cups of Mesa de los Santos – and this version from Zeke’s pales in comparison and is not representative of the beauty of the coffee that is produced by Oswaldo Acevedo.

11/14 – Folgers Original Blend

Filed under: Cupping & Tasting Notes — Jay @ 6:47 pm

Folger’s – Original Blend
Origin: Unknown
Varieties: unknown
Elevation: unknown
Harvest: unknown
Process: unknown
Roaster: Folger’s
Roast Date: unknown

Catadors: Jeremy, Lamarie, Ilenia, Lindsay, Jenny, Kimmy, Rebecca, Stephanie
Liked It: No One
Hated It: Ilenia, Lamarie, Lindsay, Jenny, Kimmy, Rebecca

Notes:
Fruity (x2), sour, tart, old cupboard cans, tobacco, gasoline, grainy, rhubarb, wet leeks, dirt, floral, berries, twigs, bitter, earthy (x2), moth balls, forest fire, full, filling, cinnamon, sugar, honey, vanilla, ginger skin, hoisin, tootsie roll, wooden stairs of a rowhouse, no bright, slight bright, mild bright, medium bright, not too bright, okay bright, heavy dull bright, grainy bread, dark & crispy, bitter, burnt(x2), stale, paper, dark, surprisingly astringent, disappointing, flat, old, wet, sponge, gym socks, strong, waxy acorns, soy, “eww”, light body, medium body (x3), full body, very full body, chalky, thick, smokey, annoying, musky, all bitter, reminds me of Waffle House coffee, filmy nothingness, bagging, oats.

Likes: Nothing – okay, maybe the deceiving aromas. I usually like fruity coffee… The aroma and break were delightful. You can’t get worse than this. None.

Dislikes: I did not “heart” this. Flavor, body, aftertaste. This coffee – bitter and burnt overpowering. Disappointing – didn’t live up to its’ smell/break. Old Baltimore rowhome. This is the worst coffee I have ever had in my life. It smelled like a huge forest fire happened and the gas station is responsible.

Descriptions:
An awkward fruity smelling, definitely not bright, with the flavor of soy and a body mostly made of water. This coffee doesn’t sit well with others, it is slightly uncomfortable, but strangely charming.

This medium bodied coffee brings a deep, earth-toned fragrance with hints of fresh ginger to taste with its’ full body. Definitely for those who enjoy the thick heartiness of the outdoors, finishing thick with a calm, smokey aftertaste.

This coffee begins with aromas and scintillating fragrances of sweet berries, twigs and warm chocolate candies, but quickly disappoints once in the mouth. The aromas get bogged down violently by all the excessive bitter torrents of acorn flavors and burnt lead. A very disappointing cup that begins with a promise but ends with a kill!

Ideal for a diner… This coffee is sure to make your burgers and fried look/taste fantastic!

A tart aroma with hints of cinnamon and honey gives way to a light and medium-bodied coffee with a flavor that lasts.

This coffee is a cup worth tasting but not worth drinking.

This heavy cup of coffee is a complex blend that serious coffee drinkers will enjoy. Its’ strong smells of a deeply wooded forest will remind you of camping and sharing stories with friends. The flavor of grainy dark bread is crisp and sure to keep you awake all day.

Jay’s Notes:
The question in your minds must be: “Why Folger’s?” My answer: why not? It’s one of America’s most famous coffees and I thought it was important that our crew have a taste of one of the most produced coffees in the world. Certainly Folger’s is not of the caliber that we’re looking for, but I do feel it’s important that baristas and catadors experience tasting the bad so that they will better recognize the good.

To the discerning coffee drinker, Folger’s is an affront to everything delicious. It’s dark, bitter and just detestable. We measured it out to our normal 14 gram sample and while I hoped that it would perform decently, it was just dismal. Horrific is a good term to describe the experience.

Our sample came from Wegman’s and we pulled the sample for cupping immediately after breaking the seal in attempt to give Folger’s the most opportunity possible.

Oh well, one day we’ll do Taster’s Choice…

11/14 – Mexican Chiapas

Filed under: Uncategorized — Jay @ 11:39 am

Mexican Chiapas – Fair Trade Organic
Origin: Mexico
Varieties: unknown
Elevation: unknown
Harvest: unknown
Process: unknown
Roaster: Baltimore Coffee & Tea, Timonium, Maryland
Roast Date: unknown

Catadors: Jeremy, Lamarie, Ilenia, Lindsay, Jenny, Kimmy, Rebecca, Stephanie
Liked: Lamarie, Stephanie, Rebecca, Jeremy
Hated:

Notes:
Packed brown sugar, dried friuit, spice, vanilla, California raisins, dried apricot, dried pineapple, graphite pencils, bitter chocolate, sweet orange, honey, warm caramel, an antique store,stale black licorice, veggie, boullion cubes, chili powder,smokey, toasted nuts, soy, sweet, barbecue, tobacco, raisins, oatmeal cookies, granola bar, candy corn, tomato soup with bitter walnuts,slightly tangy, pleasant, sweet, chocolate, chalky, thick, watered down chili spices, nice bright, boring bright, not bright, .01 bright, mild bright, medium-high bright, very bright (x2), bitter, nuts, unsweetened trail mix, cooked red pepper, lemon, black tea, slight sweet, sour, fermented cheese, musty & hearty, little chocolate, kinda rich but not quite, bitey, even, smooth,familiar, standard, whatever, light bodied (x3), medium bodied (x2), medium full bodied, full bodied, lemon, slight tart, a little bitter, forgivable, forgettable, floaty, airy, bitter, light, not awesome, orange, smoky, goes slightly bitter.

Likes:
Fragrance – very sweet. It wasn’t a chore to drink it. Almost good. I think if the aftertaste wasn’t so off putting, I would like it. It was different. I enjoyed the citrus/light aftertaste. Not overwhemling. The smells were very abundant and the flavor was rich.

Dislikes:
Smell of break and surprised by flavor. It wasn’t a pleasure either. I fell asleep without wanting to. I wasted time. Tastes muddled and confused. A bit too sour & tea like for a coffee. Not overwhelming. It was hard to distinguish an aftertaste.

Descriptions:
This full-bodied coffee sponged with pleasant fragrances delivers flavors of brown sugar, sweet candies and rich chocolate on your palate. It’s thick, creamy texture finishes with a sweet, lemony tart great for any time pleasant of the day.

This familiar and approachable cup of coffee is a medium-bodied drink with hints of nuts and earthy vegetable flavors. The mild bitter kicks help elevate this cup to levels of “less boring.” Overall, a standard cup for the day to day drinker with a 9 to 5 job and 2.5 kids.

This is a blend which opens with scents of orange blossom honey and smokey sweet barbecue. The palate is then given a more sophisticated bitey, yet mild & smooth reminiscence of a fine cheese

This chcocor…

Citrus-y and crisp: two words that sum up this coffee. With hints of semi-sweet chocolate and orange, this roast is perfect for days, afternoons or evenings.

This coffee is a great reminder those art school days with the fragrance of graphite pencils and aroma of tobacco. The low acidity in this coffee lends to a savory yet sweet flavor of red pepper. Its’ light body and smokey aftertaste make this a great everyday cup.

This medium-bodied cup of coffee is great for any meal of the day with its’ fragrances of freshly dried fruit such as California raisins, apricot and pineapple. The aroma is just as pleasant with oatmeal cookies and your favorite granola bar. This cup is for coffee enthusiasts and non-chalant drinkers. This is the ideal conversation coffee.

Smells of dried fruit, vanilla and a slight peppery spice do not prepare for the lemony brightness and black tea-like consistency of this coffee. A delicate body and strange flavor combo make this a strangely enjoyable drink.

Jay’s Notes:
Walking into Baltimore Coffee & Tea’s showroom in Timonium is, for me, a challenge. One is greeted not by the hearty aromas of freshly roasted coffee but assaulted by the chemical punch of artificial flavorings used in their flavored coffees. It’s disgusting and no matter how short a time period I try to remain in the showroom, my clothes and body is drenched in flavoring chemicals and I smell like a cacophony of hazelnut and peppermint for the rest of the day.

On top of all that, they are still one of those “second wave’ roasters who refuse to give any sort of indication as to when the coffee was roasted. Even at their roasting facility, the best they can do is tell you it was roasted “within a day or two” – what does that mean really? Nothing.

For today’s cupping, I grabbed a bag of this Chiapas coffee from BCT’s end cap at the local Wegman’s grocery store. I figured that this would be a good way to see just how coffee tastes from the grocery store and if they actually turn the coffees and keep them fresh.

Sadly, I don’t think this is the case. With a half pound of this Chiapas, and a pound of coffee each from Higher Grounds and Zeke’s in my truck for at least eight to 48 hours, my truck never smelled of coffee – a bad sign for locally roasted coffees.

When I keep even a pound of roasted coffee from our standard roaster: Origins Organic, my truck is filled with the heady aroma of roasted coffee. Inundated is the word. Sadly, that’s not the way I can describe the coffees after sitting overnight in my truck.

To be honest, I’m partial to the Rancho San Francisco coffees in Chiapas as it’s a coffee we roasted ourselves before and have enjoyed frequently in our past. Unfortunately, BCT chooses not to release any information about this coffee other than it comes from “Chiapas.” Sadly, this coffee is nothing like my faved Rancho San Francisco.

11/14 – Dunkin Donuts Original Blend

Filed under: Cupping & Tasting Notes — Jay @ 10:40 am

Dunkin Donuts Original Blend
Origin: unknown
Varieties: unknown
Elevation: unknown
Harvest: unknown
Process: unknown
Roaster: Dunkin Donuts
Catadors: Jeremy, Lamarie, Ilenia, Lindsay, Jenny, Kimmy, Rebecca, Stephanie
Liked: Ilenia, Lindsay, Kimmy
Hated: Jeremy

Notes:
Sugary, blank, vanilla, sugar waferswoody, hot dogs, grass, “savory”, light pepper, fires in a brick fireplace, meat juice, beefy stew, veggie soup, chili powder, beef jerky, butter, orange, toasted nut, crisp, fried flour, mild hint of chocolate milk, cinnamon (x2), yams, carrots, creamy carrots, potato stew, Thanksviging, veggy, blueberry cobbler, grapefruit, vanilla, warm, spaghetti meat sauce, sauteed zucchini with spices, subtle menthol, soft bright, medium-high bright, medium bright, well rounded brightness, very bright, sparkling, high acid, dull brightness, hints of tart fruit, slightly floral, sweet grainy bread, gingery, fruit, cold potatoes, bloody mary, floral, sweet, vegetables, pumpkins, sweet potato fries, honey, lemon, berry, nutty, light body(x2), bold, rich, woody, medium light body, medium body (x4), even well blended body, unimposing, good, smokey, pleasant spices, warm stew, grimy, bland, clean, sweet, apples, savory, quite good, Folgers-esque, butter and cheese.

Likes:
Aroma, flavor. Unimposing feel of the coffee in my mouth, mild flavors, interesting. Sweet & not burnt. Love the veggie-ness of it. The break was refreshing. I can’t figure this out… very birhgt and pleasant. The smells were very pleasant, not too sweet.

Dislikes:
Aftertaste. Nothing. Too strong, lingery… would like a similar for now heavier body. Boring – it was a deep and rich coffee with no distinguishable or distinct features. Muddled. Flavor comes out best when slightly warm, not hot. The aftertaste was kind of dull.

Descriptions:
A fruity coffee, sugary fragrance with bits on orange and toasted nuts. While fruity this coffee never gets too acidic and as drinking darker bitter tones are revealed.

This full and hearty coffee brings out warm scents of Thanksgiving dinner giving a meaty taste accompanied with blueberry cobbler and vanilla accents. The perfect cup of coffee for those who enjoy a thick, rich blend finished by a smoky aftertaste.

This coffee comes with it a pleasant array of spicy fragrances and interesting flavors. A combination of cinnamon, milk chocolate and mild hints of chili pepper powders tickle the tongue softly and flow on the tongue in a unimposing manner, making this an unforgettable and approachable cup for anyone looking to try something new.

An earthy blend from start to finish, this coffee explores and even experience of vegetable and fruit. This initial scent brings you fireside then sweeps in with a well blended fruit flavor.

A coffee that is sure to please. It’s notes of sweet potato, yam are well balanced with floral and chocolate-y characteristics and is quite tasty in unique flavor for dirty, light-bodied coffee.

A savory coffee that works well for any type of coffee lover. It’s bold, yet light; subtle, yet distinct.

This coffee will seduce you with its’ crisp smell of butter pancakes. The sparkling brightness is complimentary to the array of floral and fruity notes, particularly those of stone fruit. Its’ medium body is gingerly and the aftertaste of apples is soothing.

This light cup of coffee is a tasty cup with a slight sweet aftertaste. The fragrances of this coffee is similar to your favorite bakery on Sunday morning. This cup of coffee will have you satisfied the whole day with its’ creamy aroma.

Jay’s Notes:
According to legend: “America Runs on Dunkin Donuts” coffee. It’s a mild, tepid yet pleasant blend that doesn’t provoke. Happily, the coffee is available at the grocery store in whole bean allowing us to grind the coffee to our preference. Of course, like most large roasters, a “roast date” is not offered on the bag so we have no idea the roast date, how fresh or anything about this coffee.

They also don’t provide any information as to the blend, the beans, the – well, you get the point.

11/14 – Costa Rica Tarrazu

Filed under: Uncategorized — Jay @ 7:54 am

Costa Rica Tarrazu – Organic Fair Trade
Origin: Tarrazu, Costa Rica
Producer: unknown
Farm: unknown
Varieties: unknown
Elevation: unknown
Harvest: unknown
Process: unknown
Roaster: Higher Grounds
Roast Date: unknown

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

Fragrance/Aroma/Break/Brightness/Flavor/Body/Aftertaste:
bitter, chocolate, burnt, toast, clay, wax lipstick pencil shavings, green beans, spices, fresh picked from garden, mango, beefy, licorice, rice, grainy, roast chicken bones, teriyaki bites, beef stew, savory potatoes, wood/fireplace, pork, spices, dark chocolate, bitter bark, popcorn kernels, dry, ashy, toasty, toffee, chewy, dark, clean, balanced, pure, flat, dull, medium bright, mild, semi-sweet corn, semi-bitter, roasted, gamey, like roasted deer meat, barley, paper, leaves, nothing like coffee ought to be, burnt toast, not unpleasant, charred, vegetables and rice, rice crackers, medium full body, medium, medium, medium, full, medium, medium, medium, smoky full, soft bitterness, pastey, slight bitterness, sparse, spread out, nippy dark, smoky, ick, charred, toast.

Comments:
This is a unique medium-bodied cup of coffee that will surprise you with its savory overtones of beef jerky and stew, yet with a flavor of rice crackers and slightly burnt toast. This cup is best with sugar and cream to sweeten it up.

This complex coffee has a multi-faceted, earthy fragrance with hints of savory potatoes. Its toffee smell comes through in its flavor, which has an alluring sweet yet smoky charred quality. This medium bodied coffee leaves you with a freshly grilled aftertaste.

Reminiscent of a forest in autumn, full bodied with strong early notes.

A smoky and earthy roast with a medium body and brightness. The smooth texture compliments the woodsy flavor for a lingering, but not overwhelming taste.

Scented with fresh-picked vegetables and herbs and a mild gamey flavor, this coffee is an unexpected pleasure. medium in body and mild in brightness, this is a sturdy, dependable daily cup, yet mysterious enough to intrigue special company.

The strong scents if dark chocolate and toffee embeds itself in this well-balanced cup of coffee. It holds a toasty, roasted flavor and fragrances of earth tones sitting undisturbed, finishing with a slightly tart, yet smooth aftertaste.

This coffee;s strength comes from its soft bitterness and semi-sweet corn flavors. It’s clean, balanced, and pure on the tongue, making this a pleasant cup with no imposing pretenses. The softened bitter aftertaste of bark, earth and corn kernels make this an interesting and approachable cup for the experienced coffee drinker.

This is a dark bitter coffee with tones of chocolate, bread and wood. An ashy haze is present in this coffee from start to finish. May be too heavy for some, but if you’ve ever chewed on a pencil and liked it, this coffee is for you.

Jay’s Notes:
Finding great coffees from local roasters in Baltimore is extremely challenging. When I stopped by Higher Grounds cafe roastery in Baltimore’s Highlandtown neighborhood I wanted to find a coffee that would exemplify their style. While perusing their selections, I noticed a display by the espresso machine of owner Brett’s visit to the farm in Tarrazu and figured what better way to explore their coffee than with the place they took the actual time to visit.

I found the coffee itself to be likable. Nothing spectacular, just a classic Tarrazu. After sampling the coffees of Baltimore, I certainly wish more of our local roasters would provide a bit more information (roast date would be a start) on their packaging. I’m prone to like Higher Grounds because they seem to to be the underdog (or the red-headed stepchild) of the Baltimore coffee roasters scene.

November 12, 2009

11/4 – Finca El Injerto Bourbon

Filed under: Central American, Cupping & Tasting Notes, Stumptown Coffee — Jay @ 10:23 pm

Finca El Injerto Bourbon – seasonally available
Huehuetenango, Guatemala
Producer: Arturo Aguirre, Finca El Injerto
Varieties: 100% Bourbon
Elevation: 1500-1900 meters
Harvest: unknown
Process: Washed
Roaster: Stumptown Coffee on 10/26/09
Catadors: Rebecca, Ilenia, Stephanie
Liked: none
Disliked: none

Notes:
Sweet tobacco ashes, sour, caramel, sweet, buttery, bitter, dark, mud, sweet, creamy, rye, licorice, toasted almonds, sweet, pleasant, thick chocolate mousse, creamy chocolate, strong, sweet, rich, mild brightness, alert, crispy, bright, sweet but not too sweet, nutty, very roasted, thick, bitey, sour, sweet, medium body (x2), semi-heavy body, even, hearty coffee beans covered in cocoa powder, refreshing, crisp.

Likes:
It was sweet but not overbearing like African coffees. I enjoyed the aromas the coffee produced, very warming and the aftertaste was clean and pleasant. A sweet tasting coffee I can drink all day. Aroma, aftertaste, body. Unique, but slightly boring, bland.

Dislikes:
Body – I feel ambivalent about the body, perhaps a certain brew method can veer it to an exactly pleasant location. No dislikes!

Descriptions:
A medium-bodied cup that the everyday, every hour coffee drinker will certainly enjoy. This coffee is fresh with the aroma of toasted almonds and licorice. The flavor is sweet but not overbearing with a crisp aftertaste that will remind you of clear beautiful spring mornings.

This luscious coffee carries with it all the rich heaviness and satisfying richness of a thick chocolate mousse. The flavors of roasted nuts crisply coat the tongue, leaving behind the rich flavors of cocoa and sweet tobacco leaves. Perfect for a dessert or dessert accompaniment.

This coffee is sure to satisfy the easy to please and discerning coffee drinker. It brings a sweet and sour blend that meets with a thick, mild, even cup. Surely the caramel and bit of brightness will start your morning well.

Jay’s Notes:
Stumptown has released two Finca El Injerto coffees – a 100% Bourbon and a 100% Pacamara. I don’t have much to say other than I enjoyed the coffee. Again, my seemingly non-stop drinking of “seasonal” Central American and Indonesian coffees has dulled my excitement for the region at the moment.

11/4 – Shakisso – Sidamo

Filed under: African, Counter Culture, Cupping & Tasting Notes, Uncategorized — Jay @ 10:09 pm

Shakisso – Sidamo – certified organic, shade grown
Dewa Valley, Sidamo, Ethiopia
Producer: Haile
Varieties: Shortberry Ethiopia
Elevation: 1800-2100 meters
Harvest: December 2008 – February 2009
Roaster: Counter Culture Coffee on 10/28/09
Catadors: Rebecca, Ilenia, Stephanie
Liked: none
Disliked: none

Notes:
Raisins, fruitcake, beans, earthy, dark, warm, light fruit, sweet coconut rinds, sweet pea body splash, light citrus, spicy, smooth, toasted bread and jam, cream cheese, fresh warm bread, citrus, fruit bread, light scent of berries, a bit dull brightness, bright, dried fruit, earth, light fruit, cinnamon, curry, mild, light under the surface, light body, medium body, medium-full body, sweet, warm, relaxing, invigorating, roasted nuts.

Likes:
Sweet, but not as overbearing as Mordecofe. Love the fruity & floral taste. Honey! Very light but not watery. Scents.

Dislikes:
Everything else. No dislikes!

Descriptions:
Is a refreshing, fruitful cup of coffee. The fragrance of raisins, fruitcake and toasted bread deliver a taste of dried fruit on your tongue. This medium bodied cup of coffee will leave you with a semi-sweet aftertaste.

The inviting floral taste and scent leads to an explosion of sweet honey and lemon citrus. A coffee as light as this is packed with flavor and sure to refresh. Enjoy this coffee throughout the day for a warm invigorating feeling.

Begins with sweet and delightful fragrances of coconut rinds and sweet aromas of pea flowers. The medium body and lightly penetrating sweet flavors, and aftertaste of roasted nuts, make this an enjoyable cup any time of the day.

Jay’s Notes:
It wasn’t until I was reading Peter Giuliano’s notes on the coffee that it hit me: this is the same coffee from the same producer as Stumptown’s Mordecofe! It’s just under a different name but everything else is the same. Same producer but some of the identifying jargon used by both companies lead me to believe initially that they were different Ethiopian coffees.

To me, this demonstrates one of the most exciting prospects of Spro Hampden – the ability to take the same coffee interpreted by different roasters and taste them side-by-side to see the difference in style and interpretation. In this case, we can take the Mordecofe from Stumptown and pit it against Counter Culture’s Shakisso. More importantly, we can offer this pairing to the customer as a special.

If you review the notes for both coffees for this tasting I think you’ll find some interesting similarities, but also some surprising differences. Both coffees yielded raisin and berry notes, but is one “better” than the other? That’s something you’ll have to taste to find out! And isn’t that the most exciting way to explore coffee?

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