The Cup

December 9, 2009

12/9 – A1 – Monte Cristo

Filed under: Barefoot Coffee, Cupping & Tasting Notes, South American — Jay @ 11:42 am

Monte Cristo –
Origin: Brazil
Producer: Luis Pascol
Farm: de Terra
Varieties: Bourbon, Mondo Novo
Elevation: unkown
Harvest: December 2008
Process: Natural
Roaster: Barefoot Coffee Roasters
Roast Date: December 1, 2009
Cup Date: 12/9/2009

Catadors: Ilenia (2), Devlin (4), Jeremy (3/10), Kimmy (3), Stephanie (3), Lindsay (2), Rebecca (3)
Average Score: 2.86

Fragrances:
Hot dog buns, fish oil, washed rock salt, ocean toasted nuts, burnt kernels, seeds, cocoa, asparagus, meaty, steak, savory, fresh cut grass, leaves

Aromas:
Inside of a warm clean oven, sweet scented soap, sweet cereal, burnt paper, faint chocolate, beef barley stew, cardboard

Break:
Wet or dusty chocolate, dried wood

Brightness:
Pretty bright, low, acidic, medium, dull

Flavor:
Ear wax, burnt, mild, sweet, kinda old, carbony, rubbery – like a touch of raw picked ginger, dirty fish tank water, pine cones, burnt peanuts, coffee choco nuts

Body:
Light, medium heavy, medium thick, medium full, medium (x2), medium smooth

Aftertaste:
Burnt, milky and nutty – not unlike a cappuccino, bitter, mouth filling, chewing on something rubbery, grimy, butt – or what I imagine ass to taste like

Likes:
Fragrance, aroma, tastes like it smells, not that much, zero

Dislikes:
Flavor, aftertaste, heavy bitter flavors, not a fan of the taste, the flavor was very disgusting, all of it -grass- ick, it didn’t stand out at all

Descriptions:
This coffee begins with warming fragrances and aromas of sweetened bread and faint chocolate hints. The light body and brightness are positive aspects of this cup, but get overwhelmed by the burnt, tarred flavors that linger even after the final sip.

This bean is a fine offering for a die-hard “chock full o’ nuts” drinker. Its bashful, timid nature plays into its nice sweetness to create its flavor. It could be a gateway into the specialty world. But I’m sure that Uncle Al would have a hard time letting go.

A salty dog. Smells of washed rock, ocean water, and tree nuts lead into flavors of dried wood and leaves. A carbon feel and medium thick body continues to fill your mouth with a bitter presence long after drinking.

The fragrance will let you know what you’re getting into. This acidic tasting coffee has a bit of a rubbery taste, mainly of raw pickled ginger, with a medium but filling body. The aftertaste is as expected – not unbearable but rubbery and harsh.

This cup is even with a common cocoa fragrance aroma and flavor. A cup I personally do not enjoy because of the rank and bitter flavors.

This coffee tastes like burnt nuts with a hint of dirt and is probably great if you like crappy diner coffee. If you aren’t in an eating establishment coated in years-old grease, however, you might not find this coffee so appealing.

This basic cup of coffee is average in every way. Its medium bodied cup is easy to drink as it is smooth on the taste buds. There are hints of chocolate flavoring and it actually tasted better cooled.

Jay’s Notes:

12/9 – A2 – Tingo Maria

Filed under: Cupping & Tasting Notes, Ecco Caffe, South American — Jay @ 11:41 am

Tingo Maria –
Origin: Tingo Maria, Peru
Producer: Divisoria Cooperative
Farm: uknown
Varieties: Caturra, Tipica, Bourbon, Pache
Elevation: 1200 – 1800 meters
Harvest: uknown
Process: uknown
Roaster: Ecco Caffe
Roast Date: December 1, 2009
Cup Date: 12/9/2009

Catadors: Ilenia (5), Rebecca (6.5), Kimmy (2.5/4), Stephanie (5), Lindsay (7.5), Devlin (4), Jeremy (6)
Average Score: 5.29

Fragrances:
Canned tomato soup, tomato soup with basil, chocolate, pencil – woody, beef stew, confusion -smells like air (wtf?), sweet, cotton leaves, fruit roll up

Aromas:
Ketchup on a warm bun, cherry cheesecake with almonds, nuts, woody bark, buffalo wings, baked apples, raisin, honey, cinnamon, cardamom

Break:
Watered down nuts, earth, veggies

Brightness:
Pretty dim, none, medium (x2), ghostly, gassy, eh,

Flavor:
Watery, tomato water, floral, earl grey, burnt, dull, tobacco, peas, faint orange, water, dirt, apples, yummy!, cinnamon, ?, chocolate orange

Body:
Medium to heavy, medium light velvet, light (x2), medium (x3)

Aftertaste:
Chewy texture, faintly floral, floral, ashy, graveyard dirt, fall cocoa – tastes cozy, ?, grassy

Likes:
Everything was just ‘okay’, the taste and smells, after it cooled -better cooler- it tasted fresh and much better, distinct meaty hints, super unique – i like how different it is from other coffees i’ve had – crazy like apples like whoa

Dislikes:
Well – it was all just ‘okay’, it seemed like it really wanted to stand out but just falls to “ok”, after it cooled -better cooler- it tasted fresh and much better (same as likes above), while the hint of meat is unique (making me like that quality) it isn’t my favorite, flavor is pretty light.. i kinda wanted more oomph, blandness

Descriptions:
This coffee is a generally decent one. Tomatoes, the faint sweetness of buns, and hints of nuts make this a nice and approachable cup for anyone. The weighty medium body of this cup makes way for a mildly floral aftertaste.

This cup of coffee is sweet in its fragrance and flavor as well. The aroma is a delicious cherry cheesecake with toasted almonds and a hint of chocolate. This cup is to be enjoyed slowly with a book and a big fluffy fat black cat and a knitted blanket.

The pencil-woody fragrance, with similar aromas has an initial burnt-dull-tobacco flavor. Its body is light and unimpressive. The flavor is redeemed after it has cooled – with more of a mild green pea flavor.

This cup is full of veggie, earth and meaty scent and flavor. A medium coffee in brightness and body. The flavor is not as strong as I’d like.

This medium-bodied coffee is a delightful and unique experience. With strong notes of apple, warming spices, and cocoa, this cup is sure to warm you up on a dreary and cold day.

Promising aromas of autumn air and sweet treats do not follow through in this cup. The brew retains its acidity but does not give; distinguishing flavors and the aftertaste is similar to the first breath of the morning. Good? Bad? …Bad.

Strong flavors of candied fruit, honey cinnamon and cardamom in fragrance lead to a disappoint amount of flavor in the coffee itself. A grassy brightness with ghost notes of chocolate and orange, a medium body and a high key tingy aftertaste.

Jay’s Notes:

12/9 – A3 – Piura

Filed under: Cupping & Tasting Notes, Ecco Caffe, South American — Jay @ 11:37 am

Piura – certified organic
Origin: Peru, Piuran Mountains
Producer: Cepi Cafe Cooperative
Farm: unknown
Varieties: Tipica
Elevation: 1200 – 1700 meters
Harvest: uknown
Process: uknown
Roaster: Ecco Caffe
Roast Date: December 1, 2009
Cup Date: 12/9/2009

Catadors: Ilenia (6), Devlin (7.5), Jeremy (5), Rebecca (7), Kimmy (5), Steph (5), Lindsay (4)
Average Score: 5.64

Fragrances:
Chocolate croissant, flower shop, red grapes, Hershey’s milk chocolate bar with almonds, fruity, strawberry coffee, Kahlua liquor

Aromas:
Wet white tee-shirts, toasted nuts, spicy hard candy, rich, saturated, smokey like vinegar (good rich smell), crab soup – manhattan style, vanilla, cocoa

Break:
orange peel, light firewood, nutmeg, so strange, kinda sweet?, unique

Brightness:
A little bit of bright, low, tangy, acidic, medium, muddy, dull

Flavor:
Chocolates (dark), graham cracker, beef, bell pepper, plum, bit of orange roast, nutty chocolate, harsh, stew, nutty, roasted walnuts, sweet tarts, earth, paper, dingy, tiny hints of cinnamon vanilla

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

Aftertaste:
Bittersweet chocolate, peanut butter, good, warm, roasted, toffee, weak, old scalloped potatoes, cinnamon

Likes:
Body, fragrance, flavor, the aftertaste was very distinct and tasty, somewhat enjoyable acidity, the aroma and flavor was not bad, had promise of vanilla cocoa – also fragrance like liquor – got my hopes up

Dislikes:
Maybe a bit bitter in aftertaste but overall pretty good not that outstanding, none really, body, bit not too extraordinary, didn’t deliver the deliciousness I was hoping for

Descriptions:
Chocolate croissants start off as prevalent fragrances in this cup. The mild brightness and borderline heavy body blends well with the chocolate notes in the flavoring. A bittersweet chocolate aftertaste makes this coffee a little less forgettable.

The brew opens with scents of a flower shop. Sweet pollen, healthy flower petals. Flavor offers something similar to a kebab. Juicy beef, bell pepper and a fruity sweetness. As it cools, graham crackers and dark fruit tones like plum are present.

Smells of red grapes and toasted nuts, lead into a strong sense of orange in the break. Tangy brightness and a hint of roast is the flavor. A watery body and a mildly roasted aftertaste.

This cup of coffee is wonderful in its aroma and flavor. The aroma of this coffee is reminiscent of spicy hard candy you would get at an old timey general candy store. The flavor is a familiar chocolate and sweet nuts with an excellent aftertaste of toffee.

This coffee has a great aroma, whose rich, complex smell is more saturated than the coffee itself. The flavor seems highly acidic and harsh but there is a sweetness, generally overshadowed, and not aided by the light body.

The flavor is boring and not my favorite. I would look past this coffee in a second if a nicer, more interesting one walked by.

With scents of vanilla, cocoa, nutmeg and cinnamon, this coffee quickly leads to a disappointment – not a bad cup by any means, but ordinary at best. The promised flavors are there, but hidden by an overwhelming singed dullness.

Jay’s Notes:

12/9 – A4 – La Guatuza

Filed under: Central American, Cupping & Tasting Notes, Ecco Caffe — Jay @ 11:36 am

La Guatuza –
Origin: Esteli, Nicaragua
Producer: The Canales Family
Farm: La Guatuza
Varieties: Caturra
Elevation: 1350 – 1450 meters
Harvest: unknown
Process: uknown
Roaster: Ecco Caffe
Roast Date: December 1, 2009
Cup Date: 12/9/2009

Catadors: Ilenia (4), Devlin (4), Kimmy (4), Jeremy (5), Rebecca (3), Stephanie (2), Lindsay (5)
Average Score: 3.86

Fragrances:
Waxy lipstick, chocolate and blueberry, terribly sweet, savory – like slightly sweet oats, berry, sweet chocolate, fig, floral, cardboard, blueberries, caramel, cocoa, blueberries, orange

Aromas:
Waxy veggies, wet paper filter, sour apple, winy, honey, citrus, butter, wet sponge after wiping up yogurt, tart berry

Break:
Cardboard, cherries, paper

Brightness:
Zingy, low, dull, well, tangy, medium, bright

Flavor:
Veggie lipstick, musty, thrift store apple juice, color pencil, grape leaf, nutty, wet concrete, faint flavor of blueberries, rotting roadkill, sour candy (not sweet), cherry lemon paper – like one of those fruit pies in a cardboard box

Body:
Medium (x4), light (x2), heavy

Aftertaste:
Chalky, brothy, dry, empty, smokey, cat box, more paper

Likes:
Not much – but it wasn’t absolutely disgusting, brightness (?), smells, NO LIKES!, the fragrance, fruitiness (almost) – always a plus in my book!

Dislikes:
Waxy flavorings – chalkiness in texture, this coffee is mehness, tastes, very faint flavor and smells like cardboard, that the fragrance was deceiving, tasting like paper/cardboard certainly isn’t – thumbs down

Descriptions:
A strange cup, this one begins with strong scents of wax and lipstick, and moves on to a zingy veggie broth flavor, still with overlapping notes of wax. Chalky and brothy, the aftertaste doesn’t help this cup improve.

Empty promises of great coffee. Chocolate and blueberry aromas are non-existent in the brew. Only old flavors with no aftertaste…thankfully.

This fragrance is a bit sweet oats to me, its aroma smells like wet paper filter. The brightness is enjoyable but the flavor tastes like a mix of color pencil and grape leaf. Somehow, it doesn’t work out in a beautiful combination. Just odd, medium body too – so filling one’s mouth with oddness.

Sweet smells of berry, fig, chocolate and flowers, an aroma of sour apple, and citrus. Nutty tones mixed if the strange earthiness of wet concrete. Medium body and a smokey aftertaste.

This coffee wants to be great. It wants to be really great. This coffee is “ok”. It’s very light and has a faint flavor of blueberries. A disadvantage is that it smells like cardboard.

I’d prefer never to drink this cup again. It was no where near as delicious as the fragrance anticipated. This cup was dirty, disgusting, and gross.

With notes of blueberries, cherry and lemon, this fruity light-bodied coffee is fair. A papery flavor takes away some of the enjoyment of this cup of coffee. Overall, something – but not something to desire.

Jay’s Notes:

12/9 – A9 – Palo Blanco

Filed under: Barefoot Coffee, Central American, Cupping & Tasting Notes — Jay @ 11:35 am

Palo Blanco –
Origin: Guatemala
Producer: Juan de la Cerda
Farm: El Socorro Annexo
Varieties: Bourbon
Elevation: 1650 meters
Harvest: February 2009
Process: Washed
Roaster: Barefoot Coffee Roasters
Roast Date: December 1, 2009
Cup Date: 12/9/2009

Catadors: Ilenia (6), Jeremy (7.5), Devlin (6), Kimmy (6), Stephanie (5), Rebecca (4.5), Lindsay (8)
Average Score: 6.14

Fragrances:
White wine, paper, wood, caramel, sweet, sugar, honey, apricot, rich, poached pear, raisins, dates, dark chocolate, chocolate and flowers, vanilla

Aromas:
Tangy, figgy, roasted, hazelnut, papery, baked goods, cardboard, cocoa

Break:
Oats, nuts, bread, rich, velvety

Brightness:
Medium (x4), flat, low mid,

Flavor:
Corn breadish, watery white wine, piney as it cooled, twig, fig, bitters, tomato, coffee?, caramel, hot chocolate, stew spinach, honey, bread, slightly toasted, reminds me of a cigar with thick smoke and a side of whiskey

Body:
Medium to heavy, medium (x4), full

Aftertaste:
Corn, nutty and ashy, vanilla, cocoa, rich!

Likes:
Fragrance (x2), interesting as it cooled, a great smell, light and semi-sweet, the texture it gave inside of my mouth = awesome

Dislikes:
Not that outstanding, unmemorable coffee, hard to pinpoint, the burnt flavor, not really any obvious ones – quite good

Descriptions:
This coffee begins with white wine fragrances and aromas. A milk tangy flavor of white wine is also prevalent. The medium body and brightness make this cup pretty standard, although as it cooled an interesting piny flavor emerged. Overall it’s an okay cup.

Papery dry grounds are made sweet and syrupy with water. Low middle brightness followed by flavors of bitter twigs, figgy warmth and tomato as it cools. Slightly watery body and a disappearing aftertaste.

Everyones identifiable coffee flavor. Caramel, nuts, blah, blah, blah. I would be grateful to get this cup at a cafe or a restaurant that i had reservations about.

A sweet, sugary, rich, poached pear smell is followed by flat, totally unmemorable coffee that tastes like a spinach stew.

A light cup, this reminds me of bread, with hints of honey. The brightness and body are both medium. It leaves a cocoa and vanilla aftertaste.

The fragrance of this coffee was amazing! It was dark chocolate, dates, sweet raisins and also oats, nuts, and bread. Unfortunately the flavor is not as outstanding it is very similar to slightly toasted bread. It was “ok”.

When drinking this coffee, thick, rich smoke from an expensive car comes to mind. The velvety and smooth consistency is the outstanding characteristic of this substantial coffee.

Jay’s Notes:

December 5, 2009

12/4 – J – Lot 91 El Salvador

Filed under: Barefoot Coffee, Central American, Cupping & Tasting Notes — Jay @ 5:52 pm

Lot 91 – shade grown
Origin: Santa Ana, Apaneca, El Salvador
Producer: Roberto Dumont
Farm:
Varieties: Bourbon
Elevation: 1500 meters
Harvest: February 2009
Process: Washed
Roaster: Barefoot Coffee Roasters – Santa Clara, CA
Roast Date: November 23, 2009
Cup Date: 12/4/2009

Catadors: Jenny (7), Ilenia (8), Jeremy (7), Kimmy (4.5), Rebecca (6.5), Stephanie (6), Lindsay (5), Val (3)
Average Score: 5.90

Fragrances:
Semi-sweet chocolate, chili powder, potato, mulch, peeling peas, lemon, turkey, dirt, sweet

Aromas:
Butterscotch, tomato soup, hot & sour soup, just washed potatoes, cocoa, caramel, earthy, sweet dates, pecans, cinnamon, toasted nuts, flowers, light, creamy, sour

Break:
Sugar cookies, potatoes, root vegetables, lemony, earthy, cocoa, corn fritos,

Brightness:
Medium, prevalent, bright (x2)

Flavors:
Sweet (x4), toffee, peppery, carrot-like, lemony, tart, earthy, bitter, smokey tones, gingerbread, lemon grass, smokey

Body:
Filmy, heavy, light (x4), watery (x2), medium

Aftertaste:
Snickerdoodle cookies – kinda, roasted nuts, unsubstantial, bitter, slight citrus, increased bitterness, dirt

Likes:
Nice comforting flavor; naturally sweet. Unusuality, pleasant, original. Consistent! Reminds me of childhood playgrounds for some reason. The sweet smells; it was less tart than K, in a more pleasurable way. Strange combination of scents (I appreciate it). Hot, very exotic.

Dislikes:
Not too dazzling – just a pleasant & sweet coffee. Nothing really. One noted. Not very exciting. Strange combination of scents (I would rather have a more contained, well put-together combination). Not terrible.

Descriptions:
A warm and pleasant coffee that combines the flavors of butterscotch, toffee and semi-sweet chocolate. The aftertaste of snickerdoodle cookies makes the medium-bright finish even tastier.

This unusual cup of coffee has tremendous originality. Lots of semi-sweet peppery flavors and fragrances, ranging widely from crushed red peppers to chili powders, to the commonly used black pepper – not by any means offensive, but instead all the more interesting. The heavy body gives this coffee a cryptic nature and finished off with a roasted nutty taste.

This coffee is all about potatoes! It’s fragrance, aroma, and flavor are highly reminiscent of this vegetable. The light body is airy, mellow and almost sweet.

Earthy coffee with cocoa and caramel notes with a predominately lemon-citrus flavor. Probably best in the summer time or when missing the summer, as it brings forth memories of sunny days on the playground.

This cup of coffee will surprise your taste buds in the morning with its’ bittersweet taste of a fruit tart. The aroma of this coffee is just as exciting with the sweet smells of dates and pecans. This cup is light and best paired with a savory meal.

Mild in flavor, specific in fragrance, varying with time. This coffee is interesting due to its’ fragrance, but unimpressive once tasted. Suitable if you’d like to wake up with a decent coffee.

A confusing but not unpleasant cup. From dirt to flower to corn to sugar, you can sense the whole process from bean to cup.

A bland and unexciting coffee that is still moderately enjoyable. Lemon grass and smokey notes come through on sweet and light fragrances.

12/4 – K – Panama Don Pachi

Filed under: Central American, Cupping & Tasting Notes, Stumptown Coffee — Jay @ 5:51 pm

Panama Don Pachi – Geisha Varietal
Origin: Boquete, Callejon Seco, Panama
Producer: Francisco Serracin
Farm: Don Pachi Estate
Varieties: Geisha
Elevation: 1500 meters
Harvest: 2009
Process: Washed
Roaster: Stumptown Coffee Roasters – NYC
Roast Date: December 1, 2009
Cup Date: 12/4/2009

Catadors: Jenny (5), Ilenia (10), Jeremy (10), Kimmy (7.5), Rebecca (7.5), Stephanie (6), Lindsay (5.5), Val (8)
Average Score: 7.40

Fragrances:
Milk chocolatey, fruity, raisins, fruity, cinnamon, holidays, cherry chapstick, blueberry toast, cocoa, berries, black currant, lemon, black tea, clean leaves, flaky, tomato, brown sugar

Aroma:
Menthol, sweet lemon tart, dried pineapple, strawberry dough, sweet, fruity, milk chocolate, sugary, mint leaves, banana, warm bread, chamomile

Break:
Lemon ice cream, pie baking, sweet, grainy, barley, cereal, berries, floral sweet,

Brightness:
Medium (x2), semi-bright, bright, some, tangy, peppery,

Flavor:
Pleasant but watery, syrupy, lemon (x2), citrus fruits, sweet, balanced, tart, citrus, generic berry flavor, fruity pebbles, raspberries, airy, floral, wild arugula, orange

Body:
Thin, medium (x3), light (x3), light-medium

Aftertaste:
Candy corn, sparkling sweet, sugared lemon rinds, lemon bite, papery, crisp, moldy bread

Likes:
Eh, none especially… All. The smells were delicious. Love the fragrance – various smells of summer fruit but rich. Sweet. Flavorful but not heavy. Banana!

Dislikes:
Tastes a little like fake sugar (syrupy). None. The taste was good except for the very strong tart bite in the aftertaste. I didn’t taste anything distinct, I wanted more. Doesn’t hand around too long in my mouth or nose; aftertaste is kinda a letdown. Body. Aftertaste.

Descriptions:
An unpleasant coffee that is thick with syrupy sugar. A thin body doesn’t complement the overbearing fakeness.

This delicious cup of coffee begins with strong citrus fruit fragrances and aromas relating to sweet lemon tart dessert. The semi-bright and medium-weighted body adds more allure to its’ balanced combination of citrusy, tart fruits and elements of sugary candies. The aftertaste of sweet, sugared lemon rinds sparkles in the mouth.

This is an invigorating cup of coffee that will impress all your fancy friends. The aroma is unique with dried pineapple, cinnamon and raisins. This cup is tart in flavor, similar to a lemon chiffon, leaving you with a sharp, crisp bite of lemon and lime. This cup is sure to never let down.

Reminiscent of pies during winter. A richness which is contrasted by the smell of summer fruit. Nice, smooth body… Makes me want summertime to arrive.

This light-bodied, fruity coffee has strong notes of sweet berries & light notes of cocoa and grains. An easy-to-drink cup, a good everyday coffee.

This coffee has an interesting flow of flavors. Lemon and black tea grounds transition into a milk chocolatey aroma, then a radical turn into a floral tanginess that dissipates nicely.

A clean, simple fragrance dotted with leafy notes will draw you into this coffee. It’s peppery brightness with the rich flavor of wild arugula leaves a crisp and pleasing aftertaste.

A lightly sweetened scent that mixes banana and chamomile. A medium coffee that is expressly orange in flavor.

Jay’s Notes:
Truly interesting coffees tend to produce drastic results, as this Don Pachi demonstrates in the scores. Certainly, the scores are on the high side but you can start to see the flavor preferences of the baristas. With scores ranging from 5 to 10, the Don Pachi draws out some real reactions.

The truth is that people are different. Different people with different likes and dislikes. Which is why I think our method of cupping and publishing these results is important. Not every coffee is loved equally by all and this should be celebrated.

The geisha itself is such an interesting coffee tree. Transplanted from Africa, when the Esmeralda first hit the airwaves back in 2004, it was a tremendous hit. Floral notes and flavors that were uncommon to Latin America and Panama. And while the geisha can produce some tremendous coffees, I’ve always wondered if it wasn’t just a novelty? Meaning the novelty being a coffee that tasted nothing like other Panama coffees but rather common had it come out of Yirgacheffe.

Whatever the case, the geisha is here and the Don Pachi is a light, floral coffee with notes of citrus and very subtle hints of cocoa. Sadly, I decided to pass on offering this coffee for the opening of project hampden because the staff wanted to give a spot to Aida’s Grand Reserve, but expect to see the Don Pachi shortly after project hampden opens. And most probably brewed in a vac pot!

12/5 – M – Finca Nueva Armenia

Filed under: Central American, Counter Culture, Cupping & Tasting Notes — Jay @ 5:50 pm

Finca Nueva Armenia – Certified Organic, Shade Grown
Origin: Huehuetenango, Guatemala
Producer: Jorge & Javier Recinos
Farm: Finca Nueva Armenia
Varieties: Bourbon, Typica
Elevation: 1500 – 1833 meters
Harvest: January – March 2009
Process: Washed
Roaster: Counter Culture Coffee – Durham, NC
Roast Date: December 1, 2009
Cup Date: 12/5/2009

Catadors: Jenny (6), Ilenia (3), Rebecca (5), Devlin (7.5), Stephanie (7), Jeremy (7), Joy (8), Kimmy (2)
Average Score: 5.69

Fragrances:
Veggie stew (savory with oregano), salt, licorice, fig, corn pudding, grains, vanilla powder, bittersweet cocoa powder, cooked fruit pie, sour tones, woody, stew, pepperoni combos

Aromas:
Stewed veggies, raisins, milk chocolate, cinnamon buns, fresh washed laundry from the washer!, carbonated soda, milky chocolate, cereal, fruit pie, a box of cherry chocolate cremes,

Break:
Carrots, curry, chocolate, raisin, mushrooms, gaseous,

Brightness:
Slight orange, present acidity, medium, dull, thick, prickly, little, light

Flavor:
Caramel, bitter chocolate, chocolate milk, almonds, dirty wash water, crayon (waxy), bitter, rubber, powdery balloons, fruit & nut salad, tomato, basil

Body:
Thin, medium heavy (x2), medium (x3), light (x2)

Aftertaste:
Candy corn, better than the flavor, oil pastel, balloons, stew, acidic

Likes:
Seems like the flavor is strong but since the body is so light, it’s not overwhelming. Great balance of fruitiness, body & acidity. Different slightly, but not bad. Aroma, brightness. Raisin bran, morning breakfast, fruit pie. Nothing.

Dislikes:
Smell… I don’t like savory smells/tastes with my coffee. Weird enough that I wouldn’t drink it regularly. Everything, especially the aftertaste. Flavor, aftertaste. A little muddled. I’ve realized I really don’t like acidic coffees.

Descriptions:
Spices and sugar mix to create an interesting blend. This light-bodied coffee begins savory and ends sweet, with a caramel finish that lingers.

Deep sweet tones throughout, licorice in fragrance, raisins and milk chocolate in aroma. Bitter notes grow with heat, introducing bitter chocolate and a bready quality. This coffee has a dull orange flavor that seems to fade as it cools.

A tall glass of fresh milk, served with a creamy cinnamon almond scone. That’s how you have started your day for 30 years, and that’s okay because this is a daily sipper.

This cup has corn flavors running through it. A slight bite of sour comes at the end. This reminds me of a laundry room in a cup, it’s not poor tasting, it’s drinkable but unimpressive.

Not a favorite, obviously. I found this coffee gross hot, okay cooled. The flavor was waxy, like a crayon with a thick body and the aftertaste of oil pastel. Heavy and mushy in mouthfeel.

This coffee has warming fragrances and aromas of milky chocolates and cocoa powder. The prickly brightness does not disappoint, however, its’ unfortunate flavor does; bitter, rubbery balloon flavors suffocate the tongue in an offensive squalor. Sure to burst your mornings’ happy bubble.

The best part of the morning this coffee could accompany a pastry or a morning paper. With wheaty undertones and hints of raisin, this coffee is similar to a bowl of cereal. The aftertaste is muddled, not leaving a describable taste. The fruit pie aroma fills the nose on impact.

This cup of coffee is acidic in aftertaste and is not enjoyable black. This might be some peoples’ cup of coffee but not mine. The fragrances were odd and did not match at all with the flavor. Gross.

12/4 – L – 21st de Septiembre

Filed under: America, Central American, Counter Culture, Cupping & Tasting Notes — Jay @ 5:50 pm

21st de Septiembre – Certified Organic, Shade Grown
Origin: Zaragoza, Putla, Oaxaca, Mexico
Producer: 21st de Septiembre Cooperative
Farm: Farms in Buena Vista, Cabeza del Rio, La Lima, el Porvenir, and Zaragoza
Varieties: Pluma Hidalgo, Typica
Elevation: 1150 – 1400 meters
Harvest: January – March 2009
Process: Washed
Roaster: Counter Culture Coffee – Durham, NC
Roast Date: December 1, 2009
Cup Date: 12/4/2009

Catadors: Jenny (5), Ilenia (3), Jeremy (6), Kimmy (5), Rebecca (6), Stephanie (5), Lindsay (2), Val (7)
Average Score: 5.00

Fragrances:
Cinnamon, brown sugar, vanilla, earthy, wet mud, shrimp, open seafood market, dried shrimp, pea soup, ham, cherries, fishy, grass, seaweed, salty, sweet, cocoa, salt, dirt, charcoal

Aromas:
Menthol, fruity carpet cleaner powder, lilacs, nuts, coffee, burnt (x2), toasted multi-grain bread, chocolate chip muffin, rich, dark, unspecified, ashy, carbon

Break:
Nuts, oats, cocoa, dirt

Brightness:
Dull (x2), bright, slightly acidic, sharp, not!, low, smokey

Flavor:
Bold, rich, coffee covered espresso beans, woodsy, burnt acorns, burnt wood, ashy, (smoked) raw green vegetables, oats, wheat, grain, hearty, rich, chalky, dark, cocoa – somewhat harsh, burnt all to hell, marlboro, heavy, gross, cigarettes, cowboy, wood smoke

Body:
Full, medium to heavy (x3), medium (x2), light to full, bold,

Aftertaste:
Caramel, burnt acorns, a bit burnt, light eating pine, burnt, gross

Likes:
Nice aftertaste. Aromas. Hmm, curious coffee. It tasted okay. Sea-like, salty (that’s different!). Richness, warmth.

Dislikes:
A little dull for me, even though it’s bold… kind of an odd mix. Flavors. Smell, more burnt flavor coming out as it cools. But I wouldn’t drink it black, I’d add sugar & milk. Not repeatedly drinkable. Second time I tried it, it seemed far stronger than the first. All of it.

Descriptions:
Pleasant, rich roast that combines sweet and dark flavors for a nice balance. Cinnamon mixes with earthy wood that both reveal a smooth caramel aftertaste.

This coffee starts off positively, sweetly fusing aromas of sweet earth and lilac flowers, but quickly disappoints with its’ atrocious burnt wood and burnt acorn flavors. The heavy-medium body has a mild brightness, but only serves to highlight the bitter acorn tones.

Strongly savory and deep aromas, followed by a slightly acidic flavor with an ashy presence and a medium body. A good morning cup.

The curious smell of dried shrimp introduces this complex cup. The light yet filling body has a deep smoked flavor, persisting in raw green vegetables. The lingering aftertaste leaves you trying it again.

This cup of coffee is not like the other cups of coffee you’ve had. The flavors are hearty with wheat, oats and grains. This cup is great everyday with milk & sugar.

A fragrance reminiscent of the sea in its’ fishy, salty and seaweed scents. A basic chocolate chip muffin scent follows. This is a dark bold roast with a chalky consistency.

A really nice, dirty coffee. Dry and rich, scented like cocoa, would be especially nice with a hint of milk to amplify the warmth it has. Something to be drank anytime of day if you like a slightly richer coffee.

Tastes like a dirty old west saloon on fire. Or maybe the ashes from said fire.

Jay’s Notes:
Right before our cupping of this coffee, Allie Caran, barista of Woodberry Kitchen, called to let me know about her tasting of the 21st de Septiembre espresso roast. She loved it and said it was one of the best espressos she’s tasted in a while. Because of her enthusiasm, I was looking forward to seeing how this 21st de Septiembre would perform with our staff.

I should note upfront that the 21st that we cupped and the 21st Allie was using as espresso are two different roasts of the coffee, which means we should expect different results. While I was expecting the results to be different, I was expecting our staff to be a bit more enthusiastic about the 21st.

Sadly, it turns out that our staff found the 21st to be a bit on the burnt and ashy side – something completely unexpected from a mainline coffee from Counter Culture.

12/5 – O – Pashapa French Roast, Honduras

Filed under: Central American, Counter Culture, Cupping & Tasting Notes — Jay @ 5:49 pm

Finca Pashapa French Roast – Certified Organic, Shade Grown
Origin: La Labor, Honduras
Producer: Roberto Salazar
Farm: Finca Pashapa
Varieties: Catuai, Bourbon, Typica
Elevation: 1300 meters
Harvest: December 2008 – February 2009
Process: unknown
Roaster: Counter Culture Coffee – Durham, NC
Roast Date: December 1, 2009
Cup Date: 12/5/2009

Catadors: Jenny (2), Ilenia (1.5), Rebecca (4.5), Devlin (4), Stephanie (4), Jeremy (7), Joy (4), Kimmy (3)
Average Score: 3.75

Fragrances:
Chocolate covered pretzels, bark, smores, dark, woodsy, washed raw rice grains, burnt wax, burnt lipstick, burnt nuts, the bottom of the bag of bagel chips of everything bagels, celery, veggie soup, stalk, soil, clay

Aromas:
Burnt marshmallows, 2×4, sour milk, smoked, dirt, mulch, a bit fruity, bark, toasted italian bread, sour tones, chocolate, soupy, cloudy, black cherry, chocolate

Break:
Grilled & seasoned meat, edamame, green peas,

Brightness:
Dull, low, mild, sharp, a bit bright, dark, none, slight acidic quality

Flavor:
Burnt paper, campfire, a little roasty, vague sweetness, 2×4, feces, dirt, mud, caramel (as cooled), cigarette ashes, tobacco, burnt acorns, toasted croutons, lipstick, cake, breading, oily, ashy

Body:
Full, heavy, velvety, bold, medium (x2), medium to heavy (x2), light

Aftertaste:
Burnt paper, campfire, smokey, curry, smoked cream cheese, burnt part of toasted marshmallows, syrupy ashes, burnt, clean, heavy

Likes:
Nice fragrance. Half decent for a dark roast. Smell, determination in taste. Nothing. Light veggie soup.

Dislikes:
I don’t like the burnt flavor. Roasty. It does not taste delicious. Strong, not particularly pleasant. All. Burnt! Burnt! Muddled, tastes like lipstick.

Descriptions:
It starts off pleasant, with the fragrance of chocolate-covered pretzels and campfire roasted marshamallows… only to give way to a burnt flavor & finish. Unpleasant.

Tastes old, musty. You just woke up to your grandma’s cat sleeping on your face.

The roast is too dark for my tastebuds. It does present some very unique flavors however, having a blend of woodsy, meat and an aftertaste of smokey cream cheese.

The coffee has a crisp smell of washed wet rice – which is strange yet pleasing. The aroma is a bit more revealing, when the coffee takes more of a dirt/mulch aroma. The initial taste is a bit brutal, pretty aggressive in the taste of cigarettes. I suppose tobacco heavy, with a medium body. The aftertaste is burnt like the burnt part of marshmallow. I wouldn’t never serve it but I could see someone liking (loving) it.

This brutal cup of coffee is sure to char one’s spirits. Flavors of burnt acorns, bark, hate and ashes encompass this cups’ character. Certainly one to avoid unless you’re purchasing a cup for a vengeful stint. Strong dousings of sugar might help it – not!

This coffee may be for some but not for people who do not like that burnt crumb taste. This coffee would probably be best with a sweet, creamy dessert like a Napoleon.

Like a large pot of celery stew with hints of tomato and potato. A light body provides an enjoyable beverage with a meal. The lipstick-like quality leaves a terrible lingering taste.

I don’t like this coffee, but I don’t like it worse.

A symphony of darkness. Deep, heavy oils are felt from start to finish. An aroma of bitter chocolate is cut by a hint of black cherry. That note is lost in the flavor though there is a slight acidic quality that remains. A surprisingly moderate body makes this interesting.

Jay’s Notes:
I decided to order this and the Ndairoini French Roast from Counter Culture just to see how they would perform on the table amongst lighter roasts. How would our new baristas find these dark roasted coffees? Would they love them, hate them, or meh?

As you looked around the table at the bean samples, these stood out, glaring at everyone with their dark, burnt color – how would they find this coffee? Would they recommend it for our opening coffee menu? Truth be told, I feared that they might find dark roasted coffees to their liking and I would have to strike down a recommendation for a dark roasted offering.

Is that to say that I don’t like dark roasted coffee? Perhaps I should posit that I do not prefer well done steak, therefore, I don’t prefer dark roasted coffee. Give me the flavor of the bean – of the terroir, and not the roast. Enhance the flavor of the coffee, don’t dominate the flavor.

Certainly there is a place in the world of coffee for dark roasts. For those who want that dark, ashy, roasty coffee, this could be a nice choice. However, it’s not for me. Sure, there were some flavor components that came out in the cup but convince me that this choice of coffee roast isn’t a compromise. That this green coffee begged to be burned to a crisp. I don’t think I would believe you.

I can only surmise that the Pashapa is a compromise coffee designed to serve the segment of Counter Culture’s clientele that insists on a French Roast coffee. Just like those who insist on their steaks well done and slathered with A-1 Steak Sauce, there will be people who insist on French Roast coffee – and I don’t think I will ever truly understand their desires.

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