The Cup

May 14, 2010

Ruvuma AAA – Tanzania

Filed under: African, Cupping & Tasting Notes, Origins Organic Coffee — Jay @ 12:45 pm

Origin: Mbinga District, Songea, Tanzania
Producer: Unknown
Farm: Unknown
Varieties: Nyara Typica
Elevation: 5500-6000 ft
Harvest: December 2009 – March 2010
Process: Washed
Roaster: Origins Organic Coffee – Vancouver, BC
Roast Date: 5/4/2010
Cup Date: 5/14/2010

Catadores: Jay, Devlin

Average Score: 7.5

Fragrance:
Sweet, creamy

Aroma:
Corn on the cob, spicy tobacco

Break:
Cigar tobacco, butter & sugar

Brightness:
Light

Flavors:
Bitter cacao, mild grapefruit, sweetens as it cools

Body:
Light

Aftertaste:
Clean, steady, mellows as it cools

Descriptions:
From the northern region of Tanzania comes a coffee with aromatics of sweet cream, corn on the cob and spicy tobacco. A nice summer drinking coffee. A lively but smooth bright coffee that starts off with flavors of bitter cacao then into wild grapefruit that sweetens and mellows as it cools.

Jay’s Notes
According to what I’ve read, it seems that coffees from Tanzania face great transportation problems. The country can produce good coffees but the transportation out of the country is where they suffer and die. This particular Tanzania is an interesting cup that surprised me with its spicy tobacco aromas and smooth finish.

Finca Candelaria – Guatemala

Filed under: Central American, Cupping & Tasting Notes, Origins Organic Coffee — Devlin @ 12:34 pm

Origin: Alotenango, Sacatepequez, Guatemala
Producer: Irma Soto
Farm: Finca Candelaria
Varieties: unknown
Elevation: 5500-6000 ft
Harvest: December 2009 – March 2010
Process: Wet, Sun Dried
Roaster: Origins Organic Coffee – Vancouver, BC
Roast Date: 5/4/2010
Cup Date: 5/14/2010

Catadores: Jay, Devlin

Average Score: 6

Fragrance:
Sweet Madras Curry, lime, pepper

Aroma:
Junior Mints, medium bitter chocolate

Break:
Wood, mulch, lemonade, citrus, Kaffir lime

Brightness:
Very

Flavors:
Lemony, acidic, grass, barn, beef jerky, turning beefy sour as it cools

Body:
Medium

Aftertaste:
Clean

Descriptions:
Delivering unusual notes of Madras curry, limes and Junior Mints, this bright and medium bodied coffee gives off notes of lemonade, Kaffir limes and even beef jerky while balancing with flavors of wood, mulch and a clean aftertaste.

Jay’s Notes
It’s interesting to see how a coffee can be different as it ages and at different points after the roast. We cupped this coffee nine days ago from a different roast date and while there are a number of flavor characteristics that are shared, the notes of Madras Curry and Kaffir Limes were quite surprising.

May 10, 2010

Vista Hermosa

Filed under: Uncategorized — Devlin @ 5:20 pm

Harvest: May 2009

Producer: Edwin Martinez

Farm: Vista Hermosa

Origin: Guatemala

Region: Huehuetenango

Cultivar(s): Bourbon, Catura

Process: Washed

Roaster: Barefoot

Roast Date: 4/15/2010

Cup Date: 4/23/2010

Catadores:

Becca, Lindsay

Fragrance:

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

Aroma:

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

Break:

cranberry

Brightness:

“cute” bright

Flavor:

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

Body:

medium/heavyish

Aftertaste:

Cran-apple juice, Chocolate.

Likes:

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

Descriptions:

This field was left empty by the Catadores.

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.

Fruta D’Oro – Rainforest Alliance – Costa Rica

Filed under: Central American, Cupping & Tasting Notes, Origins Organic Coffee — Jay @ 12:38 pm

Origin: Los Santos, Tarrazu, Costa Rica
Producer: unknown
Farm: Fruta D’Oro
Varieties: Arabica SHB
Elevation: 4200-5900ft
Harvest: unknown
Process: Wet
Roaster: Origins Organic Coffee – Vancouver, BC
Roast Date: 4/16/2010
Cup Date: 5/7/2010

Catadores: Jay, Devlin, Rebecca

Average Score: 6

Fragrance:
Steamed shrimp, spice, old bay, paprika

Aroma:
Candy apples, mango

Break:
Spices, sweet, green chiles

Brightness:
Medium

Flavors:
Sweet candy, oily hazelnut, citrus, lemon

Body:
Light

Aftertaste:
Shrimp, clean

Descriptions:
A rather interesting coffee with heady aromas of steamed shrimp with old bay seasoning that morphs into candy apples and mango with hints of green chiles. A medium bright coffee that goes from sweet candy and hazelnuts to citrus and lemon notes as it cools. A light bodied coffee that finishes off with shrimpy clean notes.

Jay’s Notes
I’m really not quite sure what to make of this coffee. I hadn’t eaten anything odd for lunch nor were we cooking anything nearby, so I don’t know where in the world the fragrances of steamed shrimp and old bay came from. Then to have the coffee morph into citrus and lemon notes as it cooled? Crazy.

May 5, 2010

Finca Candelaria – Guatemala

Filed under: Central American, Cupping & Tasting Notes, Origins Organic Coffee — Jay @ 12:19 pm

Origin: Alotenango, Sacatepequez, Guatemala
Producer: Irma Soto
Farm: Finca Candelaria
Varieties: unknown
Elevation: 5500-6000 ft
Harvest: December 2009 – March 2010
Process: Wet, Sun Dried
Roaster: Origins Organic Coffee – Vancouver, BC
Roast Date: 4/19/2010
Cup Date: 5/5/2010

Catadores: Jay

Average Score: 7

Fragrance:
Tobacco, leather, dark chocolate

Aroma:
Creamy, warm, mellow, comforting

Break:
Moss, grass, earth, mulch

Brightness:
Medium

Flavors:
Milk chocolate, sweet candy, bitter

Body:
Medium

Aftertaste:
Clean

Descriptions:
From the highlands of Guatemala comes this deep and moody coffee that begins with lurid fragrances of tobacco and leather, giving way to aromatics that are both creamy and warm. A medium bright coffee with notes of milk chocolate, sweet hard candy that’s slightly bitter and a clean finish.

Jay’s Notes
I was particularly surprised by this coffee because it’s been awhile since I’ve cupped a coffee with heavy tobacco and leather notes. Kind of a manly man’s coffee. The “Old Spice” of coffee or something that you imagined your grandfather drinking after he came back from WWII in the Navy.

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