This week we had 4 coffees from all over. two of our guests brought some coffees to try for us, which was fun because I didn’t know what was coming.
#1 Batdorf and Bronson: Kenya AA Top Auction Lot. Though this had glimpses of the “traditional” vegetal Kenyan coffee, it was not a typical kenyan. With notes of walnut and melon, we were pleasantly surprised with this cup.
- Dry Aroma: stewed veggies, blueberry, butter, mossy, black walnut, cranberry, nougat
- Wet Aroma: ripe cherry, nutty, almond, earth, fruit
- Break: flowery, tart, earth
- Brightness: very high, green apple
- Flavor: tomato vines, crisp, melon, orange, earthy, mossy, wood, cherry
- Body: juicy, medium
- Aftertaste: Orange Juice, sticky, lingering tart
#2 Royal Coffee: Columbia Mesa de los Santos This coffee was roasted by Royal Coffee for us. I’ve had this coffee many times over the past few years and it is a great example of what Columbian Coffee can do.
- Dry Aroma: Mexican Chocolate, smoked tofu, mole sauce, berry, chocolate, cashews and lemon zest
- Wet Aroma: cinnamon, nutty, vegetal, buttery, dark nut
- Break: chocolate, caramel, nougat, spicy cayenne
- Brightness: medium
- Flavor: sour cherry, nougat, almonds, mint, peanut butter
- Body: heavy, very dry
- Aftertaste: bitter, cocoa, smoky
#3 Equator Coffee’s Ecuador El Batan (bottom of page). Ecuadoran coffee isn’t something you get to try everyday so we were excited to get to try it. It was crisp, yet also smooth and a great cup.
- Dry Aroma: chocolate, cinnamon, flowery
- Wet Aroma: chocolate
- Break: freshly cut grass
- Brightness: medium-high
- Flavor: chocolate, cinnamon, banana, bacon, moss, lavender
- Body: very sticky, dry
- Aftertaste: smooth, lingering, smoky
#4 Stone Street Coffee’s Columbia Cafe Equidad – The coffee roaster behind the suddenly exploding Financier Pastries, they don’t seem to have a website, but this coffee is from Sierra Nevada de Santa Marta and is processed on the Caribbean Coast.
- Dry Aroma: blak licorie, tree bark, pine sap, earth, soil, dark chocolate
- Wet Aroma: chocolate, ashy, woody
- Break: tannins, sweet licorice
- Brightness: low
- Flavor: charcoal, dark chocolate, plum, vanilla
- Body: medium, very sticky
- Aftertaste: bitter, lingering, smooth