Coffees

We really liked the last batch of beans from Mexico, so I thought we would return! Tulija Tzeltal Chol is the name of the region where this coffee was grown and produced, an area inhabited mostly by indigenous Tzeltal people. This group is from Yajalon, where organic farming practices are tradition. Cupping notes from Sweet… Continue reading Mexico Organic Chiapas Tulijá: 9/25/2024

Delightful brewed coffee with depth of sweetness, delicate accents of herbal tea, lemon zest, and elegant apple-like acidity. Full City shows brooding cocoa-roast tones and dark fruit hints. City to Full City+. Good for espresso. I was lucky to grab some of this coffee. It sold out quickly as it is well known now to… Continue reading Guatemala Antigua Pulcal Inteligente: 8/30/2024

Punta del Cerro is near La Libertad, owned and operated by brothers Aurelio and Aler Villatoro. This family operation incorporates nearby farms as well. This batch is a mix of Bourbon, Caturra, Catuaí, and Typica coffee cultivars, grown around 1500 to 1750 ASL. Sweet Maria's tasting notes: "Caramel sweetness and roast bittering provide a balanced… Continue reading Guatemala Libertad Punta del Cerro: 6/25/2024

I have roasted these popular beans in the past from "Proyecto Xinabajul" near Huehuetenango (1800-2000 m). Quoting Sweet Maria's: ``…base flavors were a cross between high \% dark chocolate bar laced with caramelized sugars. Full City+ were just incredibly chocolatey brews. Evaluated as espresso, I enjoyed the delicious intermingling of syrupy chocolate and carbonized sugar… Continue reading Xinabajul San Pedro Necta: 4/24/2024

This is an rare opportunity to roast coffee from the Congo. Lake Kivu is also bordered by Rwanda and Burundi, and this region produces some of my favorite African coffees. Relief from the civil unrest has allowed coffee farmers to return to their farms in the Congo, where they are cultivating Bourbon type plants, and… Continue reading Congo Organic Kivu Kalehe: 02/20/2024

I hadn't roasted a Nicaraguan bean in ages, and this one seemed like a good place to restart. It will roast dark for the winter months, and according to Sweet Maria's "You really can't go wrong with roast level. The cup shows modest sweetness and acidity, and flavor profiles of chocolate croissant, cinnamon-laced cocoa powder,… Continue reading Nicaragua Acopio Suyatal:12/24/2023

I don't think we can go wrong with a classic coffee from Antigua. I almost stop researching as soon as I find a bean like this one. Sweet Maria's says: "A delightful brew with crowd-pleasing sweetness of honey, and brown sugar, top note hints of chamomile, lemon, and apple-like acidity. Full City show a more… Continue reading Guatemala Antigua Pulcal Inteligente: 12/24/2023

I felt it was time for a special coffee. This one caught my eye: "Floral and herbaceous hints trigger a retro-nasal effect while drinking. Simple syrup sweetness accented by jasmine, lemongrass tea, stone fruits, lemon jell-o, baking spice, and a refreshing vibrance. Stunning pour over! City to Full City." This is what Wikipedia says about… Continue reading Guatemala Acatenango Gesha Lot 2: 11/27/2023

Some of my favorite coffees come from Burundi. Personally, I feel they fall between Guatemalan (chocolate, cocoa, full bodied) and Ethiopian (bright, complex and floral). If doesn't matter if I am making a pour-over or espresso. This coffee comes from Kazoza N'Ikawa, roughly translating to "the future is coffee". Bourbon is the dominant cultivar in… Continue reading Burundi Kayanza Kazoza N’Ikawa:10/01

The tasting comments from Sweet Maria's: "Raw sugar notes open up to some dried green apple, and a note of Darjeeling tea that marks the aroma. The acidity has a refreshing malic side to it, like fresh pear. Full City roasts produce layers of rich chocolate bittersweetness, intermixed with a hint of dark fruits, like… Continue reading Guatemala Michicoy Finca Rosma:10/01