Welcome to the Gourmet Coffee Tasting Tour! On Saturday March 3rd, join us at 10 AM in the Fellowship Hall for card games and exotic coffee from around the world. We’ll also have a barista on duty to make your favorite espresso and flavored drinks! The tour menu and flavor profiles from Coffee Bean Corral are found below. Click on the coffee name to see the flavor matrix.
Columbia Supremo – Bucaramanga: Bucaramanga is from the eastern region of the country close to Bogata, but more peaceful than that infamous city. The region produces a number of good coffees known for having a soft bean comparable to Sumatran coffees only not so bright. There are earthy notes, but the first impression is a heavy body and low acidity. The flavor of this year’s crop is nutty (Brazil, almond) with notes of floral breezes but the dominant impression is balance. It is not enough to note on the matrix, but there is a winey quality to this region that is present and prized, but hardly noticeable in this crop.
Ethiopian Queen City Harar: Harar is known as “the coffee of kings,” grown in the original coffee country and dried naturally on the trees. This adds a wildness to the cup which is also spicey, fruity and flowery, quite complex. This coffee is versatile, with something good to offer across the entire roast spectrum. Some compare it to Mocca; I call it a work of art…with an attitude. The aroma will get your attention first: hints of blueberries, strawberries, peaches and cinnamon (they should make this into a cereal). The taste is what your nose has prepared you for, but overtly wild and earthy with excellent balance. This new crop really blew me away with exactly how balanced it is. The outstanding fruitiness is still there in great measure, but the lower-tones of chocolate and earth really compliment it more than any Harar in recent memory. Its brightness really shines while it’s still hot but does ebb as the temperature cools, especially in darker roasts.
Guatemala – Bella Carmona Antigua: Grown at 4800-5500 feet. Fully washed /driedon araised beds in a greenhouse. Dark chocolate, pear and honey flavors push this balanced, mildly sweet coffee from being a regular Guatemalan to another place. I put this is in a small press pot for a perfect sunset cup, but with enough body and brightness to drink it in the morning. The colors that evening were purple and pink over the western woods, and the coffee was just as beautiful as the sky. Roasted FC + and especially good from a press. Not especially sweet for all the caramel flavor, balanced and very, very satisfying.
Indian Monsooned Malabar AA: This is one unique coffee just by the monsooned factor Arabica beans, harvested, processed, then laid to age in monsoon weather for about a year: mellows the beans and turns them a golden tan. The resultant brew is akin to a dry wine and very earthy. Tasting it would make you imagine they processed nuts right along with the coffee, as it has a pronounced nutty flavor.
Papua New Guinea Organic Purosa AX: Papua New Guinea Purosa AX is grown in the Eastern Highlands, specifically Ivangoi, Purosa and Okapa valleys by over 3,000 farmers and certified as FTO through the Highland Organic Agricultural Cooperative. This coffee is excellent for blending and espresso, but please, drink it straight too, as it shines as a straight single origin! It takes a dark roast very well and puffs up nicely after a friendly roasting. It is very well processed and much cleaner in the cup than most Sumatras. This is a truly wonderful coffee that should be a regular player in your collection. Cupping Notes: Cane sugar sweetness, medium acidity and creamy body with sweet caramel overtones and a slight cocoa note on the finish.
Brazil Bourbon Peaberry Daterra Estate “Pearl Bourbon:” These small peaberry beans are filled with aromatic and flavor of fruit, molasses and caramel. An extremely harmonious coffee with pronounced sweetness in the aftertaste. An ideal drip coffee and espresso component. Try a medium/medium dark roast for an enhanced flavor that brings out its distinctive nuttiness with a hint of soft fruit with low acidity. Daterra Estate is one of the world-famous farms in Brazil where the coffee is produced with an inspiring commitment to both quality and sustainability. All Daterra Farms coffees have been Rainforest Alliance certified since 2003.
Brazil Sweet Blue Daterra Estate: This outstanding blend reveals one of the finest specialty coffees. Its moderate acidity is distinct and provides a balanced cup with superb aroma. The lighter roast is very syrupy and sweet with a strong almond character. The medium to medium dark roasts bring out spicy and intense dark cocoa notes that taste like an elegant spicy chocolate bar. Daterra Estate is one of the world-famous farms in Brazil where the coffee is produced with an inspiring commitment to both quality and sustainability. All Daterra Farms coffees have been Rainforest Alliance certified since 2003.
Lagniappe Espresso Decaf Blend: Not your ordinary Espresso decaf, this one has a little something extra from the blend. The name is taken from a South Louisiana term meaning ” a little something extra”. This Fair Trade Certified Swiss Water Press Decaf is far and away the best decaf small cup I have ever tried. Decaf espressos are notoriously bad. I would rather take my chances with losing sleep than drink most decaf espressos, even after dinner at a nice restaurant. So I put this coffee into my Rancilio Silvia espresso machine with some chagrin. People, I am converted. This is our new after 5 coffee at the house. Rich, smooth, and well-balanced with dark cocoa flavor, mild body, caramel notes. This cup has a distinct lack of bitterness and that washed-out flavor profile of decafs served everywhere outside of the most premier coffees. With a mild sweetness and a caramel aftertaste that lingers with the word “wonderful” in the mouth.
Ferdelance Espresso Blend CBC (For espresso and flavored drinks): While this espresso blend did not derive its’ name directly from its’ namesake deadly viper habitating Central America, it did get the name from the namesake’s namesake (file this under “who cares” or “TMI”)…
but it is a venomous (meaning potent), high octane espresso that will bite you straight up! Ferdelance developed and refined his (rather complicated) blend over many years…to be the only espresso for him, but best as a pure shot. It IS a potent blend (roasted dark), but also sweet when roasted lighter…and develops a thick crema, even though there is no robusta in it. Deep and rich-flavored with heavy body and the balance you might expect from a blend so long in development.
Roast it lighter and enjoy a creamy chocolate espresso drink with a dominant nutty taste, or take it to the limit and get the bittersweet end of the spectrum. Very versatile and quite complex.