Indian Mysore Nuggets from the Arabide Estate

Some coffees are solid, middle-of-the-road, predictable. Other coffees, however, defy expectation. I hadn't roasted this rarity in over a year, and it vanished quickly. The reason is incredibly simple: your estate-grown Indian Mysore Nuggets is an impeccably balanced varietal, with a wonderful expression of several complimentary qualities. These seeds, cultivated in the exhausted gold fields of Mysore Province, are driven by monsoon wind & rain, pumping the beans with moisture that smooth-out their flavor. If you haven't had this coffee, now is definitely the time.

Without doubt, this is the best Indian coffee I've ever had. The aromatics form a compelling and intricate tapestry. The dry fragrance has a clean, nutty quality, with a subtle whisper of white cedar and cinnamon. When brewed, there's a fruited element to the cup that reminds me of baked granny smith apples, crisp & clean tasting. It's snappy, with an exceptional brightness to the acidity. The body is thick, finishing with complex sweetness and a touch of rustic cedar. There is the slightest amount of woody, campfire flavor in the aftertaste reminiscent of burned marshmallows. This is an exciting experience for the professional cupper and the casual taster alike!

Received 08/27/2013

India Mysore Nuggets Arabide Estate
Rainforest Alliance Certified

Roast Color: Dark
Prep: Washed
Body: Deep, heavy
Flavor Profile: Crisp and bright, thick and syrupy
Cupping Notes: The body of this coffee is thick with a fruited element to the cup that reminds me of baked granny smith apples. It finishes with complex sweetness and a rustic hint of cedar.

Tanzania Ruvuma Peaberry

It's my job to find the most unusual, expressive, and tasty small-farm coffees. When something exciting comes along, I love to play with the coffee, experimenting with different roasts in order to discover how best to unlock the flavors. Your Tanzanian Peaberry is definitely one of the most popular coffees I've ever served, and it's back in the shop, just waiting for you!

This peaberry varietal is incredibly unique, presenting a zingy, bright character with a pleasant, velvety texture. The cup is sweet, with a husky, light molasses quality. The wet aroma presents a crisp, zesty acidity with delicate hints of orange blossom, cherry, and floral-toned sweetness. What makes this a wonderful brew is the touch of rustic exuberance in the finish, enough to remind you where the coffee is from. As the cup cools down, the perceived body increases, making this a wonderfully luxurious coffee. What I love most, though, is the slightest hint of wine-berry and apple, which I expect is why this particular coffee is so incredibly popular.

Received 08/20/2013

Tanzania Ruvuma Peaberry

Roast Color: "Full City" Dark Roast Color
Prep: Washed, sun-dried
Body: Medium, velvety
Flavor Profile: Bright, effervescent, lively and crisp
Cupping Notes: The dry fragrance has a subtle sweetness with a husky, light molasses quality. Once brewed, the wet aroma introduces elements of orange blossom and berries.

Colombian Volcan de Tolima

I love roasting coffee from Colombia. The flavor subtlety intrigues me. The third Colombian coffee varietal I've cupped this year, your Colombian Volcan de Tolima aligns with the nutty flavors and great body I expect from a Colombian coffee. A silky mouth-feel and hints of fruit make this rich, volcanic crop exceptional.

Along with cleanliness, the sweetness of this coffee indicates perfect cherry selection. Careful picking and quality processing allow the exceptional flavors of brown sugar and raw honey perfume the cup. This slightly darker roast is heavier, almost like a stout, with the slightest presence of dark stone fruits. This is a brew that appeals to fans of subtlety. I hope you enjoy the artwork of Tolima. Cheers!

Received 08/13/2013

Colombian Volcan de Tolima

Roast Color: Medium/Dark
Prep: Washed
Body: Light-Medium
Flavor Profile: Sweet, clean
Cupping Notes: Along with absolute cleanliness, the sweetness of this coffee indicates proper cherry selection. Enjoy the brown sugar and raw honey that perfume the aromatics of this estate grown Colombian Volcan de Tolima coffee.

Burundi Sogestal Kirundo Estate

This Burundi Kirundo Estate shares very few similarities with most other African coffees. The most notable difference is the faint touch of earthen root akin to sweetened sassafrass, and white cedar. This distinctly dry and herbal cup boasts a wonderful collection of spicy undertones. Located in the Cogno Watershed, sharing borders with Tanzania and Rwanda, coffees from Burundi travel a great distance to milling stations. Fermentation occurs during transit adding a pleasant touch of musk.

This coffee has a much softer edge than I would have predicted. Inhale the exotic and deeply enjoyable aroma of toasted walnuts in the dry fragrance. Rich, volcanic ash and modern lowland agriculture has produced considerable depth in this brew. Discover dark stone fruits like plum and apricot, and a fine hint of black liquorish. The heavy body pushes forward a touch of bourbon which lingers in an elegant, long finish.

Received 08/06/2013

Burundi Sogestal Kirundo

Roast Color: Medium/Dark
Prep: Washed and kiln-dried
Body: Heavy, Syrupy
Flavor Profile: Old-world, robust coffee
Cupping Notes: There's an exotic and deeply enjoyable aroma of toasted walnuts in the dry fragrance. Volcanic ash and lowland agriculture has produced considerable depth in this brew, with dark fruits, plum, prune, and liquorish.