Tag Archives: geisha

“The Best of Coffee” – October

9 Nov
Strolling around the backyard, coffee in hand.

Strolling around the backyard, coffee in hand.

October passed by quickly. The combination of school and work put a huge dent in my cafe visits this month…

BUT I had the chance to try a bunch of new and different coffees from a wide range of Roasters: 49th Parallel, Phil & Sebastian, and 3 others from a Craft Coffee monthly subscription (I’ll have more in this in the future).

While (sadly) only a mere two coffees made it into the best of this month, I’ve been noticing more and more that 2012 is coming to an end. I look forward to writing about my best experiences!

This post will ultimately be short. However, you should keep an eye out for another post in the near future which will detail my experience with the Craft Coffee Monthly Subscription.
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Coffee
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Phil & Sebastian
Patricia Perez, GUATEMALA

This coffee was heavily hyped by Steve down at Rocket Bakery. He excitedly explained the story of this coffee before it had even arrived, and once it did come in I made sure I got my hands on some. Surprisingly, some of the story even appeared on the bag.

P&S Patricia Perez Guatemala

P&S Patricia Perez Guatemala

This was good on both the french press and the clever. Personally, I found this coffee was more exciting on the nose than on the palate… perhaps this was also a product of the excessive hype. Nevertheless, this was a nice coffee with spice, apricot and red berries on the nose.

Aroma 9+ /10  

Body 9 /10 

Sweetness   9 /10

Acidity 9+ / 10 

Finish 8+ /10

On the palate it had a nice body (winey mouthfeel), tart cranberry-like acidity,  chocolate, red currant, a slight greenish-ness, with a slightly drying finish.

91 /100 pts

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49th Parallel 
El Ocotillo, HONDURAS

This was a real nice coffee, very subtle and great complexity. I hammered through this bag of coffee fast enough I nearly forgot to write notes…

49th's Honduras El Ocotillo

49th’s Honduras El Ocotillo

On the nose, there was a low to medium intensity, I found dried sticky fruit like figs and dates, and red berries.

Aroma 9 /10  

Body 9+ /10 

Sweetness   9 /10

Acidity 9 / 10 

Finish 9 /10

On the palate, the coffee had a welcoming syrupy body. I found there were obvious notes of prunes, along with some red berry and some chocolate, with a lingering cocoa finish.

This would make a great everyday coffee, nice complexity makes it interesting to drink. Certainly not overbearing in any aspect, even though I’m describing an obvious prune-like character.

91 /100 pts

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Out on the Town / Other Thoughts

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Apparently I was  hermit this month. I only remember 1 cafe visit, and it was late in the month:

Afternoon 'spro and Cannondale Supersix SRAM

Afternoon ‘spro and Cannondale Supersix SRAM

October 26th

After getting out for a short 45 kilometer bicycle ride in the cool autumn air, I stopped into Post Espresso on the way home. I remember David mentioning they would be featuring a guest roaster. This is the second time David has done something of this sort, and it’s particularly exciting when he does so. If you don’t already, you can follow David on twitter (@postespresso).

The guest roaster for October was Koppi Coffee Roasters from Helsingborg, Sweden. This fits neatly with the Scandinavian theme David puts forth in the cafe… I’ll have to shoot some photos I suppose!

Because I knew I would only get to try this coffee for such a short time, I planned to make a few passes at the bar, especially if I liked the coffee.

First, I ordered an espresso. Personally, I found it was pulled a little short.

Coffee cups @ Post

Coffee cups @ Post

I’m guessing it was < 30 ml of coffee for a double. While it was pretty sweet, it was also pretty muted and the crema was pretty dark. I drank it up, and thought to myself that it would be great in milk of equal proportions. A shot that size would really pop in milk.

However, David was kind enough to offer up another coffee as a pour-over: a Costa Rican Geisha crop from “Monte Rosa” also roasted by Koppi. I really have to say, it was one of the nicest coffees – if not the nicest – I have had at Post. It was deliciously sweet, and it held lots of Costa Rica’s typicity that I like so much. Tons of citrus on the nose, especially orange and lemon, and some floral components. On the palate it had a lighter body – like many geishas so often have – but great acidity and sweetness, with orange, faint berry, and chocolate.

Happy with such a delicious coffee, I did not swing back for that macchiato. However, I can’t say I regret it… that was a delicious coffee to think about on my ride home. Thanks David.

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Daylight savings time has come into effect as I write this, and we get nearer and nearer to winter. Buckle up, break out your toque and get ready for more coffee!

– Matt

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The Monthly Coffee Update: “Best of JULY”

22 Aug

I’ve been incredibly busy with work and new projects in my life… however, I’ve been drinking plenty of coffee along the way. Rather than get too deep into the complexities of what I’ve been doing, I’d like to get straight to the point.

I’m introducing a new featured post for this website: “Best of the Month”. This will revolve around the best and most interesting coffees I have been drinking this month, but it could also include the best in cafe experiences (best spro, best coffee) and more.

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JULY MONTH

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Surprise package from Steve at Social Coffee

Surprise package from Steve at Social Coffee

Thanks goes out to @SocialCoffeeCo yet again for sending me some coffee. Steve sent over 4 bags of coffee, most of which are new offerings from Social. There are two I’d like to focus on: a Colombian filter coffee (which was a Geisha crop they won the 2012 SCAA Roaster’s Choice with) and a Burundi as an espresso coffee.

Geisha coffees are a difficult varietal, for a number of reasons. Because of this, Geisha’s usually fetch high prices to accommodate the risk, time and low yield associated with the varietal. Coffee is changing, and though more attention has shifted to the particular varietal(s) involved, much is still unknown about the geisha crop in particular. Nevertheless, they provide a very different experience; the result is a very delicate cup, which is certainly not for everyone.

Colombia Cerro Azul Geisha

The Colombia Cerro Azul Geisha from Social was interesting because of the experience I describe above. It is unlike other coffee varieties, usually categorized by two things: explosive, intense aromatics and a thin, tea-like body. The Cerro Azul followed this typecast.

Colombia Cerro Azul Geisha

Colombia Cerro Azul Geisha

I Prepared this via french press, pour over, etc, and found it to do best on the Clever Dripper (18g coffee to 300g water [6%]). High intensity aroma with citrus (orange and lemon), red fruit and red grapes.

Aroma 9 /10  

Body 7+ /10 

Sweetness   9 /10

Acidity 9 / 10 

Finish 8 /10

On the palate, it just did not match the powerful aromatics. It had good acidity, red grapes and savoury jasmine notes on the mid palate, and then finished with a cocoa-like dryness.

Personally, while the aromatics were quite interesting, I have to lump in into my other Geisha experiences. These “experiences” are enlightening, but not fulfilling. I feel as if I am being cheated out of the complexity I get on the nose once I actually put liquid to lips and try the coffee. But, as I note above, Social won the SCAA Roaster’s Choice with this coffee, so not everyone would agree with me.

Burundi Gatare as Espresso

Burundi Gatare as Espresso

Burundi Gatare

First and foremost, I need to outline that I received a light-ish roast of the Gatare intended for filter brewing. My espresso brewing of this coffee was solely for experimentation and based on a hunch that I thought it could do quite well as an espresso. While grinding this coffee, I was reminded of cherry pop-tarts!

This being said, I used a parameter of 19.5 grams coffee to 32 grams of water @ 93 degrees Celsius in 27 seconds on a semi-auto lever machine. The result was a delicious, red stone fruit driven espresso.

My notes were cherry, hickory and red plum on the nose, great acidity, nice sweetness. On the palate I got cherry syrup, red plum, and a gooseberry-like finish and acidity.

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Out on the Town

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Regretfully, I did not keep notes on particular experiences in July “out and about” on the town. However, I did get numerous coffees from ‘Fixed Coffee & Baking’ through the month.

‘Fixed Coffee & Baking’ is relatively new on the scene (early summer of 2012). Despite this, each time I go in there I get a remarkably consistent espresso no matter who serves me. Each time I have received appropriate ~2 ounce doubles with great body, lots of sweetness, and good acidity.

I can also recall heading to ‘Fixed’ early one morning and getting a delicious 5oz cappuccino and an old-school cinnamon bun. The capp had stellar latte art, perfect temperature milk, and a nice punch of espresso coming through with sweet anise notes – just a delicious. It was a great experience overall. I’ll be exploring this more over the August month.

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So that’s July in a nutshell. Thanks for checking it out, and I’d love to hear about anything you would like to see next month.

Cheers,
– Matt