July 15, 2009 in coffee club | Comments (0)
Tags: acidity, Aged Sumatra Grade One Lintong, bespoke, bespoke coffee, bespoke coffee for the curious palate, bespoke coffee roaster, bespoke service, chocolate, coffee, coffee roasting, coffee sommelier, coffee tasting, curious palate, dc, finish, flavors, kevin lawrence, koo zee doo, mouthfeel, peregrinations, peregrine, peregrine coffee, philadelphia coffee roaster, philadelphia coffee scene, pipe tobacco, shop, sumatra, the curious palate, washington
This exceptional and unusual coffee starts off with smells of sweetness, darkness and chocolate with numerous savory spices, and burnt sugar. The flavors pick up where the aroma leaves off with wintry tones of well worn leather, old pipe tobacco, and bittersweet chocolate. The mouthfeel is quite dry and papery with practically no acidity. What emerges at the finish is the typical Sumatran cedar note, especially pronounced as it cools. A great example of an aged bean.
July 10, 2009 in coffee club | Comments (0)
Tags: acidity, bespoke, bespoke coffee, bespoke coffee for the curious palate, bespoke coffee roaster, bespoke service, Chiapas, chocolate, coffee, coffee roasting, coffee sommelier, coffee tasting, cup, curious palate, custom roasting, dc, finish, flavors, hazelnuts, kevin lawrence, koo zee doo, mexico, mouthfeel, organic, peregrinations, peregrine, peregrine coffee, philadelphia coffee roaster, philadelphia coffee scene, shop, smooth, the curious palate, washington
This very interesting coffee starts with three very distinct stages of aroma: first the sweet fruit smell of the whole bean; then the flower perfume of the brewed bean; finally, the chocolate-caramel cup. The flavors are touches of sweet fruit, hinting toward apricot, wrapped with caramel. There is a combination of woody-nuttiness too (think cedar and hazelnuts) that continues into the finish. The mouthfeel is smooth with medium-to-big body. It is a very balanced cup, with light acidity and is the best coffee we have had from Mexico in recent memory.