Archive for the ‘coffee club’ Category

November 2008 Peregrinations: Kenya Kevote Estate

November 10, 2008 in coffee club | Comments (0)

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This is a slightly unusual Kenya. The nose is floral and with a bit of citrus. The familiar grapefruit/blackcurrant combo that is typical of a Kenyan is evoked but what is most prevalent is a bergamot flavor. The dark chocolate backbone is present with a hint of washed out blueberry. The first impact reminds one of an odd Earl Grey tea.


November 2008 Peregrinations: Costa Rica Santa Lucia Estate

November 3, 2008 in coffee club,cup of excellence | Comments (0)

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This is a wonderful example of a balanced, elegant cup of coffee.  The smells are familiar: coffee, flower-perfumy, citrus, with a touch of caramelized brown sugar.  The initial tastes are bright and crisp, like the first apples of Fall.  The dry mouthfeel doesn’t come across as acidic, but more high and bright, and it finishes slightly metallic. There are hints of dry nuttiness –a blend of almonds and cocoa powder with a slight malty-coffee-caramel thread. A new range of flavors emerges once it cools: complex layers of unusual fruit and spices.

The Santa Lucia Estate in Costa Rica took 16th place in the 2008 Cup of Excellence judging.  Farmers Ricardo Perez Barrantes and Rodriguez Villalobos have more than 30 years of coffee farming experience.


October 2008 Peregrinations: India Anokhi Liberica

September 29, 2008 in coffee club | Comments (0)

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This India Anokhi is a different species of coffee, Liberica, and unlike Arabica and Robusta, rarely finds its way into mainstream markets. This is not your everyday coffee. The green beans immediately tell a story. There is a wild, pronounced fruity smell and visually, they are a mess, with an unexpected variety of shapes and sizes. Out of the roaster and into the grinder is when the 1970’s flashback happens: Boo Berry Cereal — an undeniable artificial blueberry smell. Things progress into the curiously bizarre once brewed, when the aroma emanating from the cup is a combination of funky-organic-sweetness with digested fruits (unfortunately, think baby poo). Once you get over the shock of everything going on with the smell and actually taste it, you realize that it is indeed coffee: sweet, sweet blueberries with a very slight woody/earthy note with a hint of chocolate. The overall impression also brings to mind the inside of a chocolate covered cherry; not the cherry or the chocolate, but the liquid – this coffee is just that sweet. Even with its strong smells and flavors, it is an exceptionally easy cup of coffee to drink since it is so low in acidity and so very smooth with light body. The finish is very long and surprisingly subtle.



September 2008 Peregrinations: Ethiopia Organic Yirgacheffe

August 24, 2008 in coffee club | Comments (0)

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The aroma here is a bit like the conflicting summer smells on a farm.  A combination of honeysuckle and rustic barnyard.  The flavor unfolds with many layers of flowers and fruit: lavender – honeysuckle – jasmine – orange blossom – peaches/apricot, lime and tart berries.  Along with a high acidity-tartness, there is a certain earthy feeling in the mouth too.  Put a touch of sugar in this one — you will not regret it.


September 2008 Peregrinations: Panama Guyami Indian Robusta Rustico

August 23, 2008 in coffee club | Comments (0)

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At Peregrine Coffee we love to explore. Not only the different regions of the coffee-growing world, but also the variety of coffee species. The high-quality Arabica and the low-quality, weed-like Robusta are most common. Robusta is typically used to “fill the bag,” boost the caffeine content and add bite to cut through milk and create denser crema in espresso. Alone, Robusta typically has a burnt rubber, wet cardboard taste. However, this month, we have a small lot of Panama Guyami Indian Robusta — an extremely high-quality Robusta that has been tended more like a prize plant rather than a weed. This very atypical Robusta has a singular flavor of dark, dark chocolate. The aroma is more complex with some spices, nuts, and cedar-y tones. This leaves a bone-dry mouth feel — the opposite of silky — and the finish has a slight nutty, papery taste. The french press brewing method works very well with this unusual bean.