Archive for the ‘coffee club’ Category
November 10, 2008 in coffee club | Comments (0)
Tags: artisan coffee roasting, bespoke, bespoke coffee, bespoke coffee for the curious palate, bespoke coffee roaster, bespoke service, chocolate, coffee, coffee blog, coffee cupping philadelphia, coffee roaster, coffee roasting, coffee sommelier, coffee tasting, coffee tasting parties, coffee tasting philadelphia, curious palate, custom roasting, dark chocolate, dc, gevalia, hostess gift, kenya, kevin lawrence, koo zee doo, peregrinations, peregrine, peregrine coffee, peregrine coffee dc, peregrine coffee washington dc, peregrine espresso, pergrinations, philadelphia coffee, philadelphia coffee roaster, philadelphia coffee scene, shop, the curious palate, washington, wedding, wedding coffee, wedding gift
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 3, 2008 in coffee club,cup of excellence | Comments (0)
Tags: artisan coffee roasting, bespoke, bespoke coffee, bespoke coffee for the curious palate, bespoke coffee roaster, bespoke service, blend, cocoa, coffee, coffee blog, coffee cupping philadelphia, coffee roaster, coffee roasting, coffee sommelier, coffee tasting, coffee tasting parties, coffee tasting philadelphia, costa rica, cup, cup of coffee, cup of excellence, curious palate, custom roasting, dc, Experience, finish, flavors, gevalia, hostess gift, kevin lawrence, koo zee doo, mouthfeel, peregrinations, peregrine, peregrine coffee, peregrine coffee dc, peregrine coffee washington dc, peregrine espresso, philadelphia coffee, philadelphia coffee roaster, philadelphia coffee scene, santa lucia estate, shop, the curious palate, washington, wedding, wedding coffee, wedding gift
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.
September 29, 2008 in coffee club | Comments (0)
Tags: acidity, anokhi coffee, artisan coffee roasting, bespoke, bespoke coffee, bespoke coffee for the curious palate, bespoke coffee roaster, bespoke service, chocolate, coffee, coffee blog, coffee cupping philadelphia, coffee roaster, coffee roasting, coffee sommelier, coffee tasting, coffee tasting parties, coffee tasting philadelphia, cup, cup of coffee, custom roasting, dc, finish, flavors, gevalia, hostess gift, india, india anokhi coffee, kevin lawrence, koo zee doo, liberica, organic, peregrinations, peregrine, peregrine coffee, peregrine coffee dc, peregrine coffee washington dc, peregrine espresso, philadelphia coffee, philadelphia coffee roaster, philadelphia coffee scene, press, Robusta, shop, smooth, the curious palate, washington, wedding, wedding coffee, wedding gift
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.
August 24, 2008 in coffee club | Comments (0)
Tags: acidity, artisan coffee roasting, bespoke, bespoke coffee, bespoke coffee for the curious palate, bespoke coffee roaster, bespoke service, coffee blog, coffee cupping philadelphia, coffee roaster, coffee roasting, coffee sommelier, coffee tasting, coffee tasting parties, coffee tasting philadelphia, custom roasting, dc, ethiopia, gevalia, hostess gift, kevin lawrence, koo zee doo, lime, organic, peaches, peregrinations, peregrine, peregrine coffee, peregrine coffee dc, peregrine coffee washington dc, peregrine espresso, philadelphia coffee, philadelphia coffee roaster, philadelphia coffee scene, September, shop, the curious palate, washington, wedding, wedding coffee, wedding gift, yirgacheffe
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.
August 23, 2008 in coffee club | Comments (0)
Tags: artisan coffee roasting, bespoke, bespoke coffee, bespoke coffee for the curious palate, bespoke coffee roaster, bespoke service, chocolate, coffee, coffee blog, coffee cupping philadelphia, coffee roaster, coffee roasting, coffee sommelier, coffee tasting, coffee tasting parties, coffee tasting philadelphia, custom roasting, dark chocolate, dc, Espresso, finish, gevalia, hostess gift, india, kevin lawrence, koo zee doo, Panama, peregrinations, peregrine, peregrine coffee, peregrine coffee dc, peregrine coffee washington dc, peregrine espresso, philadelphia coffee, philadelphia coffee roaster, philadelphia coffee scene, press, Robusta, September, shop, the curious palate, washington, wedding, wedding coffee, wedding gift
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.
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