Posts Tagged ‘acidity’
November 15, 2009 in coffee club,tasting notes | Comments (0)
Tags: acidity, artisan coffee roasting, bespoke, bespoke coffee, bespoke coffee for the curious palate, bespoke coffee roaster, bespoke service, black cherry, Bolivia, Caranavi, chocolate, coffee, coffee roasting, coffee service coffee sommelier, coffee sommelier, coffee tasting, cup, curious palate, custom roasting, dark chocolate, finish, flavors, kevin lawrence, koo zee doo, Lot C, Makhaki Estate, mouthfeel, nakhaki, organic, peregrinations, peregrine, peregrine coffee, peregrine espresso, perfect gift, pergrinations, philadelphia, philadelphia coffee, philadelphia coffee roaster, philadelphia coffee scene, single origin, small luxury, the curious palate
Bolivia, Caranavi
Nakhaki Estate Lot “C”
Nelson Olori, Farmer
Here is another fine micro-lot coffee from Bolivia. The complexity of this coffee starts with the first whiff from the cup. There are florals, chocolate and nut with meaty-earthy notes along with a typical coffee aroma. A touch of black cherry and caramel is also present. The flavors reflect Autumn: maple and brown sugar, caramel and fruit. A pinch of lemony citrus comes through too. The mouthfeel is thick, rich and balanced. There are hints of nuts and caramel on finish. This coffee is predominantly deep and dark with occasional bright notes.
The distinctive Nakhaki coffees come from the Uchumachi, Colonia Kantutani, Caranavi Province in the Yungas of La Paz, Bolivia. They are expertly tendered and carefully processed by this small group of organic farmers that protect their environment with shade trees and ecological processing. Their micro-lot coffees include Typica and Red Caturra varieties.
Importer comments: Citric acidity (meyer lemon), sweet, syrupy, balanced body with hints of dark chocolate, sugar cane and red wine. Its silky texture carries forward reminders of vanilla, floral essence and green apple.
November 12, 2009 in tasting notes | Comments (0)
Tags: acidity, bespoke, bespoke coffee, bespoke coffee for the curious palate, bespoke coffee roaster, bespoke service, chocolate, coffee, coffee roasting, coffee sommelier, coffee tasting, cup, curious palate, dark chocolate, flores, kevin lawrence, koo zee doo, mouthfeel, organic, peregrine, peregrine coffee, philadelphia coffee roaster, philadelphia coffee scene, single origin, the curious palate
We are very happy to offer this excellent Indonesian from the small island of Flores. The cup starts with a slightly fruity nose that follows into the cup. Then the syrupy mouthfeel delivers licorice and dark chocolate. As it cools, walnut notes with hints of honey and vanilla emerge. This very low acidity coffee is a great way to welcome the cold months.
September 25, 2009 in tasting notes | Comments (0)
Tags: acidity, artisan coffee roasting, bespoke, bespoke coffee, bespoke coffee for the curious palate, bespoke coffee roaster, bespoke coffeeroaster, bespoke service, chocolate, coffee, coffee blog, coffee cupping philadelphia, coffee maker, coffee roasting, coffee service, coffee service coffee sommelier, coffee sommelier, coffee tasting, coffee tasting parties, coffee tasting philadelphia, cup, cup of coffee, cupping, curiosity, curious palate, custom roasting, dark chocolate, dc, dried fruit, dulce de leche, finish, flavors, flores, fresh coffee, fruit flavor, fruit notes, great coffee, hostess gift, hostess gifts, kevin lawrence, koo zee doo, mouthfeel, organic, organic coffee, peregrinations, peregrine, peregrine coffee, perfect gift, pergrinations, philadelphia coffee, philadelphia coffee roaster, philadelphia coffee scene, roasting coffee, shop, the curious palate, washington, wedding, wedding coffee, wedding gift
This outstanding organic coffee starts with a sweet, fruity, floral smell combined with some dustiness. The cup is balanced with a slight tilt toward the acidic, which fades fast. The flavors are big with loads of dark, dark chocolate and bright cherries mixed with a fruit flavor that comes from the tropics – perhaps mango. There are also subtle, delicate floral tones that sneak in. The mouth feel is thick and viscous and provides a nice juiciness. The finish is super clean with slight fruits, dark chocolate, and slight caramel and dulce-de-leche notes. A superb Indonesian.
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.
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