Posts Tagged ‘cocoa’
November 11, 2008 in special,tasting notes | 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, curious palate, custom roasting, dc, Espresso, flavors, gevalia, hostess gift, kevin lawrence, koo zee doo, lime, meritage, peregrine, peregrine coffee, peregrine coffee dc, peregrine coffee washington dc, peregrine espresso, philadelphia coffee, philadelphia coffee roaster, philadelphia coffee scene, press, shop, the curious palate, Unique, washington, wedding, wedding coffee, wedding gift
This unique espresso blend combines top quality beans from the 2008 crop to create a balanced cocoa-musty-nuttiness with a distinct bittersweet-grilled pineapple tone. The fragrance is chocolaty and powerful. The clean, strong flavors linger on the palate and compliment milk-based drinks.
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.
August 4, 2008 in coffee club,cup of excellence | Comments (0)
Tags: acidity, Alto, artisan coffee roasting, Auction, bespoke, bespoke coffee, bespoke coffee for the curious palate, bespoke coffee roaster, bespoke service, blogs coffee matalapa, chocolate, cocoa, coffee, coffee blog, coffee cupping philadelphia, coffee roaster, coffee roasting, coffee sommelier, coffee tasting, coffee tasting parties, coffee tasting philadelphia, cup, cup of excellence, curious palate, custom roasting, dark chocolate, dc, el salvador, el salvador matalapa, finish, flavors, gevalia, hostess gift, kevin lawrence, koo zee doo, lime, matalapa estate, peregrinations, peregrine, peregrine coffee, peregrine coffee dc, peregrine coffee washington dc, peregrine espresso, philadelphia coffee, philadelphia coffee roaster, philadelphia coffee scene, shop, smoky, smooth, the curious palate, washington, wedding, wedding coffee, wedding gift
The quintessential Central American chocolate/citrus combination is present in this cup but with a very well rounded, buttery mouth feel and balance that puts this at the top of the region. Soft, silky-smooth cocoa and chocolate flavors mingle in perfect harmony with lime peel acidity. The finish moves away from the citrus and into a smoky, dark chocolate underworld.
The Matalapa Estate is 4th generation-owned, by Vickie Ann Dalton de Diaz. The 2008 El Salvador Matalapa Estate was judged and took #10 in the Cup of Excellence.
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