Posts Tagged ‘custom roasting’

Peregrinations September 2009: Bolivia Alto Beni Cafe Cascada Jatum Kjari Peaberry

September 9, 2009 in coffee club | Comments (0)

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This unique organic peaberry from Café Cascada starts with an elegant combination of aromas of fruit and nuts.  Once in the cup, the flavors include cocoa, a mix of tart and sweet cherries, nut meat, malt, and subtle hints of spice and herbs.  The mouthfeel has a light and airy texture and is perfectly balanced, reminding one of chiffon.  Although not overtly acidic, a welcome brightness emerges as it cools.  The finish is long with cocoa and tart cherry tones. This is a superb, very well balanced coffee.

Importer comments:  Sweet chocolate, black cherry, sugar cane, dried stone fruit, syrupy mouth feel, clean, syrah wine, pecans, malt.


Peregrinations August 2009: Yemen Ismaili Mokha

August 15, 2009 in coffee club | Comments (0)

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This curious coffee begins with the aroma of sweet herbs layered with an earthy combination of nuts, meat and roots. The main flavor characteristics are deep, dark and savory, starting with bittersweet, dark chocolate. One particularly unique tone that comes through is licorice. The mouthfeel is dry and comes across as tight and compact. The hints of cinnamon, a little clove, and dark savory herbs follow through to the finish. This coffee improves greatly as it cools and is superb at room temperature.


Now available through the Roaster’s Club

August 14, 2009 in special | Comments (0)

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We are happy to announce that Peregrine Coffee is now available through the Roaster’s Club.

The Best Coffee from the Best Roasters!

Click here to visit their site.


Highlighted in Philadelphia Wedding Magazine

August 11, 2009 in press | Comments (0)

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We are thrilled to be highlighted in the Fall 2009 issue of Philadelphia Magazine Wedding.


Peregrinations July 2009: Mexico Organic Chiapas Proish Coop

July 10, 2009 in coffee club | Comments (0)

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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.