Posts Tagged ‘organic’
March 29, 2009 in coffee club,tasting notes | Comments (0)
Tags: acidity, aromas, artisan coffee roasting, baker, bespoke, bespoke coffee, bespoke coffee for the curious palate, bespoke coffee roaster, bespoke coffeeroaster, bespoke service, black cherry, 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, finish, flavors, fresh coffee, fruit notes, great coffee, hostess gift, hostess gifts, kevin lawrence, koo zee doo, mouthfeel, organic, peppery, peregrinations, peregrine, peregrine coffee, perfect gift, pergrinations, philadelphia coffee, philadelphia coffee roaster, philadelphia coffee scene, roasting coffee, scalloped potatoes, shop, single estate, smoky, sumatra, sumatra takengon, sweet onions, takengon, the curious palate, washington, wedding, wedding coffee, wedding gift, wood tones
This is big bean coffee, both in terms of looks and flavors! It starts with a sweet, dark-bitter smell with really pronounced organic-earthy aromas. Some unusual notes include scalloped potatoes and sweet onions with a hint of freshly mulched flower bed. The mouthfeel stands out as very thick, deep, and rich and continues through with big body. The flavors include some slight fruit notes such as black cherry and fig – think about the sweet earthiness ones gets from dried fruit. There are clear wood tones like cedar wood mixed with nuts, and dark, dark baker’s chocolate. This cup is well balanced and finishes smoky-peppery and dry, and has practically no acidity. A really superb coffee.
February 24, 2009 in tasting notes | Comments (0)
Tags: acidity, aromas, artisan coffee roasting, bespoke, bespoke coffee, bespoke coffee for the curious palate, bespoke coffee roaster, bespoke service, cedary, chocolate, cocoa, coffee, coffee cupping philadelphia, coffee maker, coffee roasting, coffee service, coffee service coffee sommelier, coffee sommelier, coffee tasting, coffee tasting parties, coffee tasting philadelphia, cupping, curiosity, curious palate, dark chocolate, dc, finish, great coffee, kevin lawrence, koo zee doo, mouthfeel, organic, peregrine, peregrine coffee, philadelphia, philadelphia coffee, philadelphia coffee roaster, philadelphia coffee scene, shop, single estate, small luxury, smooth, tatal, the curious palate, tough economy, washington, wood combination
The first word that jumps to mind is wood. The aromas are the first clue, starting with a distinct cedary smell combined with fruit, and meaty organics tones. This coffee is very dry, with a contrasting creamy finish. There is a tiny tinge of tartness which suggests some acidity, but it is very slight and quickly fades to the background against a cocoa-wood combination – think dark chocolate covered walnut, if such a thing were to exist. There is a smooth, watery mouthfeel with a mild, very long, dry finish that is dusty and powdery. Another excellent Indonesian.
November 29, 2008 in tasting notes | Comments (0)
Tags: acidity, artisan coffee roasting, bespoke, bespoke coffee, bespoke coffee for the curious palate, bespoke coffee roaster, bespoke service, chocolate, 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, Experience, gevalia, honduras, hostess gift, kevin lawrence, koo zee doo, marcala, organic, peregrine, peregrine coffee, peregrine espresso, philadelphia coffee, philadelphia coffee roaster, philadelphia coffee scene, shop, the curious palate, washington, wedding, wedding coffee, wedding gift
Snickers? Lemonade? You’ve got to be kidding! The consensus here is milk chocolate with caramel and nuts mixed with a watery, citrus acidity. Other layers include apples and a powdery cocoa experience. We are thrilled to be able to offer this organically grown, artisanal bean from one of our favorite importers.
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.
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