Posts Tagged ‘philadelphia coffee’
November 18, 2011 in tasting notes | Comments (0)
Tags: artisan coffee roasting, bespoke coffee, bespoke coffee for the curious palate, coffee, coffee cupping philadelphia, coffee roasting, coffee sommelier, Espresso, hawaii, kevin lawrence, maui, peregrine, peregrine coffee, philadelphia coffee, philadelphia coffee roaster, phildelphia coffee roaster
A top quality Hawaiian bean from Maui, not Kona! Dry fragrance from this coffee has a muted fruity quality, with a dusting of cocoa powder. The flavors turn to a sweet grain, maple syrup, dark honey, and a Cocoa Puffs chocolate note. On the break there is a bit of sweet melted butter and a touch of chamomile tea. The cup has very low acidity, with a rustic sweetness, intense sweet fruit, and oily body. It has honey and maple sugar flavors, and a nice grain note, like honey wheat puffs. There is a muted, mild chocolate flavor, more like milk chocolate syrup, which is underscored by the thick body.
February 1, 2010 in coffee club | Comments (0)
Tags: bespoke coffee, bespoke coffee for the curious palate, coffee roasting, coffee sommelier, curious palate, hostess gifts, kevin lawrence, newco ocs8, peregrine coffee, philadelphia coffee, philly coffee scene, the curious palate, wedding
Peregrinations: Monthly Coffee Club
February 2010 selection
Single Estate
Costa Rica, Lourdes de Naranjo, Herbazu Farm
This surprising single estate coffee from Costa Rica behaves quite a bit like a top Kenyan! The cup starts with distinct citrus and mixed fruit aromas with a clear sweetness. The brightness in the cup is definitely lemon blended with berries following with deeper caramel-sweetness notes – very Kenya! A great example of a bright, complex Costa Rican.
From the Importer:
“Cafetalera Herbazu is a well-known farm in the West Valley region, the Lourdes de Naranjo area to be exact. It is on of the early pioneers in independent, small mill coffee farms, the work of the Barrantes family. They grow a type of Villa Sarchi cultivar that they have used for so long, it has become their own mutation in a way. It’s quite a short plant (Villa Sarchi is a dwarf mutation of Bourbon, as is Caturra). The mill and drying patios are right in the center of the farm, which ranges from 1550 to 1700 meters. They don’t employ much shade on the farm, and their particular type of Villa Sarchi seems adapted to this exposure. This offering is a wet-process style estate grade, which is a forced demucilage process (as opposed to traditional fermentation wet-process).”
December 14, 2009 in tasting notes | Comments (0)
Tags: artisan coffee roasting, bespoke coffee, bespoke coffee roaster, cholocate, coffee, coffee service coffee sommelier, coffee sommelier, colombia, colombia decaf, colombia decaf coffee, crop, cup, cup of coffee, decaf, Excellent, finish, fruity, kevin lawrence, koo zee doo, KVW, peach, peregrine coffee, philadelphia coffee, sweetness
The latest crop of great decaf from the German decaf processor, KVW. This crop is very similar to last year’s, with loads of cholocate, but with more fruity notes, sweetness and a surprising dried peach tone on the finish. Excellent cup of coffee.
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 10, 2009 in press | Comments (0)
Tags: artisan coffee roasting, bespoke, bespoke coffee, bespoke coffee for the curious palate, bespoke coffee roaster, bespoke service, coffee, coffee cupping philadelphia, coffee roasting, coffee service coffee sommelier, coffee sommelier, coffee tasting, coffee tasting parties, coffee tasting philadelphia, custom roasting, dc, Featured, kevin lawrence, koo zee doo, peregrine, peregrine coffee, philadelphia, philadelphia coffee, philadelphia coffee roaster, philadelphia coffee scene, philadelphia style, press, shop, small luxury, washington
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