Coffee Tasting Notes #1
January 25, 2011
Barismo Kenya Kianjogu
Roast Date: 1/14/2011
Varietal: SL28 and SL34
Processing: Fully washed and dried
Altitude: 1600-1800 meters
Barismo Tasting notes: “Fresh strawberry, guava, blackberry. Very floral aroma of rose hips and tropical fruit.”
Dry Aroma: sweet lime, almost lemon, currant or berry
Wet Aroma: Deepens from the dry aroma, currant more pronounced, slight rubber/medicinal and vegetal aroma on the break
15 minutes: Carrots, lime, acrid finish
20 minutes: lime, one dimensional
25 minutes: opened up completely, rich blackberry, pineapple, super sweet, lingering tart curd finish, very pleasant, slight vegetal taste underneath
I’ve really loved this coffee so far in the Woodneck, the cloth gives this coffee room to breath and allows for a big body and oily base to ground the huge lime and brightness that makes this coffee shine. I would buy this coffee again.
Stumptown Ethiopia Michelle
Roast Date: 1/12/2011
Stumptown Tasting Notes: Perfumed with the fragrance of jasmine pearl tea and fruit blossom aromatics before debuting flavors of huckleberry and rose within a dense mouth feel.
Dry Aroma: Intense bitter cocoa, roasty lingering
Wet Aroma: Sweetens up, hint at honey blossom or molasses, floral and sweet, developed
15 minutes: Bitter cocoa and caramel, boring
20 minutes: Bitter, honey lingering
25 minutes: Big body, huge mouthfeel, sits heavy, sweet chocolate but dull
I think this coffee may have been damaged somehow in shipping, I purchased it from Bagel on Damen in Chicago and it’s possible something happened in transit. I wouldn’t buy this coffee again, it doesn’t deliver on the tasting notes and it’s fairly unpleasant brewed. Haven’t tried much Stumptown but from what I’ve heard, I expect much higher quality than this. The very last brew I made with this coffee was a 1 Liter chemex for a couple guys on the floor, while it did have the most berry in the cup that I’ve experienced, it still was very minimal and was dominated by grain and nuts.
January 25, 2011 Cupping:
Columbia Eduardo Lizacano, Finca Guatavita
Roast date: January 10, 2011
LAND SIZE:8 hectares
FARM SIZE:3 hectares
PRODUCTION:70 bags per year
PROCESSING:Wet milled, covered patio dried
COFFEE NOTES:This coffee has a complex savory aroma and predominant notes of chocolate on the palate. Milk Chocolate, Vanila and fruit with great sweetness.
Dry Aroma: Dry baking cocoa, a bit flat or dead from age
Wet Aroma: Sweetens up, vanilla and soft unidentified fruit
15 minutes: Big rich cocoa, mexican vanilla extract with richness and heavy full body
20 minutes: Vanilla completely, Blue Bell Homemade vanilla ice cream
25 minutes: Grain or Wheat taste, possibly from being old and light roast, Cantaloupe, Melon, or under-ripe strawberry fruit.
Very happy with this coffee thus far. Has retained a good amount of great characteristics even being 15 days past roast. I can only imagine this coffee would be much sweeter with bigger fruit right off roast. I’m going to run this through the Mypressi this afternoon and see how it works out.