Customer Words of the Colombian 58

I have created a signature coffee roast that I have named Colombian 58 - people really seem to like it.  


My grandma likes it - she told me so this morning - but since grandma's can be biased where their grandsons are concerned (and the fact that she gets FREE coffee) I figured I should add some other non-biased customer reviews of the Colombian 58.


Click on the images to get a larger size so you can read them...

This Colombian is a “58” roasting profile which has taken this coffee to a new level of experience.  It is just raw enough to retain a good amount of the all-natural God given flavor of the bean (as well as the majority of the caffeine) but it is also roasted with enough heat to let you know that you are drinking a very fine coffee.  From the moment the coffee touches your palette you think that you are going to experience the bitter but then you are pleasantly veered to the side as the bitter never materializes.  All you experience is a smooth flavor with an even smoother finish.

El Salvador Organic - Cuzcachapa

The fun of this coffee began the moment that I tried to pronounce its name. I finally have it phonetically but I am quite sure that my accent is way off. ;-)

I roasted this bean to just through the 1st crack and it ground just slightly darker than cinnamon. The flavor is very full and is supposed to have a definite chocolate note. I did not notice this, what is dominant to me is the floral qualities of this bean. I am sensitive to the florals because I'm especially fond of them.

The body of this cup is wonderful! As it cooled and I could take a full swallow I realized that this is a very viscous coffee which makes it more a meal than a warm and comforting drink.

The next time I roast this bean I will take it through the 2nd Crack and explore the flavors through caramelized sugars.

Turkish Coffee

Ahhhh... For Christmas morning I was planning on a big plate of Jesus' birthday cake and ice cream but after my daughter tossed her cookies everything went a different direction. So while my whole family is sick or just plain not feeling well and camped out in front of the tele, I was allowed to make some Turkish coffee.

So I searched the internet to learn how to make it and then I spent 20 minutes searching the house for my Cezve. A no-go on the Cezve so I made it in my small sauce pot. While Turkish coffee snobs aschew the use of a sauce pot I did not figure that it would matter much but I think I was mistaken.

I ground the beans very finely and I added 1 heaping teaspoon of the grounds to 12oz. of cold water in the sauce pan then I set the brew to heat slowly until it boiled. I let it boil for a minute or so and then I poured some of the coffee into a cup - which I let sit for a minute or two allowing for the grounds to settle.

The reason that I suspect that I really did need a Cezve for the coffee is because my brew never developed the expected foam on top of the coffee. Would this have changed the flavor? I don't know but I suspect that the body and the mouth feel would have been different. I will have to find the Cezve and let you know.

The coffee that I did end up with was actually pretty good. It had no discernible attributes to speak of but it did have a full bodied mouth feel and a genuine standard coffee flavor. I used some Starbuck's Zambia Kasama for this and I was surprised that the Starbuck's flavoring seemed to vanish leaving just a plain coffee taste.

Sumatra - Mandehling Gr. 1 - 5

Indonesia

I just made the final pot of the Mandeling that I had beans for. This pot had a wonderful body and mouth feel as I ground it quite fine. This finer ground seems to have released a really deep flavor that seemed to be dominated by a hint of spiciness but what really stole the show was the body. The richness of the body made this cup more of a meal than a beverage. Yum, yum.