If you are a fan of east African coffees, this is a definite must have this summer. Kenyan coffees are among the most flavorful and complex coffees that one could ask for. This particular Kenyan is not an exception.
Aroma: Caramel, apple spice, raisins
Palate: Syrupy Sweet, Kiwi, Peach, Grapefruit, well-structured mouthfeel
Finish: Sweet Tea, Cantaloupe, long finish, lingers with a hint of cocoa powder
We roasted this coffee lightly to accent the sweetness and acidity of the fruit.
Elevation: 1800 meters
9/15/2014 UPDATE: SOLD OUT
Our new single origin espresso is super tasty! It fits in perfect with the weather too. Here is my full cupping review.
Aroma/Fragrance 9.5 (Honey, Pear, Honeydew, Raspberry, Yellow raisin, honeysuckle flower, raisin banana bread)
Taste 9.25 (Sweet tea with lemon, stone fruit, raisin, date, apple juice, rose wine)
Acidity 9.75 (Elegant, balanced, flowery)
Total Score 90 pts.
We are currently using this caturra varietal for our espresso but it is great as a drip coffee.
If you'd like to purchase it for use at home click here.
We have been waiting for this coffee all year. In 2012, when we picked up a sample bag from our favorite coffee shop in Springfield, Hebrews Coffee, and we were blown away by this single origin masterpiece.
This light/medium roast features a sweet strawberry and pineapple nose and continues the bright fruit on the palate. At times, the coffee reminds me of a bowl of Fruit Loops because of its strawberry taste. The acidity provides the sweet juicy palate yet the roast profile smooths out the coffee with hints of roasted cocoa nibs and milk chocolate. This year the coffee received 93 points from Ken Davids at Coffee Review and we wholeheartedly agree.
Enjoy this at the shop as a pour over and we think you will feel the same as us. Whether hot or iced, the Elida Estate Panama is by far our favorite coffee of the year.
Wow! This is one of our new favorites at the shop. This coffee is a blend of a single origin Columbia and a roast from Kangocho Kenya. The Kenyan coffee received the Good Food Award for coffee in 2013 and is the primary source of the tasty flavors in this coffee.
This is a complex cup so here we go: The coffee begins with a slight citrus, butter nose as fills the palate with a potent burst soybean and sesame seed oil. The first impression of this coffee leaves you feeling like you have taken a trip to the Orient. As the coffee cools, it suddenly grows into a citrus treat with surprisingly smooth, tea-like characteristics. The best part of the experience is the final sips. With further cooling, the coffee deceives the palate into tasting like a cup of strawberry lemonade. There are too many positive characteristics of this coffee to list them all here. Come in the shop and get it soon. You won't be disappointed.
One last note about this coffee... wow.
This light roast is a palate pleaser! We just received our shipment a couple hours ago and brewed this coffee immediately. Using the pour-over technique, the coffee had a surprising soft nuttiness. I found a yummy collection of roasted sunflower seeds and pistachio with a honeysuckle sweetness at first. The coffee continues to develop a deeper acidity as it cooled. As the acidity increased so did the bright fruits that I expected in a light roast. Overall, the coffee is unique and complex. I really enjoyed ever sip.
This coffee will probably sell out fast. Come in while it is still available and in season!
We have a new shipment from another one of our new roasters this week.
PT's Indonesian Sumatra is on our shelves now and it is quite the experience.
This dark/medium roast makes its first impression with a smooth dark chocolate aroma while brewing/grinding. At first taste it is rich, full-bodied, a little spicy, and has a sweet undertone of dark fruit. It has a pleasant acidity and balances well with the bold flavor.
Pair this with a nice cigar or pipe and you will be in for a treat. Add cream and it becomes a caramel desert. Get a cup
Unwashed... what does that mean? Well, our new roaster's Ethiopian Unwashed Sidama is harvested as a cherry and allowed to dry in the sun for almost a month.
They finish the production with a light roast to preserve the fruit notes. The dark, fruity coffee that enters your palate is richly complex.
The coffee reminds me of chocolate covered strawberries when brewed/ground and tastes like molasses dipped tropical mango on the way down. It has a low acidity and a deep body that makes it enjoyable at any time.
The roaster says, "Juicy stone fruit is complemented by bright notes of lemon, clementine, and tropical punch. A full velvety body finishes smooth with dulce de leche and cocoa."
This coffee comes out smooth and lightly fruity with hints of cocoa on the palate. It is fantastic by itself but even better with a chocolate muffin. It is the perfect evening/dinner coffee.
The roaster says, "A satisfying cup that offers up sweet Clementine orange and creamy vanilla notes with a good deal of milk chocolate.
The roaster is right on on the creamy, vanilla taste but I also found that the cup has a prominent oak/cedar taste to it. It is hard to find a good decaf coffee because of the way the beans are changed, but they found a fruit that doesn't give up its character. For a cozy, creamy and almost nostalgic decaf, this coffee should be #1 on your list.
Matt and Jessica Farmer