New crop from the Brazilian Highlands of Carmo de Minas is in.

Tasty stuff with lots of layers. The acidity is uncharacteristically muted in this high altitude example from Fazenda Marimbondo. Instead of the sweet cherry-lemonade vibe it has an interesting "candy in the cup" thing going on. Almond Roca comes to mind. Notes as follows...



Acid 6.5

Body 7.5

Texture 8

Flavors - At the grind hazelnut, almond, toffee and chocolote. Hint of orange citrus acid, not… Continue

New crop coffee from the up and coming little know Indonesian Island of Flores. From the region Mangarai featuring volcanic soil and natural resources to sustain without disrupting their environment, plentiful water, shade canopy, high elevation, etc.

Acid - 5

Body - 8

Texture - soft, juicy fresh squeezed citrus fruit.

Flavors - At the crust break pine, loam, tinderbox spice, cherry and blackfruit acid with hints of moist tree bark.

When hot sweet caramel, fresh snap… Continue

Sumatra Lintong Triple Pick

Lake Toba cooperative. Wet-hulled at high moisture content.

Acid- 5+

Body- 7

Texture- Smooth pulped orange juice

From the roast- green pepper and garrigue (loam).

Dry aroma of soft vegetal acid with slight citrus present supported by sweet caramel.

Wet fragrance of butter caramel, sweet acid (orange), and loam.

At cupping break- cherry and lemon aerosol (like paint- good acid), sharp spice like fennel and moist green… Continue

Time to cup a bunch of indos....

Sumatra, Sulawesi, Timor, Bali, the list goes on. I'll be cupping these throughout the next week or so, let me know if you would like to come in and check anything out. Will also be evaluating some Brasil, Costa and a few more Ethiopians.

Cheers,
Scott

New Single Origin Coffee available! Ethiopian Sidamo, a washed coffee with some really nice if not slightly out of the norm character.



Most striking is it's similarity to a late harvest dessert white wine. Refreshing and sweet green grape flavors in a nicely powdered sugar in honey texture. Slightly percieved grape peel as well. The finish reminds me of a nice dry chablis. Roasted to keep the sweetness prominant and the acid light and in balance with the sugary texture. Unusually low… Continue

Throwing down with some Misty Valley...I know, it's been available for awhile. If you haven't heard of or tried this yirg you must take a gander. It's one of the few that tastes exactly like it smells all the way through the process. Exploding Lilac and Froot Loop lemon blueberry on the nose, sweet red and black seed fruit in the mouth. Almost yemenish with a different spicy depth. Oily vine and powdered sugar texture. Fairly full bodied for a yirgie. Malted chocolate and a bit of salty caramel… Continue

South and Central American Explosion!!

El Salvador
Brazil
Mexico
Panama
Guatemala

Thursday and Friday afternoons. Let me know if you are interested.
Scott

Digging two new single origin coffees as both press and espresso:



Guatemala “La Virgen”

Acid: 6

Body: 7

Texture: Carbonated, milk chocolate.

Flavor: Spicy sweet seed fruits like cherry, strawberry and blackberry reminiscent of Harrar coffee from Ethiopia. Tinder box spices, with a milky cocoa body. Sparkly start with smooth sweet finish. Fairly simple and direct in flavor and presence, not huge but not small either. Intriguing departure from the normal… Continue

Checking out some new Sumatras and some centrals as well. Guat, Costa, Colo. Even another Yirgacheffe.

Friday 6/20 at 2pm.
Cheers,
Scott

Checking out some Ethiopian Yirgacheffe and possibly some other africans on friday afternoon. 2pm at Phinney. See you then!
Cheers,
Scott

Herkimer Coffee
7320 Greenwood Ave N
Seattle WA 98103
206-784-0202

Brazil Carmo de Cambera

Attributes: Acid: 8,

Body: 7

Texture: vanilla and honey syrup

Flavor: Sweetly citrus like lemonade with a hint of cherry- mostly aromatic similar to cherry pipe tobacco. Malty carmelized ginger root, almost brown sugar molasses. Surprisingly thick in body with a mix of hazelnut and vanilla in a honeylike syrup. The high acid stays perfectly in balance with the sweetness throughout without turning sour.



Special note: Carmo de Cambara is… Continue

As some know, we like to hold cupping sessions on friday afternoons open to anyone. I'll be travelling to Vancouver BC this weekend so I won't be around to hold a session but am planning on the following week.

Take care,
Scott

Headed to Denver, Colorado to pull a guest barista shift and attend a Q and A session at Metropolis Coffee. 300 W 11th Ave, Denver CO 80204. 303-534-1744. We'll be cupping S.O. coffees from Sumatra, Brazil and Ethiopia, comparing roast degrees and profiles, and geeking on whatever.
Cheers,
Scott

It's Friday, it's nice out and there is lots of art to experience.

Stop by anytime from 2pm to 7pm and cup various coffees, play with the espresso machine or just look around. The cafe will be open until 9pm as well.

On the table:
Rwanda (bourbon),
Ethiopia (Harrar G4),
Yemen Sana'ani,
Brazil (HA, Carmo De Cambara),
Mexico (Chiapas),
Guatemala (Primavera),
El Salvador,
India (Malabar Coast)

Brazil Carmo de Cambera

Attributes: (1-10 scale)

Acid: 8,

Body: 7

Texture: vanilla and honey syrup

Flavor: Sweetly citrus like lemonade with a hint of cherry- mostly aromatic similar to cherry pipe tobacco. Malty carmelized ginger root, almost brown sugar molasses. Surprisingly thick in body with a mix of hazelnut and vanilla in a honeylike syrup. The high acid stays perfectly in balance with the sweetness throughout without turning sour.



Special note: Carmo… Continue

Sumatra Mandheling Takegnon, Aceh
Attributes: (1-10 scale)
Acid- mild (3)
Body- full (8)
Texture- juicy, softly gritty.
Flavor- Earthen peat, smoky and scotch-like. Aromatic foliage underbrush, like the forest floor. Bittersweet chocolate wrapped in a juicy, mouthwatering cup. Vanilla extract
(light hint of alcohol) on the finish.

Cupping Sumatra G-1's and a Retro sample.
Also have a pre-ship Harrar type sample to check out.

Starting late, 4pm Friday 2/22

Cheers,
Scott