Coffee Blog

Bolivia Cafe David Santiago Mamani Cup of Excellence 2010

The profile on the iRoast 2 was set at 168°C for three minutes, 174°C for four minutes, 184°C for three minutes, 180°C for two minutes, and 192°C for two minutes. A total of 14 minutes.

Cupping notes still to be added.

Stephen Leighton In My Mug Video Blog Episode 60, has produced an excellently entertaining video about this coffee which is worth watching if you are a coffee geek. The associated comments are also interesting. Details of this coffee appear, unfortunately, no longer to be available (24th March 2010) on the HasBean site.



Brazil Biodynamic Fazenda Floresta Bourbon Natural

So called 'natural' processed coffee is dried with the skin and pulp layers attached. Later, the skin and the pulp are removed.

Starting with green beans bought from Has Bean Coffee and the iRoast2 I used one of my own programmed roasting curves (3mins 168ºC; 3mins 174ºC; 3mins 180ºC; 2mins 186ºC; 2mins 192ºC) with 125g of the Brazil Fazenda Floresta Borbon Natural. Mains was approx 246.5v at the time. Actual temperature during roasting, as indicated by iRoast, lay between 209ºC and 221ºC.

Less than 3 hours after roasting I made some coffee in my 1 pint Cona. The coffee was certainly unlike anything I had tasted before. It reminded me a little of the unusual Ethiopia Wild Bonga Forest (2009-2010 Crop) which I had purchased as green beans from Has Bean Coffee. I had also purchased the Ethiopia Wild Bonga as a ready roasted bean from Braithwaites in Dundee and it tasted very similar to the coffee purchased from Has Bean.

Stephen Leighton of Has Bean classes the Brazil Fazenda Floresta Bourbon Natural as "funky, full bodied and dried fruit soaked in real ale". I can agree entirely with the full bodied and funky. It is wonderfully idiosyncratic. I can also relate to the fruit soaked in real ale although I wouldn't describe it as such. My wife detected marzipan and amoretto. I can also relate to that but it would not be within my description of the coffee. How would I describe it then? Certainly very very different and tantalisingly interesting. I am definitely going to buy this coffee again. OK but how would I describe its flavour? I honestly can't do better than Stephen Leighton's description. It might just be best to say that it tastes like Brazil Fazenda Floresta Bourbon Natural. It is unique as far as I am concerned. A really excellent coffee.

I would, however, like to report that 3 hours after roasting and made using the vacuum method in a Cona the coffee taste was wonderfully more complex and interesting than the coffee I made subsequently in my Aeropress the next day from the same roast.

Stephen Leighton In My Mug Video Blog Episode 68, has produced an excellently entertaining video about this coffee which is worth watching if you are a coffee geek. The associated comments are also interesting. Details of this coffee are also currently available (17th March 2010) on the HasBean site.

I was so happy with this roast that I have decided to roast the next 125g using the same roasting curve.


Stephen Leighton In My Mug Video Blog Episode 68



Subsequent Purchase

A subsequent purchase from Has Bean Coffee and roasted by me in early April 2010 using the same roasting curve leaves me with the same dilemma about how I can best describe the aromatics and the taste. The processing methodology is described as being 'natural' and that is exactly what I feel about the taste. It is close to being 'off the scale' in terms of tasting like coffee. The primary taste is sometimes not what I would call a coffee taste but rather it is some other unique taste close to nature, or earth, or plants, or fruit. Fermentation in the natural process might be the influence in the taste. It is really well worth purchasing to try it out. You may not like it but you won't regret trying it.


Brazil Biodynamic Fazenda Floresta Bourbon Pulped Natural

Pulped coffee is generally subjected to processing in which the skin of the fruit is removed immediately after picking but the flesh or the pulp is allowed to dry on the bean. Later, the pulp is removed.

Starting with green beans bought from Has Bean Coffee and the iRoast2 I used one of my own programmed roasting curves (3mins 168ºC; 3mins 174ºC; 3mins 180ºC; 2mins 186ºC; 2mins 192ºC) with 125g of the Brazil Fazenda Floresta Bourbon Pulped. Actual temperature during roasting, as indicated by iRoast, lay between 209ºC and 221ºC.

Stephen Leighton of Has Bean classes the Brazil Fazenda Floresta Bourbon Pulped as "milk chocolate, lychee, whole nut chocolate bar finish".

Linda and I agree that it is certainly a full bodied coffee which definitely has a hint of chocolate. A really excellent coffee. One of the best!

I think that the chocolate flavour diminished fairly rapidly over a couple of days and as always the best cup was made in the Cona.

Stephen Leighton In My Mug Video Blog Episode 68, has produced an excellently entertaining video about this coffee which is worth watching if you are a coffee geek. The associated comments are also interesting. Details of this coffee are also currently available (17th March 2010) on the HasBean site.

I suspect that I will roast the next 125g using the same roasting curve although shortly after roasting I wondered whether I should have stopped it 30 seconds early.


Stephen Leighton In My Mug Video Blog Episode 68




Brazil Fazenda Cachoeira da Grama Bourbon Pulped Natural 2009-2010 Crop

Pulped coffee is generally subjected to processing in which the skin of the fruit is removed immediately after picking but the flesh or the pulp is allowed to dry on the bean. Later, the pulp is removed.

Cupping notes to be added.

Stephen Leighton In My Mug Video Blog Episode 61, has produced an excellently entertaining video about this coffee which is worth watching if you are a coffee geek. The associated comments are also interesting. Details of this coffee are also currently available (17th March 2010) on the HasBean site.


Stephen Leighton In My Mug Video Blog Episode 61





Colombia Nariño Consaca

http://www.hasbean.co.uk/products/Colombia-Nariño-Consaca.html


Ethiopia Wild Bonga Forest 2009-2010 Crop

Roasting Profile on iRoast 2 - The profile was set at 168°C for four minutes, 174°C for four minutes, 184°C for three minutes, 180°C for two minutes, and 192°C for two minutes.

The taste is complex, unusual, fairly light and bright, but always with a taste which stimulates discussion and interest. Some may say it is earthy, some say funghi. Whatever your choice of descriptor it is never boring and bland.

It seems to be very tolerant of different brewing methods and so an interesting cup is always there ready and waiting.

Don't think about it. If you have never tasted it you just have to order it now.

http://www.hasbean.co.uk/products/Ethiopia-Wild-Bonga-Forest-2009%252d20...


Frosty Expresso Blend


Syndicate content