Slippery java and New Guinea vanilla highlights
Today I went through and tasted and brewed 13 of our coffees. It was an adventure. I have never tasted that many coffees in one day, and it was probably too much. Thank goodness for the lunch break. Then I spent the afternoon trying to normalize my heart rate. Whatabuzz.
Joanna, Leah, Dawn, Will, Brenden, Carl and I had a great time coming up with new ways to describe coffees that we experience on a daily basis. It was such a treat to focus on the precise sensations that make up each brew; there are myriad components to each one.
- Costa Rican has a penetrating, sweet acidity that lingers on the end of your tongue.
- We found a pleasantly starchy aroma in the Mexican.
- The Monsoon Malabar has an interesting and very distinct ferny, almost wheatgrass aroma.
- I got a distinct blueberry taste and aroma in the Yirgacheffe.
- And Java is almost slippery in its texture. How does that coffee do that?
- I smiled when I sipped the Sulawesi. Nothin' more to say about that other than I just love it.
- Guatemalan is as rich as their traditional, colorful weavings, from body to acidity and aroma, that coffee has it all. No wonder Carl loves it.
- Papua New Guinea has a subtle vanilla aroma and is reminiscent of good Hawaiian coffees.
- Colombian smells better than any other coffee. It just smells exactly how you want coffee to smell. And it has a concise flavor profile. So it's good for gulping.
- Kenyan is a pinky-lifting coffee. Elegant.
Here's the complete list of what we tasted today...
Costa Rican SHB
Papua New Guinea