Grand Larseny

What's a sweatshop without a little fun?

Currently Brewing: Ethiopia Dry Process Bench Maji Biftu

This morning is the first morning for a dry processed Ethiopian coffee I’ve got, and it is everything yesterday’s Costa Rica is not.  It’s the cartoonish, melodramatic teenager to the tweed and leather jacket restraint shown in the Costa Rican cup.  Both are good in their own rite, but the Ethiopian is just hard to ignore.

You smell fruit, then you taste fruit, then you taste more fruit after you’re done drinking.  Tom (of SweetMaria’s) describes the fruit as mainly stewed peaches, and I can definitely see where he’s coming from.  I wouldn’t have chosen stewed peaches mainly because I’ve never had them.  However, I can imagine stewed peaches tasting like this.  I also went slightly darker with this roast, and there’s just hints of chocolate on the middle of my tongue.

The body is pretty subdued for me right now.  Not too much going on, just a slightly creamy mouthfeel.  Definitely enjoyable.

I should also note that I’m using a metal filtered AeroPress for this coffee, so that probably is affecting the flavor some.  It’s good.  I might try a paper filter tomorrow, though, to see if there’s any differences in the body.



Currently Brewing: Costa Rica La Legua

This bourbon coffee is amazing.  I love it.  More than that, it’s one of those coffees where I’ve really been able to single out the flavors I’m tasting.  Maybe that’s why I love it.  Well, that and it’s so dang good.
I’ve roasted this coffee a couple times now, and it’s interesting the way the taste changes as you move the roast level.  Right now it’s closer to a City roast than Full City (maybe a light City+), but it’s still great.  Sweet from the first sip, it kinda taste like pipe tobacco smells, and that’s a great thing to me.
Hopefully I’ll detail more about how I roast the coffees soon.  Hello future me, did you remember to record how the roasts went?

Currently Brewing: Panama La Berlina

The past few months I’ve been able to enjoy this really stunning coffee.  As always I get the greens from Sweet Maria’s where Tom gives the following notes on this coffee:

A classic old-growth Typica varietal coffee with malt and caramel fragrance, cherry blossom hints, savory flavors with mild chocolate, toffee and praline.  A balanced cup.

This is one time where it’s all true.  I have absolutely loved this coffee.  Whenever I switch from my Kenyan that I’m roasting back to the Panama I fall in love all over again.  It’s really the type of coffee that coats your mouth with a very sweet toffee.  Really great.

However, and I know this is a surprise to everyone, I am not perfect.  In fact, the past few times I’ve tried to brew this coffee I over extracted.  Yikes.  How embarrassing.  It’s not the end of the world, but it just tasted a bit too bitter, and the acidity was off the charts.  See, it’s hard to tell just by looking, but I can definitely tell by taste.

In any case, this Panama has got me loving Central American coffees again.


January 2020
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