The month of February has brought us a great coffee from Tanzania. The coffee was roasted to a medium darkness to bring out the best flavors of this coffee.
Flavor Profile
Unrefined coconut palm sugar, grapefruit high tones, tanic fruit tea, bright cup. Below is a flavor profile for the roast. As always, you may not additional flavors based on your unique palette.
Farm Notes
Ilomba is a coffee cooperative located in the Mbozi District of Tanzania, near Iluya town. While they’ve been around since 1997, they didn’t attain cooperative status in 2006, through the help of an NGO. Cooperative members receive assistance, like agronomical support, and are a part of the governing body. At this time, Ilomba only produces fully washed coffee where they see value in the cup quality (and so do we!). Coffee cherry is floated for grade separation before being processed, where unripe coffee floats to the top and is removed. They use a water conserving eco-pulper to remove the outer cherry, and then ferment the coffee for 1-2 days in order to break down the sticky fruit mucilage. The coffee is then washed in channels using clean water, and transported to the raised drying tables, where it takes about 2 weeks to fully dry. The station is at 1700 meters, and coffee is grown up to 1900 meters. Farms are typically less than 2 hectares in size, and farmers are growing Bourbon, Kent, and Typica.
We often get questions about how we go about deciding the right beans for a blend. This is a great question and it unveils one of the great joys of being a roaster. It is akin to being a chef creating the perfect recipe, or a chemist find the ultimate solution, and no less thrilling than explorers finding a new path that leads to a breath taking vista. Yeah, we love this stuff.
As with any great undertaking it pays to learn a bit first. Below, we’ll share the knowledge we have and you’ll be building your own blends in no time.
1. Understanding Coffee Bean Varieties
Coffee beans are not just a commodity; they are a canvas of flavors. They come in different varieties, each with its unique profile. The two primary species are Arabica and Robusta, with Arabica being more favored for its delicate and nuanced flavors. Within these species, there are multiple varieties, each influenced by the region’s climate, altitude, and soil.
2. The Role of Geography in Flavor
The geography of where a coffee bean is grown plays a crucial role in its flavor profile. Beans from Latin America often have bright, lively flavors, while African beans are known for their fruity and floral notes. Asian coffee, on the other hand, tends to have earthier, fuller bodies. Understanding these regional characteristics helps in selecting beans that will harmonize in a blend.
3. Ethical and Sustainable Sourcing
Sourcing beans is not just about flavor. Ethical and sustainable practices are paramount. Look for beans that are fair trade and organically grown. This ensures that farmers are fairly compensated, and sustainable practices are used in cultivation, benefiting both the environment and the communities.
4. The Importance of Freshness
Freshness is key to the quality of your coffee. Beans should be sourced from roasters who provide information about the harvest and roast dates. Fresher beans mean more vibrant flavors, essential for a perfect blend.
5. Experimenting with Blends
Creating the perfect blend is an art. It involves experimenting with different beans and ratios. Start with two or three varieties and adjust the proportions based on your taste preference. Consider how the flavors complement each other. For example, combining a bright Latin American bean with a fruity African bean can create a harmonious balance.
6. Tasting and Refining Your Blend
Tasting is an integral part of the blending process. Pay attention to the body, acidity, sweetness, and aftertaste. Take notes on what you like and what you don’t. This will guide you in refining your blend.
7. Sharing Your Perfect Blend
Once you’ve created your blend, share it with friends and fellow coffee enthusiasts. Get feedback and make adjustments if necessary. Remember, the perfect blend is not just about the beans, but also about the experience and joy it brings.
Conclusion: A Journey of Discovery
Sourcing beans for the perfect coffee blend is a journey of discovery. It requires patience, experimentation, and a deep appreciation for the nuances of coffee. Embrace this journey, and you’ll not only find your perfect blend but also gain a deeper understanding and appreciation for this beloved beverage.
Stay tuned for more coffee insights and tips on our blog. Happy brewing!
Pro Tip
You can get your own green beans and roast them, or a great alternative is sourcing a few bags of roasted beans. Take 50% of one, 25% of another, and 25% of a third. Try it out, adjust the amounts, and try again. Find that combination that makes you happy and savor the results of your alchemy.
Coffee, a beverage revered by many, is not just about the beans; it’s about where they come from. The concept of terroir, often associated with wine, plays a crucial role in the world of coffee. Terroir refers to the unique set of environmental factors – soil, climate, elevation – that impart distinct characteristics to coffee beans. In this post, we’ll explore how terroir influences the flavor of coffee and why it’s essential for coffee aficionados to appreciate these subtleties.
1. Understanding Terroir in Coffee
The journey begins with the coffee plant itself, typically grown in tropical climates along the equatorial zone known as the “Bean Belt.” Countries like Ethiopia, Colombia, and Brazil, each boast unique terroirs. For instance, Ethiopian coffee, where Arabica coffee originated, is renowned for its floral and fruity notes, a direct result of its high-altitude growing conditions and rich, volcanic soil.
2. The Impact of Soil and Climate
Soil type can significantly influence coffee flavor. Volcanic soil, common in regions like Central America, imparts a bright acidity and complex flavor profile to the coffee. On the other hand, sandy soils, as found in parts of Africa, often result in lighter, fruitier coffees.
Climate also plays a pivotal role. Consistent temperatures and balanced rainfall yield beans with more nuanced flavors. In contrast, regions with drastic seasonal changes often produce beans with bolder, more robust profiles.
3. Elevation Matters
Elevation is another critical factor. Higher altitudes typically produce beans with higher acidity and a more refined flavor profile, often described as “bright” or “crisp.” Lower elevations, conversely, tend to yield beans with a fuller body and milder acidity.
4. Processing and Its Influence
Post-harvest processing methods, like washed or natural, also impact flavor. In washed processing, the fruit is removed before drying, leading to a cleaner, more consistent flavor. Natural processing, where beans are dried inside the fruit, often results in a sweeter, more complex cup.
5. A World of Flavors
Every coffee-growing region offers a unique profile. Brazilian coffees are often characterized by nutty, chocolate notes, suitable for espresso blends. Colombian coffees are known for their balance and mild flavors, with a hint of nuttiness and fruitiness. Indonesian coffees, such as Sumatra, often have an earthy, full-bodied profile.
6. Appreciating the Diversity
Understanding and appreciating the impact of terroir can greatly enhance your coffee experience. It allows you to explore the diversity of flavors and find the profile that best suits your palate. Next time you enjoy a cup, think about the journey those beans have taken and the unique environmental factors that have shaped their flavor.
In conclusion, terroir in coffee is a fascinating and complex subject, integral to understanding what makes each cup unique. Whether you’re a casual drinker or a connoisseur, delving into the world of coffee terroir can deepen your appreciation for this beloved beverage. So, the next time you sip on your favorite brew, remember, it’s not just a bean; it’s a journey through diverse landscapes and climates, each imparting its own story into your cup.
When diving into the complex world of coffee, one stumbles upon various terms that may seem puzzling. “Quakers” is one such term, and no, it doesn’t refer to the religious group. In the realm of coffee, a Quaker refers to a defect in the coffee bean. Let’s brew some knowledge and find out more about Coffee Quakers!
What Are Coffee Quakers?
Quakers are underdeveloped coffee beans. They appear lighter in color when roasted compared to properly developed beans. This difference in appearance makes them noticeable, especially against the backdrop of uniformly roasted beans.
What Causes Quakers?
Genetics: Some coffee varieties are more predisposed to produce Quakers.
Poor Agronomic Practices: Inconsistent access to water, nutrients, or improper spacing can affect the development of coffee cherries.
Disease & Pests: Factors like the coffee leaf rust or infestation by pests can lead to the uneven ripening of cherries.
Harvesting Issues: If cherries are harvested too early, it increases the chance of Quakers. A mix of ripe and unripe beans is a recipe for Quakers in the batch.
Processing: Incorrect drying or uneven fermentation can lead to Quakers.
Why Are Quakers Considered a Defect?
Taste Impact: Quakers can introduce an unpleasant, cereal-like or astringent taste to the coffee. In specialty coffee, where consistency and flavor profiles are paramount, Quakers are undesirable.
Appearance: The lighter hue of Quakers, post-roasting, detracts from the aesthetic of a uniformly roasted batch.
How Are Quakers Identified?
Visual Inspection After Roasting: This is the most common method. Quakers can be spotted as they appear noticeably lighter than other beans.
Taste: Cupping sessions, where coffee is tasted methodically, can help in identifying off-flavors introduced by Quakers.
Technological Solutions: Some modern mills and roasting setups now use color sorting machines to automatically detect and remove Quakers.
Minimizing Quakers:
Selective Harvesting: Picking only ripe cherries reduces the chance of underdeveloped beans.
Proper Drying: Ensuring even drying, especially in sun-dried methods, is crucial.
Regular Plantation Checks: Keeping an eye out for diseases and pests, and using organic or recommended treatments can help maintain the health of the coffee cherries.
In Conclusion:
While Quakers may sound like an insignificant detail to the casual coffee drinker, they play a significant role in the quality and flavor profile of the brew. The meticulous process of ensuring a Quaker-free batch underscores the dedication and hard work of coffee producers around the world. So, the next time you enjoy a cup of your favorite coffee, take a moment to appreciate the labor and love that ensures its impeccable taste!
Coffee, for many of us, is a daily ritual – a cup of warmth, aroma, and energy. But few might realize the intricate journey that the coffee bean has taken before it reaches our mugs. Central to this journey is the processing method, which not only affects the flavor and quality of the coffee, but also has environmental implications.
1. Wet Processing (or Washed)
Process: In wet processing, the fresh coffee cherries are pulped to remove the outer skin, and then they are fermented in water tanks to break down the mucilage, which is a sticky substance surrounding the bean. After fermentation, the beans are washed and then dried.
Flavor Profile: Wet-processed beans often have a brighter acidity and a cleaner taste.
Environmental Considerations: Requires a significant amount of water, leading to concerns about waste treatment and water consumption.
2. Dry Processing (or Natural)
Process: Here, whole cherries are spread out in the sun to dry. Over several weeks, they are raked regularly to ensure even drying. Once dried, the dried skin and pulp are mechanically removed.
Flavor Profile: Beans processed this way often have a robust, fruity profile with a full body. They can sometimes have a wine-like taste.
Environmental Considerations: This method consumes less water but requires more land space for drying and can be risky in regions with unpredictable rainfall.
3. Honey Process (or Pulped Natural)
Process: The skin of the cherry is removed, but some or all of the mucilage remains on the bean as it dries. The amount of mucilage left determines whether it’s “black,” “red,” or “yellow” honey – with black having the most mucilage and yellow the least.
Flavor Profile: This method often results in a cup with body and sweetness from the natural process but with some of the clarity of washed coffees.
Environmental Considerations: Uses less water than the wet process but more than the natural process.
4. Semi-washed (or Wet-hulled)
Process: Common in Indonesia, the outer skin is removed, and the beans with mucilage are left to partially dry. Once partially dried, the mucilage and parchment layer are removed together, after which the beans are dried again.
Flavor Profile: Beans yield a heavy body with earthy and sometimes spicy notes.
Environmental Considerations: Uses water but less than full wet processing.
5. Fermented or Experimental Processing
Process: Innovations and experiments in fermentation (such as using yeast or other microorganisms) can be utilized to impact flavor.
Flavor Profile: Varies widely based on the specific process, but these methods can introduce unique flavor notes like tropical fruit or even wine-like characteristics.
Conclusion
The processing method chosen for coffee cherries plays a crucial role in shaping the flavor and quality of the beans. As consumers, understanding these methods helps us appreciate the complexities of our brew and allows us to make informed choices based on our flavor preferences and environmental considerations. The next time you sip your coffee, take a moment to ponder its journey and the hands that crafted its unique taste.
There is a common debate among coffee drinkers that the darker the roast the more the caffeine. Light roast jitter chasers will tell you that the dark roast isn’t the highest octane beverage. And dark roast enthusiasts will strongly attest that the darker the roast the better the buzz.
Spoiler alert. It really doesn’t have much to do with the roast at all. I know the fervent believers won’t buy into this idea; however I’ve got some data to share with you that may just shift your perspective.
The roasting process doesn’t change the amount of caffeine. The chemical caffeine is present in all coffee beans naturally and stays constant throughout the roasting process. The high temperatures required to roast coffee will force the bean to give up water and some CO2, but the base chemistry stays the same. Don’t get me wrong, you can roast the heck out of a batch and change the chemistry, but we call that ‘lava’ and I don’t recommend that for your morning cup of joe. More like your last cup of joe…ever. It tastes terrible.
Now a bit of science to help those dark roast caffeine gulpers. When you roast coffee it changes weight due to the water that evaporates as part of the process. You’ll see this phenomenon in popcorn too. I’ll put a pound of green (unroasted) beans in the roaster and lose anywhere between 15% and 18% of the weight in the roasting process. The darker the roast, the more water is released and the more weight the coffee beans will lose. So, technically, a pound of dark roasted coffee is more concentrated than a pound of light roast coffee, ounce for ounce. That is a very minute difference, so the dark-roasties out there get a slim advantage here.
The genetics of the bean is where you should look for your caffeine boost. There are varieties of coffee bean plants that are descended from caffeine royalty and those that are descended from divine flavor heritage. These aren’t mutually exclusive. Check out the very full family tree of our friend below.
From our friends at Cafe Imports: https://www.cafeimports.com/australia/blog/coffee-family-tree/
This family tree is what makes coffee so diverse and so much fun for a roaster. There is a great lineage of varieties to choose from and they all have unique flavor profiles and chemistry.
The vast majority of what western coffee drinkers enjoy is Arabica coffee and that is about 90% of the family tree above. The Robusta family is not generally liked by the western palette; however, it is popular in other cultures like India. While arabica coffees taste bright, citrusy, or even floral, robusta coffee has flavor notes that are stronger and more bitter.
Here is the punchline. Robusta has about twice the caffeine of Arabica. The arabica bean will generally have about 1.7% caffeine per cup and Robust has about 2.5% caffeine.
We believe that a blend of the two can be a perfect match. So if you’re looking for a bit of an extra buzz then you should check out a blend that contains Robusta like our Hyper Brew. Sure to tickle your taste buds and keep you dancing all day long. We hope you’ll give it a try and enjoy a cup of one of our favorite roasts.
That hole isn’t just so you can smell how wonderful the roasted coffee is. It has a purpose. That hole is there to ensure the greatest amount of freshness for your coffee and help the coffee breath.
Coffee bags with valves keep the coffee fresh by allowing volatile gases to escape the bag, while also keeping other gases from entering the package. The main one? Oxygen. When coffee encounters oxygen for an extended period of time, the coffee can become stale, reducing its shelf life and negatively impacting the flavor. So, the valve works to keep oxygen out.
That nifty little valve will keep your coffee fresh in the bag for months after roasting. We believe that you should enjoy the coffee when you’re ready and it should be fresh and waiting for you. We hope you wander over to our shop and pick up another bag today.
We all enjoy a good cup of joe. However, we all know when we’ve had a cup of coffee that is to our liking or not. Ever had a cup of coffee that tastes like charcoal, or maybe one that tastes like under-baked bread dough? That is all due to the roast type that the roast master chose for that bean.
Think about this. If you have ever enjoyed brownies you’re very aware of the slightly undercooked gooey brownie and the slightly more than a crispy brownie. Everyone has their favorite and they’re all enjoyable. Coffee is no different. Some people like a light roast and others prefer it dark. Both are enjoyable, but we all have our preferences.
What is wild about coffee is that some beans from some regions lend themselves to lighter or darker roasts. A Columbian roasted dark will bring out the chocolate or brown sugar flavors. But a Costa Rican bean with a light roast will give off cinnamon or honey flavors. However, if you roast either differently they’ll taste entirely different and can develop ‘off’ flavors.
Below is a chart with the various roast levels and profiles common for coffee beans. On the lower end you’ll notice more subtle flavors and on the darker end you’ll taste more of the roast and a stronger taste in the cup.
We also want to inspire good deeds through the profits from our company and invest in key charities that are meaningful to us, and hopefully you too.
There is so much good in this world and so many people doing good that we wanted to redirect some of our profits to help make the world a little brighter.
We know that it seems a little silly, and maybe even high-minded, to think that coffee can be inspirational. But we just can’t help ourselves. Coffee inspires us and we hope you’ll be inspired as well. 🙂
Coffee is one of the most complex beverages you will ever enjoy. So much of the world focuses on the flavor profile of wine, cuisine, or even the nuances of chocolate, but they underestimate the complexity of a beverage they enjoy every day.
Below is an image of the SCA (Specialty Coffee Association) flavor wheel. The next time you enjoy a cup of coffee pull up this wheel and see if you notice a hint of citrus, a note of chocolate, or perhaps an undertone of honey. All of these are flavors that have been hidden in your coffee for years. Most coffee is mass produced and doesn’t allow for those very distinct characteristics to make it through the processing, roasting, storage, shipping, and shelving lifecycle of the average grocer.
Today you have the opportunity with a fresh and curated cup of coffee to enjoy the complexity of coffee. Take a moment to savor the flavor.
The month of February has brought us a great coffee from Tanzania. The coffee was roasted to a medium darkness to bring out the best flavors of this coffee.
