Category Archives: Coffee

Coffee: Finca La Fany

Finca La Fany, from the Silva family in El Salvador, are beans with a near cult following – and much loved by home/amateur roasters internationally. The beans are 100% Red Bourbon, and washed and honey processed (i.e., some sugary mucilage … Continue reading

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Coffee: Sumatran and Guatemalan

Guatemala Finca Santa Clara – a fully washed, air dried Bourbon Sumatran Mandheling Blue Batak – dry processed Sumatra (I believe) Both received a reasonably gentle roasting that coasted some way into second crack (by perhaps 30 to 60 seconds) … Continue reading

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Coffee: Sumatran comparative

The Sumatran Kuda Mas Mandheling against the Sumatran Blue Batak Mandheling (both roasted some seconds into second crack). Each prepared as a double espresso latte. Kuda Mas: a smooth, bold, dark, toffeed animal with some subtropical rainforestfloor. A denser and … Continue reading

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Early Spring Menu

Starter The Tapanappa Pinot Noir 2010 from Parawa, Fleurieu Peninsula, South Australia, had a nice nose of very dark cherry, some dry brown leaves, a touch spice (cinnamon-like). I’d like to see more texture on the palate (which was also … Continue reading

Posted in Brocolli, Canapé/Hors d'œuvre, Cheese, Coffee, Dessert, Eggplant, Fruit, Grapefruit, Ingredient, Kiwifruit, Lamb, Menu, Nuts, Pea, Sorbet, Uncategorized, Zucchini | Leave a comment

Coffee Roasting: Sulawesi Toraja

I am continuing to enjoy Indonesian coffees. This is a Grade 1 wet processed bean that benefits from a slow roast at low heat (especially in the early stages and between 1st and 2nd cracks). Just into second crack here, … Continue reading

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Coffee Roasting: El Salvador Finca El Carmen

City: Ataco Altitude: 1300 metres above sea level Variety: 100% Bourbon Processing: Fully washed and dried on patio Owner: Alfaro family Roast: Heated up slowly to 1st crack, then cruised (slightly lower heat) to near the end of 1st crack. … Continue reading

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Coffee Roasting: Guatemala Nueva Granada Estate

An RFA that’s consistently true to its Central American self. IMO, best roasted just (a few seconds) into second crack. It shows chocolate and caramel with a citrus (orange-like) note; sweet and fairly creamy in the mouth. A very well … Continue reading

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Coffee Roasting: Costa Rica Finca la Lia

From the Ureña family’s 30 ha farm in the Tarrazú region, grown at an altitude of 1400 to 1600 m. Given a relatively short roast at moderate heat to just into 1st crack. It’s not as lifted or citrusy as … Continue reading

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