January’s coffee from my Hasbean subscription was the Brazil Fazenda Cachoeira da Grama Canario Pulped Natural. It was a lighter and drier bean than I’ve had before, but the smell was amazing. The description says there are chocolate, caramel, and toffee tones, which I would agree with, but they were not heavy. I didn’t get the peaches that it also states, but there was definitely a lightness to it. I think this is my first Brazilian coffee.
“Fazenda Cachoeira da Grama has been in the Carvalho Dias family since 1890 and recently celebrated its 108th crop. It is located in São Paolo state, just 3 miles from the border with Minas Gerais state. It enjoys the typical characteristics of the mountainous Mogiana and Sul de Minas regions and is located at an altitude of 1,100-1,250 metres. Gabriel de Carvalho Dias is one of Brazil’s leading agronomists. His family owns several farms which border each other in this area. With a total area of 417 hectares, Fazenda Cachoeira da Grama has a coffee plantation area of 165 hectares. On this farm, everything is done manually since its topography does not allow any kind of mechanisation. The mill is located close to the spa town of Poços de Caldas, which is 45 minutes from the farm.” Hasbean In My Mug
“The beans are harvested on a sheet and prepared by the ‘pulped natural’ process, which separates the greens. After harvest, the beans receive the maximum attention possible so as not to lose any of the body and cup qualities for which this region is famed.”
I still love the videos and the details that are behind the coffees. I love reading about them and learning more each time.
I’ve mainly been drinking this coffee at work in a small french press, but at the weekends I have really enjoyed it through the pour over. It creates this lovely crema and smells divine. I was surprised how much I enjoyed this as I thought it would be too light, but given the right brewing it was a very enjoyable mug of coffee, especially good in the afternoon at work.
I’m a bit behind on my coffee subscription. I want to get to the place where I open the coffee the week it arrives and then maybe in the future I will get to the point where I can justify trying the weekly subscription and be in line with the In My Mug videos and be able to try the coffees as they come out.
So in January I received a bag of Columbia Finca Los Laureles Washed Caturra.
This is a new coffee to the site, so I was excited to try it. The description pulls out plums, black cherries, and red grapes as well as red apple sweetness. . I enjoyed this coffee mainly using a french press. I found it had a an interesting taste, which was calmed by adding milk. There was an interesting aftertaste that lingered after finishing each cup. I had mixed feelings about this, there was something that didn’t sit well, which is surprising as based on the description it would be one I would chose. Maybe it had something to do with the processing method, which I am still learning about.
I also tried it using my espresso machine and found it an interesting shot. It was quite strong, but not as lingering this ay. When added to hot milk it was mellowed and work better for me served this way.
I always find the videos extremely interesting to find out more about the coffees I’m trying, and I found this fact interesting – the coffee is sun dried in a greenhouse. I feel about of date on these things though, so I want to get myself back being more in time.
This time of year brings out all the Christmas themed gifts and food and coffee is no exception! I found in Whittards christmas pudding flavoured ground coffee!
It’s pricey for what it is but I had to try it! It smells lovely and spiced, almost, but not as strong as chai. The downside is the bitter aftertaste. I don’t know if that is from the flavouring or the beans, but it is disappointing as I would love to love this coffee just because I am a christmas pudding fan.
I do hope the American style coffee shops start to appear in the UK. I would love to find a Peets or Stumptown, or even different good brands in the supermarket that do flavoured coffee. I will have to remember this for next time I see a christmas pudding coffee as I’m sure I’ve had one before and found that it didn’t live up to expectations.
I’ll still be finishing this off as I bought it and in a latte it might lose some of the aftertaste
As it’s Christmas time there is the reason to visit Starbucks for their Christmas Blend. This year there were two options the normal blend and the Espresso Blend, so I decided to go different and chose the espresso for use at home.
It says it the same as the traditional blend, a different bean is used for a darker roast and I have to say I really liked it. It has the same flavours, but more intense, which I love in a coffee.
I am also a fan of the packaging. It feels christmassy going and buying this and picking up the red bag of beans, plus a lovely message on the side:
Opening the bag to lovely gleaming beans with a burst of smell that comes from a new bag. I need to find a candle that gives of the coffee scent, but haven’t seen one for a long time.
The beans ground nicely into a fine coffee for my espresso machine.
I have tried this so far as a latte and a straight espresso and it works well with both. I also had in my eggnog latte christmas shopping, but hat overpowered by the eggnog!
I love the run up to Christmas and buying this blend has become a tradition for me.
November’s coffee was another one that would be too long to put as the post title – Nicaragua Finca La Escondida Washed Catuai.
I really enjoyed this coffee as both a pour over and a french press. I didn’t try it in my espresso machine though. The label describes it as “zesty and zingy” and I would agree. I was surprised I like this one so much, but I think it was the raspberries and caramel flavours I liked most. There sharpness came from the lime flavour I would think and I thought it really added something different that I would not have normally chosen.
I made sure I watched the In My Mug video this month! I love Steven and his enthusiasm for coffee, it is amazing and a pure passion he has been able to turn into a career – my dream!
There is nice segment on the Nicaragua coffee industry. I have to say I didn’t know anything about this country (I didn’t even know for sure where it was and that is bad as an ex geography student!).
It was also interesting again to learn about the farm from where the coffee is from, like the different soils around the farm and therefore the varieties of coffee plant chosen. The Catuai varietal was chosen because is doesn’t grow high, which helps the farm as it’s in a windy area. It’s also a brand new farm, which is rare to see producing good coffees right away, but this one works because of shared experience from other farms.
Life is too short for bad coffee