Sweet Maria's Home Coffee Roasting
Sweet Maria's Coffee Cupping Reviews Archive: pre-2000 Archive
2001-2002
Reviews
Pre-2000
Reviews
Brazil 
Brazil Cerrado Oberon 17/18
Country:
Brazil
Grade:
2, S/S, FC
Region:
Cerrado
Mark:
 Oberon
Processing:
Dry-processed
Crop:
00/01
Appearance:
0d/300gr
17/18scr
Varietal:
Bourbon
Dry Frag./ Wet Aroma:
82/82
Notes: A topnotch Brazil for espresso or straight roasts, from the same sub-region in Sul de Minas as the Monte Carmelo, but a higher level of prep and large bean size (for a Brazil). This is a fine straight roast to produce that nutty, chocolate cup with great body and low acidity. It is also a prime base for high quality espresso. It can be used in the place of Monte Carmelo or Serra Negra in blends, and roast very evenly.
Brightness- Liveliness:
83
Body- Movement:
89
Flavor- Depth:
84
Finish- Conclusion:
83
Roast: Full City or to your preference. Obviously these DP Brazils take darker roasts very well.
Score:
83.8
Compare to: Highest quality DP Brazil
Country:
Brazil
Grade:
2, SS, FC
Region:
Sul De Minas
Mark:
Monte Alegre Estate
Processing:
Fully-washed (wet-processed)
Crop:
'00
Appearance:
1d/300gr
14/16scr
Varietal:
100% Bourbon certified
Dry Frag./ Wet Aroma:
82/85
Notes: This is a coffee I stock only for its use in espresso blends, as a percentage of the Brazil component whioch forms the base of the blend and adds to body, sweetness and crema. If you want to experiment with espresso blending I would recommend statrting with 100% dry-processed Brazil. Then try 50% dry-processed with 50% of this wet-processed and see what you think. You will probably find a sweet crema-laden espresso but perhaps lacking an identity in terms of a defining cup character, and without the focused bite of a European espresso. If that bugs you, then you can add 15% Robusta for bite, or add a Yemen, Ethiopian Dry Process, a sharp bright Central American (10-15% max.) or other coffee to accent the cup with particular flavors you like. Common sense in the coffee world is that blends over 5 coffees are a bit ridiculous, since theres probably a simpler way to acheive the same cup, and your flavors will start to trip over themselves....
Brightness- Liveliness:
80
Body- Movement:
90
Flavor- Depth:
80
Finish- Conclusion:
78
Roast: You might not like this as a straight roast coffee, I dont stock it for that purpose or recommend it because it is too mild: Roast it to a City stage for that if you want to try it though. If you are using this for espresso (as a espresso or a portion in a blend) roast it to your own preferences. I prefer "Northern Italian" style espresso --lighter. Roast it about 30 seconds into 2nd crack, maybe even less, for that. If you like Southern Italian style -i.e. burned espresso- roast it French. Remember, "Espresso" is not the name of a roast.
Score:
80
Compare to: Not easy to compare to other Brazils since the semi-washed processing makes it sweeter. I think there are wet-processed Mexican that taste more similar in the cup.

 

Country:
Brazil
Grade:
2/3, SS,FC
Region:
Santos
Mark:
None
Processing:
Dry
Crop:
late 1998
Appearance:
1d/300gr
14/16scr
Varietal:
Mostly Bourbon
Frag/Aroma:
1/ 1
Notes: Bourbon is, along with Typica, the tradtional South American coffee tree before the disease-resistent hybrids were introduced. Our Brazil Santos is from the traditional Bourbon arabica tree, and is the 2nd highest grade available: 2/3s, Strictly Soft, Fine Cup. The Monte Carmelo has more polish in the cup, and there's a hint of herby taste here, alleacious. Lots of body from these smallish dry-processed beans (14/16 screen -fairly small), an earthy / chocolatey / peanut taste.
Acidity:
5
Body:
7
Flavor:
5
Aftertaste:
5
Roast: Full City toViennese
Overall:
17
Compare to: other Dry-Processed Brazils, some DP Ethiopians.
Country:
Brazil
Grade:
2/3s
Region:
Minas Gerais
Mark:
"Organic"
Processing:
Dry
Crop:
1998/99
Appearance:
0d/300gr
17/18scr
Varietal:
Mostly Bourbon
Frag/Aroma:
1/ 2
Notes: This is an organically grown Brazil coffee from a farm that is just 6 months shy of official Organic certification. That's why I am putting the Organic in quotes here. (All coffees I call Organic otherwise are certified and I have a copy of the certification on file). Its a great preparation, large (for DP Brazil) 17/18 screen seeds, and cups with a bit more punch than the Monte Carmelo. In fact, I think it roasts incredibly evenly too, and has a more balanced cup with a pleasant little sweet acidity to it too. Realizing that Brazil (and Colombia) are big agribusiness-type farms, that is the type of coffee production that tends to spray herbicides and pesticides, its nice to have an organically grown coffee as an option.
Acidity:
5
Body:
7
Flavor:
6
Aftertaste:
6
Roast: Full City to Viennese, or as a base in espresso blends.
Overall:
19.5
Compare to: other Dry-Processed Brazils.
Country:
Brazil
Grade:
2, SS, FC
Region:
Cerrado
Mark:
Berrador Estate
"Acaia"
Processing:
Semi-washed
Crop:
99
Appearance:
1d/300gr
14/16scr
Varietal:
-
Dry Frag./ Wet Aroma:
82/85
Notes: Acaia is at the forefront of a new trend in Brazilian coffee; alternative processing techniques to expand the possibilities of a regional coffee. With so much dry-processed Brazils out there, and with fully wet-processed Brazils being uninspiring, I was really happy when I cupped the Acaia as a filter coffee. But that's not where it is really meant to be used. It is truly born and bred for espresso. It can be used as a straight roast, resulting in a sweet cup with great body and excellent crema. But I have found it incredibly useful as a base coffee in an espresso blend. It is neutral enough in flavor to act as a great "backdrop" for other coffees in the blend you wish to put in the forefront, such as flavorful Yemeni or Harar. Also, blend this with a dry-processed brazil to get the best of each for the espresso blend.
Brightness- Liveliness:
85
Body- Movement:
90
Flavor- Depth:
80
Finish- Conclusion:
82
Roast: You might like this as a straight roast coffee: Roast it to a City of Full City stage for that. If you are using this for espresso (as a straight espresso or a base in a blend) roast it to your own preferences. I prefer "Northern Italian" style espresso --lighter. Roast it about 30 seconds into 2nd crack, maybe even less, for that. If you like Southern Italian style -i.e. burned espresso- roast it French. Remember, "Espresso" is not the name of a roast.
Score:
84
Compare to: Not easy to compare to other Brazils since the semi-washed processing makes it sweeter. I think there are dry-processed Mexican that taste more similar in the cup.
Country:
Brazil
Grade:
2/3s
Region:
Cerrado & Sul De Minas
Mark:
Serra Negra
Processing:
Dry -processed
Crop:
1999/00
Appearance:
0d/300gr
17/18scr
Varietal:
Mostly Bourbon
Frag/Aroma:
1/ 2
Notes: This is a Brazil cultivated and blended from the Serra Negra farms in 2 regions specifically to produce a great blending base for espresso. Its a good straight roast for filter coffee (I prefer the Monte Carmelo for that!), but it has all the desireable cup qualities for espresso. It has TONS of body. It produces SCADS of crema. And most importantly, it doesn't have strong herby or nutty flavors that would interfere with the "grace note coffees" (Yemeni, Harar, Indonesian, a tad of Centrals, etc.). Balance is very important to a good blending base! This coffee is brokered by the respected Brazil expert Christian Wolthers ...
Acidity:
5
Body:
8
Flavor:
6
Aftertaste:
6
Roast: as a base in espresso blends roast to your taste. Also use to add body in dark roast filter coffee.
Overall:
20
Compare to: other superduper Dry-Processed Brazils.
Burundi 
Colombia 
Colombian Excelso Natural Decaf
Country:
Colombia
Grade:
Excelso
Region:
Pooled
Decaf Process:
Natural (Ethyl Acetate)
Processing:
Washed
Crop:
2000
Appearance:
0d/300gr
16scr
Varietal:
Varidad Colombian
Frag/Aroma:
80/ 85
Notes: There are some very nice Colombians this year, and clearly a good one went into making this Natural decaf coffee. I bought it because it is so dang good in the cup! The decaffeination process used plays a huge role in the cup quality of a decaf, and I like Natural decafs a lot. (People who look down on this process don't seem to have much experience with cupping them ...Corby Kummers to name one). One important + with this decaf is that the broker sends this coffee to the decaffeinator (Cafiver in Mexico) so the coffee is fresh crop: decafs bought from the decaffeinators own stock can be ancient, and their original pre-decaf cup quality is not verifiable. Anyway, this Colombian has A LOT of flavor -more than the CO2 Colombian we had, good acidy zing, and pleasant lingering aftertaste. PS: remember, Excelso and supremo refer to bean size and don't have much bearing on cup quality! More on decaffeination.
Acidity:
85
Body:
79
Flavor:
80
Aftertaste:
82
Roast: City, Full City, or Darker are all good! Remember, decafs roast faster, color is darker since the bean starts out darker, and you usually get more oils outside the bean for the equivalent roast in a non-decaf
Overall:
81.8
Compare to: I like this stuff a lot. Compare it to good Colombians in non-decaf, but with a molasses-like flavor overlay.
Colombian Tuluni Supremo 18+ screen
Country:
Colombia
Grade:
Supremo
Region:Chaparral, Tolima
Tuluni
Mark:
 Tuluni
Processing:
washed (wet processed)
Crop:
2000
Appearance:
0d/300gr
18/19scr
Varietal:
Arabica -mostly typica
 
Dry Frag./ Wet Aroma:
84/84
Notes: Tuluni coffee is named for one of the most beautiful natural attractions in the Tolima Department (Province) of Colombia: The Caves of Tuluni. The caves are located in the coffee growing region, above the town of Chaparral. What makes Tuluni unique is that it is one of the few traditionaly fermented and 100% sun-dried coffees. The coffee is very high grown : average altitude is 5,300 feet. I think you can taste this in the cup: more body, more fruitiness, and that distinctive taste that is slightly aggressive and bittersweet: the cup has an aggressive twist to it. Overall, no feature dominates too much resulting in power and balance. You can see this refelected in the solid mid-80's ratings. But don't think its a dull cup just because its balanced. If anything, balance leads to more resonance as you try to distinguish the alternating flavors. This small sub-region produces just 5,000 bags per year, a very small amount by Colombian standards.
Brightness- Liveliness:
86
Body- Movement:
86
Flavor- Depth:
85
Finish- Conclusion:
84
Roast: Has a wide latitude ... very forgiving, with good character and body through the Vienna stage. I personally do not like it as much roasted City, and I like it roasted just until the first snap of second or a bit into it. So my tip is Full City to Vienna...
Score:
84.6
Compare to: San Augustin Colombian.
 
 
Colombian Nariño Reserva del Patron
Country: Colombia Grade: Supremo Region: Nariño Mark: Reserva del Patron
Processing: Wet-processed Crop: 2000 Appearance: 0 d/300gr, 18 + scr Varietal: Typica
  Dry Fragrance: 85 Notes: This is a new selection that is brokered by the La Minita folks, and the coffee is prepared according to their exacting milling standards. It is "heart of the crop" coffee from selected Narino (southern Colombian district) estates. This means that certain areas of certain top smallholder farms are harvested to comprise this coffee. Narino coffees (along with Tolima) are considered some of the best Colombians. It is an extremely limited production, especially since the Reserva is the Supremo grade coffee separated from the rest, and the other coffee is sold as Nino del Abuelo (quite good too). It is powerful and sophisticated. The predominant flavors are dutch chocolate/milk chocolate, especially considering the heavy body that you get from this coffee.
  Wet Aroma: 84
  Brightness- Liveliness: 86
  Body- Movement: 88
  Flavor- Depth: 87 Roast: Full City, a little into second is great! There isnt fruitiness to loose, so why not underscore chocolate flavors and bittersweet roast notes. As a large bean coffee, roast a little less (or roast a little longer) in the air roasters/poppers.
  Finish- Conclusion: 86
  Score: 86.0 Compare to: Tolima Colombians, San Augustin Colombian, ones with heavier body.
 
 
Colombia San Augustin
Country:
Colombia
Grade:
Supremo
Region:
Huila
Mark:
 San Augustin
Processing:
washed
Crop:
2000
Appearance:
0d/300gr
17/18scr
Varietal:
Arabica Typica,
Others
Dry Frag./ Wet Aroma:
84/84
Notes: Coffees from the Huila region are often known as lower-end Specialty coffees. It is a Southern-most growing region, a valley nested between the coastal mountains and the Cordillera Central. They are nice, fruity, lighter body, clean, but nothing to get excited about. That is largely due to the fact that a generic Huila is a pooled coffee from many microregions in the metaregion of Huila resulting in the LCD coffee: Lowest Common Denomenator. With the new emphasis on single-origin and single farm Colombians, we have the excellent coffee from Huila, the San Augustin, as a stand-alone cup,a nd it shows incredibly more character than ANY pooled Huila I have ever cupped. The bag claims 100% Arabica Typica but it looks like 25% Tyipca to me. Still, the cup quality is what I judge ...
An exceptional Colombian with great body, balance and bite. When I cupped this initially I was sure I was cupping a Sumatran with more brightness (acidity) than most. Frankly, it was a little embarrasing to be fooled like this because a wet-processed Colombian has very little in common with a dry-processed Sumatran. They are different cultivars, different altitudes, different soil, different climate, and the biggest difference ... they are a bizzillion miles away from eachother. Nonetheless, this Colombian has an aggressive pleasant pungent flavor, outstanding body, and moderate acidity to balance out the cup. I call it a meaty coffee ...but that doesnt sound too good. it makes sense to me though... Now, I am not saying this cups exactly like a Sumatran, but just that the cups are not THAT far apart. Anyway, this has made me aware of a different cup profile that some Southern region Colombians display, a much more defined cup profile that milder, fruity Colombians, and that is a pleasant suprise. (See also the Tuluni, which is a bit fruiter but aggressive too...)
Brightness- Liveliness:
85
Body- Movement:
86
Flavor- Depth:
85
Finish- Conclusion:
84
Roast: City. The body holds up if you roast it darker. I prefer a heavier roast on this coffee: Full City to Vienna. It suits the aggressive flavors. Roast it a few snaps into 2nd crack or a bit further...
Score:
84.0
Compare to: A Colombian in terms of balance and body but more than expected.
 
Country:
Colombia
Grade:
Supremo
Region:
Narino
Mark:
"Vintage"
Processing:
Wet-Processed
(Washed)
Crop:
99
Appearance:
1d/300gr
17/18scr
Varietal:
Variedad Colombia
Dry Frag./ Wet Aroma:
84/85
Notes: Narino is probably THE best Colombian growing region, so it makes sense that coffees like the respected Reserva Del Patron (see below) are selected entirely from Narino coffee. Last year there did not seem to be one lb. of Narino available to smaller roasters. The reason was (as I was told by brokers) that Starbucks purchased the entire crop! That's not a testament to the high quality of Starbucks product, but more to their amazing ability to demonstrate buying power over an entire growing region, buy it all, then burn it. Anyway, I saw 2 Narinos offered this year, and I bought them both. This Narino Supremo is a solid Colombian coffee, with a bit less character in the cup as the Reserva, but more flavor, brightness and balance than 95% of Colombians out there! Definitely beats all Huila coffees from this crop, and most Popayan. What does the name Vintage mean (its on the bag, and on the brokers sheet)? Nothing ...I really should just omit it, as I don't like names that have no significance but to make the coffee sound fancy.
Brightness- Liveliness:
85
Body- Movement:
83
Flavor- Depth:
83
Finish- Conclusion:
86
Roast: City to Full City. This is a versatile coffee. You will get the fruit flavors and brightness from the lighter roast though.
Score:
84.3
Compare to: Great, balanced Colombians ...and Nicaraguan.
Country:
Colombia
Grade:
Excelso
Region:
Cauca, Popayan
Mark:
Cert. Organic, Shade
Processing:
Wet-Processed
(Washed)
Crop:
99
Appearance:
1d/300gr
17/18scr
Varietal:
  
Dry Frag./ Wet Aroma:
84/86
Notes: Most Popayan coffee sample I received this year had good body but nothing else. Often they were quite flavorless. I Probably would not have asked for this Cauca sample, but at the time I didn't know it was the city in Popayan where the coffee is collected by the cooperative and shipped to port. I am glad I did, because it a great cup, and an example of a so-called lower grade (Excelso) Colombian that surpasses all the Popayan Supremo samples I received by far. Could it be all the smaller beans and peaberries in the coffee? I cant say for sure. But there is great body, and more significantly excellent brightness and fruit. And it is certified Organic, which is still quite a feat in Colombia which is known for a larger use of coffee problems (the "broca" beetle) as of late.
Brightness- Liveliness:
86
Body- Movement:
85
Flavor- Depth:
85
Finish- Conclusion:
86
Roast: City to Full City. This is a versatile coffee. You will get the fruit flavors and brightness from the lighter roast though.
Score:
85
Compare to: Great fruity Colombians
Country:
Colombian
Grade:
Estate
Region:
Narino
Mark:
Reserva Del Patron
Processing:
Washed
Crop:
98/99
Appearance:
0 d/300gr
17/18scr
Varietal:
Bourbon, Caturra
Frag/Aroma:
87/ 88
Notes: This is a new selection that is brokered by the La Minita folks, and the coffee is prepared according to their exacting milling standards. It is "heart of the crop" coffee from selected Narino (southern Colombian district) estates. This means that certain areas of certain top estates are harvested to comprise this coffee. It is an extremely limited production.
I LOVE this stuff! It is powerful and sophisticated. It has wonderful fresh fruit notes (currant/berry-like) but with a distinct smokiness. Its not easy for me to pin don the flavors, but this coffee has everything: acidity, body, intriguing flavors. Its just not like other Colombians
Acidity:
88
Body:
87
Flavor:
88
Aftertaste:
85
Roast: City: through first crack and NOT into or even to the first snap of 2nd crack. Thats where its at its peak!
Overall:
87.2
Compare to: La Minita comes to mind, frankly
Country:
Colombia
Grade:
Excelso
Region:
San Bartolo
Mark:
Cafe Indiana (?)
Processing:
Washed
Crop:
'98/99
Appearance:
0d/300gr
16/17scr
Varietal:
Frag/Aroma:
1/2
Notes: I can find the town of San Bartolo on the map (well, not the map file above, but I will plunk it in there when I get around to it), so it is neat to see exactly where it is from. Excelso is the grade before supremo but remember that in the case of Colombians and Kenyans, they grade on beans size and this has little to NOTHING to do with the cup ...his cup blows away 90% of the Supremos out there! It has great flavors, a bit husky ...not just a clean sweet mild inoffensive Colombian, but one with cajones! Its a bit smokey, a bit fruity with a note that reminds me of dried apples. I really like it...
Acidity:
6
Body:
7
Flavor:
7
Aftertaste:
6
Roast: City, Full City, or dark in blends.
Overall:
21.5
Compare to: better Colombians that have actual distinct taste!
Congo 
 
 
Congo Kivu
Country:
Rep. Of Congo
Grade:
AA
Region:
Kivu
Mark:
  
Processing:
washed
Crop:
98/99
Appearance:
1d/300gr
16/18scr
Varietal:
-
Dry Frag./ Wet Aroma:
77/82
Notes: I like this coffee a lot ...despite what other cuppers say! Some found it powerful but too harsh, with a possible rubbery taste in the background. But brokers often cup a coffee without letting it rest 12 hours or more after roasting. I cupped this at 4 hours and identified a wild note but at 12 and 24 hours it was gone and the coffee had developed into a very powerful cup that I think many of you will like. And the price is great too. This is a powerhouse like a Kenya with less refinement but there is fruit and vanilla flavors too. Its bright and acidy, not like Ugandan. It takes a darker roast very well! Great aromatics
Brightness- Liveliness:
83
Body- Movement:
82
Flavor- Depth:
79
Finish- Conclusion:
76
Roast: Full City. I like this with a darker roast on it.
Score:
79.8
Compare to: A Kenyan but with less refinement
 
Costa Rica  
Costa Rica Dota "Conquistador"
 
Country:
Costa Rica
Grade:
SHB
Region:
Tarrazu, Dota
Mark:
Dota, "Conquistador" Beneficio
Processing:
Washed
Crop:
'00
Appearance:
0 d/300gr
17/18scr
Varietal:
Bourbon, Typica
Dry Frag./ Wet Aroma:
86/86
Notes: Dota is a subregion of Tarrazu, more remote lands up the valley than where most Tarrazu is produced. Since Tarrazu is really the Costa Rican region that produces the coffee with the most "regional character", that makes Dota all the more special. It is known as the most powerful of the Tarrazus. It also seems to be a buzzword, and one broker I deal with nullified several contracts for "Dota" when the samples did not match the legendary cup. This coffee comes from another green coffee source who has locked up most Dota contracts for years. There is no question its the real thing. The acidity is clean, citrusy, and dominating. Excellent Dutch chocolate flavors follow the acidy burst, making the flavors have a very long "sustain" (like holding a note and having it reverberate on the guitar!) in the mouth. While it is best at lighter roasts, there is certainly enough power here to take a more aggressive roast too. Its a strong coffee that perhaps might be clean and focused to a fault (as some Costas can be) but it is a must buy for lovers of premium washed, acidy coffees like powerful Guats, or even Kenyans. This coffee farm is overseen, milled and brokered by the famed Finca La Minita
Brightness- Liveliness:
93
Body- Movement:
84
Flavor- Depth:
90
Finish- Conclusion:
88
Roast: Optimal just before 2nd crack, but can take the darker roasts too. In fact, you can blunt the citrusy acidity by taking it a bit darker, where acidity turns to sharp roast notes.
Score:
87.8
Compare to: powerful, bright, acidy coffees: Guats, Kenyas, brightness of some Panamas
Costa Rica La Minita Tarrazu
 
Country:
Costa Rica
Grade:
SHB
Region:
Tarrazu
Mark:
La Minita
Processing:
Washed
Crop:
'00
Appearance:
0 d/300gr
16/17scr
Varietal:
Bourbon, Typica
Dry Frag./ Wet Aroma:
88/88
Notes: La Minita is a pedigree coffee for sure. You can open countless coffee books (Kummer's Joy of Coffee and Knox's Coffee Basics to name two) and read endless praise of the Bill McAlprin's La Minita farm and their exacting standards. It is so well thought of that at SCAA seminars I heard it referred to by 3 separate speakers: "When you cup the finest coffees, like a La Minita for instance ..." and so on. What's neat is that La Minita really does stand up as tall as its reputation (unlike JBM's, some Hawaiians, etc.). And it does so not by conking you over the head with its power. It's actually milder compared to some other Costa Rican coffees from the Tarrazu region. What it has is complexity, and every time I roast it and every time I brew it I feel like I am on the verge of discovering something new there. For me, it has a fresh apple fruitiness to it, and next time I get apple cider notes. There's some spice, sometimes cardamom, sometimes coriander, sometimes anise. Its always a great cup, but keep the roast light if you can ...
Brightness- Liveliness:
92
Body- Movement:
84
Flavor- Depth:
93
Finish- Conclusion:
92
Roast: City: Through first crack and NOT into or even to the first snap of 2nd crack. That's where its at its peak! I hear of people roasting it darker, but I think you loose what distinquishes it, plus Costa Ricans do not have much body in darker roasts (or lighter roasts for that matter).
Score:
89.5
Compare to: Complex and delicate coffees, refined Centrals.
Costa Rican SWP Decaf
Country:
Costa Rica
Grade:
SHB*
Region:
Multiple Regions
Decaf Process:
 Swiss Water Process
Processing:
Wet-processed
Crop:
99/00
Appearance:
0d/300gr
16 screen
Varietal:
--
Dry Frag./ Wet Aroma:
82/84
Notes: I like this coffee a lot ...it is the brightest decaf coffee I have ever cupped. That's really surprising to me because acidity is usually the first thing to go in the decaffeinating process, and SWP (Swiss Water) usually does the most damage to acidity. In fact, when I cupped this I had to roast 3 other samples and re-cup it to make sure I hadn't mixed up the samples --that's how much it cups like a non-decaf, bright snappy Costa Rican! Why? I think the SWP process is getting a little better, and the coffee was from a very nice SHB* Strictly Hard Bean (read, high grown) lot to begin with. Its a rare find and I have a limited amount of this lot of coffee.
Brightness- Liveliness:
86
Body- Movement:
81
Flavor- Depth:
85
Finish- Conclusion:
83
Roast: City. Remember, decafs roast faster, and the color is darker since the bean starts out darker, and you usually get more oils outside the bean for the equivalent roast in a non-decaf. Best to roast by sound --stop this as soon as you think the 2nd crack is about to begin.
Score:
83.5
Compare to: A non-decaf Costa Rican --this really cups like a regular, bright CR coffee!
Country:
Costa Rica
Grade:
SHB
Region:
Tarrazu
Mark:
Papagayo
Processing:
Washed
Crop:
98/99
Appearance:
0 d/300gr
16/17 scr
Varietal:
Bourbon,
Caturra
Frag/Aroma:
2 / 2
Notes: An excellent high-toned bright coffee, Tarrazu region Costa Ricans are powerful and clean in the cup and display the excellent regional character.There is goodcomplexity too, discovered as the acidity fades. The green coffee itself has a powerful smokey scent, which just hints at what's coming in the cup. I prefered this to the popular and well-respected Cumbre Tarrazu, Tres Rios, Tres Volcanes, and generic Tarrazu SHB. Great at many degrees of roast... a very versatile coffee, defect-free, and a healthy marbeled appearance that suggests proper picking of fully-ripened coffee cherries. In blends, it adds a good sharp sweetness.
Acidity:
7
Body:
5
Flavor:
6.5
Aftertaste:
6
Roast: City to Full City to Vienna to French: you name it. If you get an off taste, allow this coffee to rest 24 hours after roasting.
Overall:
20.5
Compare to: Acidy "classic" coffees with big flavor: Guatemalans, Panama, Peru, other Costa Ricans
Costa Rican La Pastora Tarrazu
Country:
Costa Rica
Grade:
SHB
Region:
Tarrazu
Mark:
 La Pastora Beneficio
Processing:
Wet Processed
Crop:
99/00
Appearance:
1d/300gr
16/17scr
Varietal:
Caturra Catuai
Dry Frag./ Wet Aroma:
83/85
Notes: A bargain price for a great cup ...what more can you ask for? We bought this to replace the Costa Rican Papagayo, but it completely eclipses that coffee in terms of the high quality preparation, European Prep (E.P.) sorting, and superior cup (To be honest, I liked the Papagayo cup but was disappointed by its uneven roast, less-than-perfect prep. , and apparently poor quality milling -it seemed like not as much attention was paid to quality this past year, and you probably wont see it offered here again). On the other hand, I can only hope the La Pastor we have lasts a while, and that the new crop La Pastora that I booked will be anywhere as good as this...
Brightness- Liveliness:
88
Body- Movement:
82
Flavor- Depth:
84
Finish- Conclusion:
85
Roast: City to Full City. Sure, you can dark roast a Costa but ...Are you nuts? They'll be no origin character AND no body to boot.
Score:
84.5
Compare to: Very very nice, bright Centrals
Dominican Republic  
Country:
Dominican Republic
Grade:
1
Region:
--
Mark:
 Montana Verde Estate
Processing:
Wet-processed
Crop:
98/99
Appearance:
0d/300gr
16/17scr
Varietal:
 --
Dry Frag./ Wet Aroma:
78/75
Notes: Overall the coffee is mild and soft. It is clear it is an island coffee and not from a super high altitude. That said, there is a lot going on in this cup ...even without a huge aftertaste I get a lot of different flavors here. The main flavor is linked to the acidity: grapes, not fully fermented or fresh --somewhere in between. That may bug some people; I like it. Typical Central Am. acidity is judged for clarity, like ringing a bell: here the bell is rung but with your other hand on it the sound is muted. (Sounds corny, but this analogy really describes the taste in this coffee for me). Theres also hints of vanilla and spice (allspice) that lurk behind the fruit. Haitian coffee is the original new world coffee, I imagine this Dominican is what the folks woke up to in the Americas circa 1700!
Brightness- Liveliness:
75
Body- Movement:
86
Flavor- Depth:
83
Finish- Conclusion:
77.5
Roast: While a lighter roast reveals more in the cup, I prefer a Full City to tone this coffee down and bring up some of the nice roast taste.
Score:
79.1
Compare to: Haitian, other fruity island coffees
Ethiopia 
Ethiopian Djimmah Grade 5 Dry-process
Country:
Ethiopia
Grade:
5
Region:
Djimmah
Mark:
 --
Processing:
Dry Processed
Crop:
99/00
Appearance:
1d/300gr
16/18scr
Varietal:
Moka
Dry Frag./ Wet Aroma:
83/85
Notes: Ah Djimmah --even the broker I buy this from doesn't like it. So misunderstood, I don't think people really give it a chance. But sometimes I wonder if they ever really cup it, and put it against the Harars and dry-processed Sidamos. In fact, it has tons of great character! Its a lower-toned dry-processed Ethiopian meaning it has less brightness to the cup than a Harar, but it has incredible earthy/chocolatey flavors, great fruity/winey/fermented notes, and a deep resonant cup. You can find great use for this as a straight roast or in your espresso blends. Please, if you like earthy, "wild" coffees ...try this!
Brightness- Liveliness:
79
Body- Movement:
84
Flavor- Depth:
87
Finish- Conclusion:
86
Roast: Full City. I like this with a darker roast on it. Lighter is nice too if you like the fruity - fermented notes
Score:
84
Compare to: Harar with less brightness, Sidamo but with more ferment/wineyness
Country:
Ethiopia
Grade:
5
Region:
Harar
Mark:
Harar
Mochara
Processing:
Dry
Crop:
97/98
Appearance:
4d/300gr
16scr
Varietal:
Traditional Moka
Frag/Aroma:
1/ 0
Notes: Harar is considered a great Ethiopian coffee. I love it so much, I offer 2 types that differ subtley in flavor. The Harar region is the birthplace of coffee, where it grew wild on the slopes for centuries before it's special properties were fully known. This Harar has more body, and more "earth," than the Harar Horse. It's true dynamite in the air popper, with a dramatic first crack and spirited puffs of roast smoke. That's just a hint of what's coming in the cup; fruityness, intense aromatics, and none of the harsh /musty taints found in lesser dry-processed coffees. These bags come with a