As you may know, coffee is much more than just a beverage, and the bottomless pit that is specialty coffee may still scare you a little. For while specialty coffee is a sensory experience, awakening our taste buds and transporting us to a world of rich and varied flavors, it’s also a cost that not all of us are ready to assume when taking our first steps into this world.

As a barista for over 7 years, I first discovered coffee as a fine product through my studies in the hotel and catering industry, then as a gourmet pleasure during my various travels around the world. At the dawn of this new year, which promises to be full of enriching projects for me, I thought it would be interesting to learn more and more and discover a whole host of new coffees. That’s why I’m so curious about the roaster subscriptions. Receiving different, freshly roasted coffees every month – what a great idea! But is it really worth it? That’s the question I’d like to answer every month in 2024.

As we usher in the new year, I’m thrilled to introduce two renowned roasters for the month of January – KB Roasters and Kawa. Both are proudly based in the enchanting city of Paris, France.

Here at KB, I’ve made the delightful choice to opt for:

• 2x250gr espresso: €30.00
• 2x250gr filter: €30.00

At Kawa, I’ve made the delightful choice to receive:

• 2x200gr espresso “micro-lot”: €29.90
• 2x200gr “micro-lot” filter: €29.90

The “micro-lot 88+” option allows you to receive only exceptional coffees.

Welcome to KB Roasters!

Although KB Roasters chooses not to disclose the SCA (Q Grading) ratings for their coffee selection, this is where Kawa shines. They proudly display their coffees’ SCA ratings on their website, allowing you to make an informed choice.

I was genuinely impressed by the swift service provided by KB Roasters. I subscribed and received my order in less than three days, even during the busy festive season – that’s quite remarkable! The coffee bags I received were freshly roasted just a few days prior, so I had to patiently wait a few more days before indulging (as it’s widely known that coffee tastes best between 7 and 21 days post-roasting). The coffees I received were readily available on their online store at the time of delivery, and I was thrilled to save a tidy sum, albeit a small euro.

Here’s what the KB Roasters selection has in store for you:

• Limao Rosa: natural espresso from Brazil
• Aurora Anaerobic: anaerobic washed espresso from Nicaragua
• Huancas Fidel: Peru’s natural filter
• Chelichele Oro: anaerobic fermentation filter from Ethiopia

Within this selection of four coffees, we find a balanced mix of two traditional processes and two that are a bit more experimental. The geographical origins of these coffees aren’t particularly diverse, with three hailing from South and Central America, and one from Africa. However, a quick glance at the store and the roaster’s social media pages reveals an exciting array of coffees from Asian countries as well. This is a delightful bonus for me, as I’m always eager to explore and savor new flavors.

Imagine my astonishment when I found myself delighting in the Brazilian espresso, a pleasure I hadn’t anticipated. You see, I’ve often been skeptical about Brazilian coffees. As the world’s top producer, Brazil sends out a mix of both average and exceptional coffees. Unfortunately, amidst the sea of mediocrity, the true gems often elude me. However, KB Roasters has managed to present a wonderfully balanced, velvety coffee, graced with the flavors of milk chocolate, almonds, and a subtle hint of citrus.

The second espresso offers a delightful floral bouquet, complemented by a hint of acidity, yet devoid of any astringency. The two filter coffees, though distinct in their own ways, both carry a fruity essence and an exotic flair that I find particularly appealing in coffees brewed with gentle methods. A special mention goes to the Chelichele Oro, a filter coffee that strikes a perfect balance with zero acidity, a subtle touch of bitterness, and delightful notes of red fruit, berries, and cocoa. It’s a truly enjoyable experience.

Discover Micro Lots at Kawa

While Kawa ‘s delivery took a bit more time, I was pleasantly surprised to find that three out of the four coffees in my parcel had been freshly roasted after I placed my order. This certainly explains the extra time taken in preparation. Interestingly, none of the coffee varieties I received are currently listed in their online store, or at least not with the same roast. This makes it challenging to determine the value of the subscription. However, I’m keen to keep an eye on their offerings this month and the next, to see if the coffees I’ve received become available online.

Having been a regular customer of Kawa, both in-store and online, I was quite familiar with their offerings. Kawa is well-known for its unique and unconventional coffee varieties, often involving intriguing processes like the strawberry honey method. So, the contents of my package were not entirely unexpected, but still exciting nonetheless.

January brought us a delightful surprise in the form of two unique coffees from the farm of Nestor Lasso. Nestor is a young Colombian producer who, in collaboration with his brother, has gained international recognition for his innovative and experimental techniques. He’s a bit of an enigma in the coffee world, a true trailblazer. Additionally, we were thrilled to feature a coffee from Jhoan Vergara, whose Las Flores farm is closely associated with Nestor Lasso’s operations.

We’re excited to share with you our top selections for Kawa this January:

• Jhoan Vergara: anaerobic washed espresso from Colombia
• Nestor Lasso (Chiroso): anaerobic washed espresso from Colombia
• Finca Hartmann: Panama’s natural filter
• Nestor Lasso (Typica ): anaerobic washed filter from Colombia

We have an intriguing selection of coffee exclusively from Central and South America. It’s worth noting that Colombia and Panama, being neighboring countries, produce similar varieties of coffee, with only a few unique exceptions to each.

Jhoan Vergara’s farm produces a truly delightful coffee, a rich, syrupy Java that teases the palate with hints of exotic and yellow fruits. With its low acidity and natural sweetness, this coffee is a perfect choice for a creamy latte. Nestor Lasso’s two coffee varieties are a delightful surprise. From the refreshing, citrusy Chiroso to the sweet, candy-like Typica, there’s a world of flavors to explore. This has been a fascinating journey, and if you’re eager to uncover new tastes through speciality coffees, I wholeheartedly recommend trying El Diviso’s offerings.

The last coffee I had the pleasure of tasting truly stood out – the renowned Finca Hartmann from Panama. It presented a robust, full-bodied filter, intriguingly tinged with a hint of almond-like bitterness. The subtle brewing methods beautifully amplified the notes of red fruit and brown sugar, making it my absolute favorite.

As we wrap up this invigorating month of January, we’re excited to introduce you to two distinct roasters. Despite their contrasting values and methodologies, both bring a unique and captivating charm to the table. So, let’s dive in and explore what makes each of them so intriguing!

Having given it some thought, I’ve decided to stick with just the KB espresso and Kawa filter subscriptions for the upcoming month of February. This will allow me to use the leftover budget to explore offerings from a different roaster, ideally within the same price range. If you have any suggestions or a particular roaster that has piqued your interest, I’d love to hear about it in the comments!

L’article Discovering new roasters – January 2024 est apparu en premier sur CoffeeGeek.

Embarking on the Coffee Journey: It All Starts with Planting

Each country proudly presents its own unique terroir and distinct coffee cultivation methods. The soil’s composition plays a crucial role in determining the quality of the coffee. Similarly, the nearby flora surrounding the plantations contributes significantly to the coffee’s unique profile. Factors such as temperature, rainfall, shade, and altitude are also key players. These elements come together in a harmonious blend, crafting the distinct character of the coffee that you delightfully savor in your cup.

The world of coffee is abuzz with discussions about the countries that cultivate this beloved beverage. It’s a common perception that Ethiopian and Kenyan coffees are renowned for their enchanting floral aromas, while Asian brews are recognized for their hearty body and spicy nuances. Meanwhile, Brazilian coffees are often lauded for their typically smooth and mild characteristics. While these generalizations hold some truth, numerous dedicated farmers are working tirelessly to reveal the intricate and diverse landscape of coffee that goes beyond these broad strokes.

The soil type where coffee is cultivated has a profound influence, albeit its effect can be complex to understand. Regrettably, this crucial detail often gets missed out on packaging labels. You may frequently spot mentions of coffee grown on volcanic soil, but grasping its precise impact can be a bit tricky. However, there’s another tidbit that is consistently shared and, we believe, is much more fascinating – the altitude at which the coffee is grown.

Isn’t it intriguing to discover the significant impact altitude has on coffee cultivation and, in turn, its flavor? Coffee plants nurtured at higher altitudes tend to ripen more slowly. This slower maturation process results in beans that are denser and smaller than their counterparts grown at lower altitudes. As a delightful consequence, the aromatic compounds in these high-altitude coffees are often more concentrated, contributing to their distinct and captivating taste.

The Evolution Continues Uninterrupted

Once the coffee cherries are plucked from their branches, they embark on a fascinating journey of transformation, ultimately becoming the coffee we know and cherish. A key stage in this process is fermentation, often regarded as one of the most influential steps in defining the coffee’s flavor. However, the extent of its direct impact is a subject of ongoing discussion. Some experts suggest that “fermentation primarily facilitates the pulping process by removing the mucilage that surrounds the parchment”. This implies that while fermentation may not directly shape the coffee’s final taste, any errors during this stage could potentially spoil the entire batch. This captivating viewpoint can be explored further in issue 163 of the 1935 Journal d’agriculture traditionnelle et de botanique appliquée.

Isn’t it fascinating? Recent research has uncovered that a humble coffee bean contains around 30 aromatic markers before it undergoes fermentation. But here’s the kicker – this number dramatically soars to a staggering 3,000 after the process! This pivotal stage plays a key role in amplifying the delightful aromas that make your coffee so irresistible.

At this moment, we can distinguish four main techniques of fermentation.

“Natural” or the dry method :

Exploring the “Natural” or Dry Method

This method involves drying whole coffee cherries in the sun or in mechanical dryers. Producers then sort and dry the beans. This method produces more intense aromas, notably of red or exotic fruits. Historically, the dry method originated in Ethiopia, particularly in countries where access to water can be complex and expensive.

Let’s explore the dry process, which is conveniently divided into four simple and straightforward steps:

• Cherries are dried in the sun
• The result is a brown “café coque”. The cherries are dry when they make a characteristic dry noise as they rub against each other.
• Hull coffee” is husked in a machine
• Obtaining green coffee the “natural” way

“Washed or wet method :

Exploring the Washed or Wet Method

History This method originated in Jamaica, a country where humidity levels are often very high, and where air-drying is therefore complex. In this method, the beans are washed with water for several hours before being dried. It is often said that washed coffees are more acidic. This method is reputed to bring out the coffee’s intrinsic characteristics to the full. The taste is often more delicate.

After the parchment layer is skillfully removed, we’re left with a product fondly referred to as “washed” green coffee.

Embark on an enlightening journey with us as we explore the wet processing of coffee, guided by Juan Francisco Rivera at the renowned Finca Los Pinos in Peru. For a delightful visual experience, don’t forget to visit the original image source.

Semi-washed”, an intermediate fermentation :

Exploring ‘Semi-Washed’: A Unique Intermediate Fermentation Process

The aim of this method is to retain the aromatic benefits of wet fermentation. At the same time, it takes an ecological view of water consumption. Indeed, we know that the wet method is simpler to implement than the washed method, and seems to be more respectful of the fruit. The cherries are pulped, but instead of being fermented in vats and then washed, the beans are dried immediately.

The honey process:

Unveiling the Sweet Journey: The Honey Processing Method

Here, the aim is not to avoid the shortcomings of wet or dry methods, but rather to exploit them to improve coffee quality. It’s a clever fusion of the two approaches!

More precisely, before and after pulping the cherry, several variables come into play: the thickness of the mucilage, the type of drying – whether sun or shade – the amount of oxygen, the ripeness and variety of the cherry, and so on.

All these subtleties have distinct names such as black, red, yellow or white honey.

This method often results in floral, sweet and acidic coffees, ideal for mild extractions. On the technical side, the cherries are sorted in a flotation tank, then the fruit is pulped using a machine before being exposed to the sun for drying.

An interesting feature that gives honey its character: once the cherry is pulped, the remaining mucilage – the pulp – around the coffee bean caramelizes and takes on an amber hue.

We’ve only just scratched the surface with four fermentation processes, but there’s an entire universe of innovative methods out there, ripe for discovery. These range from intriguing techniques like anaerobic and carbonic maceration to thermal shock and infusion with fresh fruit, and even extend to lactic acid fermentation and beyond. The ultimate aim? To create coffees that boast unique and unconventional flavors. These flavors are awakened by microorganisms, which may either naturally exist in the fruit or be intentionally introduced. The resulting aromatic notes can be strikingly unique, promising a tasting experience that’s nothing less than extraordinary.

Embark on an Exceptional Journey with Our Specialty Coffee

In conclusion, the journey of coffee from the farm to your cup is a fascinating and complex process. The unique characteristics of the land, the impact of altitude, and the choices made during fermentation all play a part in shaping the unique personality of each coffee bean. By understanding these elements of coffee production, you, as a coffee lover, gain an invaluable insight. This knowledge not only empowers you to decipher the specifics on coffee labels but also assists you in finding the coffee that perfectly matches your taste buds.

Our planet’s diverse terroirs, soils, and altitudes provide a limitless palette of flavors for coffee lovers to explore. While general perceptions about coffees from different countries can be a useful starting point, it’s essential to delve deeper and appreciate the complex tapestry that truly defines each brew. In this vibrant world of coffee cultivation, farmers often go the extra mile to highlight the distinct richness of their beans, moving beyond mere generalizations to celebrate the unique character of their produce.

Altitude: A Significant Contributor

Altitude significantly influences coffee cultivation, affecting the slow maturation of the beans and enhancing their aroma at higher elevations. This crucial information, often highlighted on packaging, offers coffee lovers a tantalizing glimpse of the sumptuous sensory journey that lies ahead.

The Vital Process: Unraveling the Mysteries of Fermentation

The art of fermentation undeniably holds a central position in the world of coffee production. While the coffee connoisseurs might engage in spirited debates about the extent to which fermentation shapes the final taste, there’s a universal consensus that it notably amplifies the aromatic allure of the coffee. The diverse fermentation methods – be it natural, washed, semi-washed, or honeyed – each infuse distinctive elements into the coffee’s flavor profile, enriching it with layers of intriguing complexity and depth.

Venturing into the Unknown: A Look at Experimental Methods

Beyond the four fundamental approaches, the realm of research is positively humming with a plethora of innovative techniques. These captivating methods, such as anaerobics, carbonic maceration, and lactic acid fermentation, are unveiling an entirely new universe of opportunities in coffee processing. The ultimate aim? To craft coffees boasting distinctive, surprising flavors, all courtesy of the naturally occurring microorganisms within the coffee fruit itself.

As a fellow coffee aficionado, get ready to embark on a tantalizing journey through the expansive universe of coffee cultivation. Each unique flavor you’ll discover tells a captivating story of its origin, altitude, and processing techniques. With this knowledge at your fingertips, you’ll be able to handpick a coffee that will delight your palate in the most personalized and delightful way possible.

L’article Growing coffee: understanding its impact on the cup est apparu en premier sur CoffeeGeek.

Allow me to introduce this podcaster who will share his fascinating work with us:

Introducing Rouge Soleil: A Closer Look

Welcome to our podcast! Here, we delve deep into the fascinating world of the plant that gifts us our beloved caffeinated drink. Join us on this exciting journey!

Our conversation extends beyond the technical aspects of roasting and extraction. It’s also about delving into a lifestyle. As the popular adage beautifully puts it: “Tell me what you eat, and I’ll reveal your identity.”

Our goal is to explore the Rouge Soleil system with the same curiosity and enthusiasm. Indeed, we believe there’s a wealth of knowledge to uncover, explain, comprehend, and share about that delightful treat that typically concludes our meals: coffee.

Whether you’re a novice, an aspiring barista, a seasoned roaster, or simply intrigued, Rouge Soleil is here to debunk the myths and misconceptions surrounding the beverage fondly referred to as “black gold”.

We’re absolutely smitten with coffee, not just for its invigorating taste, but for the myriad of shades, nuances, and aromas it possesses. It’s fascinating how coffee can communicate different messages, depending on how we engage with it. This deep-rooted passion fuels our desire to celebrate and champion the intricate complexity of coffee.

Just like the unforgettable experience of love at first sight, our initial encounter with an extraordinary cup of coffee is often etched in our senses, creating a lasting memory.

It wasn’t through scent or flavor, but rather the expressive gaze in his eyes that told the story. His eyes danced between the hues of a vibrant scarlet dawn and the radiant glow of an incandescent aurora, creating a captivating Sun Red spectacle.

We hope you have a delightful experience!

L’article Rouge Soleil, a coffee podcast est apparu en premier sur CoffeeGeek.

Unveiling the Magic: What Makes Specialty Coffee Truly Extraordinary?

“Specialty coffee” is a term that signifies high-quality coffee, crafted from exceptional bean varieties. These beans often possess unique flavors that are intimately tied to their specific place of origin. In contrast, conventional coffee is mass-produced using less costly Robusta beans. The creation of specialty coffee involves the use of premium Arabica beans. Expert roasters employ cutting-edge techniques to highlight the distinct characteristics inherent to each terroir, ensuring a truly unique coffee experience.

Our coffee’s meticulous production processes yield a cup that boasts superior complexity and balance. Unlike your everyday brew, specialty coffee features a more pronounced acidity and an array of distinct flavor notes. From the tantalizing tang of juicy acidity to the rich allure of deep chocolate aromas, the spectrum of flavors is vast and utterly captivating.

Embark on a Journey to Explore the Rich Diversity of Specialty Coffee

Exploring the World of Specialty Coffee is an exciting journey for coffee enthusiasts. With the rising popularity of these unique brews, coffee lovers now have the opportunity to taste and appreciate a variety of beans from across the globe. Whether it’s the traditional regions or the exotic new entrants, farms worldwide are cultivating beans that each carry their own distinctive character.

• Ethiopian coffees such as Yirgacheffe offer floral and lemony notes, with a smooth mouthfeel.
• Colombian coffees produce a balanced, fruity infusion.
• Sumatran coffees reveal full-bodied flavors with earthy, herbaceous nuances.
• The list is long, and includes countries such as Guatemala, Kenya, and Peru.

Stepping beyond the geographical boundaries, there’s a whole world of diverse coffee bean varieties waiting to be discovered. Among the most popular ones are Bourbon, Typica, Caturra, and the exotic Geisha. While Arabica beans are the reigning champions in the specialty coffee market, the premium and rare Robusta beans are certainly not to be overlooked.

Strategies for Achieving Excellence: A Comprehensive Guide

Specialty coffee, with its intricate flavors, demands particular preparation techniques to truly shine. Among these, espresso extraction and filtered coffee stand out as favorites. The aim here is to amplify the efforts of the grower and roaster, bringing out the best in every bean. Espresso extraction uses pressure to create a rich, deeply fragrant coffee. On the other hand, filtered coffee involves gently pouring hot water over the ground coffee, yielding a lighter-bodied brew that’s just as delightful to the taste buds.

Exploring other brewing techniques adored by specialty coffee enthusiasts can lead you to methods like cold brew, French press, Italian coffee maker, and Chemex. Whether you’re using a state-of-the-art machine or a simple manual device, the goal of specialty coffee preparation is to extract the very essence of the flavors. Factors such as the quality of water, brewing temperature, steeping time, and the precise ratio of ingredients all play a crucial role in determining the final taste in your cup.

Discover Where to Purchase Exceptional Specialty Coffee

With the rising trend of specialty coffee, we’re seeing an exciting surge of new shops and roasters eager to cater to this burgeoning demand. This means you might need to step out of your regular supermarket routine and venture into specialized stores. Independent coffee shops are perfect spots to explore the world of specialty coffee, where each cup is crafted with meticulous attention. Many of these shops also offer beans for sale, allowing you to recreate and savor a delightful coffee experience right in your own home. Don’t forget about local roasters too, they’re a treasure trove of fresh, premium-quality beans.

Immerse yourself in the complete journey, from seed to sip, and gain a deeper appreciation for what makes specialty coffee truly remarkable. Consider subscribing to our coffee boxes – a delightful way to receive fresh beans and explore new varieties, all from the comfort of your own home.

Immerse yourself in the captivating world of specialty coffee, where the flavors extend far beyond your everyday brews and supermarket blends. With an abundance of bean varieties and innovative preparation techniques at your disposal, you, as a discerning coffee enthusiast, are in for a continuous journey of delightful discoveries.

Immerse Yourself in the Rouge Soleil Podcast

Rouge Soleil is thrilled to express their deep love for coffee via an exciting new podcast. It’s a delightful listen that I highly recommend for all coffee enthusiasts!

L’article Specialty Coffee: Embarking on a Journey to Excellence est apparu en premier sur CoffeeGeek.