3 Goddesses of Hawaiian Coffee

Sitting in the center of the pacific ocean the volcanic archipelago that is a rugged, majestic & lush tropical paradise forms the state of Hawaii.  The Hawaiian islands with her difficult terrain promises beauty and protection. The energy of the land also known as "Aina" allows for food cultivation, while waterfalls provide year round irrigation for the Aina and the seas have been blessed with ample amounts of food for fishermen.

Early settlers would pay tribute to the Hawaiian Gods by building temple sites or "Heiau" a place of worship and prayer where they would also provide offerings. Normally Heiau's  are long rows of stacked rocks and there are many ancient worship sites across the islands.

Still to this day Spiritual energy is alive on the Islands and Hawaiians believe it has power from the source of life the Aina gives off. Whether it is Grain of Sand under your feet, a powerful crashing wave on the coast or the calming winds moving across the surface, they all have power.

 Heiau in Hawaii (Photo Cred: American Travel Journal) 

Before Pan Am clippers brought intrigued tourists to enjoy the spirit of Aloha and before trade ships arrived in the 1700's there is a  different story to tell of heritage and ancient mythology that created the Aina and Inspired the Heiau's.

A story of Gods inspired by the Islanders nature-myths.

This is the story of Namakaokaha'i, Haumea & Pele and how each goddess contributes to the tradition of Hawaiian coffee.

Haumea: "Mother Earth"

Haumea: Goddess of Earth- Haumea the Mother of Pele and Namaka provides beauty, fertility, abundance and She is symbolized by fresh flowers and/or Lei's.

Haumea provides bountiful foods to the Islanders through the land including coffee plants would thrive in the conditions set by Pele with rich volcanic soil guiding the plants nutrition and Namaka providing the right amount of rainfall and waterfalls for irrigation.

Namakaokaha'i: Goddess of Water

Namakaokaha'i: Goddess of Water & Sea- Hula drums rain with acoustics that ring through the rugged cliffs and greeted by the changing surf dancing across the sand and gracefully making her presence know to the Land.
Namakaokaha'i is also know as Namaka and is Pele's older sister. Namaka will send waves crashing into the coast almost quarreling with her sister and showing force.  Namaka provides us with the water the brew coffee and that water may come in different forms. Waterfalls and rivers navigating through the islands from the Snow melt at the top of Mauna Kea a dormant volcano allows Namaka to shown her presence at high elevations 13,796 Ft. above sea level.  The Islanders embrace Namaka being on the ocean for sea voyages in outrigger canoes and feasting off the gifts below the waters surface.

Pele: Goddess of Fire

Pele: Goddess of Fire- The most active and famous Goddess unpredictably erupting blazing the sky red and sending fire to the heavens creating new land mass that continues to stretch the Archipelago into new rugged land. The volcanic soil Pele produces will then give ground and porous drainage for Haumea to produce wild plants such as coffee trees to bear fruit. Volcanic fires are always burning in the mountains showing Pele's direct creativity & Passionate personality. Pele resides at the Halemaumau Crater.


Many years ago I was inspired by a coffee tasting that took place in Hawaii that sourced Namakaokaha'i's fresh snow from the volcano mountain top. The snow was melted in a french press in Pele's boiling hot springs.  Kona coffee provided by Haumea was added to the press for the freshest and most bountiful press the Goddesses would have given energy to provide.

Sources:
Pele - Goddess of Fire (Winter 1999) By Betty Fullard-Leo

Pele, Volcano Goddess of Hawai'i: A History by H. Arlo Nimmo
Hawaiian Mythology by Martha Warren Beckwith 

<a href="http://www.bloglovin.com/blog/14202811/?claim=26ury7end89">Follow my blog with Bloglovin</a>

Brazil Sïtio Baixadāo - Origin, Tradition, Process & Passion

Brazil Sïtio Baixadāo - Cup of Excellence (COE) Naturals 1st Place (95.18 points)

First I have to say thank you to Starbucks Melody for graciously sending over this COE coffee and allowing me to have a virtual shared experience.

I am particularly a fan of Sun dried, Natural processed coffee. It has always been the process I gravitated to not just for the unique taste profile. To understand Natural processed coffee you have to understand the meticulous care taken in harvesting and drying coffee to produce this special cup. Once coffee is picked the coffee cherries begin to ferment in 2 hours and has to begin processing the same day. In terms of potential financial impact Whether the coffee is sun dried over 4-7 days on a concrete patio or raised beds carefully adjusted by hands this process creates a bottle neck in production for the farmer to continually move coffee off the patio and lay out next harvest.

Brazil Sïtio Baixadāo has the highest score ever for a cup of excellence natural processed coffee. This Coffee is a Natural processed Catuai varietal that was grown on 5 Hectares with an average elevation of 4,101 Ft. in Mantiqueira de Minas region. The Mantiqueira de Minas region is the geographical indication (GI) that represents a regional heritage, traceability and coffee producing culture that truly highlights a coffee growing area producing something special with strict and consistent standards. The goal is to maintain the identity of the area. For Example think of the famous Nariño region of Colombia and how coffee buyers wax poetic about the coffee in that particular area. 

The farm is located in Cristina, on the Minas Gerais side of the Mantiqueira Mountain Ridge and owned by 2 Brothers, Antônio Márcio da Silva and Sebastião Afonso da Silva. Coffee growing on the farm began 20 years ago as an idea to set aside land and eventually evolved into compelling passion of sustainability and is now the families main income.  All harvesting on the farm is done by hand and taken to a mill for processing directly on the farm.  Coffee is dried out on patios and then in mechanical dryers to ensure quality. 

Photo Cred: http://en.wikipedia.org/wiki/Mantiqueira_Mountains

Catuai: Brazil and Hybridizing Coffee

Brazil is not a stranger to hybrids. Farmers began to learn different coffee varieties such as the the first plantings of typica and Bourbon produced different characteristics. Typica often had your classic coffee taste profile and Bourbon produced a sweet cup characteristic and has a smaller yield. Eventually Coffee farmers would cross these 2 Varieties and Name it Mondo Novo meaning “New World.” Mondo Novo (Typica x Bourbon)

Soon Coffee farmers would then take Mondo Novo and cross it with Caturra. Caturra is a hybrid of Bourbon that naturally morphed in Brazil. This genetic differentiation was just 1 gene that impacted that plants internal distance between leaves leading to a smaller plant that can be planted closer together for harvesting. Caturra became extremely popular due to its compactness and higher producing yields. 

Catuai is compact hybrid crossed with Mondo Novo & Caturra. (Mondo Novo x Caturra)

Variety is important to know what the coffee is going to taste like. Genetic differentiation between plants allows for unique characteristics to come forward and allow each varietal to shine. Eventually the Catuai (cat -two- ah- ee) would soon be planted all over Brazil which brings us to our Natural Processed Brazil Sïtio Baixadāo today.

Tasting Notes (Used Kalita Wave 185 as it is forgiving on the pour and minimizes technique)

• 24 Grams x 288 Grams Water in Ceramic Kalita Wave 185 
• Grind Setting: 9 on Baratza Virtuoso Burr Grinder
• Hario Buono Kettle with Flow Restrictor
• Water: 50 PPM
• 30 grams of water with 30 second Bloom time
• Pulse pour every 50 Grams to achieve 288 grams total volume
• 17.4% Extraction Yield

Aroma: 

Distinct Red wine, Fruity aroma  during brew

Hints of fresh Mango shined through at 124 Degrees

On the fun side the nose reminded me of Fruity/Berry children cereal 

Acidity: Nice soft Citrus acidity when hot, very juicy making you salivate

Body: Sturdy body with hint of Spice and Plum aftertaste that still had a clean a invigorating finish

Flavor: Cherry, Spice, Citrus, Juicy = complex

Pairings:

Paired with Mango Marmalade coffee became sweet like simple syrup

Paired with Fage Yogurt mixed with Mango Coffee displayed an astringent quality

Paired with a Cannoli and the cup loved hints of spice

In Short Anyone can buy coffee based on their expectation level and this Brazil Sïtio Baixadāo Cup of Excellence coffee truly reflects the many 1st prize and 2nd prized awards it has achieved.

Sulawesi: Champagne of Indonesian Coffee

Indonesian fans are deeply passionate for the taste characteristics of Indonesian coffee: Earthy, Wild Mushrooms and Brown Gravy. However, there is another side , a side that is rare in semi-washed coffee, a voice that dominates with grace, finesse and has manners to back up its robust profile. Enter the elegance of Sulawesi Coffee.


Sulawesi is the 11th largest island in Indonesia and can easily found on a map due to its unique K-Shape and sometimes coffee buyers wax poetic and refer to its old name of Celebes and/or Celebes Kalossi. The Portuguese were said to first refer to Sulawesi as "Celebes" and over time coffee from Sulawesi was also known as Celebes Kalossi. The Town of Kalossi often was the collection point for all coffee farmers bringing coffee down from the mountains  acting as the capital of coffee in Torajaland.  Sulawesi beans are a rare collection of riches since Sulawesi beans are produced at a much lower rate compared to the fierce tasting Sumatra coffees.

Most Indonesian farmers have grow and harvest coffee in their backyards usually on just on a couple of acres. The coffee is Picked, washed with very little water where ripe cherries sink to the bottom and unripe cherries float. Next, coffee cherries are pulped with a hand cranked depulper and then the coffee seeds are laid out to dry in their parchment. once the seeds reach about 30% moisture content, the seeds are hulled to remover the parchment and dried again. This unique process gives the Indonesian beans that green-pea hue.


Starbucks Stamp:

The Original Sulawesi stamp celebrated Heritage-Building upon the past, Strong Focal point-Key memorable Image, and Legibility with an electic attitude.  The color of the oriignal stamps communicated taste profile such as the green and brown in Sulawesi signaling earthy and herbal tones. These were visual indicators for Coffee Masters on the sales floor.

The image on the Sulawesi bag is a mythical creature that is 1/3 cat, 1/3 monkey and 1/3 human wearing a Sulawesi funeral mask similar to the above image from Indonesia.
















Tasting:

Kalita Wave
30 grams coffee to 450 Grams water
#16 grind Setting on Baratza Virtuoso (drip)
Pre-Wet Filter
50 Gram water to bloom, 40 second bloom time
1st Pour 200 Grams water
20 Second wait, then add 200 grams water

Notes:
Grounds have slight herbal notes not directly present in the wet aroma of the coffee.
Wet Aroma has mingling roasted coffee, damp pipe tobacco scent.
Herbal flavor comes through after coffee cools to reveal itself.
Herbal taste makes the Sulawesi coffee appear lively and fresh like a vegetative bouquet
This coffee has a Creamy full body that coats the roof of your mouth and lips. The best way to tell the body of a coffee is to rub your tinge on the roof of your mouth.

Pairing:
Einstein Bros. Spinach Florentine bagel and Onion/Chive cream cheese.

Explore Aroma w/ Starbucks Gold Coast Pour Over

Here is a Coffee tasting I Completed with Gold Coast pour over on the importance of utilizing whole bean and ground coffee for aroma attributes during a tasting.  

Whole Bean at 70 degrees releases certain CO2, when I  grind the coffee on my Burr Grinder it elevates 5 degrees increasing the amount of CO2 released introducing new aromas. 

First pre-wet your filter to warm the cone, remove paper taste and loosen fibers for great extraction then add coffee grounds, shake to flatten the bed and add a small dimple using a spoon in the middle to direct your water.

The introduction of Hydrolysis (Hot water to coffee bed) elevates temp, since CO2 repels water there needs to be a 30 sec bloom time to allow gases to escape and prepare the coffee bed for the remaining water. Only then will you unlock flavors on your second pour and create unique slurry, adding water in circular motion starting in the middle and working you way out without touching the sides of the filter.

Enjoy!

PT's Coffee La Avila

Recently tried a small sample of PT's Coffee from Topeka, Kansas through the Craft Coffee service.

La Avila  is from Santiago de Maria, Usulután, El Salvador and is a Bourbon varietal that is farmed at 1400 meters by Lucia Abrego de Ortiz. This coffee utilizes the washed process to remove the seeds from the fruit.

Usulután is the 5th largest city in El Salvador and sits in a rich agricultural valley with a great deal of humidity.

Brewed with Hario v60 the sweet aroma filled the air nicely with baking chocolate powder and notes of steeping fresh black tea.

The first slurp reminded me of chocolate with fresh grape acidity. This brew definitely lingered with chocolate covered raisin taste and lightened as it lowered in temperature.  The acidity danced and as it cooled became more astringent with cocoa powder taste with slight peach finish.


Photo of San Salvador is courtesy of TripAdvisor.

Colombia Nariño

Coffee Loyalty- Colombia through time has always been the branded face synonymous with coffee. If Ethiopia represents royalty as the Queen of coffee and Sumatra creates a cult following with its earthy/herbal lusciousness, then Colombia truly represents adamant loyalty.



First offered in 1990 Colombia Nariño Supremo referred to the country (Colombia), the region (Nariño) and the bean size (Supremo).



Colombian coffee is often celebrated for its milk chocolate taste and dry nutty finish similar to the skin of a Walnut.



The Nariño region for Coffee in terms of Harvesting, soil composition and altitude is all about Location, location, location!



With perfect jeans and T-shirt weather (60-75 degrees) the Nariño region in Colombia has the most outstanding attributes to create an outstanding harvest.



The region benefits from a great deal of sunlight since it is located near the equator and achieves a nutrient rich organic soil composition from the Galeras volcano. A considerable amount if rainfall and mix in one of the highest altitudes in the world for growing coffee at 2300 meters (2nd to Kenya, also depends on who you're asking a Kenyan or Colombian) you have all the variables on your side to create something masterful. Tons of sunlight, the right genetic material, soil composition, and now you just need proper nurturing and pruning!



When you think about high altitude farming, consider the hot days and cooler nights that will slow down production for these coffee trees and allow for fruit with deeper more concentrated profiles.

This high-altitude theoretically would have conditions that do not favor exceptional coffee practices, however the trapped in the heat from the bottom of the valley rises as the day goes on creating warmer air turbulence in the evening so that the climate doesn't get cold overnight.



This coffee is ethically sourced working towards a preferred status through C.A.F.E practices ensuring prerequisites of quality and economic standards are met followed by social and environmental responsibility.



This is a Pre-Roast region blend that achieves with the washing process a medium body with medium acidity and can impart herbal flavors as well as rich chocolate notes and nutty finish.



- Posted using BlogPress from my iPhone

Deconstructed Tribute Blend

The Art of Blending- Starbucks most complex roast originally created in 2011, definitely has a compelling story to tell. Howard Schultz tells the story best in Onward.  "I stood in the cupping room across from my office and tasted the new blend for the first time. The coffee hit my tongue with a beautiful aged cedar note that gave way to a robust fruitiness and ended with a balanced acidity. This is exactly what I was looking for,  I said to Dub, Andrew, and Doug Langworthy, who had led the development. “This is a big, bold, knock‐your‐socks off coffee.” It really was spectacular. We hugged and shook hands, and I took a sample home to make for my wife, Sheri, and me in my French press. Sipping the coffee the next morning, I knew it was exactly what I had hoped for and like nothing I’d ever experienced." —Excerpt from Onward: by Howard Schultz.



Each portion of this blend played a specific role in why it was chosen and truly displays a culinary skill of roasting and blending.  To tell each coffees individual story we deconstructed the beans and measured out 15 grams of coffee for each profile.  For brewing them separately we used Hario V60 Size 02 pour overs ground on 14 in Virtuoso grinder with SCAA standard ratio of 1 gram of coffee to 16 grams of water.

The Coffees:

• Colombia

• Natural Processed Ethiopian

• Aged Sumatra

• New Guinea Peaberry

The washed high altitude coffee from the Colombia Nariño region are great for blending and was selected since it is where Starbucks first contributed to social projects to improve the life of the farmer. The Colombian beans are the largest beans in the bag. These beans are most likely Supremo bean size, the next size down would be excelsior. In the Pour over this coffee displayed Mild nutty taste similar to almonds and walnuts with an astringent clean finish. The acidity was present and did not dominate the cup profile, instead would play nice with another coffee.

I would imagine of the Sun has a favorite coffee it would be Naturally processed Sun‐dried Ethiopian coffee.  These coffee beans are actually roasted separately to achieve the complex berry taste and are the smallest coffee beans in the bag.  These beans were selected for the Skill in traditional natural process coffee. Natural processing concentrates the sugars and flavors in the Cherry as they are allowed to dry traditionally on raised tables. The raised tables can regulate heat and airflow while reducing moisture similar to the "Passito" Wine making techniques.  As this coffee drys often it smells like raisins and provides the most risk as coffee begins to ferment 2 hours after it is picked from the tree. Rotting in the sun can occur if weather variables are not regulated. As we brewed this portion the grounds it gave off a strong fruity (raspberry and cranberry) aroma. The taste profile on its own definitely had wild blueberry component similar to Ethiopia Harrar with a sturdy body and quick tart acidity.

The Washed Peaberry coffee beans comes from Papua New Guinea and was on the Starbucks coffee menu when Pike Place first opened.  Papua New Guinea coffee farms are identified by eastern and Western along a continuous mountain top. The varietals are bountiful with Typica, Kent, and Bourbon, however its the processing of the coffee that can taint such a great harvest.  Peaberry only makes up 5% of all coffee and occurs when only when seed inside the cherry is fertilized and develops a round shape since there is not another seed to flatten it. Tribal Knowledge and some experts say these beans roast better and evenly.  These beans have well rounded shape and are plump full oval coffee beans in various shapes and sizes. The washed process is unique to Indonesian coffee and really brings forth the acidic complexity.  This coffee still had a coriander spice component and actually sweetened up when it cooled down similar to Sugar in the Raw on the finish.

Aged Sumatra which was the first coffee chosen for this blend, is semi‐washed coffee that tells the story of High Sea romance of nature and coffee seed chemistry. The green coffee is aged 3-5 years in Singapore to replicate the aging of coffee on dutch ships sailing the Indian ocean. Aging Indonesian coffee has become a Starbucks trait to showcase the big velvety cedar and spicy profile. Aged Sumatra mostly makes up the tangible broken pieces. As age coffee is roasted it often breaks up since it is brittle.  Tasted Separately this coffee demonstrated a heavy full body, deep woody notes with a unique cinnamon spice smoothness.

Yes the pour over stand is home made.