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.

Intelligentsia El Gallo Organic Breakfast Blend

A great deal of hard-working love has gone into this blend. Outside of the every day turning in their shipment these coffees a certified organic. Farmers normally cede production for three years and typically costs $30,000 of time and investment to work towards organic certification. This special Latin American blend was created using no chemical fertilizers, pesticides or herbicides. So at an average of 1700 m you have great cultivars of typica, Caturra, and Catuai flourishing with abundant nature, plant life, birds, insects harmoniously amongst the coffee achieving farm biodiversity.

An organic coffee farmer truly represents responsibility and sustainability not just for great agriculture but for future coffee down the road. With coffee consumption at an all-time high in the Asian-Pacific areas and more coffee conscious devotees arriving every day, theoretically the world will run out of coffee.

Majority of coffee around the world is produced organically simply because the farmer does not have the resources to guide a plants nutrition by fertilizer, or invest and herbicides. Thus he has to use things such as citrus and banana trees for shade and when you think of cost shade also has to be managed appropriately.

This coffee hails from various producers in the North Yungas region of Bolivia. When I think of North Yungas I think forested mountainsides, steep slopes and an eco-region long known for its death road.The North Yungas road is known as the world's most dangerous road. It is estimated anywhere between 200 to 300 travelers pass away along this road from vehicles falling over.

Now tasting this coffee from a Chemex and Bunn Trifecta, the aroma presented itself with a sugar Browning aspect think slight caramel and candied pecans or almonds. The Chemex highlighted the slight tangy acidity and held together a nice subtle and delicate body. My air turbulence "D" setting in my trifecta for increased body did exactly that and muted the acidity. I will have to retry this in the trifecta on a lower setting and shorter infusion time to definitely dial it in. Overall two different welcoming styles of this coffee to really show how brew methods and infusion time really changes the way Coffee behaves as it danced around on the palate more from the Chemex.

Light bodied coffee with a sweet and mellow taste. This is a classic Latin American light roasted profile and great starting point to your day and developing your palate.

Starbucks Puerto Rico

"La Isla de Encanto"- When I think about Puerto Rico or the "Isle of Enchantment" and its roots and I can proudly embrace such a great food culture and traditions celebrated by Carne Guisada, Arroz con Gandules, Alcapurrias, and Pasteles. It brings back memories of Being in Cabo Rojo and Vieques as a child. Traditions are the spoil of our life, they connecting us to who we are, what we believe in, and strokes the emotion of the heart. Everyday at home started with either Stovetop espresso or coffee steeped stove top in a pan and filtered through a coffee sock (Woodneck pour over or Chorreador) and the coffee of choice was café Bustelo or Pilon.

The island of Puerto Rico has always flourished with outstanding pride. When I think of Puerto Rico I always think of outstanding food culture, vibrant community, pristine beaches and tradition.

Puerto Rico's coffee tradition dates back to 1736 when Spanish explorers and settlers brought coffee trees to the island. The genetic material from these coffee trees are direct descendants from trees that belong to Louis the 14th. Even though Once upon a time Puerto Rico dominated the coffee industry, Coffee production has always been a secondary classification as sugar became it's top export. Unfortunately Hurricanes throughout history have really devastated the coffee production in Puerto Rico and it really takes eight years of speculation to know if you have anything really great happening in your cup after you think about having the right coffee plant, nurturing, and labor for harvest.

Even though you can find great coffee varieties on the Island (Mundo Nuevo, Red & Yellow Bourbon, Villalobos, Caturra, Pacas, Columnaris) Rarely anymore does anyone think of Puerto Rico having such a great coffee Production culture. Climate change, Low altitude, and lack of interest from a younger generation has with increased job options have really changed the landscape over time.

The aroma in this cup really shines through with heavy Walnut/Pecan notes and subtle honey like sweetness.

The body in this cup really achieves a balanced bitter sweet taste with a delicate acidity that really doesn't sparkle or provide brightness.

I can see why this coffee has held so much pride on the island as it would be a great coffee to adulterate with cream and sugar.