Ecuador Zumba Microlot Especial
Not my usual coffee shot to accompany a short review of my current coffee trials, but I figured I’d break it up a bit. The Ecuador Zumba Microlot Especial marks the end of our light roasting experiment.
Not my usual coffee shot to accompany a short review of my current coffee trials, but I figured I’d break it up a bit. The Ecuador Zumba Microlot Especial marks the end of our light roasting experiment.
The Burundi Kayanza Bwayi has got to be one of my favorite lighter roasted coffees to have as straight espresso. The texture is so creamy. Once you start adding water for an Americano, or milk it changes to a more delicate coffee.
I’m a litte bummed I wasn’t able to get a picture of our latest coffee. This was my first time trying a “Cup of Excellence” (CoE). In fact, I’m still learning exactly what that is. From what little I have read, it is basically a region’s farmers/co-ops/etc pitting their crops against one another to see [...]
During my current light roast experiment I believe I have been able to slip a bit into Full City roasts. I don’t have a thermometer for my Behmor (which would require a massive mod undertaking I am not up for), so I cannot with 100% certainty say I actually have gotten a Full City, but [...]
I’ve always been very curious of this coffee, it seems to be a favorite among espresso enthusiasts. People are constantly creating blends or even using it as SO shots. To continue with my light roasting experiment I picked this up with our last green shipment. I’ve roasted it to a City+ and have even had [...]
For Mother’s Day it was requested that I pick a coffee and roast it for our lunch celebration. My choice was the Kenya Nyeri Kiamabara Peaberry. The very special mom this was chosen for enjoys lighter roasts and is particularly fond of apricot jam, which is one of the dominant notes this coffee should have.
The first coffee I’ve gotten to try with my shots being almost perfect on the La Pavoni. The Uganda Organic Mbale Bugisu has been a really surprising coffee and we’ve tried it at a Full City+ and City+ roast.
This coffee makes quite an easy going and flavorful SO (Single Origin) espresso. But watch out, it needs to be roasted at a City+, even a Full City is pushing it. And if you can wait, letting this rest three to four days brings out amazing flavors.
When you home roast the variety of coffee that opens up to you is amazing. I almost wish I could go back to all my previous trials and post a small excerpt on them. Today’s cup belongs to the Guatemala Acatenango roasted to a Full City+.
With the amount of coffee I drink you’d think I’d get sick or bored of it pretty quick. Most of the time I can definitely say no, but every once in awhile I do feel a little ho-hum about my coffee. And it never is the quality of shots I pull, the roast, or even [...]