HomeRoast Digest


Topic: unbelievable - el injerto guatemala CoE 1st place (49 lines)
1) From: Tom & Maria - Sweet Maria's Coffee
I am glad you are enjoying it so much - I think this coffee is really 
fun to roast (dense little bean, doesn't expand much, with a slow 
roast it will "resist a bit" ... which is good!) It definitely stands 
up to the roast and develops interesting roast flavors all along the 
way. I enjoyed the "ugly" looking city roast (exactly as you say, 
wrinkly, dark creases) but it needed a few days to sit, more time to 
degas a little. We've been getting email about the injerto that we 
have had in the past, compared to this. This is a farm that produces 
16 containers (250 bags each) and the winning lot here is 16 bags, 
picked from their Borubon trees, from a particular plot on a 
particular day. It is really unlike any Injerto I have cupped in the 
past, and is not even similar to the pure Bourbon Injerto that we 
stocked a few years back. It's a lot like a wine where what is 
commercially available would be blended from all parts of a vineyard, 
and would not resemble grapes picked from a particular plot, with 
particular soil, and particular exposure to the sun. I am told that 
the difference in taste could be extreme (but as a wine-know-nothing, 
I can only repeat what I have heard). Add to that the fact that the 
crop varies from year to year quite a bit, especially (IMHO) from the 
area of Injerto, which also is near Finca Huixoc, and Finca El 
Injertal. The later two have also been variable in the past years. 
Anyway, my whole experience with Injerto over the years, and the new 
information from this lastest micro-lot CoE winner reinforces the 
projects we are doing with, for example, Carmen 1800+ meters and such 
... not just coffee from a particular farm, but lot separation of 
areas of the farm, and targeting certain plots. In this way, the best 
is set aside to get the attention it deserves. Anyway, my point is 
that we (the coffee trade in general) considered "single estate" to 
be the highest distinction of coffee ... the most specific 
appellation. But in a way it has, for good reason, gone beyond that. 
Anyway, Les your post just made me think of these things...
Tom
<Snip>
--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george_at_sweetmarias.com
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom_at_sweetmarias.com


HomeRoast Digest