Jose’s Teasia Coffee-A-Day Tasting- Day 23 with Yemen Mocca (Regular Brew)

Weekend Yemen Mocca Coffee

It’s time for some Teasia Yemen Mocca single origin whole roasted coffee beans. If you’re looking for a well-balanced coffee, this one is it! My first sip was very pleasant with strong yet subtle flavors, which I highly enjoy. For the most part Yemen Coffee has a super smooth flavor and never once received any bitter taste. (Keep in mind, I am testing all of the coffee black so I can get a sense of all the flavors.)  This highly complex coffee can be easily compared to a rich port and I am really liking the velvety and chocolaty tones. Because of the chocolate tones, I would definitely add some hazelnut creamer to add another level of flavor and sweetness of course.

Celebrate! Teasia’s Yemen Mocca single origin whole roasted coffee beans is my last flavor of this taste test. Teasia has so many varieties of beans that it was such a great experience to be able to try every single one of them. I definitely have some of my top favorites and several least favorite ones. Stay tuned in the next few weeks to check out my summary of top roasts.

Don’t forget, we have launched single origin coffee k-cups as well as coffee blends in k-cups for your convenience, so check that out too.

Single Origin K-Cups:
Kenya AA
Brazil Fazenda
Ethiopia Yirgacheffe
Sumatra Mandheling

Coffee Blends  K-Cups:
Breakfast Blend
Donut Shop Blend
French Roast
Teasia House Blend

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Jose’s Teasia Coffee-A-Day Tasting- Day 22 with Uganda Bugisu (Regular Brew)

Adding Creamer to Uganda Coffee

Wow, these coffee beans have FLAVOR. Today, I’m trying Teasia’s Uganda Bugisu single origin whole roasted coffee beans. As you already know, my favorite way to enjoy coffee is the latte version and it is highly recommended if you love creamy drinks, however, I did try this coffee black so that I can give you my two cents on the flavor profiles.

Besides noting that the first whiff had a punch of flavor, it is the strongest coffee aroma I have had so far. The flavor that  stood out to me was a mix of cocoa and cherry.  For sure this coffee needs some creamer to cut down on the high acidity. If you love black coffee that’s strong, this one is for you, but since I am into lighter roasts that aren’t acidic, I wouldn’t be able to drink this without having to add sugar and creamer to combat the bitter tasting coffee.

 

Jose’s Teasia Coffee-A-Day Tasting- Day 21 with Timor (Regular Brew)

Toast with Timor

I decided to try day 22 with 2 different styles of coffee: regular brew and the latte version. Don’t worry, I shared this delightful meal with my girlfriend since it’s the weekend.

The whole roasted single origin coffee, Timor, has a very strong aroma with notes of a variety of herbs.  The coffee wasn’t as acidic compared to the other coffees I’ve tried and it was really smooth.

Here’s a little background of the Timor coffee beans. They’re grown on a small island called Timor, and there are actually two sides of it: East Timor and the west side claimed by Indonesia. All Timor coffee beans are grown on small farms and due to the climate, there’s a smooth acidity to the coffee.

With several more sips, I tried the latte version, which is very enjoyable because of how flavorful this coffee is, adding some frothy milk to is really tones flavors down to the way I prefer. I remember that Teasia’s Indian Monsooned Malabar has similar flavor profiles and is definitely one of my favorite’s. This would blend perfectly with eggs and some toast early in the morning.

Jose’s Teasia Coffee-A-Day Tasting- Day 20 with Tanzania Peaberry (Regular Brew)

Tanzania Muffin Morning

Every time I try a new coffee roast, I am amazed by all of the different regions coffee plants are grown. I’ve had way too many coffee blends in the past where I didn’t even think to enjoy and taste all the different flavor profiles there are.

For day 20 of my taste test, I am trying Teasia’s Tanzania Peaberry, which is grown in Africa. As usual, I grind the whole roasted single origin beans and I make sure to use filtered water for the best taste possible.

This coffee doesn’t smell that strong nor does any flavor really stand out for me in this cup of coffee. When taking my first sip I was hit with a large amount of acid and was overwhelmed a bit and the coffee which left my mouth feeling really bitter. I was quickly woken up with this pick-me-up coffee and I knew right away this isn’t the coffee for me if drinking it black.

If you’re looking to tame things down a bit, I recommend adding creamer or milk and sugar and for me personally, I can see this coffee enjoyable with a chocolate muffin to complete my breakfast experience.

PRO TIP: Make sure to brew your coffee after you grind your beans so you don’t lose out on the fresh taste.

Jose’s Teasia Coffee-A-Day Tasting- Day 19 with Sumatra Mandheling (Regular Brew)

My Coffee List Sumatra

Up next is one of the office favorite’s: Sumatra Mandheling . These coffee beans are grown on the Indonesian island of Sumatra. Mandheling is known for its full body and vibrancy. Because these coffee plants are grown in the rich volcanic soil and tropical climate, the flavors are earthy and intense.

Here is what I experienced with this cup of single origin coffee which was brewed in a coffee maker. I find it the easiest while I’m at work to just brew a simple cup and head back to my desk and start my day.

Placing the coffee cup up to my nose I was hit with a strong coffee roast. Wow!!!  I was anticipating something really strong and acidic, but I wrong.  My first sip provided me with a smooth and favorable taste and was pleasantly surprised. The coffee itself isn’t too strong which is great for me and the flavor profile is complex but pleasing. All the flavors mix perfectly well with one another from the herbs to the chocolate. This is a coffee I’d definitely add onto my list of coffee to drink on a regular basis.

PRO TIP: This would make an exceptional dessert type of coffee so just add some creamer and sweeten it.

Jose’s Teasia Coffee-A-Day Tasting- Day 18 with Rwanda (Regular Brew)

Jelly Donut with Rwanda

There are only a few days left and I cannot believe the variety of single origin beans we have here at Teasia. Next up is Teasia’s Rwanda coffee. 

Here’s some background about how these beans are grown. Grown by Lake Kivu which is 1,500-1,900 meters above sea level, these beans are clean and brightly flavored compared to the best Central America coffees and are more balanced than Kenya’s.

I was instantly hit with a bold, yet pleasant aroma of dark chocolate with each whiff I took. First of let me tell you this isn’t as smooth of a coffee like the rest I’ve tried so far, but surprisingly the taste of it isn’t bitter or acidic which is something I could really appreciate when it comes to drinking coffee. The flavor of the coffee once hitting my tongue was too way strong for me. I can’t see myself drinking this coffee on a regular basis due to the rich flavors, which I am not a fan of, but if you’re someone who enjoys a good wake-up jolt in the mornings, I would highly recommend this coffee for the flavor just that reason alone.

This is a great pick me up coffee which would pair nicely with a jelly filled donut!

 

 

Jose’s Teasia Coffee-A-Day Tasting- Day 17 with Panama Boquete (Regular Brew)

Coffee in the winter

I know it’s no longer wintertime, but I can’t resist the snow and a good cup of joe. For Day 17, I’m trying the Teasia coffee Panama Boquete single origin whole roasted coffee beans. When I first picked up the bag and read about Panama, it’s somewhere I’ve always wanted to travel to. Located in Central America, these beans grow in a humid environment with ample shade and has an ideal growing climate. Because of the climate, these beans develop at a slower pace which allows them to become more flavorful.

One of my favorite parts of taste testing coffee is the smell of it. Once I open the bag of freshly roasted beans and as I grind the beans, I take a whiff and enjoy the pleasant aroma of the beans. The smell intensifies after the brewing process starts.

My first sip consisted of a small amount of an acidic flavor taste and I could really gather the roast of the coffee bean within each sip. This coffee is really smooth upon first sip, but midway I was hit with small bitter taste. If I were to pair this coffee it would be on a cold winter day along with a small bite size snack to get me going in the morning.

PRO-TIP- Add a small amount of creamer and sugar to soften the bitter taste.

Jose’s Teasia Coffee-A-Day Tasting- Day 16 with Indian Monsooned Malabar (Regular Brew)

Indian Monsooned Malabar With Eggs

Day 16 and I’m starting to get the hang of all of these different varieties of whole roasted coffee beans. Before I started here, I didn’t realize there were so many different types of roasts and ways to brew coffee. Some coffee roasts are a too acidic for my taste buds but the Teasia Indian Monsooned Malabar is definitely a winner.

As I mentioned, I don’t prefer acidic coffee and this one is definitely not. Here’s some background about the coffee. This coffee is found in India and is dry processed before roasting to reduce the coffee’s acidity and enhance the body.  The long processing period can take 12 to 16 months because it relies on the region’s monsoons to transform the beans, thus the name Indian Monsooned Malabar.

Here’s my initial taste test: The aroma is pleasant and taste is really smooth and I’m able to gather all the soft and mellow tones this coffee bean has to offer. My first sip consisted of a smooth and low acidic taste which is my go-to when it comes to coffees. The smoothness of the coffee has really surprised me after having tried so many coffee  flavors.  I would say the Indian Monsooned Malabar is the perfect daily coffee for me and I’ll be pairing this with a wonderful veggie scramble early in the morning.

PRO-TIP- Add a splash of half and half or even some coconut milk and sugar for that sweet treat in the morning which will balance with your savory breakfast.

Jose’s Teasia Coffee-A-Day Tasting- Day 15 with Espresso (Regular Brew)

Oatmeal with Espresso

Day 15 brings me to espresso beans. What’s the difference between espresso beans and coffee beans? Espresso beans are roasted for a longer amount of time. The difference is in the taste as well. Technically, you could use espresso-roasted beans to make drip coffee, which is the way I am enjoying it today.

Remember, for the best taste when preparing these espresso beans to make espresso is to use the right equipment, such as an espresso machine. Espresso is a strong black coffee and the espresso beans are ground very fine into something that resembles gravel.

Back to the drip coffee version of Teasia’s Espresso beans. 100% ESPRESSO BLEND COFFEE: Our top coffee consultant helped us create a truly great espresso blend, nicely balanced and complex – dark, buttery and chocolatey.

The first scent I receive is a hint of caramel but it was really mild and besides that no other scent really stood out. Once I took my first sip, I was blasted with so many flavors along with getting the wonderful undertones of the fresh roast I was pleasantly pleased. The complexity of all the flavors had a good variety, and even though I don’t like strong coffees, this one has that perfect blend of all great flavors packed into one cup of coffee. The buttery goodness and richness of this coffee would go well with a healthy bowl of oatmeal which I believe would make a bland oatmeal become a vibrant meal paired with this flavor.

Jose’s Teasia Coffee-A-Day Tasting- Day 9 with Mexican Chiapas (Pour Over)

Mexican Chiapas.jpg

Day 9 starts with a wonderful cup of Mexican Chiapas freshly roasted single origin coffee beans. This is one of my favorite methods to prepare coffee because the Pour Over Method coffee flavor results in an aromatic, fuller serving of coffee compared to a coffee maker.

At first glance the one smell that captures your attention is the vanilla scent from the beans and even more apparent when the beans are ground. (Don’t forget to brew your coffee within 15 minutes of grinding the beans to ensure freshness and taste!)  The mixture of cocoa and orange sounded strange to me but I was pleasantly surprised how well they pair together. The flavor comes out to be very mild and enjoyable, my preference of coffee drinks. After finishing my first cup I was ready for more! This is one of my favorites for sure and is highly recommended.

PRO-TIP: For the Pour Over Method, make sure to slowly pour the hot water over the filter which will allow time for the water to pull out more flavor from the grounds.

Stay tuned for Day 10’s coffee tasting where I am sharing my thoughts on our Mexican Decaf coffee beans.