Day 14 and I’m enjoying a cup of joe in Central America, specifically Honduras. What I like to do before each coffee tasting is really take in the freshly brewed aroma of each cup. I’ll then take a couple sips and let it sit on my palate so I can sense the true flavor of these single origin coffee.
The first flavor profiles I receive are a scent of nuts and a hint of lemon which are both soft and mild within this coffee. My first sip provided me with a light bitter flavor along with a smoky taste which left me with a mild aftertaste after every sip. If I was to compare the flavor of this coffee it would be close the Costa Rica Coffee but twice as strong in taste and flavor.
PRO TIP: This coffee would pair nicely with a ham and cheese croissant early in the morning.
Day 12 calls for me to take a trip to Costa Rica. With this single origin whole roasted coffee beans, I’m able to smell a hint of tangerine along with the smoky roast of the coffee beans. The first sip hit me with a high acidic flavor, but what surprised me was how smooth it was after I drank it.
This is a great weekend or on the go coffee. Each smell provides you with a fresh scent of tangerine and cantaloupe each time you enjoy the aroma from your cup. If you aren’t huge coffee drinker like myself and are looking for a smooth great tasting coffee., this one is for you.
Today’s the day I try Teasia coffee’s Nicaragua Segovia coffee. The first scent I receive from placing this coffee up to my nose is caramel. This is a medium dark roasted coffee which I’m sure explains why I don’t enjoy the taste. My first sip “wow” I was hit with a strong acidic taste which just made me not enjoy this coffee, I’m not a fan of strong acidic flavors. The other flavors besides it being really acidic are really nicely blended together. If you’re someone who enjoys a strong coffee with a great flavor this one is for you. The perfect breakfast to be paired along with this is a set of strawberry banana pancakes.
PRO-TIP- If you don’t enjoy an acidic coffee flavor add some sugar.
As we are saying goodbye to Winter and welcoming Spring, I am enjoying my freshly brewed single origin Mexican Decaf. Before taking a sip, I take a whiff of aroma of the coffee and there’s an enjoyable sweetness to it. I was surprised at my first sip as it was very acidic, which is something I have not come to enjoy so far after having so many tastings. I was able to take several more sips and get past the acidic taste (again, this is not my preference to drink coffee without any milk and sugar), I started to enjoy the sweet flavors.
If you’re looking for a decaf coffee, this would be it. Enjoy this roast with some breakfast such as toast and an omelet on a cloudy day.
How is our Mexican Decaf beans decaffeinated? Before roasting, the beans are pout through a water process to remove the caffeine but preserve the natural and full flavors resulting in a soft and sweet taste and a floral finish.
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.
Starting off day 8 of coffee tasting with a delectable Kenya AA single origin coffee beans roasted by Teasia. Here’s some history about the coffee: Kenya AA is considered to be one of the world’s best coffee beans – the area has a reputation for absolute excellence, especially because it lies near the region where coffee beans first originated. Grown on volcanic soils and high altitudes, beans grow slower allowing more time for flavor development and maturity.
I received this brew at the perfect time when it was raining and cold outside. The brew itself is really strong along with a strong citrus smell that I’m not a big fan of. I typically enjoy coffee that is creamier and sweet, which is why I’ve been recommending adding milk to coffee. After sipping this coffee, I was thinking that this would go great with a big breakfast platter with some eggs, pancakes, bacon, fruits, the works!
PRO TIP: If you’re a chocolate lover, you can always add some hot chocolate to coffee for a mocha!
Next week, we’re taking a trip to Mexico with Mexican Chiapas whole roasted beans.
It’s day 6 of my coffee taste testing and I’m starting to get really into all these wonderful single origin coffee beans. If you could only smell the aroma when the beans are freshly roasted, it’s simply amazing.
Today’s coffee is from Ethiopia and it’s a bit hard to pronounce: Ethiopia Yirgacheffe or Irgacheffe. The beans are known for of the highest quality Arabica coffee beans in the world. Ethiopian Yirgacheffe has a high quality unique fragrance and distinctive flavor.
If I could compare this coffee I would say it’s close to Brazil Fazenda, they both have a strong yet smooth taste. There’s a well-balanced amount of flavor which consists of peach to the distinct amount of citrus, but the main flavor and smell is caramel. YUM! How about a nice cup of freshly brewed single origin Ethiopia Yirgacheffe coffee enjoyed with a hearty breakfast with bacon and eggs to start your relaxing weekend. Afterwards, take a stroll on the beach to clear your mind.
PRO TIP: Due to its bright notes and vibrant aftertaste, this coffee makes an awesome iced coffee so don’t be afraid to add some ice and milk to enjoy!
A wonderful latte, gets better and better with each sip. The well-balanced and full bodied flavor is nicely accentuated with notes of black tea, sweet apricot along with a tang of orange juice. This coffee Burundi was made with soy milk and it really complements the coffee beans. A perfect latte to drink during the cold winter and huddle around a campfire or cozy up under a warm blanket. This latte goes down really smooth and has a wonderful after taste full of honey and soy milk.
Our Burundi coffee plant is grown in volcanic rich soil in the region of Mbirizi at an altitude of 1700-1800 meters. If you love East and Central African coffees such as Rwanda, Tanzania and Kivu, this roast is for you!
PRO TIP- Don’t feel like a warm drink? Make it an iced latte by adding some ice cubes and more soy milk for that creamy texture.
Today’s coffee is prepared the old fashioned way in the coffee maker. The Brazil Fazenda is smooth with light acidity and has a mild and buttery taste with hints of hazelnut and cocoa.
Highlights: A strong coffee with a smooth taste to it that I really enjoyed. It’s a great coffee for everyday and I would recommend it for someone who doesn’t drink coffee daily too. The cocoa flavor is very enjoyable with every sip you take. The best food to pair with would be a breakfast sandwich on a croissant.
PRO TIP- If you feel the cocoa taste is too strong, add some sugar to balance it out with some sweetness.
Next week, Jose is trying our Burundi which is full-bodied with notes of black tea, sweet apricot, juicy cherry and a tang of orange juice.
Using a blender to grind your coffee can be a good alternative if you don’t have access to a coffee grinder. Although some blenders have the “grinder” option you still need to proceed with caution. If you don’t grind the beans enough, you won’t get the most benefit of the bean. But if you grind too much you risk burning the beans’ natural oils with the heating blades, making the coffee taste bitter.
Another important tip to remember is to only grind what you will be using. Coffee will lose its freshness and flavor 30 minutes after being ground because of the exposure to oxygen. This being said, you will need to blend in small spurts. Our Brazil Fazenda roast is smooth, has light acidity, mild and buttery with hints of hazelnut and cocoa that balance the light and sweet berry tones.
- Set your blender on high or “grinder” speed.
- Scoop in ¾ of a cup of coffee beans at a time (remember to only blend what you need).
- Blend until you have the consistency desired.
Depending on you preferred brewing method is wat will dictate the kind of grind you will need: