by jesawdy on Wed May 31, 2006 12:07 am
Nestled in the mountainous highlands lies the Waghi valley, home to the famous Sigri coffee plantation. Established in the 1950s, Sigri and its sister estate Bunum Wo quickly established a reputation for growing coffees of the highest possible quality. Situated at 5,600 feet, with abundant water from the Waghi river, it is almost impossible to imagine a more perfect climate for producing the finest coffees in the world.
by cannonfodder on Wed May 31, 2006 12:09 am
Unfortunately for them, coffees 3 and 4 couldn't hold a candle to the first two competitors. Lydia smelled tobacco and barbecue in #3, and #4 had a nice malt flavor, but the most interesting thing about these two darker roasts was their brightness.
by cannonfodder on Wed May 31, 2006 1:20 am
A highly skilled barista who leads our own barista training program, Cindy serves as the WBC Western Hemisphere Director.
by cannonfodder on Wed May 31, 2006 1:54 am
The second coffee was equally popular and inspired descriptors as good as (if not better than) the first one. From cracked white pepper and Brazil nuts in the aroma to cranberry and Jonathan's instant classic "tapioca-honey-fruit" in the flavor, this coffee toned down the brightness and ripened the fruit of the first coffee
by cannonfodder on Wed May 31, 2006 2:11 am
The body and aftertaste also caused some debate: Peter compared it to apple juice and I thought it was pleasingly dry, but Gee thought that it verged on astringent.
by Jacob on Wed May 31, 2006 2:27 am
At one point he was asked, "What can we do?" I expected to be told what organizations to support, where to send money, or who to vote into office. His actual response shocked me with its simplicity. "Do anything." Just make a start. Buy local, buy organic, walk more, shop less, whatever is important to you, wherever you can.
by cannonfodder on Wed May 31, 2006 2:39 am
Contender #1 had an aroma to die for, with nutty and delicious descriptors ranging from toffee to Moravian spice cake. This coffee's acidity overwhelmed some people, while others found the bright fruitiness a perfect complement to the cherry and plum flavors that are hallmarks of its typica variety.
by cannonfodder on Wed May 31, 2006 4:52 am
Geoff Corey came to Counter Culture last year with a vision and a plan. He proceeded to build a very attractive European-style shop, with a clear emphasis on great coffee. He really got it right. Geoff invested in the only hybrid La Marzocco FB-70 espresso machine on the East Coast. Specialized temperature controls, a modified grouphead valve, and pre-heated water for the espresso boiler are some of the features that make this beast a beauty.
by cannonfodder on Wed May 31, 2006 4:56 am
I am very excited to finally be making use of our beautiful cupping and training center in Charlotte. I look forward to getting settled in Charlotte and, as I do, I hope that these postings will come more frequently and become better developed. Every time I cup, I learn so much and I will do my best to include you all in my coffee journey if you care to come along.
by houdina on Wed May 31, 2006 5:38 am
In today's preview I got to see the machines that La Marzocco had tailor-made for the competition (a cross between the FB80 and the GB/5) in the WBC blue color with the WBC logo on the side
by cannonfodder on Wed May 31, 2006 6:19 am
Character: This is the most subjective of the three categories. It comprises concepts like body, aftertaste, aroma, balance, etc. To me, any combination of these kinds of categories ultimately falls short, because we have different expectations of different coffees. For example, we expect Indonesian coffees to present a certain character, and expect washed Ethiopians to present a wildly different character. Both can be great, though they will frequently fall short on one category or another. However, a Yirgacheffe that has an amazing amount of Yirgacheffe-ness will score very highly on this value. Freak coffees, like strange varietals with unexpected characteristics, might also have a ton of character. The concept of "Terroir" would also come into play here. Coffees which would score low on this would be coffees that are insipid, anonymous, bland, or common-tasting.
by jesawdy on Wed May 31, 2006 6:32 am
Honduras Tutule La Soceidad COE winner - A towering monument to the greatness of acidity in coffee. I say to those who claim to dislike acidity in coffee 'Let us take it to the table, sir!'. This is a really smokin' coffee, astounding in its liveliness and sheer power.
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