Christopher Feran's Aviary Roastery (KickStarter) - Page 4

Discuss flavors, brew temperatures, blending, and cupping notes.
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baldheadracing (original poster)
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#31: Post by baldheadracing (original poster) »

At the time of this post, there are 24 hours left in the KickStarter.

The coffee above has been named after the farm that it is from - "Finca Esperanza," Guatemala, and is available as an add-on for backers at $65/200g plus shipping.
... our omni-roast designed for turbo-style espresso shots ... is sweet, clean, and structured with light tones of orange, milk chocolate and tropical fruit-and it truly makes for an exquisite milk+spro drink when roasted with just a touch more development than we like for filter.

The coffee is Caturra grown using strictly organic methods ...
- https://www.kickstarter.com/projects/av ... ts/3806945

The farm's website: https://www.twobirds.coffee/
-"Good quality brings happiness as you use it" - Nobuho Miya, Kamasada

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baldheadracing (original poster)
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#32: Post by baldheadracing (original poster) »

... and the main coffee for the KickStarter has been revealed:

Bekele Belacho, producer, Bensa, Sidama, Ethiopia.
... an anaerobic-style dry processed coffee from Bekele-fermented 48 hours in an air locked plastic drum in shade before being dried in cherry on raised beds under shade for 30 days.

I don't often buy anaerobic coffees; they can tend toward funk, rot and compost bin juice. But not this one. It's a stunner-one of the 10 best coffees I've tasted from Ethiopia this year-and presents in the cup with clean ripe notes of pineapple, Alphonso mango,kumquat and blueberry. It's sticky sweet, structured, and bright.
- https://www.kickstarter.com/projects/av ... ts/3812295

Some producer info from Crop to Cup: https://www.croptocup.com/community/bekele-belacho/
https://www.croptocup.com/ethiopia-2023-offers/
-"Good quality brings happiness as you use it" - Nobuho Miya, Kamasada

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Almico

#33: Post by Almico »

What does "structured" mean?

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luca
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#34: Post by luca replying to Almico »

Probably that the non-aroma and flavour attributes - the "structure" - are balanced.
LMWDP #034 | 2011: Q Exam, WBrC #3, Aus Cup Tasting #1 | Insta: @lucacoffeenotes

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baldheadracing (original poster)
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#35: Post by baldheadracing (original poster) »

-"Good quality brings happiness as you use it" - Nobuho Miya, Kamasada

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Almico

#36: Post by Almico »

"Well-structured coffee has an architectural feel,"

Well that explains everything. :D

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baldheadracing (original poster)
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#37: Post by baldheadracing (original poster) »

Almico wrote:"Well-structured coffee has an architectural feel,"

Well that explains everything. :D
While a bit circular, it makes sense to me given the (second) definition of "architectural" that doesn't refer to architecture, i.e.,
having or conceived of as having a single unified overall design, form, or structure
- https://www.merriam-webster.com/diction ... hitectural
-"Good quality brings happiness as you use it" - Nobuho Miya, Kamasada

archipelago

#38: Post by archipelago »

To professional cuppers, "Structure" is a term relating to how integrated the cup-body, texture, flavor and acidity-is and how evenly it rests on the palate. Similar to how the "balance" attribute on a CQI/SCA score sheet is related to the "Body" and "Acidity" attributes, Structure is conceptually related to-but different from-balance. A coffee can be balanced and yet lacking in structure (this often indicates a tendency toward fade in a coffee and is most easily detected once the cupping bowl has cooled for 18-20 min).

I sometimes describe it as "how well glued together are all of the different attributes?"