another_jim wrote:Shout out to Klatch's Worka Anaerobic; if you liked their Guji Anaerobic from six months back, this one will replace it.

Lighter roasts need some rest until they become fruit bombs. A roast stopped just ahead of the 2nd (City/Full City) will bring out cinnamon notes along with the florals.

Would love to see a roasting thread started on the Klatch Worka Anaerobic. Have considered getting it but been a hesitant given my love-hate relationship with anaerobic coffees.

Sweet Maria's just got some Colombians - yay!
Colombia Páez Rio Chiquito
https://www.sweetmarias.com/colombia-pa ... -7561.html - "butter caramels, molasses, candied almond, pecan cookie, toffee-coated nut." Who could resist....
Colombia Inzá Antonia Oidor
https://www.sweetmarias.com/colombia-in ... -7552.html - Golden plum, raw sugar, apple at lighter roasts, dark berries aand grapes at darker roasts. The description of a hint of bergomat piqued my interest...not usually something I associate with Colombians.
Colombia Inzá Veredas Vecinas
https://www.sweetmarias.com/colombia-in ... -7562.html - A familiar 'regular' at SM yet always interesting as the flavor range varies slightly from crop to crop. This crop has the addition of pistachio torrone, pecan caramel as well as the usual brown sugar-chocolate notes.
Colombia Buesaco EA Decaf
https://www.sweetmarias.com/colombia-bu ... -7402.html - The opening lines is music to my ears... "Difficult to peg this coffee as decaf. Caramel in flavor and aroma, cinnamon pinwheel cookie, dried apple, chocolate-banana hint, and moderate acidity level for decaf." Since I find myself needing a reduction in caffeine consumption, I am delighted to see a "non decaf" tasting decaf. Sweet Maria's carried a fabelous Peruvian decaf a few years that remains a personal favorite -even against caffinated coffees. Look forward to trying this one especially since I enjoyed previous offering of the Colombia Buesaco in the past.

Is there a way to block posts by mpdeem? Every time she posts in this thread I find my finger hovering over a buy button and I'm overstocked as is.

This must mean I need a bigger roaster and thirstier friends. Keep'em coming Mary! Those Colombians sound right up my alley.

mpdeem wrote:Would love to see a roasting thread started on the Klatch Worka Anaerobic. Have considered getting it but been a hesitant given my love-hate relationship with anaerobic coffees.

Last year's version was very assertive and almost un-drinkable as a single origin. I believe the Klatch tasting notes were "Blueberry + Blueberry + Blueberry!" I still have a small amount that I blend into south american espresso base coffees for a friend who loves blueberry bombs. It will cut right through at a 1:10 ratio.

It's undrinkable for some time~3 weeks, after which the acid faded and it had good aroma.

I'm excited to try this from Bodhi. Diego Bermudez applied his thermal shock processing technique to the winning USBC coffee from Guatemala. This lot is entirely his own in Colombia. I picked up 2 pounds to see how it pans out.

https://www.bodhileafcoffee.com/collect ... plum-green

There is a second Bermudez lot available too called "Tropical"
https://www.bodhileafcoffee.com/collect ... ical-green

SutterMill wrote:Is there a way to block posts by mpdeem? Every time she posts in this thread I find my finger hovering over a buy button and I'm overstocked as is.

This must mean I need a bigger roaster and thirstier friends. Keep'em coming Mary! Those Colombians sound right up my alley.

This entire roasting forum has a similar effect on me!

To further tempt, I just got my Sweet Marias order in and cupped the following:

Colombia Inzá Antonia Oidor - Yellow plums, semi sweet dried apple, raw sugars, hint of light brown sugar and chamomile (not overtly floral though). Bergamot notes emerge as coffee cools - sublte but distinct. Piping hot sugar and chamomile notes dominate but then becomes sweeter with fruits emerging as coffee cools. Very balanced and smooth with good body. Roast was just short FC but did not really get obvious bittersweet notes - more like a subtle malic acid apple note - to my palate at least. Highly recommended.


Colombia Buesaco EA Decaf - Fabulous. Full of juicy red apples with an intense malic acid spine to balance sweetness. Hints of raw sugar combined with tart strawberry leaf note. I guzzled this too quickly to take complete tasting notes. A desert island type coffee. If my doctor told me no more caffeinated coffee I would be delighted to drink this as my every day cup. Sadly now sold out.

I tried a bunch of ACE lots last year; 3 CoE and 3 PCA plus Masters of Daterra.

This year it's just the One of A Kind Guatemala. And the samples are available. It's a special cup.

One of a Kind Guatemala

Juan Pena has another offering brought in by Royal Coffee that really sounds interesting. I'd love to try it, but don't have the bandwidth to do another distribution right now. I reached out to Juan about a month ago to buy approximately 3 kilos of his own coffees, but I couldn't justify the shipping price for the coffee since the shipping cost more than the coffee itself.

Note this offering isn't grown on Juan's farm itself, but a group of nearby farmers, who turn the green over to Juan for his very precise and unique processing. I consider him right up there with Aida Batlle for quality in the cup.

If someone else does consider doing a distro, I'm definitely in for 5 pounds.

https://royalcoffee.com/product/3427097 ... tDw.VPVkpU

Two Ethiopian coffees from Sagebrush recently cupped:

Ethiopia Guji Sewda Anaerobic Natural Black Label - Sweet tangy pineapple, plain Greek Yoghurt with a generous dollop of strawberry jam. reminds me of old style 'flavored' yoghurts - not premixed but rather plain yoghurt with jam underneath. A wonderful mix of sweet, sour, and tangy profiles yet no overly "hot" anaerobic notes.

Ethiopia Koke Honey Gold Label - Pineapple, dried coconut, simple syrup, much lighter and sweeter than the Sewda, almost like piña colada but not overly heavy or rich due to lovely pineapple acidity. Almost candy like at room temperature. A fabulous summer coffee.

I have been alternating between these two over the last few days. With temps climbing up into the 80's these two coffees are the perfect accompaniment.