In My Mug Episode 427
In My Mug episode 427 on Monday the 16th of January, 2017. Nicaragua Finca San Jose Pulped Natural Longberry.
In My Mug Episode 426
Episode 426 on Monday the 9th of January, 2017. Brazil Fazenda Cachoeira da Grama Pulped Natural Yellow Bourbon.
In the cup what really hits you is the outstanding sweetness. There is chocolate, hazelnut and caramel. It's super creamy, with just a little hint of chocolate coated raisin on the finish.
Region: Mogiana (São Paolo)
City: São Sebastião da Grama
Farm: Fazenda Cachoeira da Grama
Processing: Pulped Natural
Varietal: Yellow Bourbon
Altitude: 1,100 – 1,250 m.a.s.l.
Owner: Lidolpho de Carvalho Dias and family
Chocolate, hazelnut, caramel, creamy, chocolate coated raisin, sweet.
In My Mug Episode 425
Episode 425 on Monday the 2nd of January, 2017. Christmas Espresso Blend.
50% El Salvador Finca Alaska Washed Bourbon.
50% Kenya Kiriga AB Washed
In the cup you really are getting a shot of Christmas! Dried fruit and rich fruit cake meet creamy blackcurrant, along with an edge of molasses and spice.
Dried fruit, fruit cake, creamy, blackcurrant, molasses, spice.
In My Mug Episode 424
On Monday the 26th of December, 2016. Christmas Filter Blend.
It just wouldn't be Christmas without a Christmas blend now, would it?!
Now in its eleventh year (!!!), it's time to say hello to our Has Bean-y take on the best filter coffee you should be drinking this festive season.
This blend will only be roasted throughout the month of December so enjoy it while you can! For the first year ever we're offering our Christmas blends with all our grinding options, and also in 1 KG bags.
33% Costa Rica Monte Brisas Finca Salaca Black Honey Typica
33% El Salvador Finca La Ilusion Washed Bourbon
33% Guatemala El Limon Black Honey x Natural San Ramon & Catisic
1% Reindeer Tears
In the cup this is like sparkly snow coffee. There's lemon and white sugar with a hint of sparkling effervescence and cloudy lemonade.
Lemon, white sugar, effervescence, cloudy lemonade.
In My Mug Episode 423
In My Mug episode 423 on Monday the 19th of December, 2016. El Salvador Finca Las Brumas Washed Pacamara.
Juan Jose Ernesto Menéndez Argüello belongs to the fourth generation of coffee farmers in his family. His father died in 1995, and after completing his studies at university he had the opportunity to start working in the coffee industry at J. Hill & Cia in 2000. After five years he left J. Hill & Cia to begin his second experience at JASAL. Both companies gave him the opportunity to meet “Grano de Oro” from another perspective, allowing him to learn the art and passion of cupping. He says those are very important in his life, and that they give him the opportunity to apply his coffee knowledge and experience gained through the years.
During his time in the coffee world, Neto has participated in various events like the Cup of Excellence (National Jury from 2003 to 2011), Q Auction, Q Grader, and the Star Cupper program organised by SCAA and CQI.
The farm, Las Brumas, is located between 45 to 60 minutes from the City of Santa Ana. It has a cultivated area of 60 hectares' worth of coffee yield, all of which is at an altitude ranging from 1,450 to 1,700 m.a.s.l. It produces around 600 bags of coffee each year, and has an area of 35 hectares of virgin mountain at an altitude from 1,700 to 2,000 m.a.s.l.
The farm is located in the Sonsonate department near the area known as San Blas. Las Brumas has a very rich volcanic soil, deep and very fertile, which has been generated by different Ilamatepec and Izalco volcanic eruptions throughout its history.
One of the most important elements is the micro climate. It's very misty for most of the year, and that's why Neto decided to name the farm Finca Las Brumas. This amazing micro climate is generated when the warm air when the Pacific ocean collides with the high peaks of the Volcanoes Park (Santa Ana volcano, Cerro Verde volcano and Izalco volcano). Due to its location between these three famous volcanoes in El Salvador, this unique micro climate reduces the amount of daylight that the coffee tree receives. This helps the coffee tree to have a very slow photosynthesis, improving the maturation process, and this in turn improves some attributes that are closely related to maturity, like the aroma, sweetness, acidity and flavour.
This coffee was produced as part of the brand new and super exciting Las Brumas Wild Coffee Project, the project is to use land for coffee producing that's forest, but to do it in a thoughtful and careful way so as not to remove any of the flora and fauna and so the space remains primarily a forest. This effects the speed of the growth of the coffee (lots of shade) but also provides it with its own fertilisation system, with all the forest floor goodness, and the constant supply of twigs and leaves to continue to enrich the soil.
In the cup expect lemon citrus and a lingonberry jam sweetness. The complexity of this cup makes it take a left turn as it cools into chocolate and caramel, “hey Mr Beaver, why are you beavering around with this Cadbury’s Caramel sweetness and smoothness?!” (sorry an in-joke for those of a similar age to me!)
Country: El Salvador
Nearest City: Santa Ana
Farm: Finca Las Brumas
Farmer: Juan Jose Ernesto Menéndez Argüello
Altitude: 1,450 - 1,700 m.a.s.l. / 1,700 - 2,000 m.a.s.l.
Processing System: Washed
Chocolate, lemon, lingonberry jam, caramel, Cadbury's Caramel.
In My Mug Episode 422
In My Mug episode 422 on Monday the 12th of December, 2016. Kenya Kiriga AA Washed.