When I was first cupping and writing about the Sumatra Blue Batak Tarbarita PB, I had this impression of a great green marble, and so went looking around for information on marble types, history and lingo. My own personal marbles are stowed in my sock drawer in the custom green satchel that my mother had sewn for me; and so where it might seem odd that an adult might still keep their marbles so easily accessible, the world of marble lore that I glanced into simply to color my coffee review was quite staggering.
So, to follow up on my last post, I made some videos of me cupping samples from the big box I got this week from HQ. I'll post the links here for your viewing enjoyment.
I mentioned it in my last post, but I just wanted to highlight what an excellent pairing of coffees that I thought these two made. Despite having distinctive flavor characteristics (Montañita with it's muted melon and Fuji apple notes coupled with mild savory/herbal elements, Tambaya with its peach and white grape with balanced sweet cream), the mouthfeel of both these coffees created a marriage between them that really showcased what makes each one remarkable. I highly recommend picking these two up together and trying it out for yourself.
I put together a cupping on Tuesday at a local Fort Collins roaster. It is always a challenge to put together a table for a new group. Is it better to choose a theme and show some coffees that are related in one way or another, or is it better to show as wide a variety as possible? I went with variety and brought the Brazil Fazenda Campos Altos Peaberry, El Salvador COE La Montañita Pacamara, Ethiopia DP Haile Selassie Sidamo, and Kenya AA Nyeri Tambaya.
