mycuppa September 2013 Newsletter
September can be an interesting time for green (or raw) coffee beans.
We see a flurry of activity from May through to late July, and then during late August, some very interesting coffees miraculously appear out of nowhere.
Farmers and brokers may hold back quality lots from initial shipments to negotiate better prices and balance supply and demand.
That may be part of the story, but it could also be a natural and normal situation whereby a season (or crop) has many features or phases and stages - early, mid and late.
Stories are floating around, declaring that the best of any crop is the middle.
For some types of beans, that may be the case, and for others, there may be benefits in a late season when the cherries have matured, or the processing involves some form of stabilization.
We know that in some origins, e.g. Brazil, the quality plantations and estates will store the processed raw coffee in wooden vats at controlled temperatures for up to 3 months before shipping the coffee to the destination export customers.
This month, we have come across some very good coffees.
The standout has been Mexico and the highly regarded San Christobal estate.
For the last few years, San Christobal has developed a well-earned reputation for superb quality.
This year, Bennetts brought in a bunch of perfectly prepared patio micro-lot coffees, and we grabbed quite a few.
Mexico San Christobal Natural (Fancy)
The most interesting of the Mexican micro lots is, without a doubt, the Natural.
This coffee was meticulously prepared in the Ethiopian style.
Region Nayarita
Altitude 1050 - 1150 metres above sea level
Varietal 50% Typica - 50% Caturra
The intense aroma of berries, tropical fruits, and chocolate continues to a sweet cup.
Clean, balanced and well-rounded, showing a tangy citrus acidity, full silky body, creamy mouth feel and a long dark cocoa finish.
Ethiopia Sidamo Guji - Sundried
This year's arrival of Ethiopians has not exactly set the heart racing with excitement.
Sure, there are some great coffees, but it's hard work sifting through the ordinary lots.
This Guji was a real surprise package.
The green/raw state was less fermented with fruit than in the last few years.
Even when we roasted it, there was no overwhelming fruit aroma.
However, grind the coffee and HELLO berry.
Without a doubt, one of the best Sidamos we have cupped since the Oromia FTO picked up a Silver Medal at the Golden Bean in 2011.
This Guji has truckloads of Blueberry and chocolate biscuit flavours.
Perfect black and with milk, it is a memorable experience.
The wonderful coffee will be used sparingly as we only have half a ton.
