Coffee Interlude: Cake, Jasmine, and Bourbon

This is what I’m roasting and drinking. Four coffees from Sweet Maria’s, and I really like all of them.

Honduras Ocetepeque El Jutal.

I bought 5lbs from Honduras. I liked what the flavor profile looked like: cinnamon, buttery, walnut, and good all the way into Vienna roast. This one I like to refer to as “Coffee Cake”, though it is subtle. I imagined that the bean would show well and be versatile in the levels of roast, the way it is brewed, and if I happen to infuse it with whiskey (which I did, and haven’t tasted yet). Crowd-pleasing coffee.

Ethiopia and Rwanda

I also wanted to venture out into some African Coffees, and I bought beans from Ethiopia (Ethiopia Shakiso 2lbs) and Rwanda (Rwanda Karongi Gitesi 2lbs) that are nicer in the lighter roasts. Most people I don’t think are used to a good African coffee. They tend to be a bit more acidic (citrusy), and don’t lend themselves as well to darker roasts. At the same time they can be very complex with spicy, fruity, and floral notes. I haven’t been able to get a good test on the Ethiopian that I bought, but it is definitely more tea-like with hints of jasmine coming through, it is sweeter, and if you’re paying attention you might think of cherry cola while you drink. It’s an interesting cup, and I can’t decide how I feel about it.

The Rwanda, I think, is my favorite right now. It starts out a bit caramely, honey, tea, and finishes lemony, but in a muted way–like a custard. The roasted beans even have a less classic coffee smell, it’s way more complex, kind of bready sweet flowers. There is a lot you could imagine with this coffee. But it’s not exactly the classic nutty chocolate flavors most people like.

Donkey Decaf Espresso

Donkey espresso decaf (2lbs). This stuff is what I use for my afternoon latte. It’s made to be roasted a bit darker, and with a decaf bean, it looks darker than it was actually roasted. Even with my mediocre (at best) espresso pulls, this bean gets good crema, and taste very strong: bitter, chocolate, nutty, dying to be mixed with milk. SM recommends mixing it with another bean, but I think it’s pretty great the way it is. It’s the closest thing to rocket fuel I’ve drank in a while, and that’s saying a lot from a decaf.

Booze-infused coffee

Booze-infused coffee. I’ve been experimenting with small batches of booze-infused coffee. I’ll let you in on the 6 step process.

  1. Look in liquor cabinet.
  2. “Oh, this is almost empty.”
  3. Look in coffee cabinet.
  4. “Oh, I’m running out of this bean.”
  5. Mix booze and coffee
  6. Soak and stir for a week (1oz/1lb)
  7. Roast
  8. Morning smells like I’m an alcoholic.

I’ve done rum+guatemala (FAV-think bananas foster), rum+el salvador, scotch+guatemala, bourbon+costa rica, bourbon+guatemala, maple whiskey+costa rica, and maple whiskey+honduras. The next infusion will be 3-5lbs with Knob Creek Maple Bourbon turned into a nitro cold brew. It’s a serious experiment.  

I’m already picking out my next beans. I’m still a little shy of the Indonesian region, but I’ll work my way there. I’ll probably pick out a 5lb bag of central/south and 5lb from Africa. Every time Sweet Maria’s sends out their newsletter with the list of new beans, I’m tempted, but I have to get through what I have.

Buy some.

If you’re in Tampa 8oz coffee + dozen eggs $10. Everyone else $8 plus shipping. Venmo (@Paige-Cargioli) or Facebook is great for orders and/or payment. First come first serve. 

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