It’s a very subtle and floral cup with powerful aroma off the grind. Andrew described it to me as, “technically good.” I quite agree. It’s a perfect example of a good cup of coffee.
As always, special thanks to Andrew Kopplin at Kopplin’s Coffee for putting this Cup of Excellence on my table and resetting my coffee judgement scale.
The 2007 Cup of Excellence winner that was completely devastated by near hurricane-strength winds in January. Pushing the next harvest out to 2010. In response to this tragedy, George Howell doubled the price of his last 70lbs and sent all the proceeds to aid the farms recovery:
“This is a farm which won 5th place, then 4th place, then 1st place in succession over the last three years in Cup of Excellence. Preliminary estimates indicate he will not have a crop until 2010! How does a farmer with less than 14 acres survive? The 3rd place and 4th place winners of last year’s Cup of Excellence are his neighbors, and all three use the same mill to strip their fruit and dry their beans. We have yet to hear about them. We want to help in a meaningful manner.”
“La Montaña is scheduled to be roasted on Monday, January 28. We will be offering this coffee, which in my opinion is the purest coffee expression we have, bar none, at $50 for eight ounces (versus the usual $27.95). Terroir Coffee will donate the entire price to Mr. Ochoa primarily and to the mill, his critical support, which may also be facing very bad times from these events. Not a penny will be spent on any bureaucracy. We have approximately 70 pounds of his coffee left. $50 dollars per half-pound would result in $7,700, if all is sold.”
Special thanks to Andrew Kopplin at Kopplin’s Coffee for putting this Cup of Excellence on my table and connecting the world economy.
First, it took me a while to tweak the grinder back for a good press pot. In that time, the time was ticking on the coffee itself. Lesson learned for February.
This is a great bean, Andrew called it his favorite bean in the past 3 months. In the press pot I tasted heavy blueberry and banana notes with a trace of cherry and just a whiff of cocoa.
In the Mocha Brew, the cup was sharp and thin, very little flavor or mouthfeel. So, while I had two cups in front of me, I avoided that one.
Special thanks to my wife and Andrew Kopplin at Kopplin’s Coffee for inspiring this series and selecting this month’s coffee.
We’re tasting honey wine, or mead, with homebrewer-extraordinaire Christopher Hadden. We taste the Dry Mead from White Winter Winery and discuss mead’s history, brewing process, where you can pick some up.
Greg Beale, a Dunn Bros. Coffee roastmaster, and I roast 8 pounds of Colombian beans, discuss holiday brewing tips, and the local flavors of the Dunn Bros shops.
Listen to Coffee Review – Honduras: El Filo