For a long time I always told people not to roast Monsooned Malabar too dark. It will lose its roundness!!!

Until Kaffa roastery made me change my mind. You can also enjoy dark roasted Monsooned Malabar, however you will lose the ultimate roundness.

What compensates that is slowly baked butter popcorn like taste. I’m not sure if this is possible to achieve with typical filter machine, but using syphon with almost espresso-fine grind the taste is somewhat peculiar.

If you are into super super dark roasts you better try this. But consider buying a sample from Kaffa before trying it yourself. I’m quite sure you have to roast this with enough time and very low temperature ( ie. 205C )

Tags: dark roast, indian coffee, monsooned malabar

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Monsooned Malabar is one of the classics people usually refer to. You can read more detailed information about its history in every online coffee forum but to give you ballpark figure: Monsooned Malabar is the smoothest coffee ever. It is dried six to eight weeks in warm monsoon and thats where all the roundness comes from.

The nose gives you the idea the drink you are going to enjoy is not just typical coffee. Chocolate mixed with spring flora. Very very delicate.

The taste however is something which creates totally new paradigma. How can you taste something so round that you can’t really reach the taste?
Definitely mediumly roasted. Monsooned Malabar is so round and smooth its difficult to catch the taste. Everyone just loves this!

Just make sure you let it cool down enough before enjoying ( 3min at least)

Tags: indian coffee, medium roast, monsooned malabar, soft

El Limoncillo Pacamara peaberry is rich coffee with bearing that i almost forget it even exists.  Beans come from Matagalpa, Nicaragua. The El Limoncillo estate itself is community run, 100% ecological place, where people are doing whats their passion – perfect coffee.  They don’t hold  specific certificates for any kind of  Fair trade / Utz kapeh, but they keep winning cup of excellence awards almost every year. The coffee is wet processed, washed and sun dried. Pacamara is subvariety of Maragogipe, typical large bean from Nicaragua.

The nose didn’t give me any specific feelings, i’ll update this if I change my mind.

The taste is absolutely delicious. You can find very very rich and balanced coffee which just takes all attention. You can taste a twist of citrus fruits, apple and peach. It also has superior aftertaste and changes to whiskey-like dark sugar aroma.

This is high quality premium coffee. If you find this, you better try!

Tags: cup of excellence, el limoncillo, Nicaragua, pacamara

Brazil is the biggest producer in coffee market. It is the France in wines. Brazilian coffee varies from the poorest quality to the top of the business. It is difficult to describe typical brazilian coffee. Most of the coffees have low acidity, because of the low altitude they are growing, the better ones are grown higher and have bigger fruit and they produce brighter cup. Typically brazilian coffees are roasted light. The “better” coffees are often called Santos Brazil or something like that. Thats what you can find from the coffee dealer. But this one coming is what to really look for:

Cachoeira Canario comes from the pioneers of classy coffee: The Carvalho Dias family. The farm produced coffee from the early 1800’s and nowadays produces the most awarded coffee from Brazil. The crops grow around 1100m above the sea level which is high compared to typical brazilians growing at 500-600m.

The nose gives a little bit of sweet liqueur and salted nuts.

The Taste: a flawless vigorous body – the perfect cup. Light roast gives more nutty aromas, dark roast brings the chocolate to the front. Nuts, toffee, feeling that everything is okay.

Dark or light roast: If you can find this anywhere, just buy it. To maintain good balance brew it with coffee syphon!

(The rumour from the streets tells that Kaffa roastery is importing this to finnish markets soon. )

Tags: bourbon, brazil, coffee, dark roast, fazenda cachoeira