Geisha Coffee ‘Esmeralda Special’ surpassed his own record and established a sales global record of 170.20 dollars.

The “Esmeralda Special” Geisha variety re-heat the coffee market yesterday by breaking the world sales record quoting a price of 170.20 dollars per pound (US$ 375/KG), during the online auction “Best of Panama 2010.”
Japanese Coffee House Saza purchased eight bags of 50 pounds of coffee worth US$ 68,080. Panamanian Geisha Coffee has win for six consecutive years the first place of the auction. The coffee is harvested and processed at La Esmeralda Estate, located in Boquete, Chiriqui.
“Achieving a world record price make us very proud, because this victory brings to Panama on the map of the best coffees in the world,” said Rachel Peterson, owner of La Esmeralda Estate.

Geisha Coffee is doing pretty good job raising Panama’s fame in coffee business, if you have tasted Geisha’s brew, drop me an e-mail. (mikko at darkroast.org)

Tags: auction, geisha, la esmeralda estate, panama

Yemenese coffees are not usually rated to the very top of premium coffees. However, Mocha Matari offers some personality that makes even the cup of excellence coffees taste boring!

These beans are quite acid actually, allowing deep and dark roast.

The nose is oily, earthy and dark with feeling of bonfire.

The taste is somewhat deep and dark. Roasting these beans bring lot of oil to the surface of the bean and that is actually 100% transformed into very intensive and rich taste. I would call this even winey. I think Mocha Matari will definitely make everyone to love or hate it. Its not groundpleaser or mainstream.

Tags: coffee, dark, matari, mocha, winey, yemen

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

Darkroast now appears in Technorati – the famous blog collection site.

Now even more can enjoy coffee around the Internet

View blog top tags

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