January’s Angel’s Cup comes from Batdorf and Bronson Coffee Roasters. The beans are from Ethopia if the label wasn’t clear. Based on this pdf from Batdorf and Bronson website, Guji is a subregion of Sidama. I recently had a Sidama zone coffee from de Fer Coffee.
The initial bag aroma consists of berries, nuts and hints of citrus zest. Drinking the latte, I taste this wonderful blueberry and peanut butter flavor that coats on the tongue. As I continue to sip the latte, there is an herbaceous after taste that hits me about 15 seconds after each sip. Unlike the “chocolate milk flavor” from de Fer Coffee beans, I don’t get that same flavor with these beans.
Not part of Angel’s Cup, I recently obtained a bit of some Hawaiian coffee from the island of Kauai. The Kauai Coffee Company grows beans that is separate from the popular Kona region in Hawaii.
The aroma of strong ash, blueberry and nuts permeate the kitchen when I first open the bag. Ash? Ya… These coffee beans are grown on lava fields. I think the “ashiness” is imparted into the beans to give these Hawaiian beans (including Kona) a more unique taste and aroma. It seems like each island will have it’s own unique flavor.
When I’m making the espresso syrup, I’ve noticed that my normal two scoops of beans usually gives only 20 grams of ground coffee when normal beans tend to give me about 25 grams. I guess the Hawaiian beans are smaller than what I normally get.
The latte exudes a strong earthy/ashy flavor as well as bits of blueberry, nutmeg and peanut flavor. As I enjoyed the latte, I started noticing the ashy flavor evolving into a very chocolaty flavor. The aftertaste leaves a pleasant peanut butter. I fully enjoy this particular beans for it’s changing profile.
December’s coffee comes from a California roaster called Bridge Coffee Company. The beans are from El Salvador from a region known as Ataco, Ahuachapan. According the Bridge Coffee website, these are “limited edition” beans directly from the grower Villa Espana. If that’s not impressive, the growers are family farmers who won the 2009 Cup of Excellence.
The beans have a blueberry nutty aroma. Grinding the beans releases a wonderful aroma chocolate intermingling with berries. After making the latte, that first sip gave me an incredibly smooth taste. The creaminess of the latte was perfect from start to finish throughout the palate. This latte was meant to be slowly enjoyed in the morning eating breakfast.
November’s Angels’ Cup coffee bean comes from the de Fer Coffee and Tea Company. The beans come from the Sidama zone in Ethiopia. From the description, I assume it’s a blend of the different beans from the small farmers in that region.
While scooping the beans out to the grinder, I smelled this intense chocolate aroma from the bag intermingled with some nutty aroma too. Smelling the ground coffee introduces a berry aroma mixed with the chocolate and nuts. The latte has a strong chocolate milk with a wonderfully smooth aftertaste.
The coffee beans for October is from Enderly Coffee Company. These actually came earlier this month but I haven’t bothered to blog about it yet.
The beans are from Columbia’s Huila region. The beans emit a wonderful berry and nutty aroma mixed with some chocolate smells. It wasn’t very strong but extremely aromatic.
After grinding, the aroma opens up more. I start smelling a very sweet aroma. Making the latte, the berry, nutty aroma disappears. What I get now is a very chocolaty mild and smooth flavor.
It’s October. But due to the Fortnum & Mason beans, I haven’t tried Angel’s Cup from September which comes from Bird Rock Coffee Roasters.
It’s an Ethiopian coffee from what’s apparently the Gedeo zone. I smell a faint nutty aroma. I sometimes get whiffs of berries or apples.
Grinding the beans, the dominant smell of nuts and berries take over. I also get whiffs of something else so possibly it’s the peach and kiwi? I don’t know… it smells very fruity yet doesn’t smell exactly like berries.
Making the latte gives a smooth feeling to the tongue. I still get the same fruity yet not really berry aroma. The latte didn’t go down as quickly as the Fortnum & Mason beans. However, these beans do give a refreshing after taste though.
This is not from Angel’s Cup subscription. I was gifted this bag as a souvenir.
I’m not sure if Fortnum & Mason is considered a coffee roaster. They sell a lot of what seems to be luxury food items and goods. Regardless if they aren’t a true coffee roasting company, this bag of coffee was apparently grown in India. India? Ya it’s not one a popular country where you’d think coffee bean comes from but but it is within the “region” where coffee grows.
Anyways, the aroma wasn’t very spectacular as some of the previous bags I’ve tasted. It had a subtle earth, nutmeg and chocolate aroma. Grinding the beans however brought out a nutty aroma mixed with hints of berry.
After I made my latte, the first sip was amazing. I almost immediately drank the rest of the latte and finished it with an intense feeling of wanting another cup. The latte went down smoothly like I’m drinking water. There is this subtle aftertaste of smooth dark chocolate that coats my mouth. I think it’s this aftertaste that triggering feelings of wanting a 2nd cup. Every time I’ve made this in the morning, I always get the same feeling of needing a 2nd cup. These beans are deceptively delicious.