Archives For Coffee Tasting

Coffee Review: Kenya AA from Coffee Kiss Company

October 21, 2010 — 3 Comments
Kenya AA from Coffee Kiss Company

Kenya AA from Coffee Kiss Company

“Kenya AA” seems to be one of those coffees that is known to many people along with Columbia, Sumatra, and Kona.  Despite this fact, I haven’t had very many Kenyan coffees.  I’ve had Starbucks’ version (which didn’t wow me) and an over extracted french press serving from Roast & Toast, a cafe/roaster in northern Michigan.  So naturally, when given the chance to try a Kenya AA from a company with a great track record I was excited.  As for pricing, this Kenya AA is reasonable for a specialty coffee.

Info: The beans appeared to be roasted at the light end of “medium” and smelled extremely fresh when I opened the bag.  The label states that the coffee delivers “…snap, spiciness, and lemony brightness.” Continue Reading…

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Coffee Review: Starbucks Reserve El Salvador Montecarlos Estate Pacamara

September 30, 2010 — 10 Comments
Starbucks Reserve El Salvador Monstecarlos Estate Pacamara

A half pound of the latest Starbucks Reserve offering.

Starbucks Reserve El Salvador Montecarlos Estate.  Wow, that’s a big name for a coffee so let’s break it down.  This coffee is one of four coffees to be released this October as part of Starbucks’ Reserve line.  It’s from the country of El Salvador, grown on the Montecarlos Estate farm.  Grown in mineral rich soil at very high elevation, this coffee is out to make a name for itself.  All of the beans in this lot are of the Pacamara varietal.

What the heck is a Pacamara varietal and what is it doing in my coffee?

Coffee plants come in several different varieties.  Think of dog species; cocker spaniel, golden retriever, etc… They are all dogs (or coffee) but there are different types.  Pacamara is one of these “species”.  It is actually a combination of two other species that has been cultivated over the years.  Enough of this coffee geek stuff.

This Montecarlos Estate coffee is grown at 6,000 ft. above sea level on the top of a dormant volcano.  Starbucks says the coffee has herbal chocolate notes with a medium body and some acidity.

Beans: Fresh, and slightly nutty smelling compared to most coffees.  It’s roasted on the darker side, with spotted oils showing on the outside of the beans.  You can tell it’s quite fresh, and I’m sure the one way valve on the bag helps this.

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Coffee Review: Tanzanian Gombe Reserve from Green Mountain Coffee

July 31, 2010 — Leave a comment
Tanzanian Gombe Reserve from Green Mountain Coffee | Coffee Review from Mikepedia

Tanzanian Gombe Reserve from Green Mountain Coffee

As the curious coffee enthusiast that I am, I’ve always wanted to try Green Mountain Coffee.  They consistently receive very good ratings from CoffeeReview.com which is impressive to see from a big company.  Starbucks certainly doesn’t score as well.  I ordered two coffees from them for around $7 per 10 oz.  The first one I’m reviewing is called Tanzanian Gombe Reserve.  The beans smelled extremely fresh on arrival and appear to be roasted at medium-dark.  For those comparing to Starbucks, I would say the roast is just a bit lighter than the average Starbucks roast.

Obviously, this coffee come from Tanzania which is south of two other great coffee producing countries in Africa; Ethiopia and Kenya.  The place where this coffee is grown seems to have something to do with Jane Goodall and chimpanzees…but I’ll let you read up on that on your own.  Green Mountain says that the coffee has bold tropical fruit flavors and jungle bloom aromas.

Nose: Fruity, like blackberries.  Smells like this coffee will have some very nice acidity.  Additionally, there are some darker baker’s chocolate scents.

Mouth: Literally, a fruity explosion!  My palette is smacked with berry-fruity acidity much akin to strawberries.  It’s sweet and tart at the same time.  After the berries roll smoothly off my palette a spicy vibe kicks into action; almost like cinnamon and cloves.  Not many chocolate flavors here…

The Big Picture: This is a great coffee.  It was fresh and flavorful and puts to shame most of the coffee I’ve had from other big companies like Starbucks or Caribou.  There is something about this coffee that just puts it on another level.  I did find the body to be lacking a bit but with bold acidity like this I don’t miss it too much.  It’s so savory and exotic tasting.

Sometimes I specifically plan a pairing for a certain coffee, but most of the time I pair it with whatever I happen to be in the mood for.  This time I tried a toasted blueberry bagel with butter on it.  The bagel was great, and it actually went well with the fruity nature of the coffee.  It smoothed it out, and made the body seem a little bigger that it really was.

Tanzanian Gombe Reserve is a definite recommend.  I was pleasantly surprised at the quality of Green Mountain’s coffee and look forward to reviewing the other coffee I ordered. (It’s a Kenyan).

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Coffee Review: Starbucks Gazebo Summer Blend

July 10, 2010 — 1 Comment
Gazebo Summer Blend from Starbucks

Gazebo Summer Blend from Starbucks

I’m a big fan of acidity in coffee.  I’m not only looking for acidity but I do love it.  Gazebo Summer Blend from Starbucks promises to deliver a crisp, bright cup of coffee with acidity aplenty.  I remembered liking it last summer, so I thought I would give it a try and review it now that my palette is a little more adept at tasting coffee.  I bought a 1 lb. bag for $11.95 from a Starbucks near my house.  The beans are roasted lightly compared to what one comes to expect from the ‘Bucks; I would call it medium-dark.  Starbucks ensures its customers that Gazebo Blend is “…crisp and clean, with floral fruity notes…”.  Here’s what I thought:

Nose: There’s not a lot to differentiate here.  It seems fresh, and smells like it’s laced with a lemon acidity.  There’s some roasty sweetness, and  a small pepper-like note in the background.  So far I’m not floored, and hoping that the coffee brings more to my mouth then it does to my nose.

Mouth: Definitely crisp.  First thing to taste is a moderate lemon tinged acidity, which then morphs into a roasted, nutty flavor.  This then washes away into an extremely clean finish.  As I muse at how clean the finish is I realize I’ve been deceived because a dark, heavily toasted taste fizzles back onto my palette.  The acidity dominates the overall mouthfeel, and unfortuntely there isn’t much in the way of body or other flavors that come into play.  A simple coffee can be delicious, but Gazebo Blend is lacking something.  It’s like drinking Coke from a soda fountain where the syrup is running low; lots of fizzle from the carbonated water (or acidity in our case) but not much else.

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Coffee Review: Starbucks 3 Region Blend

June 13, 2010 — Leave a comment
Starbucks 3 Region Blend | Coffee Review from Mikepedia

Starbucks 3 Region Blend, 1 lb.

For the last few months I’ve been enjoying some great coffees from local roasters.  I love buying fresh premium roasted coffee especially at a low “local” price.  After hearing that Starbucks new 3 Region Blend was quite tasty from some friends I decided to give it a try.  It’s a blend containing coffees from Tanzania, Guatemala, and Papua New Guinea.  Starbucks claims that the blend will deliver a smorgasbord of different flavors and nuances including “…floral and citrus notes…”, “…cocoa notes…”, and herbs and earthiness.

I purchased a half pound of 3 Region Blend for $6.45 from my local Starbucks.  The bag was labeled with the expiration date of November, 2010.  Upon opening the beans smelled quite fresh.  They appeared to be roasted at the medium-dark level — not quite dark roast, but pushing it for “medium”.

Nose: This is one of those coffees that just smells smooth, plain and simple.  It embodies a fresh roasty sweet scent with what Michael Scott might call a “buttery cinnamon afterbirth”.  There’s also a small hint of something in the vegetable realm.  I would describe it as broiled red pepper.

Mouth: Sweet, smooth, and mild.  As soon as the coffee comes into contact with my palette there is a mellow citrus. (This becomes more prominent as the pot cools) This citrus fizzles into a milky, nutty mid palette sensation which is then washed away by a relatively clean finish.  As the coffee lingers subtle earthy notes become noticeable.

The Big Picture: Those searching for a smooth and creamy affair will be pleased.  Not so mild that it tastes bland, but it’s not quite gushy or rich.  Fans of smooth dark roasts will definitely want to check it out.  I tried a quick pairing with some California grown cinnamon almonds and it worked out great.  I can see this coffee as a great crowd pleaser (a little something for everyone) or a relaxing cup after a long day.  My mom who usually takes her coffee with cream was able to enjoy this blend black.  I would be careful when buying a cup brewed at Starbucks; a friend described it as having a mushroom-y earth toned vibe.  (I’ve never been a fan of their in store brewing methods)  All in all if you are looking to try something new from Starbucks I wouldn’t pass this one up.

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Rwanda Rusenyi Coffee Review

January 22, 2010 — Leave a comment

Rwandan Rusenyi Bourbon, from Mighty Good Coffee

Rwandan Rusenyi Bourbon, from Mighty Good Coffee

Info: This Rwandan coffee from Rusenyi coffee growers was grown in the Lake Kivu region and roasted by the Mighty Good Coffee Roasting Company of Ann Arbor, Michigan.  It is 100% Bourbon Varietal, hand picked, and sun dried.  The coffee has been brought to a medium roast, with no oils showing on the outside of the beans.  Mighty Good Coffee describes it as “Sweet with notes of caramelized sugar, dates and raisins”.

Nose: Sweet, light, and meek.  A gentle sweetness with underlying scents of ripe berries and pan seared bananas.  There isn’t a massive smell coming from this coffee but it doesn’t smell weak either.  It’s crisp and aromatic.

Mouth: What a joy!  The acidity flows and delights my tongue but manages to be modest at the same time.  The brightness gives way to an easy going nutty element, and then sweet blueberry tones dance on my tongue as the coffee takes its time in the finish.  The flavors stay with you after the finish, but in a pleasant, “happy” way; as opposed to an ashy burn bearing down from an over roasted coffee.  This Rwandan offering has a restrained, delicate elegance about it.

Pairing: Dark chocolate (60% cacao) covered cashews.  After experiencing some of the tartness present in the chocolate the coffee smoothed out a bit.  There was still a little brightness left that nicely complemented the cashew flavors.  I’m sure this coffee would pair well with many fine treats such as french truffles or chocolate covered cherries.

The Big Picture: Rwanda Rusenyi was meant to be enjoyed slowly, sip by sip, savoring all of the complexities it has to offer. It may be lighter in body, but it delivers with plenty of enjoyable flavors.  Dark roast aficionados looking for creamy body won’t find their nirvana here, but anyone who can respect brightness and complexity will have a smile on their face.  It paired great with the chocolate covered cashews, and I can see myself relishing this coffee late at night with some friends.  For those who haven’t tried Mighty Good Coffee, I highly suggest it.  They ship their coffee very soon after roasting and everything I have tried from them has been exceptional.

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