Giving Santa Felisa a 2nd shot!
I woke up wanting to give the Guatemala "Santa Felisa" Orange Honey a second shot. A second shot because i allow the roaster complacent in me to judge the coffee while i was tasting it, particularly because i noticed the roast date was the 14/11 and assume it wasn't good enough. A second shot because i tasted it via V60 the first time i got it (i received the coffee on the 10/12) and i did not like it. A second shot because i had a conversation with the gentleman who gifted me the sample to try and his memory of the coffee was awesome and i want to re-live it!
Guatemala "Santa Felisa" was roasted by The Coffee Academics, Hong Kong and the roasting style while looking at the surface of the bean is very familiar with that of Square Mile. (or my faint history of SQM when i usually receive the beans) The beans do not structurally develop very much and it has wrinkle effect on the surface, sometimes a sign of post first crack release or under development. Then again, we judged a coffee by how beautiful it taste, not by how ugly it is visually. I decided to try it as a 1oz black and 5oz milk and so it was from the bedroom straight to the kitchen and priming the Espresso Machine.
This is my tasting note:-
1oz Espresso: Floral, Fruit, Peach, Apricot, Citrus Jam with a slight dry finish (reminds one a lot about dry processed origins)
5oz milk: Toffee, Milk orange, Balanced
My guess is, the coffee was more suited as an espresso based rather than filter brewing. The unconventional idea of exploring different processing method also reminds me of our Farm Direct initiative with the current Toby's Estate Costa Rican single origins, which was just introduced through public cupping recently and will be launched in the start of 2014.
Thank you Justin Lam for the coffee gift. Keep it coming. =)
Guatemala "Santa Felisa" was roasted by The Coffee Academics, Hong Kong and the roasting style while looking at the surface of the bean is very familiar with that of Square Mile. (or my faint history of SQM when i usually receive the beans) The beans do not structurally develop very much and it has wrinkle effect on the surface, sometimes a sign of post first crack release or under development. Then again, we judged a coffee by how beautiful it taste, not by how ugly it is visually. I decided to try it as a 1oz black and 5oz milk and so it was from the bedroom straight to the kitchen and priming the Espresso Machine.
This is my tasting note:-
1oz Espresso: Floral, Fruit, Peach, Apricot, Citrus Jam with a slight dry finish (reminds one a lot about dry processed origins)
5oz milk: Toffee, Milk orange, Balanced
My guess is, the coffee was more suited as an espresso based rather than filter brewing. The unconventional idea of exploring different processing method also reminds me of our Farm Direct initiative with the current Toby's Estate Costa Rican single origins, which was just introduced through public cupping recently and will be launched in the start of 2014.
Thank you Justin Lam for the coffee gift. Keep it coming. =)
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