it's my island

Writers Wasteland

// January 15th, 2009 // Comments Off // On the Radar

I write so much content it scares me. If I had known I was going to be writing as much as I do when I was a kid I would have paid far more attention to the mechanics of english. While I have a good grasp I probably write like a monkey to some.

It’s a poor excuse then why I am not writing personally. I get to write pretty close to the surface on our homemade chocolate blog. Combine that with a cyclical heavy twitter usage and I’ve been rather equalized. I’d run some digest feeds here but that feels wrong.

Still all poor excuses I can hear already!

I run on coffee!

I’ve been participating in the green coffee buyers co-op and used the new/old roaster George Holt gave me so much it blew out. With some help from the guys at Hottop I received a new heating element and fuses and I’m back in action. Only problem now is I have a gap in my roaster and beans trickle out.

It’s always something.

I think I need an espresso truffle and a cup of coffee. Huzzah!

Few Moments in NYC

// February 3rd, 2007 // 3 Comments » // Excursions, On the Radar

Finally caught some free wi-fi in the [Grumpies](http://cafegrumpy.com “Cafe Grumpy”). Quickly checking my email in detail, saying hi to a few in IM, responding to some [flickr](http://www.flickr.com/photos/ciordia/), but about to brave the cold and windy streets again to catch the Mary Poppins play.

The [GTD](http://www.davidco.com) seminar was fantastic and I’m processing notes for a writeup on [Nuance Labs](http://blog.nuancelabs.com). As well once home I’ll need to process a few hundred shots and get them up on flickr.

The fun never stops and it’s great! Catch you all in a few days.

-a

Stone Cup Roasting Co.

// January 30th, 2007 // 5 Comments » // Reviews

There’s been a lot of talk around me about [Stone Cup Roasting Co.](http://www.stonecup.com/) out of Chattanooga. Run by an impassioned Jennifer Stone I was going to meet her this past week but scheduling conflicts are going to keep us apart for a while longer. From what I understand she’s working on some farm programs, good brokers, recently reconditioned a beautiful German Gothot roaster from the 50’s….and she brew’s a mean stout?

Oh I had to learn more and try some goodies.

I placed a quick order of their Espresso Blend, Nicaraguan Cup of Excellence ‘El Cipres’, and the Mexico Pluma de Oro. It was a very difficult selection. Even more difficult has been to get me to distill my thoughts. I’m not really keen on compiling this all at once but theres something to be said for consolidation. Over a period of two weeks I drank a lot of coffee, and it was good. It even got better. I like it when that happens.

Espresso Blend

Thoughts

Pulled at a floating 202’f, amazingly bitter free. I sampled again.. where is that *clickclick..* back of the throat up tick you generally get. It wasn’t there. Overall through my samplings it has rarely shown up to the party. This is a very smooth espresso. I get images of cigar smoke.. smooth, silky, sultry..

Fragrance

* Vegetal
* Tomato
* Cinnamon

Brightness

* Small
* Corner pub table w/ a dim light

Flavor

* Beefy
* Brothy
* Worn Leather
* Cured Tobacco
* Dark Black Cherry
* Currant
* Dark Dark Chocolate

Body

* Clean
* Silky

Aftertaste

* Bitter-free
* Hung around then left without telling.

CoE El Cipres

Thoughts

I had heard about the Ruiz farm through Intelly last year and was curious to see them when the farm popped up here. I had no expectations but was very pleased. A lot of clean Nicaraguan traits assembled into a classic profile. Goes great w/ a little milk, smooths down the serious brightness.

Fragrance

* Banana, ripe
* Apricot
* Brown Sugar
* Light Tanned Leather

Aroma

* Baking Bread
* Dark Chocolate
* Sweet, Sweet, Sweet!
* Chocolate Cake
* Gumbo Broth.. Roux

Brightness

* 2.5:5
* Ka-Pow! (Even 2 weeks later it’s still got some serious Zing)

Flavor

* Orange Zest
* Chocolate Covered Raisins
* Curry
* Little Leather
* Lemon

Body

* Snappy x2
* White Wine Cling (ie: not-much)

Aftertaste

* Tannic
* …gone

Mexico Pluma de Oro

Thoughts

This coffee was our morning staple and it was nice. Comfortable, smooth, dry cocoa powder.. I hate to say it had a Mexican terroir so take that with what you will. Over time it got a heavier body and w/ milk & some sugar I’d have thoughts of hot-cocoa.

Fragrance

* Pecan
* Dates

Aroma

* Caramel
* Pears
* Clove

Brightness

* Medium
* Expected

Flavor

* Beef Broth
* Grilled Steak
* Cinnamon
* Short Bread
* < Salty
* < Peppercorn

Body

* Syrupy
* Coating
* Cling—but snaps free
* Round

Aftertaste

* Comfortable
* Even
* Gone when told

Summary

[Stone Cup Roasting Co.](http://www.stonecup.com/) is doing an admirable job and I look forward to seeing them grow. If there other products are as good as what I’ve tried then they are right on the money. Roasters, like any other group that deals with mother nature has their work cut out for them. Making and delivering a product that hits home every day is tricky and my hats off to those who take up the profession. Stone Cup is making great ties and doing the right things. I hope to learn more about them in the coming months since they are right over the hills east of us and I hear making some in-roads into the Charlotte area.

Caffe Fresco Flossies Blend

// December 31st, 2006 // Comments Off // Culinary, Reviews

Caffe Fresco has brought out a nice blend that can function in any role from espresso to press. Tony has done this by making a fairly bold blend that teeters into the french roast arena. This lets it stand up and not get lost on any of the levels. After touring some Yirgs this coffee had some gravity I had to adjust to. Since we ordered a few bags I’ve got some voluminous descriptors. In our first set I’m going through initial opening and three seperate cuppings. Then how it was as an espresso to cappuccinos.

This blend was created to support the Young Survival Coalition through their Tour de Pink.

Flossie’s Blend is a creation from deep within Fresco’s soul. A place where Vision is fueledby a promise to Flossie. Vision, along with patience and gumption, makes Fresco a viableentity. Fresco is ready to bring forward a message and cause, that’s been a long time coming!

— Caffe Fresco

Cupping / Vac Pot / French Press Notes

Bag Opening

• Steak
• Stew
• Fajitas

Fragrance

• Cigar
• Pipe Tobacco
• Dry Soil
• Old Earth
• Leaves
• Raisins
• M&M(tm) Shell/Coating
• Brownies
• Pie Crust

Aroma

• Outgassing (day 3)
• Cigar—burning
• Chocolate Souffle
• Steaming Brownie

Fragrance

• Dark Chocolate x3
• Chocolate Cherries
• Vegetal
• Sea / Ocean

Body

• Rich
• Thick

Aftertaste

• Mild Smokey
• Lingered
  

Espresso

Aroma

• Dark Caramel
  

Flavor

• Tart
• Apples
• Crisp / Snappy
• Easter Bunny Chocolate
• Raspberries
  

Aftertaste

• Clean
• Smooth
• Hint of Grain
• Cider
  

Cappuccino / Dessert (+sugar)

Flavor

• Chocolate
• Marshmallows
• Rich and Creamy
• Velvety
• Full bodied, robust
• Hint of Cherry
  
  
  

Afterthoughts; this blend in the vac/press realm kept toggling between a Kenya french roast or a full city+ Sumatra. It had enough boldness that I always wanted some milk to cut it. As an espresso it really had that classico Italian experience that really smoothed out with milk and softened with sugar. Venture here for something you can tour around your kitchen and feel good about supporting a good cause.

technorati tags:coffee, espresso, caffefresco, charitable, review

Aida’s Grand Reserve

// December 8th, 2006 // 9 Comments » // Culinary, Interests

[Counter Culture Coffee](http://www.counterculturecoffee.com) has stepped up to the plate again with their new limited offering, El Salvador Grand Reserve Peaberry aka [Aida’s Grand Reserve](http://www.counterculturecoffee.com/index.php?page=shop.product_details&flypage=shop.flypage&product_id=61&category_id=3&manufacturer_id=0&option=com_virtuemart&Itemid=72). This coffee was hotly debated in our cupping room and has since spread across vines; [Phil](http://onion-bean.blogspot.com/2006/11/aidas-grand-reserve.html), & [Jon](http://www.peacelovecoffee.com/blog/?p=63) are on board, as well it looks like [Murky](http://www.murkycoffee.com/2006/11/updates.html), 3 Cups, Pheasant Creek and a few others might actually have this darling on tap. That is if you’re ready for the new price ceiling of $45 a bag, that would break down to relatively 5.60 for a cup of coffee.

There are a lot of questions when you start delving into coffee. Most people don’t understand the sacrifice to the land and to the people for that .59c cup of joe at the gas station. Then again most people don’t understand their own local food chain, getting them to understand a foreign one is an even greater challenge. I asked [PeterG](http://www.flickr.com/photos/ciordia/72139376/) to help me understand what is going on here. I can be sold on ideas, I love new ideas! Here are a few choice selections from our conversation:

>Aida sorted peaberries from her three farms, which happen to be the three most desirable farms in El Salvador, from the coffee buyer’s perspective. Because she has a direct and very open relationship with her buyers, she approached us for input on what she should do with this coffee: i.e. submit it to the cup of excellence, offer it at private auction, etc.

>[…] Remember, the last time Aida’s farms saw auction they set records for the most ever paid for coffee (Kilimanjaro in 2003) and was the first-ever time a coffee producer had two coffees finish in the finals of a Cup of Excellence (also 2003). In contrast to the Petersons’ Esmeralda, Aida has shied away from the flashy auctions, and instead opted for direct, transparent, and committed transactions. Putting this coffee out to bid just was not consistent with that philosophy.

>[…] coffees at this level are about nuance rather than flash.

Peter and I agree on a lot. We want the coffee growers to feel like they can grow, can flourish, evolve without the bastardizing megaconglomerates taking whatever they want from the land and paying the individual less than sustainable. We also know that coffee in it’s next form is in it’s infancy. We are just now coming to terms with genetic impacts beyond anything our forefathers ever knew. It’s an exciting time to be in coffee as long as the world holds together.

What does this cup offer us beyond my notes below? It’s exactly what you want in a cup, just enough brightness, a smoothness paralleled only by other fantastic coffees, a stability that you’d expect from an award winning coffee. There are a myriad of little subtle notes that require a little inversion to meditate on. It really is a beautiful assembly roasted by artisans.

To me it’s a great step in the continued growth of the specialty community. To my father who drinks Folgers pods I doubt I will be able to get him to consider this a viable alternative. However the continued exposure I and others bring to these gems in an ocean of mediocrity it is my hope that we can continue to strive for that higher bar as humanists and nurturing better products out of the environment.

Cupping Notes

Fragrance

* Dried Fruit
* Lavender
* Peach Fuzz
* Milk Chocolate

Aroma

* Leather
* Tea like
* Green Grape Skin
* Cashew

On Break

* Plum
* Wet Soil

Brightness

* 5:10
* 6:10
* Snappy

Flavor

* Cashew / Macadamia
* Caramel Sauce

* Pear or Grape Skin
* Cardamom

Body

* Nice Coating
* Expected
* Round

Aftertaste

* Clean Finish
* Light Cling
* Very Stable