Java - a little bit of this, a little bit of that

Java Estate is coffee produced on the island of Java (who wouldn't want to live there, right?). The Indonesian prhase "Kopi Jawa" refers not only to the origin, but also used to describe the strong, black, very sweet coffee.

I purchased a half pound of the Java Estate blend from La Java coffee house, in Green Bay, WI. This is pretty far from my normal taste preferences, but hey, I turn 35 in a few weeks, so it's time to shake things up and start that mid-life crisis a little early.

The best way to describe this blend is "chocolate earth." It had a slightly spicy initial punch, but the earthy and chocolate undertones lingered a while. I'd describe this blend as a medium to slightly full bodied cup, of medium acidity as well.

While this isn't driving my taste buds to shout to the heavens, it is decent for a change of pace.

Bean rating: 3.75 out of 5.

'Tis cold outside

I made a pot of Brazilian Sweet Yellow Coffee this morning and realized how much I missed this one. Sweet Yellow is made from a mixture of several varietals (bourbon, catoise and caturra). The coffee is very sweet, super smooth with lots of happy high notes. It is a light roast with a medium body. It does not have an overpowering acidity and does not have a lingering aftertaste, so your co-workers do not have to fear the dreaded coffee breath monster.

I purchased this coffee from La Java, located in Green Bay, WI. If you are ever there, make sure to check out their new location on Lineville Road. I hear they have some killer soups and sandwiches, not to mention fantastic coffees.

Bean Rating: 4.80 out of 5.00 (near perfection)

Indonesian Flores

Flores is a small island located off Indonesia. The milling tradition is wet-process. This process uses water at the mill to transport the seed through the process, which allows for the removal of defects to float to the surface. Wet processing often produces a brighter, cleaner flavor profile, with a lighter body than dry process coffees.

The Flores coffee was sweet and floral, with a good, syrupy body and a clean overall cup of coffee. Flores coffee als has uses in espresso.

I thoroughly enjoyed this blend. I purchased this half-pound at EVP Coffee of Madison (www.evpcoffee.com) and highly recommend both the blend and the coffee house.

bean rating: 4.75 out of 5 (near perfection).

Kenyan AA

The last of the Kenyan (different from the Kirinyaga already blogged about). This Kenyan blend has a distinctly bright acidity and lingering aftertaste. The aftertaste is dry and somewhat winy (not like a toddler or nagging signficant other).

Regarding Kenyan coffee, it is estimated that 6 million plus Kenyans are employed in some capacity in the coffee industry. The high plateaus plus acidic soil create perfect conditions for coffee growing.

Bean rating: 3.5out of 5. I enjoyed the initial acidic punch, but didn't really care for the lingering aftertaste. this is the kind of blend that gives you the dreaded coffee breath.

Kenyan Kirinyaga

I picked up a half pound of this "dark roast" from Victor Allen's and am enjoying it as I type. This coffee starts off with a fruity/sweeter hint and then graduates to a darker flavor. The taste lingers and kind of swirls on the palate for a while. It is quite a complex cup of coffee. It takes some time to grow on you, but once it's there, it sticks around like a long lost friend.

Bean rating: 4.5 out of 5

random coffee facts

1. coffee is the world's second-most traded commodity (to oil);
2. coffee trees can only be grown where there is no winter frost;
3. Only 2 types of coffee plants are actually cultivated - Arabica and Robusta;
4. The average yield from 1 coffee tree is 1 roasted pound of coffee;
5. Brazil is the world's largest producer of coffee;
6. No coffee is grown in the US, except for Hawaii and Puerto Rico

new entries

Coming soon...just picked up a couple of half pound bags from Victor Allan. I think that will be my first VA review.