February Coffee Connoisseurs Subscription

Urban in Love…
11th Feb 2011
The rise of independents
28th Feb 2011

A bit of info for you on what has gone out for February’s Coffee Connoissurs, and to entice you for the next one (sign up here) !!!

Last month we sent you a beautiful blend of Djimma, Haraar and Sidamo and this month Jamie managed to get his hands on some pure Sidamo and thought it would be nice for us to compare it to the blend, if you had any left that is.

Mocha Sidamo

Our Mocha Sidamo comes from the southern Ethiopian province of Sidamo. As we learnt last week in our monthly coffee connoisseurs meeting, Ethiopia is considered by many as the birthplace of coffee over a thousand years ago. Like most African coffees, Ethiopia Sidamo features a small and greyish bean. Despite its timid appearance, roasting releases a bright vibrant flavour that is quite unique. It’s not hard to see that the Sidamo is what gives the Ethiopian Oromia its sweet fruity finish.

I would recommend brewing the Sidamo in a slow filter brew or French press, these processes really bring out the unique flavours, but for those who have an espresso machine adding water to your espresso will work just fine.

Indian Monsoon Malabar

Coffee has been grown in India for hundreds of years, but it is only recently that they have been able to export really good quality coffee. This is because up until recently all the coffee exports were combined and mixed. As a result any high grade coffee that was produce was mixed in with the rest the low grade. Thankfully this practice has been stopped.

The birth of Monsoon Malabar coffee is as mysterious and fascinating as the history of coffee itself. The widely accepted story is that the green beans originally developed their distinctive yellow colour from being stored within the humid holds of the slow spice boats as they delivered coffee to Europe.

I really love this Monsoon Malabar for one reason, its completely different from anything else in the coffee world. The coffee is picked, dried and graded in the normal way, then they are stored in specially designed warehouses in the port town of Malabar until the onset of monsoon. The sides of the warehouses are then opened to let in the moist and salty monsoon winds for twelve to sixteen weeks. The beans are repeatedly spread, racked and turned. The beans absorb moisture and the green beans swell and turn a pale gold. This process changes the bean in such a way that makes the sweet, smooth, fruity and even a little spicy.

I hope you enjoy the coffee as much as I did, and if you need to, make sure you roll over your subscription so that you don’t miss out next month!!

Jamie- Flat White, No Sugar

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