Types of Roast from Caer Urfa Coffee Company
As you peruse our coffees you will notice the level of roast that particular coffee has undergone, below is an overview of those roast profiles and although there are many more that could be added to this list, these we believe best maximize the character of that particular coffee and to a degree brings out the qualities that identifies the unique character of the area the coffee originates from. In some cases when we have gone for the higher roasts it is with our blended coffees where the "roast character" that often obscures the "origin character" is best suited for the espresso method of brewing and associated with the coffee menu, for such milky drinks as lattés and cappuccinos.
5. City (medium roast)
This roasting style produces a full bodied and strongly aromatic coffee, good to taste the varietal character of a bean.
6. Full City (medium dark roast)
Still good for varietal character, this roasting style produces a very full bodied coffee that is a little bittersweet in flavor and a little less acidic than City roast.
7. Vienna - Light French (dark roast)
Here the origin character is just being obscured by the roasts character; this roasting style produces a coffee that is slightly sweet in flavor with light bitter tones.
8. French (fully dark roast)
This roasting style produces a full bodied coffee that has low acidity and a dominating bittersweet flavor, with burnt undertones popular for espresso.
9. Italian
Very dark brown very shiny, this roasting style produces a coffee that is very weak bodied with strong distinct burnt flavors and low acidity.
Sunday 19 July 2009
Saturday 18 July 2009
Brasil BSCA
Flavour profile: A sweet and creamy cup, with chocolate and nutty undertones. Price £3.70
Brazil BSCA Fortaleza natural
Flavour profile: A medley of soft citrus and dark cocoa notes with medium to full body and soft acidity taste. Price £3.40
Brazil CO2 natural decaffeinated blend
Flavour profile: Creamy good body and balanced. Price £5.30
Kenya, Gethumbwini Estate, AA
Flavour profile: A supreme full blackcurrant, fruity taste with a wonderful aroma that resonates across the spectrum of the palate. Price £5.08
Colombia La Esperanza
Flavour profile: A rich but pungent coffee, fruity with hints of lemon and a flowery aroma, which has an integrated acidity but sweet taste. Price £3.70
Costa Rico, Finca la lia
Flavour profile: Very clean, bright and lively cup with a note of chocolate and a very desirable acidity taste that coats the whole mouth. Price £3.75
Indonesia Java Jampit
Flavour profile: Long lingering full bodied after taste, with a complex bittersweet chocolate and spice flavor. Price £4.30
Indonesia Lake Toba
Flavour profile: Fruity tones with grapefruit, lime and blackberry, also tobacco and green pepper. Price £3.80
Ethiopian, Sidamo
Flavour profile: A fabulous fragrant and floral cup with unusual blueberry tones Sidamo has a pleasant tangy flavour with a deep, rich, earthy but syrupy body and finish. Price £3.40
El Salvador Finca Suiza
Flavour profile: A rich sweet and bright clean finish with a creamy, vanilla body contributes to the smooth cup and the long lingering finish. Price £5.95
Caer Urfa continental blend
Flavour profile: pungent dark chocolate note. Price £3.00
Caer Urfa smooth blend
Flavour profile: Bittersweet pungent dark chocolate note. Price £3.00
Flavour profile: A sweet and creamy cup, with chocolate and nutty undertones. Price £3.70
Brazil BSCA Fortaleza natural
Flavour profile: A medley of soft citrus and dark cocoa notes with medium to full body and soft acidity taste. Price £3.40
Brazil CO2 natural decaffeinated blend
Flavour profile: Creamy good body and balanced. Price £5.30
Kenya, Gethumbwini Estate, AA
Flavour profile: A supreme full blackcurrant, fruity taste with a wonderful aroma that resonates across the spectrum of the palate. Price £5.08
Colombia La Esperanza
Flavour profile: A rich but pungent coffee, fruity with hints of lemon and a flowery aroma, which has an integrated acidity but sweet taste. Price £3.70
Costa Rico, Finca la lia
Flavour profile: Very clean, bright and lively cup with a note of chocolate and a very desirable acidity taste that coats the whole mouth. Price £3.75
Indonesia Java Jampit
Flavour profile: Long lingering full bodied after taste, with a complex bittersweet chocolate and spice flavor. Price £4.30
Indonesia Lake Toba
Flavour profile: Fruity tones with grapefruit, lime and blackberry, also tobacco and green pepper. Price £3.80
Ethiopian, Sidamo
Flavour profile: A fabulous fragrant and floral cup with unusual blueberry tones Sidamo has a pleasant tangy flavour with a deep, rich, earthy but syrupy body and finish. Price £3.40
El Salvador Finca Suiza
Flavour profile: A rich sweet and bright clean finish with a creamy, vanilla body contributes to the smooth cup and the long lingering finish. Price £5.95
Caer Urfa continental blend
Flavour profile: pungent dark chocolate note. Price £3.00
Caer Urfa smooth blend
Flavour profile: Bittersweet pungent dark chocolate note. Price £3.00
Thursday 9 July 2009
The Tastes of the World
International coffee regions tend to share similar tastes, aromas, and other characteristics. Here are the major regions of the coffee world classified into four groups: Central America, South America, Africa, and Indonesia.
Central America
Central American coffees are generally light-bodied (the body refers to the thickness or feeling in the mouth). These coffees actually feel 'lighter' in your mouth than the heavier Indonesian coffees. They are usually said to have a crisp or bold taste, which refers to the somewhat sharp punch of Central American coffees and relatively high acidity. Some examples include:
• El Salvador Finca Suiza
• Costa Rica La Lia Tarrazu
South America
South American countries tend to have slightly heavier bodies than Central American coffee, with slightly peculiar aromas and overtones. They share the same crisps bold taste, and generally still share the high acidity. Some examples include:
• Colombia La Esperanza
• Brazil Santos Coffee
• Brazil BSCA Fortaleza natural
Africa
The origin place of all coffee, Africa’s coffee is quiet exceptional with sweet, fruity, spicy, and exotic flavors. This coffee is often sought for its unique aromas and over tones, however those new to flavors may find some of them odd-tasting. The only way to really get a feel of them is to try them, and some examples include:
• Kenya Gethumbwini Estate AA
• Ethiopia Washed Sidamo
Indonesia
Indonesian coffee has a long finish, very heavy body, full flavor, and low acidity. The coffee grown here is highly prized for its taste and smooth finish.
• Indonesia Lake Toba
• Indonesia Java Jampit
I hope this guide helps in your future coffee-buying experiences, however if you have any unanswered questions or comments about this guide, please send an e-mail via our web site www.caerurfacoffee.co.uk.
International coffee regions tend to share similar tastes, aromas, and other characteristics. Here are the major regions of the coffee world classified into four groups: Central America, South America, Africa, and Indonesia.
Central America
Central American coffees are generally light-bodied (the body refers to the thickness or feeling in the mouth). These coffees actually feel 'lighter' in your mouth than the heavier Indonesian coffees. They are usually said to have a crisp or bold taste, which refers to the somewhat sharp punch of Central American coffees and relatively high acidity. Some examples include:
• El Salvador Finca Suiza
• Costa Rica La Lia Tarrazu
South America
South American countries tend to have slightly heavier bodies than Central American coffee, with slightly peculiar aromas and overtones. They share the same crisps bold taste, and generally still share the high acidity. Some examples include:
• Colombia La Esperanza
• Brazil Santos Coffee
• Brazil BSCA Fortaleza natural
Africa
The origin place of all coffee, Africa’s coffee is quiet exceptional with sweet, fruity, spicy, and exotic flavors. This coffee is often sought for its unique aromas and over tones, however those new to flavors may find some of them odd-tasting. The only way to really get a feel of them is to try them, and some examples include:
• Kenya Gethumbwini Estate AA
• Ethiopia Washed Sidamo
Indonesia
Indonesian coffee has a long finish, very heavy body, full flavor, and low acidity. The coffee grown here is highly prized for its taste and smooth finish.
• Indonesia Lake Toba
• Indonesia Java Jampit
I hope this guide helps in your future coffee-buying experiences, however if you have any unanswered questions or comments about this guide, please send an e-mail via our web site www.caerurfacoffee.co.uk.
Friday 3 July 2009
The Coffee Cherry
The Coffee Cherry
Coffee is a deciduous, shrub-like tree. Most cultivars used in commercial production are pruned back each year to less than 8 feet in height, and every 8-10 years the tree is pruned nearly to the ground. The life of the tree in terms of good coffee production can be 50 years, and it will live much longer but will probably stop producing coffee with good organoleptic qualities at some point.
The coffee cherry matures for about 5-6 months on the branch! At any time in this period it is susceptible to damage from weather, rain (or lack thereof), hail, insect damage, etc. Changing from green, to ripe, to rotten. The cherry must be ripe when picked, which is why all quality coffee is harvested by hand. At any given time a branch contains ripe and unripe fruit simultaneously so picking is done with continuous passes on the same trees.
Bad coffee is picked less discriminately, and the cup quality bears this out. Green cherry is unacceptable in good coffee. Yellow to red cherry is not necessarily going to ruin a cup, but ideally all fruit is deep red to crimson. Overripe cherry can give interesting nuance to a cup in small amounts and ruin it if there is too much. In the wet-process method, cherry must be depulped within 6-12 hours after picking or it will began to rot.
In dry-processing, the whole ripe coffee cherry is laid out on patios to sun-dry. Then the seed is milled out of the cherry once the moisture content is down to about 12%.It can be done in remote areas without water or electric, one reason this is ideal for small-plot farms. But only coffee for local markets is processed this way in Central America.
In wet-processing the coffee cherry is harvested by hand, and brought to the wet mill in baskets. In Guatemala a full basket is called a Quintal. The cherry enters a deep water flotation tank. Ripe cherry sinks, unripe cherry floats. The floaters are skimmed off the surface and the ripe cherry enters the pulper. At this stage the external skin of the fruit is removed/abraded and the fruity, pulpy muscilage is exposed. The coffee then enters a water tank to ferment. Fermentation is natural and it begins to break down the remaining musilage and makes the wall of the parchment (the tough blonde-colored inner layer surround the seed) thin. Fermentation is carefully controlled to avoid giving the coffee any off flavors, and lasts between 12-48 hours, sometimes as much as 72 hours in colder, high altitude locations. Then the coffee is channeled in a water stream to the drying patio. Drying is anywhere from 4-8 days depending on the weather, until the coffee reaches about 12% moisture content, and it will shrink a bit in size. It is now ready for the dry mill where it is removed from parchment, sorted by density and screened, hand prepped, and bagged for export.
Coffee is a deciduous, shrub-like tree. Most cultivars used in commercial production are pruned back each year to less than 8 feet in height, and every 8-10 years the tree is pruned nearly to the ground. The life of the tree in terms of good coffee production can be 50 years, and it will live much longer but will probably stop producing coffee with good organoleptic qualities at some point.
The coffee cherry matures for about 5-6 months on the branch! At any time in this period it is susceptible to damage from weather, rain (or lack thereof), hail, insect damage, etc. Changing from green, to ripe, to rotten. The cherry must be ripe when picked, which is why all quality coffee is harvested by hand. At any given time a branch contains ripe and unripe fruit simultaneously so picking is done with continuous passes on the same trees.
Bad coffee is picked less discriminately, and the cup quality bears this out. Green cherry is unacceptable in good coffee. Yellow to red cherry is not necessarily going to ruin a cup, but ideally all fruit is deep red to crimson. Overripe cherry can give interesting nuance to a cup in small amounts and ruin it if there is too much. In the wet-process method, cherry must be depulped within 6-12 hours after picking or it will began to rot.
In dry-processing, the whole ripe coffee cherry is laid out on patios to sun-dry. Then the seed is milled out of the cherry once the moisture content is down to about 12%.It can be done in remote areas without water or electric, one reason this is ideal for small-plot farms. But only coffee for local markets is processed this way in Central America.
In wet-processing the coffee cherry is harvested by hand, and brought to the wet mill in baskets. In Guatemala a full basket is called a Quintal. The cherry enters a deep water flotation tank. Ripe cherry sinks, unripe cherry floats. The floaters are skimmed off the surface and the ripe cherry enters the pulper. At this stage the external skin of the fruit is removed/abraded and the fruity, pulpy muscilage is exposed. The coffee then enters a water tank to ferment. Fermentation is natural and it begins to break down the remaining musilage and makes the wall of the parchment (the tough blonde-colored inner layer surround the seed) thin. Fermentation is carefully controlled to avoid giving the coffee any off flavors, and lasts between 12-48 hours, sometimes as much as 72 hours in colder, high altitude locations. Then the coffee is channeled in a water stream to the drying patio. Drying is anywhere from 4-8 days depending on the weather, until the coffee reaches about 12% moisture content, and it will shrink a bit in size. It is now ready for the dry mill where it is removed from parchment, sorted by density and screened, hand prepped, and bagged for export.
El Salvador Finca Suiza
El Salvador Finca Suiza
Description
Description: For over 50 years the Menendez families of the Santa Ana region of El Salvador have been growing great coffee on their farm, Finca Suiza, in the Northwest region of the country. Abundant rainfall, high elevation, volcanic soil and careful attention to detail secured Suiza coffee a 2nd place finish in last years Cup of Excellence competition and the prestigious Presidential award.
Flavor profile: A rich sweet and bright clean finish with a creamy, vanilla body contributes to the smooth cup and the long lingering finish.
Description
Description: For over 50 years the Menendez families of the Santa Ana region of El Salvador have been growing great coffee on their farm, Finca Suiza, in the Northwest region of the country. Abundant rainfall, high elevation, volcanic soil and careful attention to detail secured Suiza coffee a 2nd place finish in last years Cup of Excellence competition and the prestigious Presidential award.
Flavor profile: A rich sweet and bright clean finish with a creamy, vanilla body contributes to the smooth cup and the long lingering finish.
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