Nearly 5 years ago, when we began our Limited Release program, a beautiful coffee from Brazil came across our cupping table. It blew our previous notions of lower elevation coffees away. It was clean, full-bodied and exceptionally robust. Since that first cupping, Sweet Blue has become a core offering. Daterra Estate is the only estate we've ever worked with due to their commitment to sustainable practices and care for our planet. They separate their lots by cup characteristics and processing methods, an organizational system we've never seen as intensive as it is at Daterra. Situated 1,150 meters above sea level, "Sweet Blue" is processed using a pulp-natural method before it is vacuum-sealed in 12-kilo bags to preserve freshness. This particular way to organize, manage and ensure quality showcases in the cup year after year.
In the cup expect everything wonderful about the traditional Brazil flavor profile: nutty, laden with various chocolates and a velvety mouthfeel. Unlike many large estates who tend to be more concerned with producing volume than quality, Sweet Blue exhibits clarified flavors. The nuttiness tastes like macadamia and the chocolate similar to a delicious dark cacao. Towards the finish - and particularly as it cools - anticipate dried fruits like raisins & figs to come to the surface. A daily drinker at the Roastery and one of Deb's absolute favorite coffees on our offering list.
The cup profile is jam-packed with sweet, fruited flavors reminiscent of huckleberry jelly and all things purple. In classic Gesha fashion, a bouquet of fresh cut flowers wraps up the cup in a playful experience. The sweetness dominates the cup with browned butter, chocolate malt and a cranberry-orange vibrancy as the cup cools. One to experience, and even better, to share.
Gesha variety was originally collected from coffee forests in Ethiopia in the 1930s. It came to prominence in 2005 when the Peterson family in Boquete Panama entered it into the “Best of Panama” auction breaking the then-record, selling for over $20/lbs. In recent years, many producing countries have sought to produce high quality Geshas; however, with the intense management and high altitude required to produce world-class Geshas, before this year very few we’ve cupped have wowed us enough to purchase.
This year is different! Mexico has been a core part of our sourcing initiative for nearly 10 years. When an opportunity to work with a neighboring community to Majomut (a.k.a. F-Bomb ) arose, we seized the opportunity. Luis Herrera harvested 120kg of their first year’s production on 2-hectares designated to the Gesha trees. We purchased the entire production to share with you!
Ripe fruit saturates the cup finishing silky with rich chocolate notes. In the middle of the cup, juicy and ripe plum transitions to peach giving the cup a structured acidity. As it cools, that brightness turns almost pulpy like fresh-squeezed juice grounded by the structure of milk chocolate qualities.
Ever wondered what the future of coffee tastes like? We think it tastes like progress and delight!
Roast House has supported World Coffee Research for some time now, donating an additional fee per pound of green coffee we purchase across the board. This year, that support has paid off with a delightful harvest of the F1 Hybrid at Aquiares in Turialba, Costa Rica. This variety was grown 1,300 meters above sea level and processed using the washed method.