Lot: (Aged) Peaberry ’07 Crop
Origin: Lintong, Sumatra
Processing: Aged (’07 Crop) Varietal: ?
Description
This’ll lower you into the soil, and wrap you with loamy goodness. Carefully stored for the past 3 years to develop a pretty unique coffee, it’s earthy, deeply peppered with woody cardamon, burnt caramel and brown sugar. It’s intense and lovely all at the same time. Aged coffees are a treat for me that hasn’t been much available for several years and am pretty excited about this little bit. Quite a treat for those who love the deeper, richer coffees.
*Limited availability
Aged. First cupping of a three year old coffee and I’m so happy with it. After a week of cupping good and decent coffees, with only one or two standouts, this one is a clear choice for me.
Intense, thick, pepper and spice – cardomon, brown sugar, burnt caramel, and a deep woody-earthy dry-chocolate base.
The roast could be brought a slight bit more – just touching second crack – to bring the caramelization out more, but other than that I am happy with the balance.
Be sure to give it 3 days rest.
Oh, and it lingers.
I decided a bit back that I was going to go back through and scan, then post some stuff from my old coffee journals. They will be everything that seems a bit interesting, from sketched of diagrams for the roaster, to diagrams of tastes (I have been diagraming out how I wanted certain coffees to taste based on my initial cuppings or intention with it—like espresso), to attempts to organize, segment and otherwise understand the roast process. I have a lot of those. Some make no sense, though I bet they did at the time I drew them.So here is the first post, a drawing that I did while I was pulling (a lot) of shots of various origins to figure out the blend and roast profile for an espresso (I eventually called it Loam). I am pretty sure that at the time I drew this image, I was simply pulling shots from as many different origins as I could—whatever I had on hand and could get samples of at the time. This one was Sumatra Mandheling (PWN Fancy Select). I did end up using it in the final blend.