Coffee's of the World Mexico El Triunfo Cafe Femenino with me @c0ff33a

in #coffee5 years ago (edited)

I love a good sack, and this 60kg sack of Mexican green coffee beans looks good before I even open it. Hessian sacks are the very traditional way of storing and shipping bulk green coffee, but raw coffee before you roast it (cook it basically) can easily be degraded by external factors - damp storage will cause it mould, strong smells externally can affect it. So while the hessian sacks are always evident in new stocks - most speciality high quality green coffee has an internal "Grain Pro" bag - and it's not 60kg of green coffee in a plastic bag - the grain pro system is organic certified, protects the coffee from insects and mould while cause absolutely not detraction of flavour. What it does do, when you break the seal on a grain pro sack - immediately the earthy flavours of the coffee beans themselves are released - it's nothing like you smell from roasted coffee, or a cup of coffee even. It's a gift exclusive to those of us who purchase speciality coffee from origin, and it's an amazing and unique experience.

And here we have the green coffee beans, this Speciality Mexican coffee is excellent quality, the green beans are all of equal size - they do not grow like that - careful sorting at the plantation ensures only the perfect beans are shipped for roasting - same size, no defects just excellent quality coffee. There is also something very special about this Mexican coffee, in 2012 the plantation suffered a severe outbreak of "coffee rust" a disease of the coffee trees that destroys them. When replanting the trees following that devastating loss, they planted primarily the Geisha strain of Arabica which is resistant to the disease - but also is highly prized because the coffee beans from Geisha produce an excellent "cup" score (quality). This Mexican coffee commands a quite high price per kilo, but also boasts both Organic and Fairtrade accreditation - and as a washed process coffee grown at upto 1750m it benefits from an excellent SCAE cup score of 84.

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So now we know it should taste really nice, it's time to roast those green coffee beans and find out what they actually taste like!

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Roasted they look very different to green, you can still see the beans are still the same size and with careful roasting they are all the same colour - the white seam in the centre line of the bean is the remainder of "chaff" a parchment that falls off green coffee beans as they roast. Some varieties retain it in the seam like this, others do not and if you roast the coffee longer and darker then it is lost.

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I have roasted this Mexican coffee light, just after first crack so all the subtle tastes and flavours can be fully enjoyed. My brew method of choice is the Aeropress by Aerobie - first I measure the beans in the brewer.

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Then I tip them into my coffee grinder, and grind just finer the filter but not quite espresso - finer grinds are better for extracting flavour but too fine and you can bring out more bitterness then desired.

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Add a little off the boil hot water, ideally 90 degrees celsius boiling water will detract from the flavours. Watch the bloom, fresh roasted coffee is still giving off gasses - when I stop filling 3/4 way up the brew chamber it climbs up on it's own with the gasses released and the creamy white colour devlops.

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Time to brew this coffee, straight into the mug @saffisara thoughtfully sent me - not only does it have a really fun description on the outside of the mug, the top rim perfectly fits the Aeropress. Pushing down on the plunger forces the water through the coffee giving us a rich strong brew.

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This tall cup is only half filled by the Aeropress, it is more then enough though of this rich brew. Concentrated flavours await.

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And the taste, truly incredible a very fruity coffee with hints of Hibiscus and Lime. It's rich and summery, coffee flavours can be so complex but one thing is for sure - when you taste a really great coffee you can't go back.

It's easy for me to tell you of course this coffee tastes great, I selected and roasted it so my opinion is biased. If you want an impartial opinion though, I sent @saffisara a 250g bag of this exact roast to try - and I am hoping she will leave in the comments her own opinions on this coffee. In the twenty five years I have been selling coffee I can tell you one thing - every single person likes their own type of coffee - nobody has the same taste for coffee, and some of course do not like it at all. But even the people who like coffee - everyone likes different tastes and flavours, so just because I really like a coffee does not in any way mean anyone else will.

From plant to cup is an incredible journey, planting the seeds of a coffee tree means waiting for 3 to 5 years before you will see fruit - the coffee cherries to harvest and make coffee! But once established the trees can live for upto 60 years providing they are not affected by disease or insects.

As the official Witness for the @dstors project, I am excited to work alongside @derangedvisions and @kaliju to bring truly decentralised online shopping to the the masses, where anyone can sell their products around the world simply. I am also looking forward to opening the project with two entirely unique and different stores of my own - when blogging meets business the result is not just explosive.....it's @dstors

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mmmm magical beans, mmmm
This post is going to be dropped in the newsletter about to drop
bravo!!!!!!!!!! :P

Well described, I almost could smell the coffee aroma through my PC screen

Thank you very much, it’s a great smell - although the dark roasts can make it quite smokey in my roasting room.

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Oh I can imagine.

How do strong odors affect the coffee?

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Realistically they don’t affect the coffee, green raw coffee is fairly stable providing you keep it away from moisture- it will go mouldy if you get it damp.

Roasted coffee won’t pick up odours at all really, but most important is to keep it in an air tight container because it reacts with oxygen and looses it’s own flavour quickly when exposed to air. So sealing it in an airtight container will retain flavour, and of course stop any external odours affecting it.

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That's something every coffee lover would want to drink looks great :D

Thank you very much

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wow do you own all this stuff? 😦

anyways coffee is always good in the morning. and before work!

It’s my business, and technically Pennine Tea and Coffee Ltd own it. The perks of running a coffee wholesale business is you have lot’s of toys to play with - including 4 different two group commercial espresso machines on demonstration 😉

Coffee is good at any time of the day - and I do roast really good coffee!

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that's cool. we have so many coffee shops in seoul, like 20 shops in a single building it's crazy. all with different wholesale coffee. some of them do everything and roast on their own. it's an interesting business.

I am a huge coffee drinker, and I love the strong stuff. I think I will have to get me one of those presses. I hope that you will be selling coffee in your store @c0ff33a I would love to try something different from what I can get here.

The popular thing around here is coffee and chicory and its pretty good but I had a small cup of Turkish coffee and I was in love.

I love coffee, guayoyito, negrito, coffee, milk, cappuccino ... very good explanation, so we realize where the coffee comes from and its procedure in a natural and effective way.

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