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The
best of the world, according to us.
This is a sampling of some of my favorite beans in the world—for now. The
availability of green coffee beans is ever-changing due to forces of nature and
politics. Please forgive me if I tend to wax positively poetic when it comes
to talking about our beans. On the other hand let the flavors in the beans seduce
and surprise you.
-Coffeeman
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TANZANIA
PEABERRY
Medium/dark roast. Delicate flavor, a favorite amoung
those who prize a subtle coffee.
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French
Roast
True French style demands
that each bean in the blend submit its individuality
to this dark, demanding roast. The result
is oily, ebony colored beans and a pungent
blend with herbal and cedar notes. This is
pure smoky seduction. Not for the faint of
heart.
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enlarge.
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E-RO
(Espresso Blend)
I regard Espresso as drinkable fuel, so it must be strong and stout. But, it’s
most desirable characteristics are its natural sweetness and thick, creamy
consistency, which yield a beautiful, golden “crema” when brewed
as espresso. Makes a fine cup brewed in a manual drip, too.
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on image to enlarge. |
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Brilliance
Blend
I wanted to create a blend for those who value, as I do, caffeine’s powers
to awaken your mind. In the process, Juan, Layla and I ended up creating a smooth,
fully bodied blend resulting in a deeply satisfying cup. This is a coffee we
could drink all day long.
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Moka
Java (FairTrade/Organic)
Blend of the ancients – so named Moka for the port city in Yemen. I love
the romance of its history and the intense, over the top flavors that jump
right out of my mouth. Flavors to taste for: semi sweet chocolate, wine, warm
earth. Sun dried.
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Water
Processed Decaf Blend
Decaffeinated beans are shy and delicate. Water processing is an exhausting,
somewhat destructive process for a little bean to undergo, so I always insist
on Royal Select decaffeination, the finest I process have found. Our blend is
mellow, with full, creamy body and a hint of sweetness.
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Sumatra
Gayoland (Fair Trade/Organic)
Gayoland is a 450 farm organic cooperative that defies poverty, nature and political
strife yet still manages to produce fantastic coffees. Flavors to experience:
tobacco, lavender, spices and herbs. Sun dried. Read more at www.ForesTrade.com
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on image to enlarge. |
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Seasonal
Bean – Peru Del Norte
Grown on South American high ground, this
coffee remains one of my favorites – smooth,
with stout body and a touch of naturally occurring sweetness. Taste for hints
of citrus and tropical papaya.
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My
favorite way to brew a great cup of coffee.
When it comes to coffee, the old adage "the more things change, the
more they stay the same" could not be truer. Take brewing, for example.
Simple, old fashioned devices are hard to improve upon. Like the manual
drip cone filter from Melitta, which is the predecessor of the modern day
electric home coffee brewer. It was invented in 1908 by a German housewife
who was fed up with the percolator's poor quality coffee (which was as
good as it got in 1908).
With manual drip, medium fine coffee grounds are placed in a paper filter
in the shape of an extreme cone. Boiling water (200 degrees or hotter)
is poured slowly over the grounds which then drips slowly into the pot
or cup through a small hole at the bottom of the cone. Where the quality
difference is apparent is in the temperature of the water. About 99% of
electric brewers cannot heat water adequately to extract all of the complex
flavors from the grounds. But you, some kind of flame and your Melitta
can coax all of the flavors from your freshly roasted Satellite beans.
Oh, and no electric is required, so you can take it camping. Available
in a one-cup-at-a-time version, or pots for a crowd. |
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3513
Central Ne 505-256-0345 • 1642 Alameda
Rd Nw 505-899-1001 • 8405 Montgomery Blvd Ne 505-296-7654
2201 Louisiana Blve Ne 505-884-0098 • 2300 Central Se
505-254-3800
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