Too Much Coffee

Ah those Jasmine tones...

I recall from the couple I tried last year, there was a very floral and fruity thing going on, very light bodied and hardly any acidity, but nothing ultra distinctive. I guess I want to know why Esme tastes so unique. Or are these qualities standard for Panama?


Just found the ones I previously tried. Cupping notes were Floral, Bright, Fruity, Citrus but not acidic:

****Casa Ruiz Great Mountain Coffee & Hacienda Palo Verde Finca Harman Lot#2.****

What was really crazy was eating a Geisha cherry from the Peterson's plant stock grown in Costa Rica and even the cherry tasted extra jasminey!

Crazy coffee for sure, lovely too

Gouezeri wrote:Definitely Walter. For us it was full of jasmine tones.
Steve could you explain what you are referring to by "the differences in the lots"? Are you comparing this years with last or different coffees within the same cuppings?

The auction was made up with different lots from different parts of the farm all this years crop. the Earl grey/ floral Jasmine quality wasn't all the way through the lots, and one lot was way different from the rest (I'd have to take a look at my notes).

Yeah, got that it was the same farm, was more interested in perceived differences of "terroir" in the cup.

thats right much more to do with the terroir. I must admit I kind oif get fed up with the same varital cupping, this years El Salvador COE was kind of like that with lots of pacamara (watch out for this over the next few years for el salvador lots of pacamaras).

I also think that next year were going to be getting overloaded with the whole geisha thing everywhere seems to have some coming on line soon. I worry that as each bandwagon passes we will some of the great individual characteristics that we see from countries planting new varietal stock to keep up with the latest thing or to find it.

2009.
apple cider my friend's family makes in bretagne. slightly sparkling with almost fruitbits floatingaround.
anybody else had applecider?