Inhouse Roasting, Inhouse Tasting (Blind)
GCL-Richmond Division Roasts reviewed by GCL-Ontario Office Tasting Notes:
A Note on the Notes: these were tasted completely "blind" (i.e.) with NO hints as to the origins. This allowed for freedom from bias and also made for very different ideas as to the countries of origin.
P4538- Nicaragua, Microlot Los Congos- Pacamara Blend
We like it. Are they Maragogype beans? (Which I have just read are a mutation of Typica, originally found in Brazil and now grown in Latin America).
Tasting notes of cigarette with an aftertasted of pipe and the menthol coolness of an alcohol or alcohol sugar such as erythritol.
A pasty, dull, burnt roast although sweet like brown sugar and baker's chocolate. Even.
Following "pure" tasting, we tried blending this with 20% Sidama Ardi (Social roast) which brought out liquorice. Finding that the Sidama was not overwhelmed, we concluded that P4538 was an excellent blending bean.
Could this be a Central American grown coffee such as a Costa Rican, Colombian, or Nicaraguan?
Or perhaps a Brazilian or Sumatran?
P4610- Honduras, Rio Helada MV
Grapefruit peel with some chocolate. This coffee is neither offensive nor exciting. While initially dubbed as not complex, the following flavours shone through durign sipping: nutty like burnt hazelnut, wheat like shreddies or cardboard, roasted wheat or barley.
Hints of waterberry from the West coast of South Africa- a fusion of ear fungus and airfruit.
Altogether a drinkable, very good cafe coffee.
Could this be a Harrar?
P4347- El Salvadore
Rich, thick, robust and creamy. Though not sweet, this roast brings out Dutch cocoa- not burnt- like half baker's chocolate and half milk chocolate.
Malty. Grassy. Vanilla. A flavour we describe as salty umami like (not sweet) Japanese plum.
Is this a Mexican Chiapas? or perhaps a Malabar or Colombia?
The richness free of bitterness of this roast (excellent for cafes) is a testimonial to either or both your roasting or the quality of beans.
P4090- Ethiopia Sidamo Natural (washed)
The chocolatiness of unsweetened dutch cocoa or baker's chocolate, herby, bitter quinine in the espresso with an aftertaste of orange. Forest soil smells with a carbonated, bubbly effect. Notes of boysenberry, sandalwood and cocoa butter evocative of smoking reeds wrapped in paper similar to burning grass.
Overall was not liked and didn't leave a good feeling afterwards.
Following retaste, was pronounced flat, bitter, dull and not-honourable tasting. Quite untypical of a Sidamo and more worthy of a bad Peru.
Is the Gene cafe okay?
The beans look scorched and unevenly coloured.
P4405- "La Providencia", Atitlan, Guatemala
Beans look scorched and unevenly coloured as well as having a wrinkled, shrivelled, dry appearance.
"Chocolatey in a chocolate sort of way." Espresso initially good , drops off to slightly bitter flavour with a dry mouth feel. The cortado brought out orange and grapefruit notes with subtle berry flavours of boysenberry as well as mild cherry.
A good balance of brightness and chocolate, suitable for cafe beverages. We like this roast, particularly with milk. Overall, "damn good to the last drop" (Dr. Coffee).