In this video we find out what Jose and Nicole has hidden in the favorite coffee box of coffee plus what their plans is for the future
interview with Sabores
In this episode we discuss some common mistakes and misconceptions regarding tasting coffee and flavour notes in general.
LA MORA, HueHuetenango
Region: San Antonio Huista
Country: Guatemala
Altitude: 1660 – 1708 masl
Varieties: Cataui, Caturra and Bourbon
Process: Washed
La Mora Translates to Blackberry.
Blueberry, Milk Chocolate with a Red Grape Acidity.
Extra links:
https://worldcoffeeresearch.org
https://perfectdailygrind.com
@thecaffeinecommunity
@theoglr
@christian__jacobs
@bergmediaza
Produced by BergMedia
www.bergmedia.co.za
In this episode we discuss some of the key highlights of 2022 and what we are looking forward to in 2023.
Reko – Masreshu Sima
Region: Yirgacheffe
Country: Ethiopia
Altitude: 1900 – 2150 masl
Varieties: Kurume and Heirloom
Process: Natural
Floral Aromas with Fruity Candy and a high sweetness almost honey-like.
Extra links:
https://worldcoffeeresearch.org
https://perfectdailygrind.com
@thecaffeinecommunity
@theoglr
@christian__jacobs
@bergmediaza
Produced by BergMedia
www.bergmedia.co.za
In this episode we discuss how to make your perfect cup at home and give you some tips on what to use and how you can utilise what you have at home. The coffee we taste for this episode is Father coffee.
Country: Kenya
Farm: Othaya farmers
Region: Othaya, Nyeri,
Central province
Altitude: 1700-1900m m.a.s.l
Varietal: SL28 & SL34
Drying: Pulp, raised beds
Process: Washed
Fermentation: Dry fermented Extra
links. https://father.coffee/
https://worldcoffeeresearch.org
https://perfectdailygrind.com
South African coffee farm
@mpenjaticoffee
@father_coffee
@thecaffeinecommunity
@theoglr
@stefanswarts
@christian__jacobs
In this episode we discuss 3 types of coffee drinkers and how each of them love their coffee.
The coffee we taste for this episode is sorcery's coffee.
Country: costa rica
Farm: NA
Region: morca rohas
Altitude: NA m.a.s.l
Varietal: NA
Drying: sun dried
Process: Washed
Fermentation: N/A
Extra links.
https://www.tararacoffee.com/
https://worldcoffeeresearch.org
https://perfectdailygrind.com
South African coffee farm @mpenjaticoffee
@thecaffeinecommunity
@theoglr
@stefanswarts
@christian__jacobs
In this episode we discuss Coffee machine vs coffee grinder and how it can influence the flavour of the coffee you are drinking and how you can change the flavour of the cup by using quality equipment.
The coffee we taste for this episode is Tarara coffee.
Country: Ethiopia
Farm: Caffa
Region: caffa
Altitude: NA m.a.s.l
Varietal: heirloom
Drying: sun dried African raised beds
Process: Washed
Fermentation: N/A
Extra links.
https://www.tararacoffee.com/
https://worldcoffeeresearch.org
https://perfectdailygrind.com
South African coffee farm @mpenjaticoffee
@thecaffeinecommunity
@theoglr
@stefanswarts
@christian__jacobs
In this episode we discuss coffee grind size and temperature and how it can influence the flavour of the coffee you are drinking and how you can change the flavour of the cup but only if you know what you were using , we each share our personal experience and some of the frustrations we experience when barista's don't know what they used. We share some fun thoughts and jokes.
The coffee we taste for this episode is Genovese coffee.
Country: Ecuador
Farm: Abdon Calderon
Region: Santa Isabel
Altitude: 1500-1900 m.a.s.l
Varietal: Typica
Drying: sun dried African raised beds
Process: Washed
Fermentation: N/A
Extra links.
https://worldcoffeeresearch.org
https://perfectdailygrind.com
South African coffee farm @mpenjaticoffee
@genovesecoffee
@thecaffeinecommunity
@theoglr
@stefanswarts
@christian__jacobs
In this episode we discuss how water can influence your coffee flavour and texture we each share our personal experience and some of the . We share some fun thoughts and jokes.
The coffee we taste for this episode is from toro roastry. https://www.sabores.co.za/project/purple-caturra-natural/
Country: Colombia
Farm: Finca Monteblanco
Region: Pitalito, Huila
Altitude: 1730 m.a.s.l
Varietal: Purple caturra
Drying: Solar Dryer and Raised Beds in the shade
Process: Natural
Fermentation: N/A
Extra links.
https://worldcoffeeresearch.org
https://perfectdailygrind.com
South African coffee farm @mpenjaticoffee
@thecaffeinecommunity
@theoglr
@stefanswarts
@christian__jacobs
In this episode we discuss Christiaan's first coffee farm road trip "Going from a Nescafe drinker who adds three sugars and a lot of milk,
to picking, sorting, and processing coffee with his own hands", we each share our personal experience . We share some fun thoughts and jokes.
The coffee we taste for this episode is form Long miles project.
Country: Burundi
Farm: Mutana Hill
Region: Kayanza
Altitude: 2000 m.a.s.l
Varietal: Bourbon
Drying: Shade dry
Process: Natural
Fermentation: N/A
Extra links.
https://worldcoffeeresearch.org
https://perfectdailygrind.com
South African coffee farm @mpenjaticoffee
@longmilesproject
@thecaffeinecommunity
@theoglr
@stefanswarts
@christian__jacobs
In this episode we discuss coffee roasting and , we each share our personal opinion on roast profiles. We share some fun thoughts and some frustrations on our pallets.
The coffee we taste for this episode is form BRUDER .
Country: Ethiopia
Farm: Adado
Region: Yiragacheffe
Altitude: 2000 m.a.s.l
Varietal: Bourbon & Heirloom
Drying: sun dried
Process: Natural
Fermentation: N/A
Extra links.
https://worldcoffeeresearch.org
https://perfectdailygrind.com
South African coffee farm @mpenjaticoffee
@bruder_coffee_roastery
@thecaffeinecommunity
@theoglr
@stefanswarts
@christian__jacobs
In this episode we discuss coffee shops and some of the different elements that defines a coffee shop , we each share a part of our lives in the coffee shop world. we share some fun things and ever some frustrations that we experience in our day to day in this dreamy place called a "Coffee Shop" .
The coffee we taste for this episode is form Sabores (www.sabores.co.za) .
Country: Colombia El Puente
Regions: Palestina , Huila
Altitude: 1500-2000 m.a.s.l
Varietal: Castillo Caturra Colombia Bourbon
Drying: sun dried
Process: honey
Fermentation: 24 hours
Extra links.
https://worldcoffeeresearch.org
https://perfectdailygrind.com
South African coffee farm @mpenjaticoffee
@sabores_flavours_of_colombia
@thecaffeinecommunity
@theoglr
@stefanswarts
@christian__jacobs
@cupocafecoffeebar
