The 2008 crop coffees from Central America are starting to arrive! We can expect these coffees to taste even more delicious as they settle-in during the weeks to come, but roasters are nevertheless talking about the fresh new arrivals.
Here's what the Olympia roasters have to say around the cupping table:
Organic Nicaragua Isabelia: Sweet, caramelly, milk cocoa, hint of cherry, Roaster Van Stevens says "crackerjacks and caramel corn".
Costa Rica Tarrazu SHB El Indio: Fresh, lively acidity, Coffee Buyer/Roastmaster Scott Merle says "youthful exuberance", medium-bodied, flavors of tropical nuts and fruits.
Guatemala Antigua Finca El Valle: Complex, "tons" of flavor components, elegantly balanced, sugar cane sweetness, heavy-bodied, velvet mouthfeel.
French Roast: Intense, deep and rich, thick creamy body, bold character, caramelized sugar. Scott says "like crême brulée topping", Van says "like the toasted part of a toasted marshmallow", Roaster Brian Meyers says "like chocolate fudge frosting". Try them for yourself!