What coffee are you drinking just now?

[gentlegreen]

They also have this back in...
last time it tasted like dry cocoa to me... very unusual and blended well and I have a suitable acidic candidate needing using up ... .. I'll see how I get on with the El Bosque.

Brazil Fazenda Inglaterra Natural Bourbon

This coffee is a naturally processed Bourbon from Fazenda Inglaterra in Poços de Caldas, Minas Gerais, Brazil. It has tasting notes of dark chocolate, walnut, almond and caramel. Hasbean - freshly roasted coffee from our roastery in Staffordshire.

www.hasbean.co.uk

 

[Little Piranha]

I'm drinking Ethiopia Ana Sora Washed from Hasbean at the moment, pretty good although it's not quite as interesting as I had hoped. I'm very keen on Ethiopian coffee though so I've just ordered Uraga Natural from the same producer and hopefully the different process will make for a more complex flavour.

 

[gentlegreen]

I wish I had a more adventurous palate ...especially since that's where coffee started..

 

[Little Piranha]

I wish I had a more adventurous palate ...especially since that's where coffee started..

Ethiopian coffee is generally super fruity/floral, might work well in one of your blends? What is it that puts you of them?

 

[gentlegreen]

Ethiopian coffee is generally super fruity/floral, might work well in one of your blends? What is it that puts you of them?

My basic problem is I only drink one brew a day (until very recently it was only 2 per week) and I hate waste and I have no one to give beans to that I don't get on with.
I'm not sure if I ever actually had a "floral" coffee per se, though I rarely taste what they claim in the tasting notes - except for chocolate and perhaps sometimes really dark fruit.

It probably makes a difference the way I make it - I've never tasted good espresso.
Perhaps once the plague is under control, I'll pop down my local roaster and have a taste of something different.

 

[danski]

My basic problem is I only drink one brew a day (until very recently it was only 2 per week) and I hate waste and I have no one to give beans to that I don't get on with.
I'm not sure if I ever actually had a "floral" coffee per se, though I rarely taste what they claim in the tasting notes - except for chocolate and perhaps sometimes really dark fruit.

It probably makes a difference the way I make it - I've never tasted good espresso.
Perhaps once the plague is under control, I'll pop down my local roaster and have a taste of something different.

Have you considered diluting with decaf, that’s if you drink so few because of caffeine ?

I suppose that’s a bit like diluting a nice wine but I do it often just so I don’t end up shooting lightning bolts from my fingers.


Beans, obviously.

 

[gentlegreen]

Have you considered diluting with decaf, that’s if you drink so few because of caffeine ?

I suppose that’s a bit like diluting a nice wine but I do it often just so I don’t end up shooting lightning bolts from my fingers.


Beans, obviously.

It may be I'm just not a "coffee drinker" as such - it's my daily start to the day - a mug of strong coffee - inseperable from a surprisingly small slice of toast that keeps me going until tea time - similarly with the beer and wine that accompanies that - one bottle of wine used to last me at least a week and at the moment it's two bottles of beer.

 

[Hassan I Sabha]

This stuff is mad good - Ugandan coffee at its best from Django
I enjoyed this over Christmas, however you have to like your funk if you want to drink macerated coffee. I would reccomend anything out of North Star as they are great roasters (this is really special and has a high cup score)

 

[Little Piranha]

My basic problem is I only drink one brew a day (until very recently it was only 2 per week) and I hate waste and I have no one to give beans to that I don't get on with.
I'm not sure if I ever actually had a "floral" coffee per se, though I rarely taste what they claim in the tasting notes - except for chocolate and perhaps sometimes really dark fruit.

It probably makes a difference the way I make it - I've never tasted good espresso.
Perhaps once the plague is under control, I'll pop down my local roaster and have a taste of something different.

I am using a French press for my coffee at home, which is preferable for floral, naturally processed coffees like the Ethiopian I've ordered as it is a much gentler extraction process than espresso, which could wipe out the more complex flavour notes. I'm using 38g in 500mls, so about 6 days worth of morning coffee for me and my partner (we're on furlough ATM).

As Hasbean roasts to order the coffee has a reasonable timeframe for good drinking ( in fact I often find it's too recently roatsed to use when it arrives and have to wait a week to open it), so as long as you kept it well sealed I'd say you had at least a 2-3 weeks to drink it. Also, the more you drink different coffees there is no question the more you will be able to discern the different flavours. Obviously if you just don't like it though that is very annoying.

I'd be very happy to send you a sample when it arrives if you want!

 

[chilango]

I get through my 250g from Hasbean in almost a week exactly. (12-15g per 300ml cup via a v60)

Can't remember which one I'm on right now. Got a Jailbreak blend arriving tomorrow hopefully.

 

[gentlegreen]

I am using a French press for my coffee at home, which is preferable for floral, naturally processed coffees like the Ethiopian I've ordered as it is a much gentler extraction process than espresso, which could wipe out the more complex flavour notes. I'm using 38g in 500mls, so about 6 days worth of morning coffee for me and my partner (we're on furlough ATM).

As Hasbean roasts to order the coffee has a reasonable timeframe for good drinking ( in fact I often find it's too recently roatsed to use when it arrives and have to wait a week to open it), so as long as you kept it well sealed I'd say you had at least a 2-3 weeks to drink it. Also, the more you drink different coffees there is no question the more you will be able to discern the different flavours. Obviously if you just don't like it though that is very annoying.

I'd be very happy to send you a sample when it arrives if you want!

Thanks that's a very kind offer, but I may just go for it at some point
These days I use an Aeropress with a metal filter.so probably similar (I also still own a cafetiere - albeit a ginourmous one I last used at work as a teapot)

 

[gentlegreen]

I need to reorder and though I feel drawn towards continuing to support my local roaster, Hasbean finally have back in stock the coffee I drank for several years
So I'm bound to at least try a bag to see if it's (still) as good as I thought it was back then ...

Guatemala El Bosque Washed Bourbon

This coffee is a washed Bourbon grown by the Flores family at El Bosque in Amatitlán, Villa Canales, Guatemala. It has tasting notes of Lotus biscuit, chocolate, roasted hazelnut, caramel and red apple. Hasbean - specialty coffee freshly roasted in Staffordshire.

www.hasbean.co.uk

My mood is somewhat deflated at the moment, but the coffee I once loved didn't shout anything particular at me - moderately chocolatey - mostly just very well balanced ... I will have to use the last of my other beans and set up a comparison - although those are a lot older ... perhaps these WILL improve over time

Perhaps I'll find my coffee mojo over the next day or two ...

I can't see myself blending this with the Sumatran beans I have left over, so my next order will likely be the dry cocoa-y Brazilian or more of the El Borbollon

 

[gentlegreen]

For the past few days I've been adding 1/3 of my Sumatran beans even though the El Bosque doesn't "need it" and today I'm really appreciating the fresher, more "open" / mildly acidic effect.

Since I'm dieting (appetite-suppressant) and not needing to operate machinery or sleep more, I wonder if I might start trying two slightly smaller brews rather than infusing the beans a second (lack-lustre) time - who knows I might get less caffeine that way ... I might also learn to appreciate coffee without the competing accompaniment of yeast extract ... I can't see myself splitting my single slice of toast in two - though at some point I will hopefully start putting in 10 or 20 miles a day on my bike and will need some fuel ...

 

[Numbers]

Enjoying this at the moment. Lovely coffee.

 

[gentlegreen]

You Ethiopian coffee people are getting close to making me take a punt while I'm not actually running out of coffee ...

 

[moonsi til]

Ethiopian single origin beans from Coffee Link which is seriously lush.

 

[gentlegreen]

I'm drinking Ethiopia Ana Sora Washed from Hasbean at the moment, pretty good although it's not quite as interesting as I had hoped. I'm very keen on Ethiopian coffee though so I've just ordered Uraga Natural from the same producer and hopefully the different process will make for a more complex flavour.

Are you liking this ?
Is it a good introduction to the wonders of Ethiopian ?
Thanks

 

[Little Piranha]

Are you liking this ?
Is it a good introduction to the wonders of Ethiopian ?
Thanks

It's really good, and actually I think it has more nutty, chocolatey notes then I would generally expect from an Ethiopian coffee so maybe a good bridge from what you usually go for. I'd definitely recommend it.

 

[gentlegreen]

It's really good, and actually I think it has more nutty, chocolatey notes then I would generally expect from an Ethiopian coffee so maybe a good bridge from what you usually go for. I'd definitely recommend it.

Thanks
Though after the slight disappointment of the El Bosque, I need to shake things up a bit.
I've also ordered a pack of the "cocoa powder" natural Brazilian.

 

[Little Piranha]

Thanks
Though after the slight disappointment of the El Bosque, I need to shake things up a bit.
I've also ordered a pack of the "cocoa powder" natural Brazilian.

Just looked that up, sounds great. Let me know if it lives up to expectations, I'll put it on my list.

 

[farmerbarleymow]

There's been some discussion on some threads about how they remove caffeine from coffee - so here you go. Nasty stuff.

 

[gentlegreen]

There's been some discussion on some threads about how they remove caffeine from coffee - so here you go. Nasty stuff.

Other techniques are used for posh decaf beans.

Imparting taste and decaf process – Has Blog

www.hasblog.co.uk

 

[gentlegreen]

Ethiopia Uraga Natural
"Yellow plum, cloudberry, hibiscus"

It arrived two hours after my toast and yeast extract and mug of Guatemalan blend , so that probably skews my first impression.

When I opened the bag, I was hit by a funky aroma .. the final brew has a touch of silage about it - so perhaps lactic acid is involved in processing ...
It has a fair bit of umami - but whereas with Nicaraguan coffee it's a bit like nutritional yeast, perhaps this is more like dark hacho miso ...
It has moderate acidity - but with real body at that end of the spectrum.

As for specific "fruits", I can never taste what the experts can taste... whichever ones they are, I would say they were very ripe - perhaps fermented ...
I'm hoping in a few years' time to have access to really good French wine, so perhaps my palate will get educated and it will feed into my coffee (and tea and beer) appreciation ...

Criminal though it is, I will probably end up blending it .... but at least it won't be going into my emergency collection.

Ethiopia Uraga Natural

This coffee is a naturally processed lot of indigenous wild varietals from the Uraga Mill in the Guji zone of Ethiopia. It has tasting notes of yellow plum, cloudberry and hibiscus. Hasbean - specialty coffee freshly roasted in Staffordshire.

www.hasbean.co.uk

 

[gentlegreen]

I'm seriously caffeinated now - 7.5g of beans in addition to my usual 15 ...

 

[gentlegreen]

Brazil Fazenda Inglaterra Natural Bourbon
"Dark chocolate, walnut, almond, caramel"

The contrast with the funky Ethiopian couldn't be more stark.

I drank this for several months in 2019 - blended with a second Brazilian and would have continued if they hadn't run out.
As per my recollection, this is like super dark cocoa - not quite as "dry" as I perceived before - my finish grind and open metal filter add to the effect.

Some will find this a bit too rich and even cloying and thirst for some acidity and I will almost certainly blend this as I did before - especially since I have some interesting Ethiopian beans with an unusually full upper midrange - who knows, this might be the basis of a 3 way blend with some of my Sumatran beans for the "treble" ...

But I can see myself drinking this by itself sometimes.

I'm relieved I don't have to try to identify "fruit" in this as there isn't any

I will be buying these for as long as they're available - since the last batch of very similar TwoDay El Borbollon beans weren't as overpoweringly chocolatey as the first.

5/5

Brazil Fazenda Inglaterra Natural Bourbon

This coffee is a naturally processed Bourbon from Fazenda Inglaterra in Poços de Caldas, Minas Gerais, Brazil. It has tasting notes of dark chocolate, walnut, almond and caramel. Hasbean - freshly roasted coffee from our roastery in Staffordshire.

www.hasbean.co.uk

 

[chilango]

I've just had some Brazil Fazenda Cachoeira da Grama Natural Canario arrive from Hasbean. I don't normally go for Brazilian coffees, preferring a slightly lighter brew. But, 25% off y'know?

So, once I've finished my perfectly drinkable, but unremarkable, Pact House off I"ll give this a go.

 

[rutabowa]

I've been on lavazza red for the last year or so as my local shop had a palette of it for £2.50 a pack... but I just started on some brazilian house blend beans from Presto, it is nice to have fresh ground again and it is super cheap, about £16 for a kilo (and it came with a free drip filter). probably not for flavour-chasers but recommended for me.

 

[Little Piranha]

Ethiopia Uraga Natural
"Yellow plum, cloudberry, hibiscus"

It arrived two hours after my toast and yeast extract and mug of Guatemalan blend , so that probably skews my first impression.

When I opened the bag, I was hit by a funky aroma .. the final brew has a touch of silage about it - so perhaps lactic acid is involved in processing ...
It has a fair bit of umami - but whereas with Nicaraguan coffee it's a bit like nutritional yeast, perhaps this is more like dark hacho miso ...
It has moderate acidity - but with real body at that end of the spectrum.

As for specific "fruits", I can never taste what the experts can taste... whichever ones they are, I would say they were very ripe - perhaps fermented ...
I'm hoping in a few years' time to have access to really good French wine, so perhaps my palate will get educated and it will feed into my coffee (and tea and beer) appreciation ...

Criminal though it is, I will probably end up blending it .... but at least it won't be going into my emergency collection.

Ethiopia Uraga Natural

This coffee is a naturally processed lot of indigenous wild varietals from the Uraga Mill in the Guji zone of Ethiopia. It has tasting notes of yellow plum, cloudberry and hibiscus. Hasbean - specialty coffee freshly roasted in Staffordshire.

www.hasbean.co.uk

In terms of the funky smell, it could perhaps be that you are drinking it very close to the roast date? Generally I leave the coffee to rest for 5-7 days to allow the CO² to escape and the flavours to develop.

 

[gentlegreen]

In terms of the funky smell, it could perhaps be that you are drinking it very close to the roast date? Generally I leave the coffee to rest for 5-7 days to allow the CO² to escape and the flavours to develop.

I'm not actually complaining about the pong
You may well be right - it was straight out of the bag minutes after it arrived.

It has some interesting flavours well worthy of investigation and blending experiments.

 

[gentlegreen]

10g of the chocolatey Brazilian plus 5g of the Ethiopian and it has lightened the chocolate and produced an unusually sweet upper-midrange - adding just enough acidity .. I doubt I will want to lighten it still further.

This blend is a keeper

I will probably have to see if the Ethiopian can work its magic on the disappointing Guatemalan beans I have left and maybe force myself to rotate blends to use all my beans up as I already have enough emergency beans ...