[Homeroast] Sweet Maria's New Coffee Alert: Coffees from a few origins we haven't seen for a while.

Byron - Sweet Maria's Coffee byron at sweetmarias.com
Fri Aug 14 19:54:36 CDT 2015

Hello Everybody,
We just added six new coffees to the list. Some are from origins that we
haven't seen for a bit, like Nicaragua, Java, Sumatra and Mexico. Enjoy the
new coffees!

*Costa Rica Alaska -Lote El Llano*
<https://www.sweetmarias.com/product/costa-rica-alaska-lote-el-llano> - has
dried fruit notes, browning sugars, baking spice, cinnamon and all-spice
accents. There are also fruit-juice flavors, a beautiful cranberry and
stone fruit flavors. The finish is buttery with dark chocolate notes.

*Java Sunda -Gunung Naringin*
<https://www.sweetmarias.com/product/java-sunda-gunung-naringin> - has
dark, juicy fruit flavors like cherry, baked apple and aspects of pluots.
There's a fig/dark-chocolate combination, fading into bittersweet cocoa in
the finish. Tangerine and naval orange, butted up against stone fruit, and
a melon hint. This coffee is good brewed and as espresso.

*Mexico Org. La Lagunilla Coop*
<https://www.sweetmarias.com/product/mexico-org-la-lagunilla-coop> - has
brown sugar and butter notes that fade nicely into baker's chocolate
bittersweetness. Sugary aspects well within the range of raw to light brown
sugar, and nut tones too. It will produce classically-profiled espresso
shots. You might try using this as a blend base too.

*Nicaragua Acopio Suyatal*
<https://www.sweetmarias.com/product/nicaragua-acopio-suyatal> - has a
malty sweetness and is reminiscent of Horlicks malted milk drink with a
bumped-up cocoa nib flavor. The acidity is subtle, yet well defined - like
rindy citrus, or  fresh apricot - adding structure to the cup, and finishes
with a nice flavor of cocoa dusted almond. It's a great espresso option too.

*Nicaragua Dipilto Finca La Laguna*
<https://www.sweetmarias.com/product/nicaragua-dipilto-finca-la-laguna> -
has flavors that go from chocolate cookies to cinnamon/sugar toast, dry
apricot to roasted barley, shifting greatly with roast level. There's low
malic acidity and heavy cocoa in the finish. A great espresso option on
it's own or as a blend base.

*Sumatra Aceh-Mandheling*
<https://www.sweetmarias.com/product/sumatra-acehmandheling> - has
chocolate coupled with pungent molasses sweetness. The finish has a slight
dryness and bittersweet quality, reminiscent of Baker’s Chocolate. There's
a non-descript "fruitiness" as it cools. Acidity is very low too, which
makes for a nice blend component or wild earth-toned single origin espresso.

*Byron Dote*
Sweet Maria's Coffee Inc.

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