This week's brewed coffee 02/11/12

brewed coffee 2:11

Scaffolding arrived this week. We've been fortified from the front and back, but it doesn't appear to have stifled the flow of Edinburgers looking for delicious brewed coffee. The Square Mile Yirgacheffe went down really well. It was unusual, with a very light, tea-like body that was accentuated by brewing it on a Chemex. The Nicaragua Finca Limoncillo Pacamara Pulped Natural was also very popular. So, new coffee:

Nicaragua Finca Limoncillo Pacamara Natural 2012 'funky'  Country of origin: Nicaragua Region: Matagalpa Producer: Dr Erwin Mierisch Farm: Finca Limoncillo Varieties: Pacamara Process: Natural Roaster: Has Bean Brewing method: Clever Dripper

This week, we're continuing the Finca Limoncillo theme with another coffee from the same farm, and exactly the same varietal. However it tastes completely different to last week's Pacamara. This is down to how it's been processed. This is a naturally processed coffee, as opposed to a pulped natural which we had last week. Pulped natural coffees have the skin of the cherry removed using a mechanical process, before the bean is left to dry. Natural coffees don't have this mechanical removal of the skin, instead the cherries are cleaned and then left to dry out naturally on raised screens. The cherries are also turned periodically to ensure they dry out evenly. Once dry, the green bean is removed by hand. The natural process brings out a really unusual flavour in coffee, which is often described as 'funk'. This particular coffee has so much 'funk', it made it into the name! It's a very sweet, creamy coffee. Expect to get strawberries, but not fresh strawberries more strawberry bubblegum or angel delight! More about the coffee here.

Kangocho Peaberry Country of origin: Kenya Region: Kangocho Varieties: SL28 & SL34 Process: Washed Roaster: Square Mile Brewing method: V60

Coffee cherries usually contain of two halves of beans; however, sometimes only one half is fertilised, resulting in only one of the beans developing. Because there is no other bean developing in the cherry to flatten it, and give it the shape we usually expect from a coffee bean, it develops into an oval shape which is called a peaberry. Peaberries are picked out by hand rather laboriously, but because of this, are considered to be of higher quality.

Source: Square Mile Coffee Roasters

This particular peaberry is from the Kangocho region of Kenya. Expect chocolate, molasses and tropical fruits with a really interesting hoppy finish. Read more about this coffee at Square Mile.