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Showing results for tags 'pulped natural'.
Dear Forum Members, Cup of Excellence is perhaps the most prestigious competition and award for high quality coffees. The level of scrutiny that Cup of Excellence coffees undergo is unmatched anywhere in the speciality coffee industry. The competition is rigorous, with cupping evaluations conducted over a three-week process by industry experts: first by a National Jury of about a dozen qualified jurors from the origin country, and then by an International Jury, comprised of approximately 20-25 experienced jurors from around the world. A competition with 300 entries yields an average of 9,000 analysed cups, with each “Top 10” coffee being cupped at least 120 times. Fazenda Santa Barbara is this year’s Brazil Pulped Naturals Champion, having scored highest from all winning farms, a whooping SCAA score of 91.66. This winning micro lot of 510kg in total, was split and auctioned to two buyers - 270kg went to Japan, and 240kg was purchased by Difference Coffee. As you can imagine, the coffee is absolutely delicious. It has sweet fruit aromas of melon and honey, with refined and multidimensional acidity. A super juicy cup with great balance and consistency. Due to the limited supply of this champion bean, a maximum 300 boxes per month can be produced, 100 of which were pre-sold to the trade. Should you be interested in pre-ordering a box of 10 capsules, compatible with your home nespresso* machine, do drop us a line at [email protected], but do hurry as we expect this coffee to be sold out relatively quickly. Many thanks and hope to share this amazing coffee with some of you. Warmest wishes, Amir Gehl *third-party brand with no link to Difference Coffee Co.
Where to start... Like everyone, I'm trying to improve my coffee. I've chosen my equipment, which is a Cremina and HG One, and I want to stick with this equipment because I love using it, amongst other reasons. My results have been a bit variable. It's probably taken me a year to work out how to consistently get good-looking pours. I'm there. If the visual indicators are right, I am getting my distribution right now, and the coffee should taste good. So the most important variable should be the bean... well I'm sure that's true anyway. I started with Hasbean. I've always loved their way of doing things. They obviously know what they're doing, obviously care about both customers and suppliers, and they're doing a superb job. As I got deeper into my hobby, I realised that the coffees I've enjoyed the most are generally low acidity, and in some ways I don't want ultra complex layers of fruit. I like chocolate flavours, and not so much boozy or fruity. I started to experiment with other roasters, and found various forms of great coffee, generally darker roasts, and generally less complex. I also found that generally the darker coffees seem to be easier to get a good pour.. perhaps the bean splinters more easily or something. When they've been lighter, it's usually been the El Salvador or Brazilian beans that have floated my boat. In the meantime, I kept up the SSSSS subscription with Hasbean, which keeps reminding me of what a wonderful job they do, and probably 2/3 of the coffee I've had on SSSSS goes straight into the yummy category. This gets me thinking that I've given up too easily, and maybe need help and advice. So... for the first time, I started to look at which beans have been washed, natural, or pulped natural. I discovered that I've never had a pulped natural I didn't like. As far as I can see, none of the SSSSS was a pulped natural, which surprised me... they're mostly washed. I was thinking perhaps a good approach would be to order some pulped natural beans from Hasbean, or am I barking up the wrong tree here? Do people choose their beans based on the processing? I notice that Hasbean have a 5-pack of Santa Petrona which is different processing for different packs. Quite tempted to give that a go and see whether my pulped natural theory stands up. I welcome any and all advice, but especially any help from @garydyke1 who must surely be the expert on the Hasbean range If I had to summarise what I'm looking for, it's low acidity, but perhaps a little more complex (but not too much) than what I might get from a darker roasted bean. I do recognise that this post is probably all over the place and doesn't make much sense!