single origin

I've been playing around with a few coffees for the express purpose of evaluating them on their strength as single origin espresso. There is not a coffee I roast that doesn't get run through as a SO shot, but that is purely for my own experimentation. Notes are taken and filed away for future reference, some as a simple "yuck" others with more detail. The roast level may not be optimum for that particular coffee as an espresso because it may be a production roast specifically done for use in French Press or a Fetco drip but I still get a good idea of how that coffee would taste with a roast degree more suited for espresso.

This week has found me with a number of coffees sent to me by various importers, brokers, roasters, professional cuppers and directors of coffee buying/development at my request. The response was overwhelming and many times an excited, "I've got the perfect coffee for single origin espresso I'd love you to try" was heard. A huge thank you to all who sent me beans, you know who you are!

Before I go any deeper into my findings, I better explain that this isn't an argument for or against Single Origin espresso or espresso blends. It's purely a exercise in understanding how many different coffees perform as SO's on a grand scale. Am I going to bore my readers with every cupping note, every discovery, every flowery prose and descriptor? No, I'll save you that. I will however tell you about my eureka! moments, occasional exemplary shot and stuff that just blew my socks off.

I will update this post as time and energy allows with my discoveries and get it started with this...

Brasil Fazenda Vista Alegre [Traditional Dry]
In keeping with my above promise, I'll cut to the chase...EXCEPTIONAL!
buttery smooth, sweet and beyond expectations

more to follow....