{"id":36,"date":"2010-03-28T11:55:02","date_gmt":"2010-03-28T16:55:02","guid":{"rendered":"http:\/\/www.roastmasters.com\/blog\/?p=36"},"modified":"2010-04-02T21:13:44","modified_gmt":"2010-04-03T02:13:44","slug":"various-coffee-ramblings","status":"publish","type":"post","link":"https:\/\/www.roastmasters.com\/blog\/?p=36","title":{"rendered":"Various coffee ramblings"},"content":{"rendered":"

There are a few noteworthy events taking place in the world of coffee at the moment.\u00a0 It’s a great time of year because most coffee throughout Central America has just been harvested and the best of them are either in repose or are in transit to consuming nations.\u00a0 This resting period after processing allows flavors to mellow and mature, so the top coffees repose for one to two months.\u00a0 This is especially true of very high grown coffees that initially can be quite acidic\u00a0with\u00a0newly harvested, grassy overtones;\u00a0 seasoned cuppers know the great potential that augers for them.\u00a0 Like barrel tasting new wine and getting a sense of how it will taste\u00a0later in the process\u00a0 The good news is that we have secured some fantastic coffees from Guatemala and Costa Rica, having recently returned from touring farms there and doing extensive cupping (more on this to follow shortly).\u00a0 Some, but not all of our Panama coffees have been selected.\u00a0 We are looking at other origins in the region and evaluating samples;\u00a0\u00a0we\u00a0expect to be in El Salvador on the International Panel in May, where we will taste the country’s best offerings along with other cuppers.<\/p>\n

Kenya coffee this year will be considerably more expensive that any in recent memory.\u00a0 We strive to have one or more top, auction lot Kenya AA coffees and this year we will continue this practice.\u00a0 However, it’s going to cost more if we and you want to have those terrific coffees we’ve gotten used to.\u00a0 Weather patterns are changing globally and in some origins growers are gradually planting higher to offset warmer conditions.\u00a0 Kenya experienced a drought that affected the coffee plant’s normal flowering cycle.\u00a0 The end result was both a sharply reduced crop size and smaller beans.\u00a0 AA grade coffee are the largest (also\u00a0the lowest defect count) and the amount of AA screen size beans is much less than typical.\u00a0<\/p>\n

Kenya has two crop seasons:\u00a0 the main crop flowers in February and March with harvest in the Fall; the smaller ‘fly’ crop flowers in September and October and is harvested in May through July.\u00a0 Generally there are a couple of months of dry weather followed by light rain showers,\u00a0a regular cycle where most of the plants flower and mature in tandem.\u00a0 However, this year flowering was more or less continuous and rains that followed were heavy, causing disruption of the cycle.\u00a0 The weather problems primarily affected the main crop, which came to market in the past few months and\u00a0recently began to\u00a0arrive in the US.\u00a0 Several dollars per pound have been added to the coffee cost. We hope this is a single season event and not the result of global warming.<\/font><\/p>\n","protected":false},"excerpt":{"rendered":"

There are a few noteworthy events taking place in the world of coffee at the moment.\u00a0 It’s a great time of year because most coffee throughout Central America has just been harvested and the best of them are either in repose or are in transit to consuming nations.\u00a0 This resting period after processing allows flavors […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[2],"tags":[],"_links":{"self":[{"href":"https:\/\/www.roastmasters.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/36"}],"collection":[{"href":"https:\/\/www.roastmasters.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.roastmasters.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.roastmasters.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.roastmasters.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=36"}],"version-history":[{"count":6,"href":"https:\/\/www.roastmasters.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/36\/revisions"}],"predecessor-version":[{"id":45,"href":"https:\/\/www.roastmasters.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/36\/revisions\/45"}],"wp:attachment":[{"href":"https:\/\/www.roastmasters.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=36"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.roastmasters.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=36"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.roastmasters.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=36"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}