Verve – Helsar de Zarcero
By: Chase
Coffee: Helsar de Zarcero
Company: Verve
Brewing Method: French Press
Origin: West Valley, Costa Rica
Description: “Complex, round body, honey, sweet.”
Of the batch we tried I would say this was my favorite. It is worth mentioning that it is 100% Caturra. What does that mean? Good question... Apparently that means
"Caturra - Caturra is a mutation of Coffee Bourbon discovered in Brazil. It is a mutation with high production and good quality, but requires extensive care and fertilization. It is short with a thick core and has many secondary branches. It has large leaves with wavy borders similar to Coffee Bourbon. It adapts well to almost any environment, but does best between 1,500-5,500 feet with annual precipitation between 2,500-3,500 mm. At higher altitudes quality increases, but production decreases." (source)
There you go. Anyways back to the coffee review! Again, Verve seems to be a lot more mellow. At this point I was somewhat unimpressed, until I decided to have coffee the way I enjoy it. I added a bit of cream and sugar. Viola! This coffee merged fantastically with cream and sugar. Go figure - the coffee doesn't have any overpowering qualities but added with cream and sugar it just tastes right. I realize we tend to become somewhat elitist when it comes to adding anything to coffee - and at times, it doesn't work with some really good coffee's - but the majority of us out there enjoy a little something more in our coffee. This is the perfect cup to add a bit more. On its own, it isn't bad, but with some cream and sugar i was more very happy.
Verve – Panama Elida Estate Natural
By: Chase
Coffee: Panama Elida Estate Natural
Company: Verve
Brewing Method: Pour-Over
Origin: Boquete, Panama
Description: “While cupping over fifty Costa Rican micro-lots last year with one of our importers, one of the few coffees on the table from Panama was this dry-processed gem from the Elida Estate. This Elida Estate is a well-known operation in Boquete, Panama and their success in the past has largely been from their wet-processed coffees. It was their first attempt at dry-process lot in 2008 that caught our attention. We bought the few bags that were produced in ’08 and in the spring of 2009 we had the chance to hop in a jeep with the owner of the Elida Estate, Wilford Lamastus, and check out his farm. After several days of cupping and learning about their operation, we decided on our 2009 dry-processed lot, which is juicier and cleaner than last year. We get strawberry, coconut, sweet cream, grape and a huge body from this wonderful coffee. ”
Andrew isn't impressed. That's saying a lot. I rely on him and Dave to really taste the coffees. They have the superiour tastebuds and usually they know just what it is they are tasting. As it cools he finds it to be more appealing.
I personally find it to have a bit of a sharper taste. It is still fairly mellow. Nothing overpowering, no really strong dominating flavors. As it cools down I find it to taste a bit syrupy. I can't say that I really enjoy it. Still, an interesting cup.
Verve – Sumatra Mandheling
By: Dave
Coffee: Sumatra Mandheling
Company: Verve
Brewing Method: French Press
Origin: Aceh, Sumatra
Description: “Orange peel, full bodied, earthy."
It smells like a meal. It isn't really bitter but it reminds me of.. Wine. It tastes fruity at first. The body just reminds me of wine . There is a hint of something, maybe earthy flavors. The flavor is consistent it seems even as it cools down. Once it gets cold, though, it loses it's appeal. Still, coffee shouldn't get a chance to get cold!
The French Press – Santa Barbra, CA
By: Dave
Now pay attention, coffee fans, and see if you can’t spot the hidden lesson. One day, the crew was walking around in downtown Santa Barbara, near Figueroa. We came across a shop, Coffee Cat, which was brightly painted, packed full of happy looking customers, and seemed to exude delicious coffee aroma. A cursory glance at the menu shows a wide variety of options, ranging from various kinds of sandwiches to breakfast items.