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  1. #21
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    Koffee Kult has been top 3 on-line sales coffee for few years. Honestly, I have not really had good experiences with most of on-line sales coffees, such as bullet-proof, Lavazza, Deathwish..etc.

    But since I got some coffees from Peter and Bob, I decided to buy the "famous" Koffee Kult and compare among all 3 coffees.
    I will get this Monday, so probably, I will do the testing (cupping) on Tuesday and post them here.
    BTW, this coffee's cupping note says : big body & low acidity. (someone put "CRISP sweet finish as final cupping note.... but THE WORD CRISP does not really goes well with Big Body coffee. ..we will see), so depends on how it smells and taste, I might compare with the Sumatra I got from Bob.



    • Great Aroma medium roast coffee blend. You will want to get out of bed just for the smell of this gourmet coffee in the morning. Cupping Notes: Big Body, Low Acidity. with a crisp sweet finish.
    • Artisan roasted fresh to perfection on our small batch roasters, and roasted immediately prior to packaging. Every bag is consistently the same with our roasting profile system!
    • Smoothest Medium Roast Coffee with a clean cup.. Bold flavor but smooth. Not bitter with low acidity. Best choice of gourmet coffees. Great for use in drip coffee machine, automatic coffee makers, cold brew, pour over and french press coffee makers.
    • Great blend of Brazil and Colombian coffee beans. This blend includes 100% specialty grade arabica coffee beans that are rich, smooth, medium bodied fairly traded beans. These exotic beans are blended into Koffee Kult medium roasted coffee. There are many types of coffee beans, these are the best gourmet coffee beans you can get.


    Forum Roasters Coffee Review/Experiments/Drinking Methods.. Might be fun & interestin-71s4k73ghtl._sy679_.jpgForum Roasters Coffee Review/Experiments/Drinking Methods.. Might be fun & interestin-812jy-uu4ul._sy679_.jpg
    Ensoluna S.A. Guatemala
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  2. #22
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    Quote Originally Posted by Musicphan View Post
    Awesome... it may be a few weeks before I get to roasting it... I'm taking my first 'vacation' since starting my business! YEA!
    hello mike. I shipped out the Geisha to you today. I emailed you the tracking #. after you cup, please post your comments here. I really appreciate it. thanks a lot Mike
    Ensoluna S.A. Guatemala
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  3. #23
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    I got Koffee Kult yesterday, so as I promised (well, to myself and to members), I did some cupping with Koffee Kult and Sumatra/Mandheling (from jumpinjakjava, Bob).

    Bob sent me many different types of coffees to me a week ago, but I decided to compare these two because of the flavor notes from KK. Big body, low acidity and "crisp" sweet. Among all the coffees that I got from Bob, only Mandheling came close to this notes, even though they are completely different coffees. Really different. KK claimed that it is a mixture of Colombian & Brazil. (of course, they did not mention the process method, nor the types of coffee varieties..etc. I guess I was expecting too much there).

    photo 3 : left bean is from Bob and right is KK. the beans were all roasted medium which is okay for cupping.

    Forum Roasters Coffee Review/Experiments/Drinking Methods.. Might be fun & interestin-20800090_1989557041328082_5140157060418900899_n.jpgForum Roasters Coffee Review/Experiments/Drinking Methods.. Might be fun & interestin-20842082_1989557027994750_1233515882081445960_n.jpgForum Roasters Coffee Review/Experiments/Drinking Methods.. Might be fun & interestin-20842303_1989557054661414_4826343228072960236_n.jpgForum Roasters Coffee Review/Experiments/Drinking Methods.. Might be fun & interestin-20770091_1989557077994745_4272357698101802871_n.jpg
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  4. #24
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    Bit info about Sumatra Mandheling coffee.

    As most of people knows, Sumatra is a region/island in Indonesia. then, what is Mandheling? it is not a coffee variety, nor another small sub-region in Sumatra island. Mandheling is a small ethic group who once was involved in coffee production very long time ago.

    Sumatra beans are not "good looking beans". they are ugly (in terms of different sizes, mixed beans, broken beans..etc). they are so ugly that Sumatra coffee can not be scored by "physical defects" of the green beans because if they do, they will never pass the export standard inspection. So, it is scored and approved by "defects IN THE CUP".

    Please check out the photo #3 and #4. these beans are from Bob.

    I just poured some on white dish and separated "ugly ones" to the left side.
    as you can see, there are all kind of beans, tiny ones, huge ones, broken ones, so many small/big peaberries. In Guatemala export standard, 100% these beans will not pass the inspection. it seemed like they (Indonesia export company) had sorted these beans from size 12 to 19. And they did not sorted peaberries out either. However, that is normal from Sumatra as long as the cupping note is clean and acceptable as grade I. (Just to let you know that from my cupping testing, the cupping notes were as good as any other good quality Mandheling beans. I did not taste any defective beans nor foul flavors!)

    One of the worst thing about Mandheling beans is that these coffees are shipped via Medan port which is a very humid port. If the coffee stays longer than it should, then, the humidity will damage the quality as it can gain moisture even before shipping out to destination.

    also, you have to know that it is very easy to over-roast Sumatra beans because they do not really show the roast colors very well. Personally, I like to roast right up to 2nd crack (not going into 2nd crack)


    Forum Roasters Coffee Review/Experiments/Drinking Methods.. Might be fun & interestin-20842082_1989557027994750_1233515882081445960_n.jpgForum Roasters Coffee Review/Experiments/Drinking Methods.. Might be fun & interestin-west-kampar-psc-location-map-sumatra-indonesia-full.jpgForum Roasters Coffee Review/Experiments/Drinking Methods.. Might be fun & interestin-1.jpgForum Roasters Coffee Review/Experiments/Drinking Methods.. Might be fun & interestin-inked11_li.jpg
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    Last edited by ensoluna; 08-15-2017 at 02:39 PM.
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  5. #25
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    Okay. going back to my cupping.
    my cupping cup (boy & girl piggy cups) can have 200grams of water, so I use 11 grams of fine ground for cupping purpose.
    SCAA cupping rule indicates that we need to use 150 grams of water with 8.25 grams of ground. that means that coffee is 5.5% of water weight.
    200 grams x 5.5% = 11 grams of coffee.
    girl piggy cup is KK and boy is Bob.



    Forum Roasters Coffee Review/Experiments/Drinking Methods.. Might be fun & interestin-20840632_1989557117994741_3993222586580286044_n.jpgForum Roasters Coffee Review/Experiments/Drinking Methods.. Might be fun & interestin-20882607_1989557101328076_1007974618769402819_n.jpgForum Roasters Coffee Review/Experiments/Drinking Methods.. Might be fun & interestin-20882721_1989557137994739_6706721620943186739_n.jpg
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  6. #26
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    as far as cupping Koffee Kult was concerned, it was ... total failure... as usual. Just like all other coffees that I had bought from Amazon.
    this coffee must have been roasted few month ago. Completely deprived of aromas when I smelled the freshly grind coffee & when I broke the cup (photo #4). Immediately, I realized that there is no point even cupping this KK cup. either they were old beans or roasted just too long ago.
    I cupped it anyway, hardly any flavors... completely muted. What a disappointment, but I guess that I should have expected it since I got it from Amazon. (of course, the bag does not say when it was roasted either)

    for the Sumatra Mandheling from Bob, it was very recently roasted. that was very obvious.
    however, I work in Guatemala and 99% of cupping I do is Guatemalan coffee. Let's say if someone put a Sumatra sample (without me knowing) cup among Guatemala coffee sample cups, I would immediately throw out the Sumatra because the cupping profile between good Guatemalan and good Sumatra are completely opposite. And I would have thought that Sumatra sample (not knowing that was Sumatra) was defective or spoiled somewhere...etc

    Bob's coffee was earthy, herbal, very low acidity...even mossy.
    But without foul or uneven flavors.

    To say frankly, my pallet is not trained nor used to Sumatra cupping. But at least, I can tell that it was a clean Sumatra beans. It has all the good characteristics of aromas and flavors that I truly enjoy in many Mandheling coffee beans. And most of all, they WERE FRESH. Unlike few month old beans that are being sold by Amazon.

    I must say that Jumpinjakjava has the best quality to price ratio among all the forum roasters. Again, thank you very much Bob for your coffees.



    Forum Roasters Coffee Review/Experiments/Drinking Methods.. Might be fun & interestin-20799319_1989557174661402_25168658128188200_n.jpgForum Roasters Coffee Review/Experiments/Drinking Methods.. Might be fun & interestin-20840950_1989557211328065_455541994288209299_n.jpgForum Roasters Coffee Review/Experiments/Drinking Methods.. Might be fun & interestin-20840967_1989557187994734_502280431764127327_n.jpgForum Roasters Coffee Review/Experiments/Drinking Methods.. Might be fun & interestin-20841079_1989557237994729_3831493085614474805_n.jpgForum Roasters Coffee Review/Experiments/Drinking Methods.. Might be fun & interestin-20770243_1989557261328060_1635758301300400511_n.jpg
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  7. #27
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    Thanks for this threads, lots of good information here. And "JumpinJakJava" what a fantastic name for a coffee company. Wish I had thought of that first!

  8. #28
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    Quote Originally Posted by Cappie View Post
    Thanks for this threads, lots of good information here. And "JumpinJakJava" what a fantastic name for a coffee company. Wish I had thought of that first!
    thank you, Cappie. glad to hear that someone is at least reading some of my posts. :+)
    Ensoluna S.A. Guatemala
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  9. #29
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    A NEW REVIEW

    Alex from Ensoluna fame was very gracious to send me a sample of Guatemala Geisha-current crop 2016-2017.

    He asked that I would cup the coffee and share my findings in this forum.
    My son Micah, who is also a coffee lover and has turned into a snob like his dad,
    cupped it with me. Well anyone who has been around specialty coffees is familiar with coffee scoring.
    So you will have our subjective findings of this Geisha.

    The green coffee aroma was winey and crisp.
    I noticed no defects in the sample. But after roasting
    I found three quakers(immature beans).

    Roasted--City+
    Aroma(both dry & wet)---10pts.
    Sweetness (fruity)--- 8pts.
    Aftertaste--- 9pts.
    Complexity--- 8.25pts.
    Bitterness--- 10pts.
    Acidity--- 8.5pts.
    Body--- 8.75pts.
    Flavor---- 9pts.
    Defects--- 9pts(3 quakers) not detected in green form.
    Enjoyment--- 10pts
    Total--- 90.5pts


    A great coffee to enjoy anytime, I would prefer in the evening, where I had more time to enjoy the cup.
    There was a definite berry fruitiness in the wet aroma. We both leaned toward blueberry.
    My son detected some apricot, my nose could not.
    The aroma lingered during the cupping and even when we finished, the aftertaste/mouthfeel was
    very pleasant, perhaps deserves another .5pt.
    This Guatemala Geisha reminded me of a cross between a very good Harrar and a sweet Brazilian Bourbon.

    Truly a high scoring specialty coffee. Ensoluna should be proud!
    Alex, thanks again for this sample, I will brew some more in the morning.
    Also for your kind words regarding my coffee!

    I am having trouble uploading a couple of pics.

    Bob--JumpinJakJava

  10. #30
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    thanks for the review, Bob.
    the Geisha was from Finca Las Rosas in San Pedro Necta, Huehuetenango. This farm has won #7 place in 2017 CoE Guatemala and below is a description of the farm and the coffee which was posted on CoE website.

    http://www.allianceforcoffeeexcellence.org/en/cup-of-excellence/country-programs/guatemala-program/2017/7/las-rosas-2017-/coe/

    Las Rosas 2017 - Rolando Belarmino Villatoro Villatoro
    Las Rosas Finca Las Rosas started growing coffee in 1915, with Bourbon and Typica varieties. It is now the forth generation in charge of this beautiful product. The farm has been inherited since Valentin Villatoro Ventura, its first owner. He inherited to his son Onofre Efrain Villatoro Lopez. Isabel Villatoro Hernandez and her descendants are now managing the farm. We continued the tradition of our ancestors because we like to grow high quality coffee. We relieve that quality is the key to receive better prices that will also help us improve production procedures, facilities, receive better prices and thus, improve the lives of our workers with better salaries, health and education. This is the second time we classify in an auction program. We are very happy that buyers can always find the same quality. We think our challenge the coming years is to participate and qualify in events like Cup of Excellence because our quality remains or improves. We think Cup of Excellence is a magnificent opportunity to show World Wide the type and quality coffees we produce in Guatemala. Our biggest obstacles are lack of people willing to work in the fields and expensive fertilizers. We have, though, overcome to the crisis of low prices that harmed us for a period of time. Nevertheless, our biggest advantages are the altitude where the farm is located, ideal microclimatic conditions, traditional wet mill and sun dry. We grow many different varieties to satisfy the market: Villas Sarchi, Caturra, Bourbon, Mundo novo, yellow Bourbon, Catimor and Typica. When we received Cup of Excellence 2008 award, we thought that all the efforts, sacrifices and dedication for producing exemplary coffee was worth it. Now, we would like to know who buys our coffee lot. We would like to build a close relationship, learn from the buyer how this coffee will be sold to the final consumer, invite them to visit our farm and show them how the coffee was produced. And why not, maybe some day visit them and drink a fine cup of coffee.
    MICROCLIMATE CONDITIONS
    Average temperature C: 22
    Annual rainfall mm: 1700
    Type of oil and predominant element: Loamy-Clay (Loamy: balance of clay, sand and limestone)
    Relative humidity %: 60
    Type of shade trees: Inga and Gravilea
    Beginning of harvest: January
    End of harvest: April





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