Kevin & Louise, the owners are so accomodating and they roast up some of the best KenyaAA, Kona, Guatemalan (DH’s fave) and the aforementioned Brazilian.

I LOVE PEREGRINE!!!

Bolivia, Caranavi
Nakhaki Estate Lot “C”
Nelson Olori, Farmer

Here is another fine micro-lot coffee from Bolivia. The complexity of this coffee starts with the first whiff from the cup. There are florals, chocolate and nut with meaty-earthy notes along with a typical coffee aroma. A touch of black cherry and caramel is also present. The flavors reflect Autumn: maple and brown sugar, caramel and fruit. A pinch of lemony citrus comes through too. The mouthfeel is thick, rich and balanced. There are hints of nuts and caramel on finish. This coffee is predominantly deep and dark with occasional bright notes.

The distinctive Nakhaki coffees come from the Uchumachi, Colonia Kantutani, Caranavi Province in the Yungas of La Paz, Bolivia. They are expertly tendered and carefully processed by this small group of organic farmers that protect their environment with shade trees and ecological processing. Their micro-lot coffees include Typica and Red Caturra varieties.

Importer comments: Citric acidity (meyer lemon), sweet, syrupy, balanced body with hints of dark chocolate, sugar cane and red wine. Its silky texture carries forward reminders of vanilla, floral essence and green apple.

This outstanding organic coffee starts with a sweet, fruity, floral smell combined with some dustiness.  The cup is balanced with a slight tilt toward the acidic, which fades fast.  The flavors are big with loads of dark, dark chocolate and bright cherries mixed with a fruit flavor that comes from the tropics – perhaps mango.  There are also subtle, delicate floral tones that sneak in.  The mouth feel is thick and viscous and provides a nice juiciness.  The finish is super clean with slight fruits, dark chocolate, and slight caramel and dulce-de-leche notes.  A superb Indonesian.

The sweet smells from the cup evoke honey and peaches, and some of that is reflected in the cup as soft floral tones.  The dominant flavors that come through are dark and smoky chocolate notes combined with the more traditional nuttiness. The mouthfeel is smooth with no discernable acidity at all.  The finish starts off with a slight peppery edge in the throat, switching to a dark and earthy, long lasting aftertaste of quintessential coffee.  A very drinkable, not-too-complex decaf.

The first word that jumps to mind is wood.  The aromas are the first clue, starting with a distinct cedary smell combined with fruit, and meaty organics tones. This coffee is very dry, with a contrasting creamy finish.  There is a tiny tinge of tartness which suggests some acidity, but it is very slight and quickly fades to the background against a cocoa-wood combination – think dark chocolate covered walnut, if such a thing were to exist.  There is a smooth, watery mouthfeel with a mild, very long, dry finish that is dusty and powdery.  Another excellent Indonesian.

What a surprise! Open the bag and these beans smell like…pizza! Absolutely — tomatoes, savory spices, and a meaty, steak-like sweetness, almost like brisket in a ketchup-heavy BBQ sauce.  The aromas change quickly on brewing heading toward heavy florals and some fruit. The cup is nicely balanced with a bright start, and a somewhat watery, dry mouthfeel.  Some coffees’ tastes turn up in one spot in your mouth – the tip or side of the tongue; this one you taste all over – it seems to throw off flavors in all directions.  It is a complex cup with a certain nutty-savory note that hints at salted peanuts. There is also watermelon rind, wrapped with tea-like tones.  Finally, there is the chocolate and anise-licorice path that leads right to the flowers — approaching Jasmine on the finish.  A long finish ends this very interesting coffee.

These are gorgeous beans, so large, even, and smooth, you could make jewelry from them. The coffee smells like dulce de leche, caramel with sweet nuts (marzipan and hazelnuts), mixed with sweet pipe tobacco and a slight saffron dustiness. The cup starts out with a satiny mouthfeel with great body. It is very balanced and elegant with a slight bright-lime acidity.  There is a subtle, consistent, fast fading, clean, smooth finish.  All the right things one expects from a great cup of coffee with no single dominant note.

Call central casting ask for a picture perfect coffee bean and this is what you get.  These are beautiful beans! The smells are sweet and spicy with buttery chocolate, cinnamon and cardamom.  Once you take a sip of this, you know that it is a special coffee –  it is very balanced, rich and smooth with milk chocolate, a touch of malty-musty-almonds and a citrusy-floral note.  What stands out is the magical mango-juice finish: just as the slightly dry acidity passes, out jumps the mango from side-stage, joined by sweet floral tones reminding one of lavender combined with the soapy sweetness of artichoke’s aftertaste.  Not just a looker, this coffee is a talented star with real depth and complexity: a rarity indeed.

The aroma from the cup is a mix of lemon and traditional coffee tones, with a sweet, funky-meaty-gauva tropical note.  What jumps to mind on first taste is honey-lemon tea, and that is the theme for this exceptional coffee.  The complex citrus blend of bright, fresh lemons and bitter Seville oranges are intertwined in a duet of floral chords and exotic, fragrant honey.  The citric acid bitterness carries through to the finish and surprisingly delivers a very deep smokiness, continuing with florals and fruit.  This acts much more like an assertive tea than a coffee and will reward one with a little sugar, but no milk.

The intense aroma is clearly fruit with sweet florals that run rich and deep, like a stroll through an orchard in bloom. The initial taste of passion fruit and other tropical fruits is what is immediately prominent, with a load of tart acidity. What follows is a wildly complex combination of peach-apricot nectar, honeysuckle and jasmine, with a sweet, grapy-violet note (like what one thinks of when one visualizes Choward’s Violet Candy). Then, there is the forever long, strong finish where the Seville oranges emerge.  This is a rare, unusual and impressive coffee that has a lot in common with a silver-tip Jasmine tea and one will be rewarded by treating it like that in the cup: no milk, maybe a little sugar.

Recommended Brewing Instructions
14g of coffee to 8oz of water
Medium-to-slightly-coarse grid
Single cup drip
200-205 degree water

Snickers?  Lemonade?  You’ve got to be kidding!  The consensus here is milk chocolate with caramel and nuts mixed with a watery, citrus acidity.  Other layers include apples and a powdery cocoa experience.  We are thrilled to be able to offer this organically grown, artisanal  bean from one of our favorite importers.