Discover Specialty Coffee
You have in your hands some delicious coffees that, due to their quality, are known as specialty coffee . The idea of this experience is to learn to taste it to discover and enjoy a world of flavors.
To carry out a recreational coffee tasting, no special preparation is required, just the tranquility of your kitchen and not using strong perfumes. The idea is not to become coffee buyers but to enjoy an experience of something very everyday, so we will do more than one tasting.
We will start by knowing the coffees that we will taste.
Our Coffees to Taste
The coffee we have originates from the Hacienda Cocollar - Caripe - Monagas - Venezuela. Caripe is one of the oldest Venezuelan coffee producing regions . The Hacienda is located in the green mountains of the idyllic valley of the El Guácharo National Park. The road to get there offers endless surprising landscapes. This geographical paradise, which comprises 250 hectares of land at an altitude of 900 to 1,500 meters and a latitude where the most recognized coffees are grown, is covered by bananas and other fruit trees that provide abundant shade to the coffee plants, giving them a particular flavor. . The Hacienda has been in the hands of the Ávila family for more than 50 years and it produces the most prized varieties of coffee in Venezuela, Criollo (Typica) and Bourbon. These varieties, just like chocolate, made Venezuelan coffee famous when at the beginning of the 20th century Venezuela was among the top 5 coffee exporting countries, reaching its record 85 thousand tons of coffee exported in 1919.
Carlos Cesar Ávila, the producer, has tried to rescue that legacy, like many of us who are dedicated to rescuing that tradition, and offers us an unpretentious coffee as a result of that work.
CARACOLITO coffee as peaberry is known in Venezuela. A coffee that did not separate into two beans, but was formed as a single smaller one. It is a washed coffee and is a blend of bourbon, criollo and caturra varieties.
The Honey is a coffee that has left part of the mucilage and has been dried on African beds and part in an electric dryer. They are also Creole bourbon and caturra and Toasted varieties for both espresso and filter and has a rating of 83 points in the SCA. It has an incredible brilliant acidity and at the same time extremely delicate that make it an extraordinary coffee and worth trying with notes of chocolate, biscuit and citrus.
Let's make the coffee
The first choice is the extraction method. The extraction method defines the flavor of the coffee, and roasters shape the roast of the coffee according to the method, but it also defines the size of the grind .
In this sense, to fully enjoy coffee it is ideal to have a grinder for two fundamental reasons: the extraction depends on the size of the grind and once ground coffee oxidizes 10 times faster than coffee beans, losing its attributes. Here we use a packaging that guarantees the preservation of those flavors.
Usually to taste a coffee it is done under the Brazilian tasting procedure, also due to its popularity espresso coffee tastings are also done. Here we leave it to your preference, choose the method that you like the most, the important thing is that you enjoy it.
Let's taste the coffee
Coffee (without sugar) changes flavor as it cools. At first you appreciate the aroma, the body and its first flavors (cereals, sweets and chocolates) and as it cools the acids appear and you perceive other generally more fruity flavors.
With your phone, follow the QR code link on the package to answer the questions that will lead you to enjoy this coffee. In the end you will have a copy which you can treasure and we can recommend the coffee you like and we can also recommend the coffee according to your preference. By responding you will receive a discount code of 20% discount for all our coffees.
- We will first evaluate its aroma. Bring your nose close to the cup and appreciate the aromas. Any particular smell? What do you think of the aroma, is it the right one, is it missing or left over?
- We will continue to try the coffee. How do you feel its texture in your mouth? Does it look like skim milk, semi-skim milk, or more like whole milk? This feature is more relevant when we prepare espresso coffee. What do you think, is it the right one, is it missing or is it overflowing?
- Keep tasting the coffee. How is your sweetness without sugar? What do you think, is it adequate, does it lack or does it exceed?
- Does the taste of coffee linger in your mouth? What do you think, is it adequate, does it lack or does it exceed?
- As it cools we find the acids in the coffee. There are coffees that have a marked and bright acidity like lemon, or a medium or very little acidity but rather a hazelnut flavor. What do you think, is it adequate, is it missing or is it too much?
- Lastly, was the coffee bitter?
- It seems to you that the coffee was very roasted. Too much tobacco flavor, smoky or too bitter? What did you think of the toast, is it adequate, is it missing or is it left over?
- What flavors do you find in coffee for that we will use the wheel. We will start from the center and we will identify what flavor you find. There are 6 fundamental groups Spices, Chocolates, Sweets, Fruits and Flowers or vinous. What flavor do you find?