Featured Roast/Torréfaction de la semaine: Cuban Caracolillo

For the feature this time round, we welcome back the Cuban Caracolillo. The Cuban Peaberry.

I have more on this coffee here.

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Reminder!!! A Shortened Week & Weekend Closure

FYI re Easter: A Shortened Week & Weekend Closure

FYI re Easter: A Shortened Week & Weekend Closure

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Featured Roast/Torréfaction de la semaine: A Change from the Usual – Comes around Again

The usual profile for the Costa Rican Tarrazu here at Art Brûlant is a blonde roast. For this week I have again roasted the same bean somewhat darker. Please note, this is not a classic “dark” roast, rather a mellower “medium”.

The mellow higher and fruity notes of the blonde roast have been toned down and a more caramel like flavour comes through, with a bit more intensity overall.

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FYI re Easter: A Shortened Week & Weekend Closure

FYI re Easter weekend: the final week of March will be shorter as over the weekend of March 30 (Good Friday) to April 3, 2018 Art Brûlant will be closed two additional days. Aside from the normal Sunday to Tuesday, the shop will also be closed Friday and Saturday.

That is Friday and Saturday March 30 & 31 respectively.

Things will be back to normal Wednesday, April 4, 2018.

 

Thank you.

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Featured Roast/Torréfaction de la semaine: Tanzanian Peaberry – Shiwanda Estate

The Tanzanian Peaberry from the Shiwanda Estate is back. A coffee with some intense bitter chocolate notes with a bit of almost jammy sweetness.

The Shiwanda Estate is in the Mbozi region of Tanzania at an elevation from 1500 to 2000 meters.

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Featured Roast/Torréfaction de la semaine: Haitian Blue Mountain

For those of you who have been asking about a return of this wonderful Haitian! Don’t miss it!

More on this coffee here.

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Featured Roast/Torréfaction de la semaine: Ethiopian Sahama

The featured coffee for this round is similar to but not the same as this one. Rather than focusing on the fact that the present one is not “wild harvested”, or that it is not a micro-lot, take note that this is a Grade 1 Ethiopian (the highest!), Natural Processed coffee. Grown at 1650m in the region of Kaffa on a family run plantation.

In contrast to wet processing, where the fruit of the cherry is separated from the seed very early in the process and before the seed (bean) is dried, natural processing means that the fruit of the coffee cherry is left on the seed (bean) to dry before being removed. This later process, often used where water is scarcer, allows the drying fruit to influence the final taste of the bean. This taste will be noticed in the cup.

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