Process

I found this interesting pictoral guide to the entire coffee process from seed to cup on Finca Hartmann in Panama.

A true cup of excellence.

We've had a couple of great cuppings here at Wandering Goat over the last few days. While roasting some samples of a few coffees we're looking at bringing in, we decided to throw last year's Colombia second harvest Cup of Excellence winner into the mix (had the sample left over). This was a truly amazing coffee grown by Edith Enciso Yasso. This coffee is a testament to how near-perfect quality can be achieved without enormous resources. Check out the farm stats here.
The dried black cherry (we thought Cherry Coke) was overwhelming. Heavy, syrupy body. There was a depth to the coffee that is hard to pinpoint, sort of a Merlot or Sherry...maybe Port. Sweet, clean, complex, truly beautiful.
All this was made more intense by knowing that this may have been the last remaining green from this particular harvest.
Damn, what a coffee.