Colombia El Paradiso ( Tamper coffee house)

Today I want to intro this bean called Colombia El Paradiso, honestly this not my favorite but is still a good cup of coffee. This coffee bean I try it in tamper coffee house.

Tulips

El Paradiso Colombia
Altitude: above 1850 msl
Process method: Washed
Roasting degree: Light - Medium

Tasting Notes: The coffee smells like berry fruit. The first sips, it gave me a balance brown sugar acidity and sweetness. The second sips, it has a clear flavor of orange peel sweetness and a hazelnut after taste. This bean have a very nice creamy body.


Tasted in espresso and V60


El Paradiso it has a very clear identical orange peel flavor, and it has a balance flavor acidity and sweetness. Nice creamy mouth feel as well.

Brazil Santa Lucia ( Tamper coffee house)

Is been few day didn't update, because i just came back from UK so kinda jet lag. Today I would like to intro you guys this coffee called Santa Lucia from Brazil. Brazil a place that i would like to go but scare to go alone. haha Ok back to topic.

12 tulips. haha

Santa Lucia Brazil

Altitude: 900-1200 masl
Region: Santa Lucia, Carmo de Minas, Minas gerais
Roasting: light - medium
Process Method: Natural
Farm: Fazenda Santa Lucia


Tasting notes: Smells like orange peel. First sip it gave me a balanced acidity of an orange and berry with a hint of brown sugar. Second sip I tasted orange , citrus and berry flavor, then it had a walnut after taste and medium lingering. The body is smooth and creamy.

Tasted in Split short espresso and piccolo.

Santa Lucia it has a identical walnut aroma and orange acidity. It has a balance acidity in esspresso and when comes to piccolo it taste very sweet, milky and chocolaty.

Single origin Colombia Agustino Forest ( Tamper Coffee House)

Tamper Coffee House is in Sheffield, UK. I have try all the single origin in Tamper Coffee House, because there is a lot of nice single origin coffee bean to try. Today I want to let you know about this coffee bean.

Agustino Forest Colombia

Altitude: 1700-2000 meter above sea level

Process method: fully washed

Roasting: Medium

Region: San Agustin, Huila

Variety: Caturra, Bourbon, and Castillo

Tasting note: Smell like orange peel. The first sips, it gave me a pleasant mid to high grapefruit acidity, follow by orange and pink grapefruit sweetness. The second sips, it gave me full orange pulp flavor and it gave me very good mouth feel. 

Tasted in espresso and V60

This coffee beans reminds me, when I am still working in standing theory I calibrate the coffee that when Steve is still roasting for Standing theory. It has a very profound orange flavor inside and pleasant aftertaste. Memories. Haha

Tamper Coffee Shop Single Origin

Today I want to present this coffee is a single origin coffee it called Ethiopian Yirgacheffe Kochere. First let me tell you guys what is single origin. Single Origin is coffee grown within a single known geographic origin. Let me make it simple, Single Origin is just 1 type of coffee bean, House blend or blend coffee mean the coffee bean that cafe use are mix from coffee A and coffee B from the same roaster.

Ethiopian Yirgacheffe Kochere

Elevation: 1950-2150 masl
Rainfall: 2000mm per year
Process method: Fully washed
Region: Kochere Zone, Yirgacheffe district,between town of Fishegenet and Chelelektu
Variety: Heirloom- typica and various other indigenous Ethiopian varietals, including Kurume(local Kochere varietal)




Tasting notes: The aroma smells ripe cherry. The first sip on the espresso has a pleasant cherry acidity, follow by bright apricot and vanilla sweetness, and it give me a nice pleasant bitterness that taste more like cocoa. The body for the espresso is effervescent.




Tasted in espresso and long black. Overall is a nice coffee for me.

Ethiopian Yirgacheffa Aricha

Today I would like this share this coffee bean, is my all time favorite of this year. First let me tell you how I get to know this coffee bean. In January 2015 I went to Hong Kong for holiday with my girlfriend. We walk about an hour to look the cafe call The Cupping Room. The Cupping Room barista Kapo Chiu got second place in World Barista Championship 2014 (WBC). After we try the coffee in The Cupping Room we decide to buy a few packet of coffee bean back to malaysia. But i like this most is this coffee bean.

Aricha Yirgacheffa Ethiopian

It grow above 1950 msl -2100 msl (msl = meter sea level)

Process: Natural

Roasting: Light - Medium Roast

Tasting note: 

Its has a very over power smell of fruity and floral notes, the first sip of the espresso I tasted it has a very bright acidity, follow by bright sweetness and it has very great mouth feel. Taste like mix berry and pop tart. The fruity and floral aroma of the after taste is so wonderful, its lingering very long in the taste bud, nose, and lungs.

Review: 

This is my cup of coffee bean. The aroma, taste, and the aftertaste. Is what I looking for, I have try few ways to brew this beans. Still this is my favorite i have try V60 and siphon then I pull a espresso shot, piccolo, cappuccino, and long black. It give me a lot of different experience when i brew it in a different way. 

Cappuccino and a shot of espresso in The Cupping Room

 

Basic tasting coffee information

Ok first I need to make it clear, the flavor and the coffee bean I liked doesn't mean that it is the best in the world or that's coffee flavor there u looking for. Before I learn to be barista, I study as a chef and i graduate as a chef but bad thing always happen in life. But i didnt give up because it is my dream to work in hospitality career, so I decided to learn barista and I fall in love with this job. Sorry to let readers know part of my history, now back to topic. Like what I wrote before, the flavor that i like doesn't mean u will like it as well but the flavor of the coffee wont taste very bad as well. Is just that the coffee that u drink is not what you looking for. Sometimes we will receive comment from customer the coffee is very sour, or not bitter enough. Ok now is the time all reader that want to know about coffee a little bit more, dont be shy be calm and please ask about the coffee information from the barista that serve you coffee. All the barista like to share their experience and information what they are serving and how's the coffee taste like. Then understand it and re-think the comment that you want to give. At there onward, you will understand what is the meaning of acidity, sour, sweetness, pleasant bitterness and etc flavor or tasting note. Maybe there are some coffee expert outside, doesn't agree please feel free to share.

The first swan that I attempt to draw.

UK coffee festival

Thanks to my mom that I get to attend the coffee festival in London. I saw a lot of machine that I haven't seen before. I am so lucky manage to join the last day of the festival, there is a lot of thing to see and learn there is old machine new machine, all kind of coffee, coffee brewing technique.  Beside coffee, the festival also let us know more coffee roaster machine , all type of chocolate brand, tea  and they sell some nice coffee equipment as well. There are some section they educated people about coffee as well, and I surprise that Starbuck in UK is so much better and different in Malaysia. But the most important thing is I get the buy 2 last milk pitcher and learn a lot of stuff and coffee culture in UK. I truly hope that i can come back to UK coffee festival, and able to experience all the coffee festival in the world.

So digital

Sexy

Hello kitty tamper

2 beauty that I bought