-
Notifications
You must be signed in to change notification settings - Fork 0
/
feed.xml
153 lines (153 loc) · 19 KB
/
feed.xml
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
83
84
85
86
87
88
89
90
91
92
93
94
95
96
97
98
99
100
101
102
103
104
105
106
107
108
109
110
111
112
113
114
115
116
117
118
119
120
121
122
123
124
125
126
127
128
129
130
131
132
133
134
135
136
137
138
139
140
141
142
143
144
145
146
147
148
149
150
151
152
153
<?xml version="1.0" encoding="utf-8" ?>
<rss version="2.0" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:wfw="http://wellformedweb.org/CommentAPI/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:atom="http://www.w3.org/2005/Atom">
<channel>
<title>Coffee Collectives</title>
<atom:link href="https://calecrawford.github.io/coffee-collectives//feed.xml" rel="self" type="application/rss+xml"></atom:link>
<link>https://calecrawford.github.io/coffee-collectives/</link>
<description>A journey through coffee by Cale Crawford</description>
<pubDate>Sat, 03 Sep 2016 17:00:00 -0700</pubDate>
<generator>Wintersmith - https://github.com/jnordberg/wintersmith</generator>
<language>en</language>
<item>
<title>Slate Coffee Roasters - Finca La Ilusion</title>
<link>https://calecrawford.github.io/coffee-collectives//articles/finca-la-ilusion/</link>
<pubDate>Sat, 03 Sep 2016 17:00:00 -0700</pubDate>
<guid isPermaLink="true">https://calecrawford.github.io/coffee-collectives//articles/finca-la-ilusion/</guid>
<author></author>
<description><p>As illustrious as the title, Finca La Ilusion (<em>translation:</em>“Building the illusion”), this Colombian coffee changed my entire outlook on Colombian coffees. </p>
<hr>
<p><img src="/articles/finca-la-ilusion/finca_la_ilusion.jpg" alt="Finca La Ilusion Coffee"></p>
<h3 id="general-information">General Information</h3>
<p><strong>Origin:</strong> Colombia<br><strong>Region:</strong> Huila<br><strong>Varietal:</strong> N/A
<strong>Elevation:</strong> 1750m<br><strong>Process:</strong> Sun Dried Natural<br><strong>Producer:</strong> Rosevel Ortiz Escarpeta<br><strong>Suggested Notes:</strong> Blood orange, ripe banana, and a long, sweet finish reminiscent of rich caramel.<br><strong>Date Roasted:</strong> August 25th, 2016<br><strong>Date Brewed:</strong> September 4th, 2016<br><strong>Brew Method:</strong> v60
<strong>Price:</strong> $12.50 - (250g)</p>
<h3 id="brewing">Brewing</h3>
<p><strong>Aroma:</strong> Extremely fragrant, lots of citrus<br><strong>Thoughts:</strong> Extremely fragrant, lots of citrus and even cocoa aroma. Very light and almost red in color. </p>
<h3 id="tasting">Tasting</h3>
<p><strong>Aroma:</strong> Cocoa, olive, honeydew<br><strong>Notes I felt:</strong> Cocoa, orange
<strong>Description:</strong> Slate Coffee Roasters Finca La Ilusion starts strong with immediate notes of juicy orange and deep green tea. The is light and silky, almost tea-like. The finish consists of lingering cocoa and caramel. Overall, an incredibly balanced, light, sweet cup that I will be sure to revisit. </p>
<h3 id="conclusion">Conclusion</h3>
<p><strong>Expected:</strong> 7.5/10<br><strong>Rating:</strong> 9/10 </p>
</description>
</item>
<item>
<title>Portola Coffee Lab - Terra Incognita Espresso Blend</title>
<link>https://calecrawford.github.io/coffee-collectives//articles/terra-incognita/</link>
<pubDate>Wed, 24 Aug 2016 17:00:00 -0700</pubDate>
<guid isPermaLink="true">https://calecrawford.github.io/coffee-collectives//articles/terra-incognita/</guid>
<author></author>
<description><p>When I received the Terra Incognita from Portola via Misto Box, I do have to admit I was skeptical. I had stayed away from this coffee one because it is a blend and two because it is an “espresso”. After receiving and trying this coffee I have to admit that I was wrong.</p>
<hr>
<p><img src="/articles/terra-incognita/terra_incognita.jpg" alt=""></p>
<h1 id="portola-coffee-lab-terra-incognita-espresso-blend">Portola Coffee Lab - Terra Incognita Espresso Blend</h1>
<h3 id="general-information">General Information</h3>
<p><strong>Origin:</strong> Ethiopia &amp; Colombia<br><strong>Region:</strong> Harrar &amp; Cauca<br><strong>Varietal:</strong> Various<br><strong>Elevation:</strong> 1700m - 2100m<br><strong>Process:</strong> Dry (Ethiopia) &amp; Wet (Colombia)<br><strong>Suggested Notes:</strong> Floral, cane sugar; ripe red fruit, dark chocolate, caramel, and dried stone fruit<br><strong>Date Roasted:</strong><br><strong>Date Brewed:</strong> August 25th, 2016<br><strong>Brew Method:</strong> v60<br><strong>Price:</strong> $15.95 </p>
<h3 id="brewing">Brewing</h3>
<p><strong>Aroma:</strong> Fresh bread, grape jelly<br><strong>Thoughts:</strong> Very aromatic, nice full bloom. </p>
<h3 id="tasting">Tasting</h3>
<p><strong>Aroma:</strong> Stone fruit, dried cherries, brown sugar<br><strong>Notes I felt:</strong> Dried cherries, brown sugar, hibiscus, fresh bread
<strong>Description:</strong> The Terra Incognita from Portola opens up with warm stone fruit. Specifically lots of vibrant dried cherry. The middle consists of balance warm bread and sugar cane. The body is heavy, almost velvety. The finish leaves lingering brown sugar and dark chocolate. In conclusion, the Terra Incognita is a bit too heavy and rich to be an “every day” coffee for me, but as an occasional change up it performs very well. It is well balance and keeps its flavor well as it cools.</p>
<h3 id="conclusion">Conclusion</h3>
<p><strong>Expected:</strong> 7/10<br><strong>Rating:</strong> 8/10 </p>
</description>
</item>
<item>
<title>Blue Bottle Coffee - Kenya Kirinyaga Peaberry</title>
<link>https://calecrawford.github.io/coffee-collectives//articles/kirinyaga-peaberry/</link>
<pubDate>Tue, 16 Aug 2016 17:00:00 -0700</pubDate>
<guid isPermaLink="true">https://calecrawford.github.io/coffee-collectives//articles/kirinyaga-peaberry/</guid>
<author></author>
<description><p>A very light coffee, the Kenya Kirinyaga bring out feelings of spring and new life with a light and tea-like body.</p>
<hr>
<p><img src="/articles/kirinyaga-peaberry/kirinyaga_peaberry.jpg" alt=""></p>
<h3 id="general-information">General Information</h3>
<p><strong>Origin:</strong> Kenya<br><strong>Region:</strong> Kirinyaga<br><strong>Varietal:</strong> N/A<br><strong>Elevation:</strong> N/A<br><strong>Process:</strong> N/A<br><strong>Suggested Notes:</strong> Kiwi, sparkling, lemongrass<br><strong>Date Roasted:</strong> May 18th, 2016<br><strong>Date Brewed:</strong> May 22nd, 2016<br><strong>Brew Method:</strong> Chemex<br><strong>Price:</strong> $21.00 </p>
<h3 id="brewing">Brewing</h3>
<p><strong>Aroma:</strong> Green apple, mango, lemon<br><strong>Thoughts:</strong> Aroma-wise the beans are very fragrant and sweet smelling. As with all peaberries, they are a larger and harder bean. The coffee is very light in color with a caramel/creme soda coloration. </p>
<h3 id="tasting">Tasting</h3>
<p><strong>Aroma:</strong> Lime, green apple, papaya, caramel<br><strong>Notes I felt:</strong> Mango, tangerine, sugar cane<br><strong>Description:</strong> A very light coffee, the Kenya Kirinyaga bring out feelings of spring and new life with a light and tea-like body. It has a nice balanced start that bring about notes of mango and tangerine. These flavors flow smoothly into a caramel and sugar cane center. Unfortunately, these are then overcome by a wild and unbalance aftertaste of bitter lime and lingering green apple. Even considering the unbalanced aftertaste, the Kirinyaga is a very satisfying cup that fits perfectly on a green spring day.</p>
<h3 id="conclusion">Conclusion</h3>
<p><strong>Expected:</strong> 9/10<br><strong>Rating:</strong> 8/10 </p>
</description>
</item>
<item>
<title>Hidden House Coffee - El Salvador El Gorrion</title>
<link>https://calecrawford.github.io/coffee-collectives//articles/el-gorrion/</link>
<pubDate>Sun, 14 Aug 2016 17:00:00 -0700</pubDate>
<guid isPermaLink="true">https://calecrawford.github.io/coffee-collectives//articles/el-gorrion/</guid>
<author></author>
<description><p>With Hidden House’s El Salvador El Gorrion, there is no bright start. This coffee is dark and complex right away. There is a faint sweetness of dates or dried figs.</p>
<hr>
<p><img src="/articles/el-gorrion/el_gorrion.jpg" alt=""></p>
<h3 id="general-information">General Information</h3>
<p><strong>Origin:</strong> El Salvador<br><strong>Region:</strong> N/A<br><strong>Varietal:</strong> Red bourbon<br><strong>Elevation:</strong> 1,400m - 1,500m<br><strong>Process:</strong> Red honey<br><strong>Suggested Notes:</strong> Chocolate, malt, concord grape<br><strong>Date Roasted:</strong> August 4th, 2016<br><strong>Date Brewed:</strong> August 15th, 2016<br><strong>Brew Method:</strong> Chemex<br><strong>Price:</strong> $18.00 </p>
<h3 id="brewing">Brewing</h3>
<p><strong>Aroma:</strong> Jasmine rice, red grape<br><strong>Thoughts:</strong> Very light in color, fragrant without being overpowering </p>
<h3 id="tasting">Tasting</h3>
<p><strong>Aroma:</strong> Red grape, brown sugar<br><strong>Notes I felt:</strong> Date, dried fig, cream, vanilla, malt, chocolate<br><strong>Description:</strong> With Hidden House’s El Salvador El Gorrion, there is no bright start. This coffee is dark and complex right away. There is a faint sweetness of dates or dried figs. The upfront sweetness is then embraced by a creamy vanilla middle. Even through the chemex it has a medium syrupy body. The finish is the most interesting. Lingering notes of chocolate, malt, and cream leave your palette evenly satisfied. Overall, a great example of how complex and fulfilling South American coffees can be. It manages to somehow go through the entire sip without letting any part of your palette drop or get missed.</p>
<h3 id="conclusion">Conclusion</h3>
<p><strong>Expected:</strong> 7.5/10<br><strong>Rating:</strong> 8.5/10 </p>
</description>
</item>
<item>
<title>Water Avenue Coffee - Indonesia Sumatra Mutu Batak</title>
<link>https://calecrawford.github.io/coffee-collectives//articles/mutu-barak/</link>
<pubDate>Wed, 20 Jul 2016 17:00:00 -0700</pubDate>
<guid isPermaLink="true">https://calecrawford.github.io/coffee-collectives//articles/mutu-barak/</guid>
<author></author>
<description><p>Possibly the best Sumatran coffee I have ever had, the Mutu Batak opens up strong with vibrant notes of cedar and magnolia.</p>
<hr>
<p><img src="/articles/mutu-barak/mutu_barak.jpg" alt=""></p>
<h3 id="general-information">General Information</h3>
<p><strong>Origin:</strong> Sumatra<br><strong>Region:</strong> Lake Toba<br><strong>Varietal:</strong> Ateng, Djember, and Garundang<br><strong>Elevation:</strong> N/A<br><strong>Process:</strong> Wet-hulling<br><strong>Suggested Notes:</strong> Oak, red wine, and black currant<br><strong>Date Roasted:</strong> June 28th, 2016<br><strong>Date Brewed:</strong> July 21st, 2016<br><strong>Brew Method:</strong> Chemex<br><strong>Price:</strong> Gift - Thanks David!! </p>
<h3 id="brewing">Brewing</h3>
<p><strong>Aroma:</strong> Cedar smoke, sage, black tea<br><strong>Thoughts:</strong> Massive fragrant bloom, almost rose colored in appearance.</p>
<h3 id="tasting">Tasting</h3>
<p><strong>Aroma:</strong> Fresh wood, date, lavender, magnolia, soil<br><strong>Notes I felt:</strong> Cedar, hops, wine, dates<br><strong>Description:</strong> The Mutu Batak opens up strong with vibrant notes of cedar and magnolia. These almost seamlessly flow into a middle of hops and wine. The body even through a chemex is somewhere between creamy and full. The finish leaves balanced and deep notes of date and soil. The only thing negative that I can say is that this coffee tend to start to show bitterness as it cools. This coffee somehow manages to bring with it all of the things I love about Sumatran coffees while removing all of the ash and bitterness that is so characteristic of coffees from this region. Without a doubt the best Sumatran coffee I have had. It is certainly a potential candidate for my favorite coffee of all time. </p>
<h3 id="conclusion">Conclusion</h3>
<p><strong>Expected:</strong> 7.5/10<br><strong>Rating:</strong> 9.5/10 </p>
</description>
</item>
<item>
<title>Blue Bottle Coffee - Papua New Guinea Kigabah Estate Peaberry</title>
<link>https://calecrawford.github.io/coffee-collectives//articles/kigabah-estate/</link>
<pubDate>Tue, 19 Jul 2016 17:00:00 -0700</pubDate>
<guid isPermaLink="true">https://calecrawford.github.io/coffee-collectives//articles/kigabah-estate/</guid>
<author></author>
<description><p>The Papa New Guinea Kigabah Estate Peaberry is a very mild and delicate coffee, almost reclusive in nature.</p>
<hr>
<p><img src="/articles/kigabah-estate/kigabah_estate.jpg" alt=""></p>
<h3 id="general-information">General Information</h3>
<p><strong>Origin:</strong> Papua New Guinea<br><strong>Region:</strong> Wahgi Valley<br><strong>Varietal:</strong> N/A<br><strong>Elevation:</strong> N/A<br><strong>Process:</strong> N/A<br><strong>Suggested Notes:</strong> Delicate, tropical, structured<br><strong>Date Roasted:</strong> July 11th, 2016<br><strong>Date Brewed:</strong> July 17th, 2016<br><strong>Brew Method:</strong> Chemex<br><strong>Price:</strong> $18.75 </p>
<h3 id="brewing">Brewing</h3>
<p><strong>Aroma:</strong> Cherry, lime, mango </p>
<h3 id="tasting">Tasting</h3>
<p><strong>Aroma:</strong> Cherry, apricot<br><strong>Notes I felt:</strong> Clementine, cherry, nectarine<br><strong>Description:</strong> The Papa New Guinea Kigabah Estate Peaberry is a very mild and delicate coffee, almost reclusive in nature. At first, I couldn’t feel any of the notes very strongly. After drinking it a few times, its personality started to grow on me. Immediately, you are met with fairly deep notes of cherry. Even through the chemex, it has a medium smooth body. The finish consists of faint brown sugar and nectarine. Overall, a delicate coffee that becomes more complex and vibrant as you get to know it. </p>
<h3 id="conclusion">Conclusion</h3>
<p><strong>Expected:</strong> 8.5/10<br><strong>Rating:</strong> 8/10 </p>
</description>
</item>
<item>
<title>Panther Coffee - Ethiopia Mulish</title>
<link>https://calecrawford.github.io/coffee-collectives//articles/ethiopia-mulish/</link>
<pubDate>Tue, 05 Jul 2016 17:00:00 -0700</pubDate>
<guid isPermaLink="true">https://calecrawford.github.io/coffee-collectives//articles/ethiopia-mulish/</guid>
<author></author>
<description><p>An unfortunately underwhelming Ethiopian coffee, the Mulish allows its less desirable notes dominate the softer floral and citrus notes. </p>
<hr>
<p><img src="/articles/ethiopia-mulish/ethiopia_mulish.jpg" alt="Ethiopia Mulish Coffee"></p>
<h3 id="general-information">General Information</h3>
<p><strong>Origin:</strong> Ethiopia<br><strong>Region:</strong> Sidama, Guji Zone<br><strong>Varietal:</strong> Ethiopian heirloom<br><strong>Elevation:</strong> 2,000m<br><strong>Process:</strong> Fully washed
<strong>Suggested Notes:</strong> Mandarin orange, blackberry, with a jasmine floral finish<br><strong>Date Roasted:</strong><br><strong>Date Brewed:</strong> July 6th, 2016<br><strong>Brew Method:</strong> v60
<strong>Price:</strong> $15.95 </p>
<h3 id="brewing">Brewing</h3>
<p><strong>Aroma:</strong> Lime, cherry
<strong>Thoughts:</strong> Starts off with a very quick bloom. After some trial and error I found that this coffee does better with a courser grind and will over expose very quickly. </p>
<h3 id="tasting">Tasting</h3>
<p><strong>Aroma:</strong> Lime, jasmine honeysuckle, maple syrup,<br><strong>Notes I felt:</strong> Maple syrup, lime<br><strong>Description:</strong> The Panther Coffee Ethiopia Mulish starts off lime and a grassy note that is almost moldy in flavor. These give way to jasmine and subtle berry notes. These a leave a full finish of maple syrup and ash. Overall, I would describe it as a very sturdy coffee that has a tendency to let it’s less desirable notes dominate the softer floral and citrus notes.</p>
<h3 id="conclusion">Conclusion</h3>
<p><strong>Expected:</strong> 7/10<br><strong>Rating:</strong> 6.5/10 </p>
</description>
</item>
</channel>
</rss>