Taza Chocolate Mexicano Counter Culture Coffee 55% 87.5/100

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This chocolate bar is made using cocoa beans from the Dominican Republic and is stone ground using a Mexican Molino, incorporating coffee custom roasted by Counter Culture specific to this chocolate. Once harvested these beans are shipped to Sommerville, Massachusetts to be stone ground into one of Taza’s Mexican style discs. Continue reading

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Best of Krakow: Specialty Coffee Part 2

Café Wesola

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Awaking the next morning we went in search of breakfast again, obviously with a side of great coffee. Arriving at Wesola, a sort of neighbourhood café on a quieter more residential side of town, we stepped in to a relaxed and friendly atmosphere. Taking up some seats in the window to watch passers by, we ordered some food from the menu and a Costa Rica Las Lamps to share on chemex from roasters Coffee ProficiencyContinue reading

Best of Krakow: Specialty Coffee Part 1

 

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Better known for its historical experiences and its salt mines, Krakow much like Warsaw still has its ‘Old Town’, but also much like Warsaw is much more modern than you might expect. Dotted around between commercial streets, university districts and residential neighbourhoods is more of Poland’s understated yet softly passionate specialty coffee scene. Relaxed, comfortable and endearing it’s worth stopping off at many of these cafes for food as much as for the coffee. Continue reading

Solkiki Peru Maranon 71% with Union Rwanda Maraba Coffee 89.5/100

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This bar is made from Organic fortunato No.4 cacao beans, considered to be a pure Nacional bean from the Marañón river canyon of Peru, where they are grown at notably high altitudes and blended with Union Coffee Roasters Maraba coffee from the Huye region of Rwanda. Once harvested and processed they are shipped to Iris and Bob in Dorset, where foregoing their degrees in Clinical Psychology and Human-Computer Interaction, they instead turn their passion and skills to turning these beans into one of their vegan chocolate bars. Using cobbled together equipment at their dedicated chocolate workshop, they stonegrind their chocolate using intensive labour in place of high tech gadgetry to produce their craft chocolate. Continue reading

London Coffee Festival 2018 Part 2

Roasting Shed

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I hadn’t met the Roasting Shed before, they’re from East London – which somehow seems appropriate – and they roast coffee, but without a shop space of their own to sell it through, a bit like how coffee roasters used to be. It’s not often you meet ‘local’ roasters at somewhere like London Coffee Festival, so it seemed appropriate to work my way through the three immediate filters they had available to try. Passed three cups, a washed San Roque, from Huila in Colombia, another washed Wegida Blue from Yigacheffe in Ethiopia and finally a third washed, the Ragati from Kibirigwi in Kenya, it was time to sample three seasonal, but somewhat archetypal coffees – they’re the kind of origins you become accustomed with early on in coffee. The Colombian had a fairly typical coffee flavour, easy going, the kind that works well when introducing newcomers to the world of specialty coffee and following on the Ethiopian was in direct contrast, a brighter more acidic coffee with distinct floral notes and a much lighter body, tasting very purple in flavour. Finally I was left with the Kenyan, a more complex darkly sweet coffee, with those winey like qualities you get from so many Kenyans, probably the best of the three, but at the same time the least accessible. No doubt a set of coffees that will be cropping up around cafes in the East London area now. Continue reading

London Coffee Festival 2018 Part 1

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This years London Coffee Festival was bigger than ever, sprawling out across 3 full floors – 4 if you count the split level downstairs – making it hard to know what to do, where to do it and in what order, such was the variety and diversity of coffee related experiences on offer. There’s a guide, for sure, there’s even plenty of information in it, but with well in excess of 200 odd stands it can still be a little overwhelming. The only advice I could give is to go with the flow, on some occasions it will be your only option. Continue reading

Ritual Novo Coffee Anyetsu 60% 88.5/100

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This bar is made using a blend of all the single origin cocoa beans Ritual use, named their mid mountain blend, this chocolate is then combined with a fruity Ethiopian coffee, Anyetsu, supplied by ninety plus and roasted by Novo Coffee. Once harvested and processed these beans are shipped to Park City, Utah where Ritual Chocolate use traditional European methods to turn them into one of their chocolate bars. Continue reading