O.K., I ground the “Heartbreaker” and drank it all up, so I decided to try something different in my quest for the perfect cup of home-brewed coffee. Now I am blogging about this so I will remember the next time. Why are you reading it? That is your business. Oh, Internet. You’re such a mix of exhibitionism, voyeurism, the trivial and the ineffable.
Name: Flor Azul
Description: Direct trade. “Creamy approachable melon.” Caturra, Catui grown at 1200-1550 meters (above sea level).
Source: Café Grumpy, 224 W. 20th St., between 7th and 8th Avenues.
Geographic origin: Las Brumas Cooperative in the Jinotega, Matagalapa region of Nicaragua.
Packaging: Sealed in thick plastic bag. By the way, is that a rotten iPhone photo of the bag, or what? Sorry, I was in a rush, and my wife doesn’t want this trash lying around. Better shot by coffeeruas on Flickr. Coffee porn! Coffeeruas says: “Nice mouthfeel, smooth, apple, nutty…. very mild.”
Date Roasted: Nov. 4, 2008 by Intelligentsia.
Date Purchased: Nov. 12, 2008.
The Pour: I fired up the Jura-Capresso Impressa F9 Espresso Machine that I bought (refurbished) when I felt richer and tried this first as espresso for much of the week. But it’s not an espresso bean. It seemed a little sour and bitter at the same time, without any milk. Not apple or nutty either. Thick crema. Certainly “approachable” (!) and mild. Maybe I am just not a good taster. I also have a cold, and there’s been a woody taste in our building’s water since the new tank was installed on the roof. Yada, yada. I decided to try a regular mug of coffee on Saturday morning, brewed strong. Still kind of sour. Less bitter. It was indeed a little creamy. Huh. Still better than average coffee and fine with soy milk.
Effects: It’s coffee. It does the job. I will have another mug right now. Yes, it definitely grows on you. I am waking up, shaking off the cold a little, breathing a little better. For espresso, I think I still prefer Heartbreaker. I will probably widen my search for beans to the wide selection at Porto Rico Importing Co. on Bleecker Street, which comes highly recommended by some friends who are transplanted West Coast coffee snob. It always seems too damn crowded when I’m in that neighborhood, though.
Suggestions always welcome.
@palafo
Hub for My Social Media. With coffee.
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November 22, 2008 at 12:16 pm
Nice approach. “Systematic,” even. The quest for the perfect cup (or “Waiting for God Shot,” as they say on CoffeeGeek) can be a real challenge. Taking notes is a good way not to despair.
November 23, 2008 at 11:02 am
Thanks for commenting. The nice thing about coffee is that it’s a relatively healthy obsession and/or addiction, compared to other options.
November 26, 2008 at 3:16 pm
[...] O.K., I ground the “Heartbreaker” and drank it all up, so I decided to try something different in my quest for the perfect cup of home-brewed coffee. Now I am blogging about this so I will remember the next time. Why are you reading it? That is your business. Oh, Internet. You’re such a mix of exhibitionism, voyeurism, the trivial and the ineffable. Name: Flor Azul Description: Direct trade. “Creamy approachable melon.” Caturra, Catui grown at 1200-1550 meters (above sea level). Source: Espresso Machine Tips [...]
November 27, 2008 at 11:19 am
[...] A Mug of Flor Azul Coffee [...]
February 1, 2009 at 12:31 pm
[...] distinctive and strong but far too bitter. I have tried a number of beans that claimed to have floral or citrus flavors. It is certainly adequate, and probably better in a cappuccino or a regular cup [...]
September 13, 2009 at 11:54 am
[...] Back Around to the Flor Azul September 13, 2009 This direct-trade variety from Nicaragua was one of the earliest culinary coffees I wrote about on this blog, back in November 2008, when I first started to systematically evaluate the beans I was [...]