I am going to start cupping some new Papua New Guinea Purosa (Fair Trade Organic (FTO)), am El Salvador Organic Cuzcachapa Rainforest Alliance as well as a SWP (Swiss Water Process) Decaf Peru (Fair Trade Organic).
Even though I have cupped the PNG Purosa for many years and it remains one of my favorite coffees, with each batch and with each new crop, I need to experiment to find the sweet spot. There is a process by which I investigate the roast profile that will bring out the awesome character of the particular coffee. I roast the coffee at different roast profiles- from a light City Roast to a Full City+. Rarely do I roast a coffee to Vienna- the coffee flavor profile has too much to lose when coffee is roasted too dark. (However, Sumatra Mandheling is superb at Vienna roast- there is a great bittersweet chocolate that survives and thrives at that profile.
I'm interested in how the El Salvador will work as part of a blend. I have not been impressed with coffee from El Salvador- yet. I'll let you know.
I buy only Decaffeinated coffee that became that way through the Swiss Water Process. I have found that the coffee does not lose all of its aromatics and complex flavor profile. Besides, I appreciate the lack of chemicals in my cup of coffee. Several years ago, I forgot that I was drinking my Decaf Extravaganza blend. It was so good, I forgot that it was Decaf. If coffee isn't full of aromatics with a great mouthfeel, it just isn't worth drinking. Besides it won't make you sing- only, Good Coffee Makes You Sing.
Papua New Guinea
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