Thursday, July 24, 2008

Finca Vista Hermosa new crop

High expectations for next week !

There is some wonderful coffee coming in.
Edwin Martinez and his collegues at the Finca Vista Hermosa (Guatemala) has sent us this years crop. The long journey from the farm, across the Caribbean and then over the Atlantic is now over.

It has just arrived to Copenhagen freeport and we expect to have the first bags of roasted New Crop for sale tuesday afternoon.

We are very excited since all the samples we tried were outstanding and we can´t wait to try it out and go at it with the experience we had from last years crop !

Two of the strengths of this coffee is derived straight from the craftmanship of the farm- the consistency and the elegance.
I wont go into exactely what they do so god at the farm- I will just merely point out some of the things we appreciate when we handle it.

The consistency
That's why this is one of the most inspiring coffees, it is so relaible, as a roaster you can always be sure that the beans from the same crop all live up the highest demands. This gives us the possibility to make every batch a ongoing precise calibration of the roast profile. You never have to be in doubt wheather it is the beans or something else that is done wrong if it doesn't end up good- in this case it is never the beans !

And then the cleanness or elegance.
This is exceptional. This is what adds that little extra nerve into the roasting of Finca Vista Hermosa.
Because you know it is there and that there is no excuse for not bringing it out. This requires maximum attention, you thrive to find every little subtle hint of aroma. Since the aromas are so delicate and subtle, you have to be very deilicate when you roast it. The slighest change in the roast profile immediately immediately sets its mark in the taste.

Since we always let our coffees rest a couple of days after roasting before we cup them, this waiting always include a lot of anticipation and nervousity before you know how the roast actually went.
This most certainly applies to FVH, you can normally say if a batch went quite good or quite bad just by looking and at the coffee when it is cooling. But with FVH it is these very small nuances that makes it unique- and they come out clearly when the coffee has rested some days.

Hope this gives an idea of why we appreciate this farm so much.

So Edwin with collegues, we are looking forward to harvest the fruits of your qualified work.


1 comment:

Roberto Bergami said...

I think you're right Linus. I also wait a couple of days before cupping. Can't stand those traders who roast and cup within the hour and then they judge the bean. Wrong idea.