Wednesday, March 23, 2011

V60; Grumpy Honduras

Surprise, surprise Toronto. SNOW!

No grumpiness here, just exctasy with this mornings brew. The start of the new season of roasting has gone off amazingly well, and most cafe have been brewing some incredible SO and Blends. This can only mean that everyone is benefitting from the source of these beans, acquiring knowledge through craftmanship.

We so easily forget who roasted, or where the source of the beans are located, or most importantly the farmers that work hard all-year round. Their craft of cultivating amazing beans by pouring blood, sweat and soil into highlighting the best quality that they can obtain from the fruit.

As we've now hit spring, this is a Thank You tribute to all farmers - not just coffee farmers.

Coffee: Lo Mejor de San Vicente ( Pena Blanca, Santa Barbara region), Honduras
Varietals: Pacas + Bourbon
Producer: Santos Alexi. Flor de la pena + moreno
Roaster: Cafe Grumpy (Greenpoint, Brooklyn, NYC)

Roasters note: fruited and sweet with hibscus, ripe red grapefruit and honey

Method: Hario V60 Pour over

Verdict: Sweetness, sweetness, sweetness. clean honey tones with a ringing bright sweet lime-like finish.
Nostrils: strong-tea

Overall: this microlot is definitely lush! Sweetness from the first sip, gets even better as the fresh brewed coffee starts to cool. The sweet, fully ripe ruby grapefruit starts to shine, and the pleasent after-taste lingers just enough that you wish you brewed a big quantity.

But with amazing crops this year, the talks of coffee prices on the rise may be generating a divide between great coffee, and creating a larger gap from the "bad, unwanted" coffee. What are your thoughts?


  1. Okay, I'm at a loss for words. Your review of this coffee really makes me wish I had a cup sitting in front of me.

    Actually, I'll be placing an order for this coffee soon.

    Great review!

  2. Thanks Jamie.
    I would say that Cafe Grumpy is at the fore-front of micro/mid-scale roasting in NYC. They are by far my top choice.

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