December 2018 Newsletter
Holiday closing dates will be as follows:
LAST ROAST will be on Monday 17th DECEMBER 2018.
LAST SHIPPING DAY & CLOSE will be Wednesday 19th DECEMBER 2018.
REOPEN on Tuesday 8th JANUARY 2019.
Goods shipped on the Wednesday may arrive before Christmas, but we
wouldn't bet on it. A couple of couriers have suggested that Friday
the 14th would be the most practical cut off point, even for Express
As per our usual practice, customers are reminded that we will be
running our stocks of roasted coffee down to zero, and late orders
may be filled by whatever coffees are available, not what you
actually ordered. This means that we cannot guarantee the contents
of orders after Monday the 17th. Given the usual shipping chaos that
engulfs both the post and couriers, early ordering is advised. Based
on past years some of the orders shipped on the Wednesday won't
arrive until next year. Also, a reminder that due to the volume of
orders we may take a couple of days to roast and ship, instead of
our usual next day timeframe.
There won't be a January special coffee but I'll try to organise a
brief January newsletter as soon as we're up to speed. As usual at
this time of the year, this month's special coffee was meant to be
really special. Unfortunately when it arrived it was nowhere near as
good as it should have been. The basic flavour structures were all
still there but the intensity had evaporated. What was meant to be a
90+ Ethiopian Yirgacheffe now rated 82 to 83.
So, after a bit of a scramble, the Christmas special is
Ethiopian Sidamo Arroressa
This coffee is in very much the same category as the original was
meant to be. Being a washed and fermented coffee it's less on the
"fruity" side and more on the "coffee" side of the taste spectrum,
just like a classic Yirgacheffe.
It has a pronounced lemon and chocolate aroma with tingling lemony
acidity in the front palate, a creamy mid palate and an intense malt
and cocoa finish.
The original green coffee problem is not unknown, if not all that
common. There are many possible problems between shipping and
arrival, and it may be that, due to unknown factors, the green
coffee simply "aged" at a faster than normal rate.
Under ordinary conditions a basic green coffee will gradually lose
flavour intensity over time, depending on storage conditions. Some
of the more delicate and expensive beans such as Panama Geisha may
start to change within less than 6 months. The main problem is
always what to do with the coffee that's not up to its original
Fortunately I have an "In-House" solution. My son has recently
opened his own bar in Fitzroy, a Melbourne inner city suburb, see
The Ethiopian Yirgacheffe Chelichele will be turned into a
concentrated cold extract to make a world's first single origin
Espresso Martini. This is after he created the first clear Espresso
Martini for his former employer, see
creates-clear-espresso-martini.html so it should be good!
Until next year