Episode 61 on Monday the 11th of January 2010 Brazil Fazenda Cachoeira da Grama Bourbon pulped natural

Love cachoeira! Nutella for me. Choc & Hazelnuts. Looking forward to getting this, if the posties sort themselves out.

Mmm Cach! You know the warm and fuzzy feeling you get when a friend you haven’t seen for years decides to make contact? That’s exactly how I felt when I ripped into the jiffy to see a bag of Cach

I can’t wait to drink it.

Do I win a prize for being the first to notice the error in the date of the last two episodes? Thankfully 2009 is behind us!

Don’t know what you mean ?

Great episode. Loved the on location stuff mixed in with “and back to the cupping lab” Need to work on the football shirt continuity error.

Recent IMM have been even funnier than usual – I was waiting for you to step into the water and carry on regardless!

Loved the coffee this week – it is consistently one of my favourites. A winner as brewed this week over espresso and I am an espresso nut.

Your passion for coffee, and this one in particular is infectious.

Query on IMM 60 and comments in this one on dropping teh temperature at eh end of roast cycle to boost flavour proflle – on teh Forum in response to query on Behmor P2 roast profile which drops down in temperature your response was “Temp should always go up.” Thoughts in respect of Behmor roasting please

It’s funny IMM is about Fazenda Cocheira this week, because that’s what i’d cupped in my aeropress before i sat down to watch.

I love this coffee to death, if that’s possible. I ordered both the cocheira and the sao judas, and cocheira wins hands down. As you say, the sweetness in terms of both caramel and chocolate, the amazing mouthfeel and viscousity. It’s one of my favorite coffees, at all kinds of roast profiles. Yummy!!!

Great episode Steve, really enjoyed it. And definitely agree about the coffee, absolutely loving it. Another one I might be tempted to stock up on a bit as I think I might miss it once it’s all gone. Very moving watching the last bit of the episode too – great to see how committed and passionate you are about what you’ve built up!

Hi Steve,

Really enjoying the latest IMMs. As a coffee lover AND a bird lover, I am envious of the many exotic locations that you visit and I often wonder how many brilliant birds you might be missing. So it was great to see you finding an owl during an IMM!!

I think it is possibly a Tawny-browed Owl (http://www.birdforum.net/opus/Tawny-browed_Owl).

Cheers,

Steve

Where’s my mugs?!?!?!?!?????? love sis

Christmas again, so soon!! Ahh the perfect remedy to the January blues.
Great video as always with more on location treats. Think you could have ended up doing the backstroke mind, if that giant owl had taken a race at you .

Will be interested to hear your reply to Keith’s question, as i have heard that a ramping style near end of roast increases sweetness, but this method makes it difficult to control after FC particularly with softer Brazils. More recently i have tried dropping the temp a little just before and during FC, and raising again slightly towards end of cycle, and the results have brought out more fruit and less roast flavours. Your wisdom is required to clear this one up!!

Just arrived in the post today – outrageously good!

Fantastic coffee, I think possibly the best I have tasted so far.

The Perky Peacock suggested trying it as a Macchiato and she was spot on.

I am now the proud owner of a whole bag full courtesy of Gordon at Harlequin.

Got my shipment in the Wednesday morning mail. Can’t wait to brew it up tomorrow morning.

Put my face in the bag and took a good whiff. Picked up sweet wet pipe tobacco with dark chocolate covered cherries. Reminded me of a scent from childhood and my next door neighbor’s pipe tobacco. Justing getting over a 3 week long head cold so I my be totally off.

Brewed it in my Chemex, 1 oz.coffee per 16 oz water. Perfectly balanced and nicely sweet and full of chocolate. Lost the pipe tobacco and cherry hints picked up earlier in the smell test.

I’ll be taking a large thermos of it to work on Friday and sharing it with some coworkers I have converted into Coffee Nerds. Love this coffee. I can’t wait to have at it with my I-Roaster.

I didn’t have time to comment on this coffee when I received it. Fortunately I had only roasted half of it and this was the week I had time and energy to experience again the delights of Brazil Fazenda Cachoeira 2009-2010.

It is a delightfully sweet and flavoursome coffee and it is easy to relate with the cupping profile as you describe it. Yes to chocolate and I understand exactly where you are coming from with the caramel and the toffee.

This has been one of my favourite coffees. I hope that there is an opportunity again to meet up with it.

I must now find some time to look at the video.

Forgot to say that the coffee was very tolerant of brewing methodology. Cona, Chemex, or Aeropress all seemed to do the trick.