Episode 68 on Monday the 1st of March 2010 Brazil Fazenda Floresta Bourbon Natural and Pulped Natural

Life is too short… has been trumped. Wow I’m not a massive fan of red, Arsenal and all, but the bags look great, can’t wait to dive into what’s inside.

I can’t put it any other way…..I’M IN LOVE!!!! Hayley be mine

Not 100% certain on the pulped one (I think), you can definitly taste the ale, slightly malty. Very distictive aroma. Can’t say much more at the moment as the coffee is at work (office subscription) but will try and update tomorrow.

First and foremost, I must lift my hat for the new bags! Gorgeous color:) They have a professional charisma! Maybe it’s just me but I think the zip lock is much better on the new bags.

Really really good coffee! The Natural was definitely fruity, dried fruit is a great example.

Regarding the Pulpt Naturel was my first obvious taste sensation nut chocolate, really really good milk chocolate with hazelnuts or possibly toasted walnuts! Delicious:)

Loved the pulped not so keen on the natural. Amazed at the difference a change in process can make.

The Window looks good, why was it not there when I lived in Norwich

Fantastic episode!

Hayley was a great guest, hope we’ll see more of her in the future. Really liked the different desciptors from the two of you – good contrast in ways of talking about the coffees. My only problem now is that I really want to go to Norwich… (Norwich Tourism Board, take note – The Window is your selling point )

Cupped the coffees this morning. Got juicy red grape on both of them – although I could also see where you were coming from with the lychee on the Pulped Natural. Got alcohol and brown sugar as well, particularly on the natural. I suppose part of the grape reference is I also found them both suprisingly crisp cups.

Only tried the pulped natural brewed up so far – getting the nutty flavours which I didn’t spot when cupping. Really looking forward to seeing what these two do in the ibrik.

Oh, and I like the new bags – very elegant.

The natural is about as natural as I can imagine getting without being offencive. Reminds me a little bit of brandy. Really delicious if you like that sort of thing.

Looking forward to tryng the Pulped this afternoon…

Another great IMM Steve, definitely up there with the best. The video interlude to the trees on the farm, really brings home what goes into getting these coffees all the way form the farm to our cup.

Haven’t tried the coffee yet, but I’ve roasted some up tonight and will cup them over the weekend. Comparing the 3 Sumatra Wahanas was one of my favourite IMMs, so very much looking forward to comparing these. as well.

Starting with green beans and the iRoast2 I used one of my own programmed roasting curves (3mins 168ºC; 3mins 174ºC; 3mins 180ºC; 2mins 186ºC; 2mins 192ºC) with 125g of the Brazil Fazenda Floresta Borbon Natural. Mains was approx 246.5v at the time. Actual temperature during roasting, as indicated by iRoast, lay between 209ºC and 221ºC.Less than 3 hours after roasting I made some coffee in my 1 pint Cona. The coffee was certainly unlike anything I had tasted before. It reminded me a little of the unusual Ethiopia Wild Bonga Forest (2009-2010 Crop) which I had purchased as green beans from Has Bean.

Steve classes the Brazil Fazenda Floresta Bourbon Natural as “funky, full bodied and dried fruit soaked in real ale”. I can agree entirely with the full bodied and funky. It is wonderfully idiosyncratic. I can also relate to the fruit soaked in real ale although I wouldn’t describe it as such. My wife detected marzipan and amoretto. I can also relate to that but it would not be within my description of the coffee. How would I describe it then? Certainly very very different and tantalisingly interesting. I am definitely going to buy this coffee again. OK but how would I describe its flavour? I honestly can’t do better than Steve’s description. It might just be best to say that it tastes like Brazil Fazenda Floresta Bourbon Natural. It is unique as far as I am concerned. A really excellent coffee.

I would, however, like to report that 3 hours after roasting and made using the vacuum method in a Cona the coffee taste was wonderfully more complex and interesting than the coffee I made subsequently in my Aeropress the next day from the same roast.

A 5 star rating without any doubt!

The natural was much more appealing to me than the pulped although it was also a full-bodied delight. Both were a real bonus this week especially since my central heating broke down on Tuesday and has just been repaired today (Sat).

Great video this week. Also the Window will certainly be on a list of coffee shops to visit. I hope that that venture is a great success. I noted that the Window was being mentioned on Twitter. Pity it is a long way from Aberdeen.

Forgot to say that my wife and I both agreed that for the Brazil Fazenda Floresta Bourbon pulped, “chocolate” was certainly a good descriptor to use – especially for the cup we drank shortly after roasting. It is a great full bodied coffee. One of the best I have tasted. Pity it was head-to-head with the funky fab Brazil Fazenda Floresta Bourbon natural this week otherwise I would simply be extolling the virtues of the Brazil Fazenda Floresta Bourbon pulped. Two great full bodied but quite different coffees would be my closing remark.