Counter Culture Coffee Washington, DC

This week we cupped the newly released espresso blend from Counter Culture Coffee called “Espresso Rustico.”  It is an organic blend of three different beans:  Serra Do Bone, Idido Misty Valley, and Aceh Gayo.

We began by cupping the three components individually. 

Serra Do Bone

Araponga, Brazil

Pulp Natural Process

0 Favorites…

A very nutty and cocoa aroma greeted us this morning from this first coffee on the table as we began the cupping process.  When we added water, the chocolate intensified and a savory, spicy quality emerged behind the heavy malty aromas.  We tasted sweet caramel and roasted cereal malts along with chocolate and nuts when we began to slurp.  The brightness was lower, but present, and the body was full and rich.  The aftertaste was malty, chocolate and nutty.

Idido Misty Valley

Yirgacheffe, Ethiopia

Sun-dried Process

4 favorites…

Blueberries were the first thing we found in the fragrance of this coffee.  When we added water, the berries became creamy and deep chocolate appeared.  If one baked brownies with berries in the batter, this is how it would smell.  The brightness was highest on the table, but still mellow.  We really liked the thick chocolate that came through the whole time and felt it helped round out the berries.  The body was nice and full, and we enjoyed the berries again in the aftertaste.

Aceh Gayo French Roast

Jagong, Aceh, Sumatra

Semi-Washed Process

1 favorite…

We smelled heavy chocolate and roasted meats in the beginning and then picked up a nice mushroom soup and wet leaf aroma toward the break.  This coffee tasted very much like grilled or charred food with a very low brightness and smokey finish.  The body was lighter than we expected–almost hollow.

We then moved over to the espresso machine to pull a couple of shots and talk about the tastes we were experiencing and some guesses as to where they were coming from.

Espresso Rustico!

Sweetness:  Caramel, milk chocolate, brown sugar, molasses, sweet fruits, overripe berries, maple syrup, vanilla

Brightness:  Berries, hint of lemon, crisp, tangy, zippy

Body:  Rich, full, coating

Aftertaste:  Smokey, chocolate, malty, nutty, roasty, savory

Serra Do Bone–brings nutty, malty, caramel, thickness (sweetness, middle)

Idido Misty Valley–brings sweetness, frutiness, heavyness (brightness, beginning)

Aceh Gayo–brings smokey, chocolate, savory (Bass notes, finish)

This was a great chance to pull shots and talk about espresso…thanks to everyone who came out!

-Alex

5 cuppers today in WDC

(1 of whom was recording for NPR … stay tuned!)

Humure
Byumba, Rwanda
0 favorites

F—Banana, nutty chocolate, chocolate candy (Reisen)
A—Brown sugar, roasted peanuts, wood, chocolate, fruit, baked apple, cinnamon, spice, dried apricots
Break—Splash of sweet, almond, milk chocolate, wood, roasted nuts
Bright—Medium, not punchy, appropriate, medium-low, soft
Flavor—Apple, brown sugar, honey, buttery Ritz cracker, sweet, almonds
Body—1% milk, weak, thin, medium
Aftertaste—sweet, clean, roasty

Overview: Cuppers found this to be a mild, sweet, nutty coffee with hints of fruit and spices. It would lend itself to breakfast very nicely and could be one of those “beginner coffees” that people suddenly realize they don’t need sugar any longer. This was an all around solid, sweet cup.

Tegu
Nyeri, Kenya
4 favorites

F—Sweeter at first, woody, honey, cherry tomatoes, berries
A—Bright, acidic, apples, savory, meaty, plums and prunes, sweet
Break— Very complex, vegetable soup
Bright—Early berry (not quite ripened), lightly sweet, tart cherry, unripe fruit
Flavor—Blackberry, berries, beef broth, stewed tomatoes, vegetables, savory, winey, cherry, sweet caramel
Body—Med, 2% milk, light syrup, nice viscosity
Aftertaste—Lightly acidic, clean, small astringency, mild, drying, tingly

Overview: Fantastic! This coffee was definitely the clear favorite of the day. With beautiful acidity, savory roots, and an intense juiciness this coffee really shows itself to be remarkable. This is the coffee you want to have cup after cup after cup after…

French Roast Tegu
Nyeri, Kenya
0 favorites

F—Earthy, root vegetables, mulch, grilled meats
A—Woody, oaky, roasty, soy sauce, Baker’s Chocolate, banana nut bread, walnuts
Break—Flat, Roasty
Bright—Low, Baker’s Chocolate
Flavor—Rich soil, earthy, chocolate, walnuts, moss, burned tires,
Body—Thick, but not as thick as expected, Earl Grey tea, hollow
Aftertaste—Bitter, lasting, flat

Overview: Cuppers described this as a “1-cup shot”—Rich, thick and hearty, but not something they could an entire French press of…maybe a mid-afternoon pick-me-up. It would pair well with an intensely sweet dessert.