Counter Culture Coffee Washington, DC

3 cuppers in Washington, DC today…

Yefri Pintado Microlot
Valle del Santuario
San Ignacio, Peru

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This coffee was a great way to start our morning. Mild and sweet with some complex fruit and vegetable notes on the nose, it really showed its layered sweetness throughout the entire ritual. We were very impressed by the silky body and clean aftertaste that consisted of sweetness and a little oaky/nutty touch on the finish. It is easy to see why this great coffee would be picked for a microlot—it offers the sweet and pleasant acidity of the Valle del Santuario, but with more complex spicy and savory characteristics shining through.

Ariel Pajoy Microlot
La Golondrina
La Plata, Colombia

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After smelling the sharp and savory fragrances coupled with the intensely sweet fruit with sparkling acididty, we were all gearing up for a nice Kenya. We started slurping and found some tropical fruits and floral notes, but we were also tasting sweet, malty and nutty flavors that began swaying our minds away from Kenya to South America. One cupper said it tasted like someone poured a Mai Tai into his pale ale (super fruity with significant hop flowers and malts behind it). The body could swing either way, so we looked to the aftertaste and found it to be all mild, milk chocolate. La Golondrina! We were so excited to learn that this coffee with a sweet and sparkly acidity and tons of tropical fruits could be from Colombia. We definitely see what set this microlot apart from the rest. Great job Mr. Pajoy!

Kuta
Waghi Valley, Papau New Guinea

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The fragrance of this coffee jumped at our noses with the deep, rich smells of earth, wood, and spices. The aromas and break brought dark and spicy smells with some overripe fruits and citrus underneath. Forest floor, fall leaves, and wood all sat atop nuts, chocolate, and sweetness. With its thick body and long, lingering aftertaste, we were sure we were cupping Gayo. But we were all wrong! The Kuta from Papau New Guinea was the third coffee on the table this morning. What a surprise—reminding us the similarities it shares with its Sumatran cousins (Gayo and Dolok), the Kuta was dark, rich and spicy on the table this morning!