BLOG

• 上一個BLOG |
• 下一個BLOG |
• 全部

• Costa Rica RIP

  2010-01-03 6:25AM / 標準BLOG / 會員可以看
  1個評論

  I came across some pretty interesting coffee. The place where I buy raw coffee beans occasionally does their own experiments. Costa Rica RIP (Roasting In Parchment) is their own process of roasting coffee in it's outer parchment shell, grinding it up, parchment and all, and brewing it. This is my first time checking it out. What I found out is that it has a very original flavor. It's one of my favorite coffees now and doesn't taste like any coffee I've had before. The one problem is that it's long gone. It sold out so fast and I don't know when they will make it again. I only bought a couple pounds but if I would've known I would've got a lot more. Oh well, there's always next year I guess.
  
  (sorry for the crappy low-fi cell phone images)
  Raw RIP - before the roast
  
  
  
  
  Roasted RIP - after the roast
  
  
  
  
  From their website:
  "RIP coffee is a name we came up with for Roasted In Parchment, which is a another of our crackpot ideas. But the logic is all there: After coffee is processed at the wet mill or the pulping station, it is dried in the sun. At this stage the coffee has it's outer parchment shell on it; it is called pergamino in Central America at this stage. After it is sun-dried down to 12% moisture content, the parchment coffee is rested in silos or bags for anywhere from 30-60 days. This allows the coffee to stabilize."
  
  RIP Coffee Roasting