As someone who just started learning more about coffee, this class was so helpful!! Sometimes the process of learning something new can be intimidating with lots of technical terms, but Jared broke things down in a way that was simple and very informative. Him and Luke did a great job hosting and welcoming everyone to create a comfortable and safe class environment.
We drink Central American, mostly Honduran, decaf. IMHO, the Marcala Honey is a tad richer with more cocoa and less fruit than the Royal Select. I drink it as Espresso. My wife likes it as an Americano. Velvety, lots of crema. I hope Hacea keeps it on the menu.
I'm a recent first-time purchaser from Hacea after seeing the clearly well-deserved support from Black City Coffee Roaster.
I picked up a few items, including this coffee. If there were a platonic form for coffee, it would be this one.
I'm completely blown away. It's deep, complex, and undoubtedly chocolatey. It actually matches the description listed on the site (whoever does the tasting is right on). I also picked up some peach when the brew had cooled significantly.
This a super interesting coffee, which has a big fruity flavor/aroma. The folks at Hacea advise being gentle with the heat when roasting -- heed their advice. I found it tough to prolong development after first crack without resulting in a darker final color than I was shooting for. These beans are quite dense, and what moisture there is seemed to escape more rapidly, earlier in the roast. First crack was faint: with less water vapor apparently still escaping during first crack, the rate of rise remained more or less constant after first crack. Regardless of all that, this coffee seems pretty forgiving in the cup -- it held up to a full city roast with more clear fruit than many much lighter Ethiopian coffees I've roasted.
Aricha has been one of my favorites for years now. I am pleased to say that this year is no different, it's still great! Fragrance good, aroma good, bright, green/black tea, black tea after taste, maybe brown sugar but it's not that sweet, rose, green apple, lemon, green grapes. Espresso is fantastic, complex!
Based on this roast (not my best) - https://roast.world/my/roasts/qIXN2H9IrWp0pLzU3WhYi
I’m a big fan of Guatemalan coffees. The interplay between the fruit forward aspect of this one held up with the heavier body, dark chocolate pleasant bittering, and balanced acidity make this one stand out to my palate in a region I already love. Thanks Hacea and the Gomez family for this gem!
I roasted this light and wow do these beans bring forth such chocolate fruit tart taste. It was so good I ordered another round. This was my first time roasting carbonic macerated beans and definitely not my last.
Based on this roast on Roast World - https://roast.world/my/roasts/LaFRz82S89CSe8IIkKhiJ
This might be my favorite Guatemala I've tried from Hacea. Guatemala's aren't usually my favorites but this one is scrumptious. It's a nice cup of sweet citrus, orange, with great aroma and fragrance.