More Hasbean...
This is a list of "some" of the others sites/projects we have at Has Bean we like to call the "Has Bean Empire" please take a look give us some feedback on the other things we do.
This is a list of "some" of the others sites/projects we have at Has Bean we like to call the "Has Bean Empire" please take a look give us some feedback on the other things we do.
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Back for its second year, and we are very pleased to see it too. I wouldn't say we found this coffee, but we spotted it before it came 5th this year in the Cup of Excellence competition. We had also agreed to buy it and signed up to do so way before a jury looked at it as we knew this was great coffee.
Fazenda São Judas Tadeu is located in Chapada Diamantina, in the city of Piatã in Bahia. The farm belongs to Mr. Antônio Rigno, who has been a coffee producer for more than 25 years. He tries to grow the coffee in a sustainable way, conducting the workers technically with the use of chemical pesticides and keeping the packages of these products for recycling, not to harm the environment. It's an up and coming area for coffee with some stunnig beans coming through. In addition Antônio's 5th place this year in the Cup of Excellence, his neighbour came 1st, the first time Bahia has won a CoE number 1 placing.
On the farm the coffee cherries are harvested selectively by hand twice a day during harvest season, and are transported by tractors to the pulping machine where the skin and pulp is removed from the beans. The beans are then spread on drying patios with the sticky mucilage still on them. The beans are then spread in layers of about 4cm and mixed several times a day to ensure even drying. The variety is Catuai and the pulped natural process is used.
This is another of our exclusive range, don't expect to see this everywhere. We have also stood up and dug deep into our pockets with a substantial commitment on the coffee for us. But we think it's worth it.
In the cup expect molasses like acidity, with great chocolate and cocoa sweetness and a crunchie chocolate type honeycomb aftertaste. Very well balanced espresso and lovely brewed coffee.
Posted by Catherine B-C on 8th Jun 2010
I've got a soft spot for Steve's Brazilian beans, and this is the best I've tasted for a while. It's incredibly smooth, sweet, and has a great creamy mouth-feel. I prefer it to the Machacamarca, which, while complex, perhaps doesn't gel with my palate as well as I'd like.
It's very forgiving in my Aerobie Aeropress (my preferred method of making coffee), and I've yet to have a dud cup. When you use the Aeropress, 'crema' (does it qualify as crema?) only happens when you've just added water to the grinds, and doesn't make it into the final cup, but for what it's worth this coffee has the best crema I've seen.
I'd recommend this as a great bean to start out with, because it's so forgiving, and it won't overpower you with complexity, but provide a subtle yet bold-enough smoothness that will definitely bowl you over.
Posted by Darren Sandford on 12th May 2010
I had seen this coffee listed in a couple of blends recently, and had to try it on it's own.
The mouthfeel is amazing. It really clings to your tongue and mouth! The sweetness is there in bagloads, and the cocoa comes through with honeycomb, but I also get a black cherry note in the aftertaste as well, which is lovely.
This is my sort of coffee!
Posted by DiscoDave on 11th Mar 2010
This is my first review. This coffee has given me more than enough energy and enthusiasm to write a very short, quick review.
I much prefer this to the C.O.E. coffees.
The beans are lovely through a filter and a press. The tasting notes such as honeycomb are a spot on description. The coffee is sweet and savoury. Just leave plenty of time to degustation and you'll go back for more.
In My Mug is a weekly show about our coffee, Steve tastes our coffees in all types of places using a variety of brewing methods. You can taste the coffee with Steve by signing up for the weekly In My Mug coffee subscription. What could be better than a new coffee through your letterbox every week?
