New Coffee and Changes abound

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We've been in the grips of change at Cafe Corazon.  We've been busy shopping for new coffee and also moving our location.  We've had to set the coffee tastings aside for a while in order to manage all the changes going on for us.  Thanks for sticking with us! I'm sure you're going to love what we have going on.

You're going to love our new location!  It allows us to do a couple of things but mostly it really is going to give us a place to host our coffee tasting and sampling. Our last coffee tastings had big turnouts.  We'll be having a more quaint group for the next tasting and sampling.  The coffee tasting will only be $10 per person.  You'll be learning on brewing methods and grind and water temperature and much more.  We'll try a coffee and take a break to have a tasty pastry made by Corazon and finish the day with the second coffee.  

NEW location at 548 E. Olive Ave across from Peach Pit.

The coffees keep coming.  Thanks to our great customers we're really starting to branch out our coffee offerings.  This month we've brought in 5 new coffees.  Two of them specifically for the coffee tasting and the other new arrivals are coffees from Sumatra-Sidikalang Tabu Jamu, Ethiopia-Djimmah and an unusually processed Robusta that actually cups like a drinkable coffee.  

It took a bit of time to settle on the coffees for the next tasting.  I finally found what I was looking for.

Ethiopia Organic Sidamo Guji Maduro

This is a coffee from a remote area of the Sidamo district, quite far from where most Sidamo coffees originate. This is a dry-process coffee where extra care has been directed toward harvesting only crimson-purple coffee cherries, a deeper red than the picking point for most coffee fruit. 

This coffee is a lesson about the effect of coffee cherry ripeness. The dry fragrance offers an explosive, room-filling scent of plum, melon and spice. The wet aromatic has hibiscus-rose potpourri, spiced apple cider, cinnamon bark and clove. There is a deep-toned acidity as a direct result of mature coffee cherry, with a winey character.  A dessert coffee for sure. Plum (with a little plum skins), melon-like ripeness, Syrah. Spiced chocolate comes in the finish with clove, nutmeg, and cinnamon stick accents, and butterscotch rum candy. The body is juicy and rich, coating the mouth and leading to a long aftertaste. I roasted this last night. First sips from the hot cup had a slight piney character that made me think it was still a touch green. The body is very full and has a lot of movement. As the cup cooled I got punched in the tastebuds with winey cherry, plum and even got slapped by a peach flavor at one point. The cup really moves around as it cools. I brewed it a bit strong and plan on a slightly more dilute brew later to see how that affects the finish. The finish I had today was almost like a raisin with a bit of spice like clove. 

El Salvador Los Luchadores Pacamara 

Los Luchadores means "the wrestlers" and it is the name of an intense and unusual pulp-natural processed Pacamara. The coffee is grown on the Buenos Aires farm in Metapan, El Salvador, owned by Don Samuel Valiente. Only about 4% of Mr. Valiente's farm is planted with Pacamara. The farm is located in the far north of the country, near the border with Guatemala. The idea to take this distinct cultivar and perform the pulp natural process on it, rather than create a fully washed (wet-process) coffee, is rather bold.  

The dry fragrance has fig, plum and a hint of lychee. The FC roast was very chocolaty, but laced with darkly fruited scents. The wet aroma was dynamic and sweet (caramel and marshmallow) at the light roast levels as well, very sweet, spiced with cinnamon and a trace of mace, and intense fruit (mango and baked peaches). Baked peaches, apricot, mango, and strawberry ... this cup has wonderful fruit notes in the light roast, with a caramel backdrop. Chocolate bittersweet develops towards a darker roast level and the fruit is muted, but forms a different flavor profile equally as compelling; lush milk chocolate flavor, a bit of anise seed flavor to the finish, Mexican hot chocolate. Acidity is fairly mild; it's more about the fruited notes, and body (which improves quite a bit after several days rest).  I'm still dialing in the roast on this coffee.  So far I have a light and a more developed roast and both are compelling.  

At this time I'm just roasting coffee fresh to your order and you can pick it up when I let you know it's ready.  Contact me for more information with email elcafecorazon@gmail.com with twitter @cafecorazon and dedicated business line 559.492.7047 which you can also send text messages to.

We'll be working on a menu to post up so you know what you'd like to order when you call or email.