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First off, here is a pic of the latest addition to my expanding coffee cup collection. Every time me and the sweety pie take a trip now, I just to buy a coffee cup to commemorate the experience. I really like this slightly overpriced cup I got from the Yosemite Valley gift shop. I think it has a nice shape as well as a pleasant color, but enough about my little hobby and back to the real meat and potatoes of this blog…

I feel like I kind of sold the Mexican Proish Coop coffee a little short in my last entry. Truth be told, I was writing it a few days after I finished up the last of the first roast and was pretty much trying to rely on memory. I guess I could start taking detailed notes as I partake,  like a professional cupper would do, but then again a professional cupper would also spit out the coffee after swishing it around in their mouth for a bit and I could never do that.  So anyway, I roasted up some more of the Mexican this weekend and I have a steaming, hot freshly roasted cup of it in front of me as I am writing this. In fact, it is the same steaming cup seen in the picture above.

I roasted this batch a little longer in my Nesco, setting it at the 25 minute mark. It came out even darker than I expected, a glossy black, full city plus finish but still not quite in the expanded french roast range. This morning’s batch was brewed in my Chemex and I added a little bit of left over Ethiopian DP to sort of round things out. Thinking about it,  my addition of the Ethiopian might bastardize my cupping review of the Mexican just a bit, but hey what can I say, I was feeling experimental this morning.

Nutty, is about the best way to describe this brew. Not nutty in a crazy sense mind you, but nutty in a nutty sense. You know how around Christmas time, some relative has a big bowl of nuts out for you to enjoy and you spend all day cracking them open and enjoying the heck out of them. Well, this coffee sort of tastes like that bowl of nuts. Especially those darker banana shaped ones that are a pain in the behind to crack open. What are those called now?   Oh, yeah Brazil nuts, Thank you Wikipedia!I think that the initial taste of this coffee is closely akin to Brazil nuts.

When swallowed, the Mexican Proish Coop/Ethiopian DP brew leaves you with a slight dark chocolate after taste. I find nothing Berry like about this cup at all, which I find a bit odd since the Ethiopian DP was almost berry to the extreme on its own, but I guess I really did not enough of it to over power the clean Latin taste of the Mexican. This cup is very clean and dry,  leaving a nice bitter aftertaste in my mouth that is reminiscent of the Tanzanian Blackburn estate. Its lack of  body and overall clean taste  tells me that this is a typical Latin American coffee crop. It is a a nice bright cup on the slightly acidic side that is perfect for breakfast. Dang, I cannot believe I finished off the pot while typing this. Oh well, at least now I am wide eyed and bushy tailed.

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