Late Night Coffee Tasting: Little Waves Gesha X 1959 for Standart
In this episode we taste a special edition Geisha roasted by Little Waves Coffee Roasters in combination with Cafe 1959. This washed coffee brings notes of candied lemon, raspberry and a variety of florals. The complexity and depth of this coffee is enhanced by the suggested use of the included Sibaist Specialty Fast Cone S coffee filter.
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Mentioned in this episode:
Behind the Glass
Behind the Glass, hosted by Richard B Colón and Quajay Donnell, is a monthly talk with the current month’s BTG Roster. Artists are interviewed about their submissions and we dive deep into their process, inspiration and thought process centralized around their artwork in the Behind the Glass Gallery located in the heart of Downtown Rochester NY. https://behind-the-glass-gallery.captivate.fm/
Transcript
Welcome to Dialed In.
Speaker A:We are back with another stellar coffee to talk about and expose you to.
Speaker A:I am Aaron Pascucci and I'm here.
Speaker B:With producer Chris Lindstrom.
Speaker B:I'm excited to taste some coffee tonight, man.
Speaker A:Yep.
Speaker A:And we are rolling.
Speaker A:It is a late night for us.
Speaker A:So those of you who don't do caffeine, just imagine we're starting at 9:30.
Speaker B:Yeah, I kind of need it today.
Speaker B:I think I Woke up at 4, 4:15 this morning and couldn't get back to sleep.
Speaker B:And I have to pick up my wife from the airport at 11 o'clock tonight.
Speaker A:I was gonna say you've got a reason to stay up.
Speaker A:I'm usually like sitting in bed at 9:30 and like trying to get to sleep because I, I got an early morning most days and I got to deal with high school kids at 8 in the morning.
Speaker B:Oh God, no thanks.
Speaker B:I don't want to tea with high school kids ever I let alone at that time of the morning.
Speaker A:I love those little monsters.
Speaker A:Right?
Speaker B:Speaking of little, what's the brand we have here, man?
Speaker A:Oh, perfect segue.
Speaker B:Isn't that nice?
Speaker A:Let me point out the segue for you.
Speaker A:Yeah.
Speaker A:So I got my issue of Standart magazine and if you listen to our last episode with cult leader coffee and the cult leader himself, Evan Johnson.
Speaker B:That was a fun conversation by the way.
Speaker B:I really enjoyed that.
Speaker A:It was great.
Speaker A:It's so great to bring in new perspectives here.
Speaker A:I think that's the big thing I'm really excited for with this going forward is that being the kind of the focus that we kind of set on.
Speaker A:But Little Waves Coffee and this is a special edition.
Speaker A:If you, you know, have been listening to these, we get one of these with every magazine.
Speaker A:And this one is incredibly special.
Speaker A:This is a geisha and I don't typically have the money to buy geishas because they tend to be really expensive.
Speaker B:Yeah, I'd say like, you know, the cheapest, the cheapest versions would be like you know, 30 to $40 a bag.
Speaker B:Yeah, that'd be like the cheapest versions at a full 10 ounce bag.
Speaker A:I say, and you're talking 10 ounces or under in some cases.
Speaker B:So I would say you know, 10.
Speaker B:Like the cheapest I've seen like a 10 or a 12 ounce bag would be in like the $30 range, you know, 30s.
Speaker B:But I mean I've obviously seen way, way, way more expensive and you know, have happily have ended up paying, you know, $10 a cop or more at a place for a cup of Coffee.
Speaker B:Yeah, and it's.
Speaker B:It's a.
Speaker B:It's a rare coffee.
Speaker B:We've talked about it multiple times on the show, you know, you know, different sources.
Speaker B:Was it the Panamanian.
Speaker A:Yep.
Speaker B:Gesha.
Speaker B:You know, discussion we've had on the show a few times.
Speaker B:And it is.
Speaker B:It's a.
Speaker B:Yeah, I guess it's a little bit more of a finicky bean to grow.
Speaker B:And it does have very delicate.
Speaker B:Tends to have very delicate flavors, delicate notes, a lot of florals, very complicated.
Speaker B:And, yeah, the people like it because it's just different.
Speaker B:It's a different tasting coffee.
Speaker A:Yeah.
Speaker A:And this one, you know, they.
Speaker A:So talking about our bag here, this one was super nice.
Speaker A:First of all, the bag has a great iridescent, clear plastic to it.
Speaker B:Beautiful bag.
Speaker A:It shows off the beans quite nicely.
Speaker A:So you pull it out and you see that nice, light, delicate roast on there.
Speaker A:And there's a QR code.
Speaker B:Gotta have a QR code.
Speaker A:Gotta have a QR code.
Speaker A:And so that was super nice.
Speaker A:Now, what I was shocked about was they brought you to a video they traveled to.
Speaker A:This is a Colombian, I believe.
Speaker B:Okay.
Speaker A:Um, and I'm trying to find it.
Speaker B:On the website right now.
Speaker A:I.
Speaker A:I think I.
Speaker A:I texted it to you if there was.
Speaker B:Oh, it's the standard one, right?
Speaker A:Yep.
Speaker B:Rio Dulce Geisha.
Speaker A:Yep.
Speaker B:So it is Colombian.
Speaker B:So it's Jose.
Speaker B: Jose Julian, Geraldo Cafe: Speaker B:Yeah, they have.
Speaker B:They have some real interesting tasting notes on here, but why don't you go ahead and read off the.
Speaker B:Read off the bag info.
Speaker A:Yeah, so there was that.
Speaker A:There's nothing else on the bag other than the text on there that says Little Waves Coffee Roasters.
Speaker A:It very clearly delineates that this is a Standart special edition.
Speaker A:And then you got the QR code on the back.
Speaker A: t's got the standart logo and: Speaker A:It's a really cool bag.
Speaker A:It pulls you in and, you know, just a graphics junkie here.
Speaker A:And, you know, I want to send this over to Evan, actually, and see, you know, what he would think about the marketing behind this.
Speaker B:It's completely wild.
Speaker B:So we mentioned the producer.
Speaker B:The farm is Finca Las Marias washed.
Speaker B:This is a washed coffee.
Speaker B:So considering all the funky, interesting flavors, this is a washed coffee, which is wild.
Speaker B:That this is.
Speaker B:This is a wash coffee.
Speaker B:I would have said natural or something else.
Speaker B:And it's a wash coffee.
Speaker B:Sketches.
Speaker B:20, 50 meters.
Speaker B:And I gotta say, the.
Speaker B:The information they have on the website, there's so much detail.
Speaker B:So you can go into more about the farm and processing.
Speaker B:So they have a separate area where you can watch the videos.
Speaker B:You watch the videos and everything you were mentioning they have a flavor wheel on the specific website just for this coffee.
Speaker B:They say what grind size micron.
Speaker B:They say what grind size by micron.
Speaker B:They say what temperature they want you to use.
Speaker B:They say how much time is.
Speaker B:They say what the TDS they want you to get out of it is they're saying what your, you know, what your ratios are and everything.
Speaker B:So like, and they've got espresso breakdown.
Speaker B:They've got with the filter that we end up using because this actually came with filters too, which is like, you know, they really care about what they're doing.
Speaker B:Like oh yeah, we want you to use this filter.
Speaker B:We want 670 microns, we want it to be 15 to 1 ratio.
Speaker B:We want you to get a 1.3% TDS.
Speaker A:They also have like, they want a bypass in here, which is interesting.
Speaker B:Yeah, I gotta say this is like amazing.
Speaker B:And then they have the whole process of how it was made, so how many days it took to process it.
Speaker B:I'm like oh my God, this is so.
Speaker B:I love the level of transparency and dedication to nerdery they have on this.
Speaker B:And yeah, it's a 27 day process to get it to, to dried before it chips which is crazy.
Speaker A:It's wild the amount of love that went into this coffee.
Speaker B:Yeah.
Speaker B:And you can smell it because like you said, the fact that this is washed and has this much complication, like this is just like really well grown, really well thought out.
Speaker B:You know, they have it in a chilled room for refrigeration and fermentation.
Speaker A:So we're getting some of those new, you know, ways of fermenting coffee there.
Speaker A:Yeah, you know, you with the complexity and nose, you'd almost expect this to be like a carbonic maceration or you know, maybe a thermal shock or something where they're really trying to accentuate, you know, specific notes and things there.
Speaker B:Oh, and it's, it is a pink bourbon as well.
Speaker A:Ah.
Speaker A:So yes, please go check this out.
Speaker A:That website that we're actually looking at, you can access it without the code.
Speaker A:It's Standart Little Waves coffee and there is a great video with the grower there.
Speaker A:They went down and visited.
Speaker A:And the interesting part is he talks about how he chooses his coffee there.
Speaker A:And one of the things he eats the cherries and in the cherries he pays attention to like the complexity and intensity of the flavor there.
Speaker A:And that's how he chooses how to propagate his specialty coffee there, which is interesting.
Speaker A:And he has a specific area that he grows these in so that the coffee only gets limited sunlight.
Speaker A:Said five to six hours a day.
Speaker A:Yeah.
Speaker A:Um, and I think that's due to the side of the mountain it's on and the cloud cover and things like that.
Speaker A:Um, and then here's, here's the reason he talks about the stress level of.
Speaker B:The plant that's very common in.
Speaker B:In grape growing for wine as well, is, you know, stress on the plants, you know, changes stress on the vines, changes the way the fruit grows as well.
Speaker A:Yep.
Speaker A:So he.
Speaker A:The more stressed out the plant is, the more sugars it consumes.
Speaker B:Yep.
Speaker A:So, you know, the theory that he's going with and seems to be true is the cherries retain more sugar.
Speaker B:Yeah.
Speaker B:And so in grape growing, they actually want some stress because they want it to be less productive.
Speaker B:So they want less fruit on the vines.
Speaker B:So each fruit that's on there has more concentration.
Speaker B:So like they want some stress on the vines.
Speaker B:Now these are much older, you know, it's a different kind of plant.
Speaker A:Sure.
Speaker B:But, you know, I love that, that there's that much care.
Speaker B:Oh, God.
Speaker B:I'm reading the website.
Speaker B:I'm reading their brew method.
Speaker B:They actually talk about having a chilling rock for the pre infusion.
Speaker B:So it's not.
Speaker B:So it's dropping.
Speaker B:So the coffee dropping into it's at a different temperature.
Speaker A:Yeah.
Speaker A:When we were talking about this and then we went, this is wild.
Speaker A:I went to the website again and I saw the Hario Mujin and switch recipes.
Speaker A:I was like, we totally missed the brewing on this.
Speaker B:So although, I mean, realistically, like, we still, you know, the amount of pores, we weren't that far off.
Speaker B:We used a little smaller pore size.
Speaker B:We used 50, you know, 50 milliliters each time.
Speaker B:They do four instead of five, like perfectly fine.
Speaker B:Our ratio was a little bit long.
Speaker B:You know, it was actually pretty similar.
Speaker A:Yeah.
Speaker A:We did 1 to 15 and.
Speaker B:Yeah, so they did 15 was there, you know, depending on what it was, I gotta say, like, you know, you know, we were maybe a little bit longer than they were.
Speaker B:But I mean, I think the smells.
Speaker B:I think we got great, you know, great aroma out of it.
Speaker A:Yeah.
Speaker B:So I'm excited to taste this, man.
Speaker A:Yeah.
Speaker A:It looks like we also forgot our refractometer to check our TDS on it though.
Speaker B:Oh, I left it at home.
Speaker B:Wait a second.
Speaker B:I am at home.
Speaker A:Mine was in my back pocket and it fell out.
Speaker A:Right.
Speaker B:So interesting.
Speaker B:Like, you know, it doesn't have a ton of acidity.
Speaker A:No, it's really on that kind of punchiness and that astringentness.
Speaker A:It's really kind of bland that way.
Speaker B:I'd say it's, it's really, you know, what a lot of people would say.
Speaker B:It's a very smooth cup of coffee.
Speaker A:Yeah.
Speaker B:You know, even with the ratio we did, which is actually a longer than they had, still has really good body.
Speaker B:So let me read the description they have on the website real quick.
Speaker B:So their description for the tasting notes of this are candied lemon papaya, dried mango, white florals, tea.
Speaker B:Like, and I think this is screaming white florals.
Speaker B:Like, there's a ton of white florals in tea.
Speaker B:It definitely has some of that, like tropical funk, that papaya, you know, earthy funk to it for sure.
Speaker B:I like that candied lemon because I think that's something I'm getting too, is almost like grilled lemon.
Speaker A:Yeah, I think that's, that's probably a little bit of the funk there.
Speaker A:And the citrus that you get right off of the, the whole beans.
Speaker A:This comes in a, like a Ziploc sealed bag.
Speaker B:Yeah.
Speaker A:And then there's a.
Speaker A:It's not a vacuum.
Speaker A:It's like a heat seal on top of it.
Speaker A:The second I tore off the tear region, the.
Speaker A:That orange and those floral notes came right out of the bag, which was crazy.
Speaker B:Yeah, it's like orange blossom.
Speaker A:Yeah, exactly.
Speaker A:And then you open the bag and you get even more.
Speaker A:But it also goes into like those typical brown sugars and those deeper notes there.
Speaker A:Just looking here.
Speaker A: This is: Speaker B:Yeah.
Speaker B:So I mean, that's about right for this kind of coffee.
Speaker B:Yeah.
Speaker B:And a 10 ounce bag is $67.
Speaker B:Yeah.
Speaker B:I mean that, that, that doesn't shock me in any way whatsoever.
Speaker A:No, no.
Speaker A:You know what's interesting though?
Speaker A:If you click the buy link and you scroll down.
Speaker A:Oh, okay.
Speaker A:They've got.
Speaker A:I'm cruising through here.
Speaker A:I didn't read specifically, but they're.
Speaker A:They suggest using the Origami, which is interesting.
Speaker A:But their brute ratio for that is 1 to 15.
Speaker B:Huh.
Speaker A:So we're right on there.
Speaker B:Yeah.
Speaker B:I got to say this is, this is a very fun coffee.
Speaker B:And like, I really like tasting these kind of, these kind of coffees that have, I would say divergent, extreme kind of processing smell.
Speaker B:And I know this isn't more the process, minus how much development and time it took, but I gotta say, like, it's.
Speaker B:Yeah.
Speaker B:They call it a Pinella Sticky Pink Bourbon.
Speaker B:It doesn't mean anything to me.
Speaker A:But is where we wish Wade was here.
Speaker B:Right.
Speaker A:Because he's.
Speaker A:What was the.
Speaker A:There was pink bourbon and there was a couple other ones that we were chatting about the last time.
Speaker B:Yeah.
Speaker A:We had a funky coffee like this, and they were all colors.
Speaker B:So this also has.
Speaker B:This has slow fermenting in refrigeration.
Speaker B:So this almost kind of reminds me of how you do like pizza dough too.
Speaker B:So they do the coffee cherry whole fermented at 12 degrees C in A, know, refrigerated room.
Speaker B:And then they're also doing.
Speaker B:After it's washed, drained and dried, they actually fermented again in.
Speaker B:In refrigerated storage in hermetically sealed grain bags.
Speaker B:So they're actually doing a longer cold ferment after it's, you know, after it's already pulped too.
Speaker B:So, like, they're really spending the time.
Speaker B:And I think that's that development that it really gets because it's.
Speaker B:It is washed, but it takes time.
Speaker B:It's not done fast.
Speaker A:Well, and you.
Speaker A:You keep scrolling through these, and they're talking about the moisture levels in the coffee.
Speaker B:Yeah.
Speaker A:Which is like, I don't know that I've ever heard of anybody monitoring moisture levels.
Speaker A:Well, for purpose there.
Speaker B:Well, in the specific, like, they don't want close.
Speaker B:They want 10.5%.
Speaker A:Right.
Speaker B:Like, and all right.
Speaker B:That means every step of this was purposeful.
Speaker B:And that's how you get this kind of.
Speaker B:This kind of flavor out of that too.
Speaker A:It's so good.
Speaker A:So going into it, you know, you get a burst of raspberry, like a fresh raspberry off the nose.
Speaker A:But it's.
Speaker A:How did we describe it?
Speaker A:Because you almost get like a blue color from that smell.
Speaker A:And we said like a blue raspberry, but it's not that sweet fake lake flavor.
Speaker B:Yeah.
Speaker B:The way, the way I described it, way I describe is almost like if you get a very fresh blueberry.
Speaker B:So this isn't like generic blueberry.
Speaker B:This is like when you get it right off you're walking through the fields picking blueberries when they're like peak season.
Speaker B:There's this specific floral kind of thing.
Speaker B:This has that.
Speaker B:That floral blue, you know, blue fruit kind of thing.
Speaker B:And like, I.
Speaker B:The notes are right, right.
Speaker B:Like, they all make sense to me that.
Speaker B:That this has all the things they describe, you know, that lemon.
Speaker B:Now that I.
Speaker B:Now that I see the notes, like, yeah, that makes sense.
Speaker B:But I also did get that, like some of those blue.
Speaker B:Blue to red fruits.
Speaker B:But it's not like cherry.
Speaker B:It is bouncier and super floral.
Speaker B:This is like densely floral but now like hyacinth.
Speaker B:It's brighter and bouncier, but on the palette it also plays kind of just very comforting.
Speaker A:Yeah, it's, you know.
Speaker A:So we brewed this on a hario.
Speaker A:We had the sample fest festival Fast cone s that was also included in the magazine there by what is the company's siberist.
Speaker A:Siberist coffee.
Speaker A:So you'll have to go check this out.
Speaker A:I was unaware of this company.
Speaker A:Chris said he had noticed it on James Hoffman, I think.
Speaker B:Yeah, he had done something.
Speaker B:This was probably a year or two ago about the.
Speaker B:These, you know, the fancier filters where these are meant to be very fast and you know, very, you know, very precise.
Speaker B:And this was actually my first time, I think my first time pouring a hario.
Speaker A:Ever different, right?
Speaker B:Yeah, very different.
Speaker A:I, you know, this is what I learned on.
Speaker A:When I was barista.
Speaker A:Did.
Speaker A:Did I just make a new term Barista?
Speaker B:Baristing.
Speaker A:Baristing.
Speaker A:Barista ring Brewing for money.
Speaker B:That too.
Speaker A:And I think honestly this was my first brew method for specialty coffee that I came across.
Speaker A:Yeah.
Speaker A:And I've got, I think there's a couple of different ones.
Speaker A:I've got the glass one.
Speaker A:It's got the ridges in it which are probably typical.
Speaker A:I haven't looked at the other ones in a long time.
Speaker B:Oh, and I also misspoke.
Speaker B:This isn't.
Speaker B:There's a little bit of extra information on this because the same producer did another one they have.
Speaker B:So this, this is gesh.
Speaker B:This isn't pink per bone.
Speaker B:So I, I misspoke on that.
Speaker B:But yeah, this definitely has a lot of processing time.
Speaker B:But yeah, that, that was, it was fun pouring on that.
Speaker B:And yeah, it poured really clean too.
Speaker A:Yeah, that was going to be my next couple notes.
Speaker A:There was like the clarity on the coffee is really nice.
Speaker A:It's got a, you know, it, it's gradient wise.
Speaker A:You know, it has a nice bright brown flip color.
Speaker A:If I can talk at the Slate hour, it's got a nice brown color but you get that gradient where it goes to like a caramel and then, you know, a nice translucent brown there and it kind of drinks that way for me.
Speaker A:So we also are using the fellow ODE 2 at this point, which is awesome.
Speaker A:I just picked up my own personal one and upgraded from the encore and super happy.
Speaker A:Such a great grinder.
Speaker A:Easy to.
Speaker A:Easy to change the grind on that guy too.
Speaker B:Oh yeah, very easy.
Speaker A:We were at a what I'll call a three plus one.
Speaker B:Yep.
Speaker A:How do you describe those settings?
Speaker B:I don't know.
Speaker B:That's.
Speaker B:That's how I do it as well because, like there's three clicks in between.
Speaker A:Yeah.
Speaker B:So like you could call it 25, like 3.25.
Speaker A:Okay.
Speaker B:But it's one click above three.
Speaker B:I think it's about right based on the speed.
Speaker A:Yeah.
Speaker B:You know, on that I think we had a good guess.
Speaker B:Interesting.
Speaker B:I was almost getting like tamarind.
Speaker B:I was thinking like tamarind, agua, fresca.
Speaker A:Okay.
Speaker B:Out of this a little bit, obviously with tons more florals on top of it.
Speaker A:Yeah.
Speaker B:Oh, you know, it's.
Speaker B:That's some of the florals almost reminding me of hibiscus too.
Speaker A:That would be stuff I haven't really eaten before.
Speaker B:Yeah, it's.
Speaker B:It.
Speaker B:That's like the, the base notes of florals, almost base and mid levels.
Speaker B:This has a lot more high notes, but it also has some of those mid, mid note florals.
Speaker B:So it's, it's very interesting.
Speaker B:Yeah.
Speaker B:So it was a 3.3.25 or 3 plus 1 on there.
Speaker B:And I think we got pretty close to their recommended pour time.
Speaker A:Yeah, it was, you know, right around two to three minutes there.
Speaker A:Definitely under three.
Speaker A:I think the, the fast cones are fast.
Speaker A:They're interesting.
Speaker A:If you haven't seen these, you gotta go check out this, this brand.
Speaker A:They've got like, not hundreds, but they've got at least 15 or 20 different filters.
Speaker A:It looks like they're almost tailored towards all of the different little pour over methods.
Speaker A:There's a flat bottom, which I was like, here you go, Chris.
Speaker B:Yeah.
Speaker B:That kind of reminds me of when the wine glass companies started doing custom, you know, custom glasses for different varietals, you know, for, you know, for different varietals.
Speaker B:Like, oh, this glass is meant for Pinot noir.
Speaker B:This glass is meant for this.
Speaker B:This glass is meant for that.
Speaker B:And some people, you know, really buy into that, some don't at all.
Speaker B:But I like that there's that level of nerdery out there available.
Speaker A:That's where we're at now.
Speaker A:Nerdery.
Speaker A:That was a theme of tonight there.
Speaker B:Yeah, absolutely.
Speaker A:But yeah, you get.
Speaker A:So what I found interesting too.
Speaker A:Well, a, before we move on from filters, when you're pouring through this, these filters go almost translucent.
Speaker A:It was really interesting because I typically use like the standard Hario filters, which they have a big fused seam there on the Hario ones.
Speaker A:So I was expecting these to be like almost perfectly round.
Speaker A:They have a smaller seam.
Speaker A:But the Hario filters still look White almost when you are done pouring through them.
Speaker A:And these like melted right into the glass, which kind of tells you why they're fast.
Speaker A:And one of the big things that a lot of people talk about with filters is that paper flavor that's going through them and you're not getting that.
Speaker A:And you can kind of guess why when you're looking at the way it's working there.
Speaker A:These are going for.
Speaker A:Depending on how many do you get.
Speaker A:So these start at.
Speaker A:Let's look at the cone on their website.
Speaker A:I don't see the fast S ones readily.
Speaker B:Yeah.
Speaker B:And also while, while he's looking.
Speaker B:Little Waves is out of Durham, North Carolina it looks like.
Speaker B:So I don't, I don't know that much about them.
Speaker B:I, I've seen, I've heard the name before and maybe I've had something from once or twice before.
Speaker B:But yeah, it looks like they're out of.
Speaker B:Out of Durham, which is, you know, kind of a.
Speaker B:Interesting area for arts and you know, food and Bev as well.
Speaker A:I don't tell you how many you get in a package.
Speaker A:Oh, here it is.
Speaker A:No.
Speaker A:Well, that's interesting.
Speaker A:So on their order page you can choose the filter.
Speaker A:They've got a couple different options.
Speaker A:They've got the fast and then They've got the B3 under the cones, which is what you would buy for a V60 or any of the other similar cone shaped brewers there.
Speaker A:The B3 says it's ridgeless.
Speaker A:So I wonder if that's what I was looking at earlier.
Speaker A:You know, this has a small fusion seam there and so you just fold it over and it kind of becomes, it kind of disappears also.
Speaker A:But then you've got a.
Speaker A:Oh, okay.
Speaker A:I'm.
Speaker A:Now that I'm reading through here without split attention here you get a size small or medium and then 25 or 100 is your package and it's actually, you know, you're looking at 12 to 30.
Speaker A:12 or €30.
Speaker A:So that's not too terrible.
Speaker A:Yeah, I was expecting a specialty coffee filter, you know, with this degree of marketing and you know, technology knowledge they're putting forward to be like almost, you know, unreasonable.
Speaker B:Yeah.
Speaker B:And you know, I gotta say like having tasted this definitely wants, definitely making me want to, you know, go buy something else from them too.
Speaker B:Because I'm looking through some of the other options.
Speaker B:I was actually looking at that one I was actually describing before that pink bourbon that, that I was looking at.
Speaker B:I'm kind of intrigued about that because that's.
Speaker B:They have a lot of interesting coffees.
Speaker B:On their website.
Speaker B:Just a ton of variety and a ton of, like, real specialty stuff, too.
Speaker A:Yeah.
Speaker A:This brings to mind the similar things to, like, that duck rabbit we had.
Speaker A:You're looking at Proud Mary type competitors here.
Speaker A:Some other stuff like that, which is really great.
Speaker A:You know, drinking drinks different, in my opinion, than you smell.
Speaker A:I get much more savory flavors from it, and I think that's a little bit with the body there.
Speaker A:I still get an orange.
Speaker A:There's a.
Speaker A:There's a weird funk finish, which is really nice.
Speaker A:You know, it keeps it interesting more than, like, putting off putting, for sure.
Speaker A:And I still do get a little bit of floors there.
Speaker A:What I find in.
Speaker A:Chris, you might be able to speak to this a little bit is it sits on the tongue a little funky, and it almost like in wine, there's something about it.
Speaker A:Drying out your tongue a little bit or it feels a little fuzzy is kind of the common way I was thinking about it.
Speaker B:Yes.
Speaker B:I mean, typically, that would be like your astringency.
Speaker B:So that's, you know, part of your tannins.
Speaker A:Right.
Speaker B:This doesn't really have any appreciable bitterness.
Speaker B:I mean, I'd say just.
Speaker B:Just a tiny amount at the top of the palate.
Speaker B:Like, it's enough to make you want to go back because it finishes just.
Speaker B:Just that tiny bit of coffee bitterness that makes you want to go back.
Speaker B:Because if it was.
Speaker B:If it was even a little bit sweeter and it didn't have any of that, you might not want to go back for every sip because it would almost be overwhelming.
Speaker A:Yeah.
Speaker B:So sometimes that little bit of.
Speaker B:Just that little bit of dryness, that little bit of astringency, that little bit of bitterness makes you want to go back for the next sip, I would say.
Speaker B:Like, I would want just a hair of hair.
Speaker B:More acidity.
Speaker A:Yeah.
Speaker B:On it, personally, because it has.
Speaker B:It is a lot.
Speaker B:It's a lot of all those things.
Speaker B:Right.
Speaker B:It's a lot of florals.
Speaker B:You know, it's pretty.
Speaker B:Actually.
Speaker B:Pretty.
Speaker B:Pretty heavy body.
Speaker B:Like, I would want just a bit more acidity, personally, but I'm also a.
Speaker B:I'm a bit of a nut for acidity and coffee, so, like, I think it would make it maybe a little more bouncy, but.
Speaker B:But I gotta say.
Speaker A:Yeah.
Speaker B:I'm really.
Speaker B:I'm really glad we got to taste it, and I'm really glad that this came with your, you know, with your edition of Standard this time.
Speaker A:Yeah.
Speaker A:It's such a great.
Speaker A:Such a great magazine.
Speaker A:And my wife, who is just not the coffee nerd in us found it for me.
Speaker A:So, you know, if you are looking for a present for somebody, this is a great one.
Speaker A:It's really a joy when it comes in.
Speaker A:And you do get to experience these other, you know, coffee roasters.
Speaker A:I don't know that I would have found little waves otherwise.
Speaker A:So, as you know, we're going through here, these are kind of the roasters that I'm going to go back to in order for future episodes.
Speaker B:Yeah, absolutely.
Speaker B:I.
Speaker B:I am very likely going to order one of these because I'm very impressed.
Speaker B:And, yeah, I'm hoping to try something that I've never tried before.
Speaker A:So, summarizing, I think this is a great.
Speaker A:This is a great afternoon coffee.
Speaker A:I'm getting a lot of orange that floral from it, you know, a little bit of the savory cocoa and deep flavors, but it's definitely on the back end there.
Speaker A:And there's a.
Speaker A:It's not a.
Speaker A:It's almost like a Sour Patch Kid type finish where you get a.
Speaker A:Like a puckering almost at the end and.
Speaker B:But it's weirdly not acidic.
Speaker B:But I know exactly what you're saying.
Speaker B:Like, it's that without the acidity.
Speaker A:Right.
Speaker B:Which is a weird thing to say.
Speaker B:It almost has that Szechuan peppercorn, not, like, numbing part.
Speaker B:I was kind of thinking of, like, Szechuan chili bean paste.
Speaker B:It's, I think, pronounced Dobanjung.
Speaker B:So it's kind of like.
Speaker B:It has that fermented chili kind of thing and a sweetness and a little bit of that funk and that little bit of savory in the best possible way.
Speaker B:Like, I.
Speaker B:I love that kind of stuff.
Speaker A:Yeah, this is a great coffee.
Speaker A:And as my cup is empty, which I don't know that has happened really, on a tasting episode yet for me.
Speaker B:No.
Speaker A:So that seems like a good place to wrap up.
Speaker A:Chris, you got final thoughts there at all?
Speaker B:No, I'm really glad you brought this over, man.
Speaker B:I'm glad we got to taste it.
Speaker B:And gets me.
Speaker B:Gets me excited to be awake for another hour and a half and then crash real hard tonight.
Speaker A:Yep.
Speaker A:So perfect.
Speaker A:Definitely go.
Speaker A:If nothing else, go check out the website for this coffee.
Speaker A:It's.
Speaker A:If you're at all in.
Speaker A:If you're listening to this podcast, you're going to be drawn into the amount of information to love this coffee went in.
Speaker A:Grab a.
Speaker A:A small bag of something from these guys.
Speaker B:Yeah, the Peak.
Speaker B:The Peak collection has a lot of unique stuff.
Speaker B:I think they have 10 different, like, interesting, processed, wildly you know, interesting source stuff that are really specific.
Speaker B:And if you want to treat yourself.
Speaker B:Yeah.
Speaker B:Grab something from there.
Speaker B:I think you're going to do well for that.
Speaker B:We'll be back next time with more coffee.
Speaker B:This has been a presentation of the Lunch Podcast Network Work.
