Cupping Notes

The picture-perfect coffee for fall!

This coffee is a true standout! While Papua New Guinea has struggled as an origin to produce excellent coffee (mainly due to lack of infrastructure), this Jamaican transplant is delightful.

Why do I call it a “Jamaican transplant”?

Well, this crop is a mix of both Jamaica Blue Mountain and Arusha varieties. The famed Jamaica Blue Mountain variety is an extremely sought-after species of coffee. If you need a parallel coffee for comparison, think of Kona coffee from Hawaii. Similar to coffee from Kona, it is a world-famous coffee (perhaps rightly so) that is marketed heavily to visiting tourists. Personally, I have visited Jamaica, and you will find “Jamaica Blue Mountain” labels on over-roasted, oily coffees in every gift shop. Ultimately, marketing schemes have made these coffees a gimmick— you can find the cheapest versions of “Kona” and “Blue Mountain” on any grocery store shelf. These commodity (large scale) coffees are poor examples of what these coffees should  be and are relying on name recognition to carry them.

However, I fully stand by the idea that these coffees are household names and cult favorites for a reason. But when these “household name” coffees are genuine and are grown purposefully as a specialty coffee, they become world-class coffees.

This is Peregrine’s first Jamaica Blue Mountain coffee, and it’s grown all the way across the world in an impoverished Papua New Guinea of all places. For this reason and because it is a sought-after variety of coffee, we have chosen to offer it as an exotic coffee.

Now, what does this coffee taste like? Here’s what we’re tasting:

Banana Puddin’. Like any good folks from barbecue country, Stephen and I have dreams of good-ol’ Texas-style banana pudding. To emphasize exactly which style of banana pudding I’m talking about, I’ve taken creative liberties to use “puddin’” instead. If you know, you know. We’re talking about the one with Nilla Wafers on top. The one where a sweet old lady named “LuAnn” serves you up a big ol’ scoop, pats you on the head, and calls you “child”. That banana pudding!  Like a Texas banana puddin,’ this coffee has a delightful, creamy mouthfeel—all tied together with a note reminiscent of fresh banana slices.

Pumpkin Ale. Now, this may remind us of the fall season most of all. I’m imagining evenings spent on the patio of a brewery, somewhere here in Colorado, drinking a crisp pumpkin ale. This coffee has the perfect amount of maltiness with a hint of pumpkin. Pumpkin is a weird note to describe, and truthfully, we got a little lucky to have this coffee during “pumpkin season.” However, somewhere in the neighborhood of nutty & sweet potato-ey, you get pumpkin.

Spice Cake. We’re not sure if everyone grew up eating spice cake in the fall, but we did. If you’re unfamiliar, an old-fashioned spice cake is traditionally a brown sugar-based cake, flavored by cinnamon, nutmeg, ginger, allspice, and cloves. It’s topped with a rich, cream cheese frosting. Think of fall flavors, and you may accidentally conjure up exactly what spice cake is. This coffee is teeming with spice-like notes of cinnamon and nutmeg. The creaminess in the body, paired with sweetness, reminded us of the cream cheese frosting. Simply delicious!