A record of coffee bags

A typical Lacava all-rounder, perfectly suitable for work.

Normally I steer away from overly fruity coffees like this during winter months, but this one was so good that I emptied the bag in a mere two weeks. It seems that regardless of our seasonal preferences, a good roast will always find its way to the cup very quickly.

I find it incredible that even on an island with not even a million residents (but probably a lot more tourists) there’s enough market demand that warrants a specialty coffee roastery. In my brew, “naranja” was hard to find, but the umbrella term “frutos rojos” actually captured the taste profile well, as raspberries and redcurrant were noticeable.

Hardly ever does a cup in a café dazzle you on the first sip. That was the case with White Lotus. The rich floral taste was so impeccable, it stopped me mid-thought and made me savor it for a while. I decided to order a bag before I even finished my cup. Sadly, I wasn’t able to replicate that taste at home. The key learning is that it’s not only the grind and brewing method that count. Serious specialty cafés also invest in equipment that ensures their water has the right mineral content. ...

I have yet to dislike a coffee that came in a stylish box. I wish more roasters invested in the experience like that. DAK managed to produce a roast and name it in a way that perfectly encompasses the taste. “Ice Tease” tasted exactly like it sounds — like a cup of black ice tea with lemon. During a traditional blind cupping with friends, this one was identified immediately after the first slurp. ...

Finally, they learned to print actually scannable QR codes [link]. Previously, they were too small with too weak contrast.

A rare occurrence when the flavor description on the label is 100% accurate. The flavor was white tea, which I found particularly pleasant. Normally it takes 3-4 weeks to empty a coffee bag in my place. With this one, it took a mere two weeks.

A complex taste profile that required dedicated time to appreciate. Drinking it mindlessly while doing something else felt wasteful. A reminder that high-quality coffee deserves dedicated attention.

The Swiss Water decaffeination method promises a lot in terms of maintaining the original taste of the coffee. I couldn’t tell if the coffee itself was low quality (succinct info on the bag would suggest so), or if the process actually took its toll. Anyway, my usual Aeropress and pour-over recipes yielded poor results. I had to drink it with a splash of milk. A reasonable choice if you suddenly find yourself in need of an evening cappuccino.

The first coffee with thermal shock processing I’ve tried. The fruity flavor was so incredible it’s hard to believe it wasn’t infused with actual fruits. I’ve had the opportunity to try other thermal shock processed coffees since then, and must say that the fruity bomb taste is quite distinct and hard to confuse with anything else. A smaller 200g bag instead of the standard 250g seems to be the trademark of Lacava’s premium offerings. ...