La Torrefazione Silver Monkey—milk chocolate and dark berries!

dav

Here’s a blend that I liked very much: Silver Monkey, roasted by Kaffa Roastery, Helsinki, for the coffee shop chain La Torrefazione.

Silver Monkey is all about washed Red Bourbon from Nyamalinda, Rwanda. At 3/5, the roast level is around medium. On the label, the flavor profile is described as follows: ”Intense, deep and complex, with currants and plum notes, this coffee will carry you right to the heart of the Rwanda rainforest, the home of the Silver Monkey.” They also say this:

  • Fruitiness: 3/5
  • Body: 4/5

I just loved the aroma of the ground beans: milk chocolate and dark (red?) berries. I felt that this coffee would work perfectly in the moka pot, so that’s the gadget I decided to use.

In my opinion, the flavor profile was not super multifaceted, but it was definitely complex enough to keep me interested. The two aspects that I had detected earlier in the aroma were apparent in the flavor as well:

  1. the natural sweetness of milk chocolate (in the midrange)
  2. the softly acidic berry-like notes (in the upper register, but also kind of dark at the same time)

The mouthfeel was kind of ”medium”: not exaclty juicy, but not too creamy, either. Very pleasant.

All in all, I liked Silver Monkey quite a bit. I think you would do well to check out La Torrefazione and Kaffa Roastery!

La Torrefazione El Armadillo—syrupy but sharp

IMG_20191118_090827Here’s another one from La Torrefazione, the Finnish coffee shop chain. As was the case with Pachamama, which I reviewed a while ago, El Armadillo is blended and roasted for La Torrefazione by Kaffa Roastery, Helsinki.

El Armadillo is a blend of washed Caturra and Bourbon from Finca la Bolsa, Huehuetenango, Guatemala. The roast level is 3/5. On the label, the company calls this coffee ”syrupy and smooth”. They also say this:

  • fruitiness: 3/5
  • body: 4/5

As usual, I tried brewing this coffee in both the AeroPress and the Bialetti Moka.

With the AeroPress, I couldn’t quite find the essence of this coffee. Even if I tried several different recipes, it was hard for me to say what it was supposed to be about.

In my opinion, El Armadillo worked better with the moka pot. Both the bouquet and the room note were caramelly and sweet, like brown sugar. Very pleasant. However, I found the actual taste to be kind of nondescript. I did notice that the mouthfeel was full and syrupy—which was great. But rather that being ”smooth”, I found the overall experience to be quite acidic and sharp. I’m not saying it was bad by any means. I just didn’t enjoy it very much.

This was a little baffling for me. I mean, I usually like everything that comes from Huehuetenango. For instance, last year I absolutely fell in love with the Finca Bella Elisabeth coffees I got from Kahwe. For some strange reason, this one didn’t do it for me.

La Torrefazione Pachamama—the fruity Colombian

IMG_20200207_090022.jpg

Next up: Pachamama from La Torrefazione, the great Finnish chain of coffee shops. Actually, this coffee is blended and roasted for La Torrefazione by Kaffa Roastery, Helsinki.Pachamama is a blend of washed Caturra and Castillo from San Lorenzo Colombia. The roast level is 3/5. The company gives us the following tasting notes: ”Tones of cherry and pecan, a complex acidity and a chocolatey finish will complete this sustainable experience.” They also say:

  • fruitiness: 3/5
  • body: 4/5

First, I tried brewing this in my moka pot. I got a pleasant acidity of fresh cut fruits, something like kiwi. The other thing I noticed was the midrange nuttiness. Only then did I look at the label on the bag. According to the company, it was not supposed to taste like fruits, but cherry. OK! Be that as it may, I found the flavor profile to be a delightful combination of two different aspects, fruit or berry-like high-end, and the nuttiness in the middle. The mouthfeel was nice and juicy.After several cups, I decided to this it in the AeroPress, too. I used my favorite inverted method, only this time with a paper filter. All of the fruitiness/berriness was there, but this time a delicious milk chocolate flavor was added to the nutty midrange. I started to recognize some of the familiar characteristic of many Colombian coffees. Maybe the chocolateyness of the midrange was emphasized due to the fact that the paper filter tends to tame that high-end sharpness somewhat, who knows?If you happen to visit Helsinki, be sure to check out La Torrefazione and Kaffa Roastery. They really know their trade!