The corral eventually stopped selling their Maui Moka because they could no longer get any as the farm decided to dedicate all of their crop to selling locally. I've not tried the current offerings from CBC.
Sweet Maria's managed to get a small quantity of this bean last year and sold it with a 1# limit per customer. I bought it, but I've not roasted any yet.
WRT Nespresso, I find your selections interesting. We have lots of overlap!
So far, my favs are: (higher numbers indicate greater desirability)
- Ristretto - 10 when used with milk/sugar
- Arpeggio - 7
- Roma - 5
- Livanto - 5
- Cappriccio - 5
- Volluto - 5
- Cosi - 8
- Indriyia - 8
- Rosabaya - 9
- Dulsão - 7
- Singatoba - 8
- Fortissio Lungo -
- Vivalto Lungo -
- Finezzo Lungo -
- Decaffianato Lungo -
- Decaffianatto Intenso - 6
- Decaffianatto -
I tried one of those flavored coffees and didn't like it at all.
I'm sure my rating numbers will fluctuate as time goes along.
WRT freshness, I've had some Rosabayas that were outstanding and others that tasted less than perfectly fresh. Frankly, most of the Nespresso blends come across to me as the equivalent of 1-2 weeks after roast which is remarkable considering that most of the ones I have were roasted between June and September of '09. When most of my roasts get beyond two weeks old, I throw them away, as they taste terrible compared to a week old.
I would love to be able to get samples that were more recently roasted.
Typically, the darker the roast, the less sensitive a coffee is to aging/staleness, so light roasts like Rosabaya and Cosi are pretty good tricks to pull off acceptably.
Ristretto is more consistent to my palette because of this. Heavy roasts obscure the varietal characteristics of a bean, so besides the higher "intensity," the accentuated bitterness of the Ristretto mates well with cream and sugar, while the light roast of the Rosabaya communicates well, the varietal subtleties of fruit and floral characters when enjoyed straight up, au natural.
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