Yes, I'm a terrible person. Its been almost exactly 6 months since I've posted an update. Life gets in the way alright?? I've been busy!!! Busy with......things....
SO ANYWAY, to bring this blog back with some style, I thought I'd review one of my favorite coffees from a roaster out of Wisconsin called Ruby Coffee. If you've never heard of them, I HIGHLY recommend you give them a try. I've yet to have anything bad from them.
Now, I could go into everything that they are currently roasting, but google can do that for you without my extra effort. What I'm going to talk about is their year round blend called Creamery.
Now to give you a little back story, coffees are dictated by season more rigorously than some other food items. Similar to wine grapes, there are only certain times of year that the coffee cherry will grow, dependent on region. For example, most African coffees are usually available beginning in late fall, ending in early spring, which corresponds with the growing season being 3-4 months prior to them being roasted (give or take). Asian coffees (such as New Guinea or Indonesia) fall in about the same time frame, as the seasons fall along the same general times. Central American coffees tend to be opposite to those regions, There is overlap too, which is my favorite time, because there are SOOOOO many yummy coffees around. Now with that in mind...
Creamery, as a year round coffee, will contain different beans depending on what time of year it is. The down side is that blends can sometimes be inconsistent with flavors. Its hard to replicate a flavor profile when your ingredients change almost monthly. However, Ruby definitely does it. I've yet to detect a difference between each seasonal variant, and I've seen 4 different varieties to date. Currently, the blend is a Columbia, Guatemala and Ethiopia.
In terms of flavor, Creamery is very smooth. Ethiopian coffees tend to be very acidic but fruity, and Colombian very heavy but sweet, so the combination in Creamery works really well. The packaging claims you get hints of Chocolate and of Raspberry, and I can see where they are coming from. Guatemalan coffees do tend to give a very chocolaty note to coffees, but that's not the over riding flavor I get. Personally, I feel like the berry is a lot more subtle. Less razz, and more blackberry, and the chocolate profile is of such a dark chocolate, i'd call it more cocoa powder. Neither of which is a bad thing. On the nose, its a very bright smelling coffee, retaining some of the coffee cherry's natural smell, so quite fruity.
I've brewed this coffee a few different ways and I've noticed that different flavors are more prevalent depending on the method. In a traditional drip coffee maker, you'll get a fair mix of berry and chocolate notes, with a syrupy sweetness that overlays everything. Its a great coffee black, or with a touch of cream. On French Press, you'll be tasting a mouthful of berries. Blueberry, cherry and raspberry come through REALLY strongly. As an espresso, its like hershey's syrup. Super chocolaty and sweet, perfect in an americano. Pourover lends to more of the acids in the coffee coming through, so you'll get a slightly more bitter (tho pleasantly bitter) cocoa powder with a bit of citrus in there. I wouldn't recommend this coffee as an aeropress, I tried several different amounts and grinds, and it always ended up muddy, even with milk and sugar to remove some of that flavor.
Now that I've gone on forever, go find some Ruby at your local grocers. My store carries it (but I shan't reveal where I ACTUALLY work) and its one of my absolute favorite coffees. You can also order online at http://rubycoffeeroasters.com/. They usually roast fresh on monday, and you'll get your order 2-3 days later. Happy coffee lovin!