MarshallF Senior Member Joined: 1 Jun 2003 Posts: 476 Location: Los Angeles Expertise: Professional
Espresso: Dalla Corte Mini Grinder: Cimbali Max, Solis Maestro Vac Pot: Hario Nouveau, Bodum ESantos Drip: Bodum French Presses, Chemex Roaster: None
Posted Wed Jun 18, 2008, 1:56pm Subject: "Cherries in a demitasse" S.O. at Intelly
Just came back from Intelligentsia Silver Lake, where they are offering their Bolivian Anjilanaka as an S.O. espresso. It was extraordinary - - a bowl of cherries in a demitasse. I tried it as a straight shot and as a machiato. I was told this was the same S.O. that Kyle Glanville used to win the USBC in Minneapolis. I do not know how much longer they will be pouring it at the shop, but I would not wait too long. It is definitely worth a trip.
Great coffee and drive to LA, or good coffee and stay in my kitchen... Hmmm... Can I park in your driveway to catch a few zzz's for the drive back?
I just got a bunch of coffee in the chute for this weekend, having a bit of a coffee shop memorial, or I'd be heating up the credit card right now. I'll just cross my fingers and hope that they're still shipping it in a fortnight or so...
MarshallF Senior Member Joined: 1 Jun 2003 Posts: 476 Location: Los Angeles Expertise: Professional
Espresso: Dalla Corte Mini Grinder: Cimbali Max, Solis Maestro Vac Pot: Hario Nouveau, Bodum ESantos Drip: Bodum French Presses, Chemex Roaster: None
Posted Wed Jun 18, 2008, 6:57pm Subject: Re: "Cherries in a demitasse" S.O. at Intelly
I don't think this coffee is available by mail order any more (see description here). In any event, the baristas said the roast was different for espresso.
Posted Thu Jun 19, 2008, 3:47am Subject: Re: "Cherries in a demitasse" S.O. at Intelly
MarshallF Said:
Just came back from Intelligentsia Silver Lake, where they are offering their Bolivian Anjilanaka as an S.O. espresso. It was extraordinary - - a bowl of cherries in a demitasse. I tried it as a straight shot and as a machiato. I was told this was the same S.O. that Kyle Glanville used to win the USBC in Minneapolis. I do not know how much longer they will be pouring it at the shop, but I would not wait too long. It is definitely worth a trip.
Must be the year for Cherries in The Bolivians. Bought a bunch of Bolivia Chicaloma (12th place, Cup of Excellence, Nov 2007) to roast. Cherried coffee delight.
MarkPrince Moderator Joined: 19 Dec 2001 Posts: 4,668 Location: Vancouver Expertise: Professional
Espresso: Frankenstein'ed LM Linea Grinder: Anfim Super Caimano Vac Pot: 1922 Silex Drip: Krups Moka Brew Roaster: Hottop
Posted Thu Jun 19, 2008, 3:22pm Subject: Re: "Cherries in a demitasse" S.O. at Intelly
MarshallF Said:
Just came back from Intelligentsia Silver Lake, where they are offering their Bolivian Anjilanaka as an S.O. espresso. It was extraordinary - - a bowl of cherries in a demitasse. I tried it as a straight shot and as a machiato. I was told this was the same S.O. that Kyle Glanville used to win the USBC in Minneapolis. I do not know how much longer they will be pouring it at the shop, but I would not wait too long. It is definitely worth a trip.
I most likely heard this wrong then, but I thought Kyle's USBC coffee was the Finca Matalapa roasted for espresso?
I have this Bolivian from Intelly, but not in the espresso roast / blend version - it's in the drip / non espresso roast. Tried it today regardless based on Marshall's rec, and it didn't do much more me as espresso, but the cherries do come out in a cupping. It's quite an extraordinary coffee.
MarkPrince Moderator Joined: 19 Dec 2001 Posts: 4,668 Location: Vancouver Expertise: Professional
Espresso: Frankenstein'ed LM Linea Grinder: Anfim Super Caimano Vac Pot: 1922 Silex Drip: Krups Moka Brew Roaster: Hottop
Posted Thu Jun 19, 2008, 3:24pm Subject: Re: "Cherries in a demitasse" S.O. at Intelly
boldjava Said:
Must be the year for Cherries in The Bolivians. Bought a bunch of Bolivia Chicaloma (12th place, Cup of Excellence, Nov 2007) to roast. Cherried coffee delight.
I will look for the mango next time. One of the fun parts of cupping a CoE is seeing if you can 'snag' from the cup the flavors that multiple cuppers find. Good practice, palate training.
This bean is a delight with which to work. Got the last 45 kilos that Cafe Imports had and distributed among homeroasters. Great year for Bolivians. We are working thru a bunch of national table winners (one tier below CoE) from Invalsa. The Kantati was the sweetest cup of coffee I have ever had:
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