PAPUA NEW GUINEA : ESTATE @ STARBUCKS COFFEE

An exclusive blend from the island's finest estates. This bold, full-bodied coffee is notable for its round mouthfeel, clean herbal notes and mouth watering juiciness.

Origin

The coffee is grown in Kigabah Estate in Papua New Guinea and processed via washed method.

Assessment

The aroma is pleasantly joyful with burst of herbal bouquet, somewhat dims the stress I've had for the day. The coffee gives off a sweet aromatic scent and even sweeter on the first sip. The body is not as bold as it was written on the packet, leaning more towards medium acidity. It gives off a rather chocolaty finish which is quite clean on the palate. Sweet throughout the whole process.

Aroma 8/10
Acidity 7/10
Body 7/10
Flavour 8/10
Aftertaste 8/10 (clean)

Recommendations

Definitely a feel good coffee. Not to be wasted on a rushed sitting, this one is for you to get a big mug of, sit with your favourite companion (in the form of a person, or a book) and de-stress. I'd have this as a dessert coffee, to be enjoyed with a slice of orange meringue, or a basic cheese cake.

ESPRESSO COFFEE CHOCOLATE @ DANSON

Roasted coffee beans covered with dark chocolate

Danson is rather unknown to chocolate lovers but it has quite a large variety of flavoured chocolate products on the shelf in the market. One notable courage is to mix durian into their chocolate.

Danson's Espesso Coffee Chocolate

The Espresso Coffee variety has roasted coffee bean halves enveloped in chocolate. The idea may not be new, and certainly I've tasted better ones. The coffee beans are over-roasted, hard and the chocolate was not as dark as it claimed to be.

the dark chocolate tastes more like milk chocolate

Remember how some of us eat almond-chocolate by stripping the nuts first, then chew on the almond on its own?... This isn't exactly the same thing... especially if you don't have a glass of water nearby.

Price RM8.90 for 120g
Taste 4/10
Value 4/10
Fun factor 3/10

Recommendation
Skip.

COLOMBIA: NARINO SUPREMO @ Starbucks Coffee

Origin

The coffee cherries are grown and processed in the province of Nariño in Southwest Colombia - a precipitous landscape known for its breathtaking scenery and active volcanoes. Many Starbucks blends are enriched with Nariño's fine coffee.

Assessment

Rather intense first impression followed by a busy mid-taste. Slightly heavy for a medium roast, intense acidity turns round as it cools. Slightly lingering aftertaste, but not unpleasant.

Aroma 8/10
Acidity 8/10
Body 7/10
Flavour 7/10
Aftertaste 7/10

Recommendations

The complexity of the taste, and the strong pleasant aroma makes it ideal as a mid-morning jolt, when the extra zing is needed to carry you through till lunch-break. Good on its own, I'll have this brew around when I'm tied down, through some paperwork that needs extra brain-work.

BEYOND SIPPING IN STYLE

I have grown to appreciate the subtle pleasure of knowing my coffee much more since the time when everything was black-and-sweet. To mark another level of complexity, I've asked to join a cupping session, held very regularly at Starbucks Coffee outlets. I am very honoured to be invited to a coffee cupping session for the first time today at Starbucks@Warisan Square.

Starbucks partners

Amongst those on trial: coffee, and a variety of desserts

It was a very interesting experience, plus I got a Passport to stamp the 'journey' through discovery of brews and flavours. Felt like I've been granted another nationality - Coffeeland. Now it's official - I am going to blog about the experience - and stay tuned for everything and everythang coffee...

The passport

Starbucks @ Warisan Square organises cupping sessions on a daily basis at 10am and 7pm. Ask for Ronny or Eddy for further information.

PHILOCOFFEE REBORN

Homosapien coffeephillus

I've taken in coffee ever since I could make sense of my memory. Cooled and heavily sugared was the preparation of choice (as it was made for breakfast) and though it was believed to stunt someone's potential height, I got my way around and still have to sit at the back of the class in school.

Coffee has accompanied my days (or rather nights) preparing for exams throughout secondary school, and those days, I prepared black coffee by the pot. Seriously, a whole pot just for myself. I believe by this over-exposure, I don't get caught up with sleepless night even if I take it for supper.

Appreciation for designer coffee started during Uni days when opportunities and choices were plenty. Just then I swore off Nescafe or any other kind of instant coffee for good. Though not allowed in the dormitory, I kept a drip machine in the room to have fresh brewed coffee every morning. Nothing beats waking up to the smell of real coffee.

For the past few years though I shamefully admit that I've switched back to 3-in-1 just for the sake of convenience. Yea, excuses-smexcuses, I know it has to stop. It's time to get real again.