The Esmeralda coffee farm in Panama has consistently been one of the most sought-after coffees of recent years. Esmeralda coffee is sold at auction and can reach some pretty lofty prices, but only in coffe terms! Panama Esmeralda is without doubt one of the best coffees in the world, and I still think it's amazing that we can buy a 250g bag for less than half the price of a cheap French champagne.

To my taste, Esmeralda offers a more complex, even more intense sweetness than a good Kenyan but without the acidic Kenyan bite. Even finding Esmerelda coffee in Australian cafes, especially the floral Geisha variety, is quite a challenge! I've had aeropresses of the Geisha variety at One Drop, but never had the chance to try an espresso roast! That's something I had always wanted to try.

Campos Coffee recently won some at auction, so you can now buy esmeralda geisha in their web store and in their cafes as roasted beans for espresso. I love the fact that Campos unashamedly roasts such high quality beans for espresso - while i agree that such quality coffees can also be enjoyed using pour-over or syphon brew methods, i see no reason the best coffee in the world shouldn't be enjoyed as an espresso beverage! But only if roasted well, and if the espresso recipe is right.

So here we have a photo of the Panama Esmerelda roast from Campos.

Reportedly, Campos went through 7 different roast profiles before settling on the final roast profile. Seven test roasts would really allow for a good amount of fine-tuning, and i'm pleased to report that the sweetness and florality of the Geisha roasted for espresso is all that it should be!

There's an incredible array of tasting descriptors one could use for the sweetness in this coffee - honey, orange peel, ripe citrus fruits, brown sugar... so many unique flavours fill the mouth it's almost impossible to pinpoint even a subset of the usual sweet flavours tasting notes. 

It's not the high-acidic bitey sweetness of a Kenyan coffee, and it's not the jasmine-like florality of an ethiopian yirgacheffe either. It's got a balanced body similar to a great costa rican, but with boat loads of sweetness that the Geisha is renowned for.  The sweetness has great length, too - half an hour after your drink, it still lingers. I love that in a coffee.

Instead of listening to me waffling on, i'd recommend snapping some up. Chances are the opportunity to try this special coffee roasted for espresso won't come up too often! The lot size is relatively small, too. Head to campos or order via their web store linked below:

Esmerelda Geisha roasted for espresso

There has been a lot going on in the Brisbane specialty coffee scene over the past few weeks. Here's a brief wrap-up from the cafes i've visited. It seems there is no shortage of amazing single origins on offer at the moment.

Campos have opened their new cupping room, located at the cafe in fortitude valley. The roastery has been moved to a new site, and the cafe in general looks better than ever. Everything is always so spotless, and organised. It's great to see the guys there going from strength to strength.

Campos cupping

I attended a cupping session in the new Campos cupping room. The session ran smoothly, and is well thought-out, being an educational sensory experience anyone would enjoy!  Booking details at the link.  A great way to introduce people to different flavours in coffee, or just to enjoy some cupping!

In the Campos Roburs

Campos have received their Columbian Cup of Excellence lot #14 El Tiestero, and are running it as an espresso option along side the usual Superior blend. Sweet, juicy with notes of caramel and choc. Get in and try some while it's available.

Campos are also selling beans from the 2010 Rwanda cup of excellence, and it's lot #8 Nyabumera, a wet processed bourbon variety.

I am really enjoying this one - it's everything a good Rwandan should be.  So creamy, sweet and with a lovely green grape acidity - my favourite kind!  It reminded me a little of the Bolivian Montano but with less caramel and more fruit.

Slayer is back at Cup Coffee, VST filters are in, new coffees on offer, new pour over filters

West Enders are walking with a little extra spring in their step now that the Slayer is back on deck at Cup Coffee.  Rwanda Musasa, which debuted at Cup in their opening year is back for a second round. It's being roasted for filter and you might also find some for espresso. Expect a clean, and again, creamy, sweet cup of yum! Versatile and balanced coffee. 

Josh Russell has got his hands on the VST filter baskets before many of us, and is testing them out at Cup, as well as a really interesting pour over paper filter design. Think bigger ridges than a Hario v60.

Also just in at Cup, Tanzania Blackburn estate's "Clouds of August" lot. I initially tried this one at Pourboy Espresso and found loads of red fruit in the cup, almost raspberry like.

Great choice of origins at Dandelion & Driftwood

Dandelion & Driftwood continue to offer two espresso blends as well as rotating two single origins. Recent appearances from the Honduras cup of excellence Pino di Oro lot left a great impression on me. If they happen to have this one on when you visit next, try it! The most distinct notes of lime / green fruit, and so delicious. This weekend they had the Rwanda BUF cafe, which tastes similar to the Musasa.

Testing a mesh pour over filter this week

In other news i'm testing a re-usable mesh pour over filter from Wine of the Bean and will be blogging about that later this week.

Apologies to all the other specialty coffee cafes in Brisbane who i haven't mentioned, i wish i had time to visit everywhere! No doubt there are many other great coffees on offer elsewhere. Feel free to leave details in the comments.