Don Francisco's Coffee
|Roaster Location:||Vernon, California|
|Coffee Origin:||Tanzania, probably the Mt. Kilimanjaro region in the north|
|Review Date:||February 2005|
Blind Assessment: In the aroma this relatively light-roasted coffee is caramelly but smoky, with cherry and sweet pipe tobacco notes. In the cup it is delicate yet robust and very sweet, with a smoothly rich acidity, heavy body, and a giddy complexity anchored around wine and cherry tones with hints of smoke and milk chocolate. The finish is clean, long and sweet.
Notes: Peaberries result when the coffee fruit develops only a single, oval bean rather than the usual pair of flat-sided beans. Peaberries produce a somewhat different (often better) cup than normal beans from the same crop, from which they may or may not be separated during grading. At some point early in the history of American specialty coffee the peaberry grade became closely associated with Tanzania, to the point that almost all Tanzania coffee offered in the United States is now peaberry. Don Francisco?s is the upscale specialty coffee line of F. Gavina & Sons, the large, family-owned-and-operated roasting company in the Los Angeles area. Don Francisco's is named after Francisco Gavina, the Cuban-born father of the Gavina clan.Visit www.donfranciscos.com or call 800-428-4627 for more information.
Who Should Drink It: The naturally sweet, refreshing complexity of this coffee is nicely supported by the lightish roast style. A fine choice for those who like sweet coffees but don't care for sugar, or those who drink flavored coffees and want to make the move to an all-natural cup.
This review originally appeared in the February, 2005 tasting report: Fruit and Flowers: Coffees of Central and Southern Africa