Review: Cuvée Coffee Guatemala Hunapu (Austin, Texas)

Cuvée Coffee is regularly featured at my local Whole Foods market, but I don’t buy it very often because the beans aren’t often on the shelf within two weeks of the roast date (which is a common situation when you buy coffee at retail outlets like markets). However, I lucked out recently when I spotted this bag of their Guatemala Hunapu, and I realized it had been a LONG time since I had reviewed any Cuvée (the last time was their Decaf Spicewood 71, back in May 2015!). So, into my basket went this bag.

Whole bean: White sugar, cherries.

V60: Strong and nutty. There was a bit of flavor like almond skin. A tad overwhelming taken black – I expected more sweetness, given the sweet aroma of the beans.

AeroPress: Very thick and smooth brew with a bit of floral character. Not very sweet.

Chemex: Much better in my view vs. the V60 cup. Something about this method took away the strong bite. Sugary and light-bodied coffee but very smooth flavor like marzipan. Bit of cherry on the finish.

French press: Best of the four in my view. Fudgy, sweet, floral, nutty. Tasted like almond butter with some complexity, and it only got better as it cooled.

Espresso: On a hunch, I tried these beans as a single-origin espresso. I only pulled four shots or so, but it produced a really promising result that convinced me that these beans would be great in this method. Even over 2 weeks post-roast, there was an outrageous amount of crema, and the espresso tasted sweet and smooth. Delicious stuff.

Summary: Taken as a coffee, I like this brewed in a French press best, with the Chemex a close second. Works arguably even better as a single-origin espresso!

From the roaster: Nutty, orange zest, dried cherry

Cuvée Coffee Guatemala Hunapu

Review conducted 12 days post-roast (coffee), 16 days post-roast (espresso).

Review: Oak Cliff Coffee Roasters Sunset Blend (Dallas, Texas)

Davis Street Espresso is the home cafe for Oak Cliff Coffee Roasters here in Dallas, but though I’ve gotten pretty familiar with OCCR over the past 2 years, I hadn’t visited Davis Street Espresso until quite recently because 1) I just don’t go out for espresso much and 2) I’m not typically in the area when they’re open. However, I finally had the chance to visit and enjoyed a lovely espresso while scouting out their bean selection. As typical for me, I looked for what was the freshest, and I ended up choosing the Sunset Blend.

The packaging describes the Sunset Blend as “Our most balanced offering, the Sunset Blend is specifically blended for wonderful sweetness and body. This coffee pairs well with a wide range of foods.” I was coming off of a run of drinking rather complex and challenging coffees, so the idea of drinking something balanced and simpler really appealed to me. Don’t get me wrong, I LOVE complexity in my coffee, but some mornings, the last thing I want to be is confused about what I’m drinking. Not surprisingly, it is directly proportional to how much sleep I’ve had… 😉

Whole bean: Black pepper? The scent seemed to be coming more from the bag than the beans, though. Once I put the beans in a little glass bowl, however, they smelled “normal” – I couldn’t pick out anything specific.

French press: Super smooth and uncomplicated. A bit murky. Not getting a ton of flavor from this cup but it’s pleasant – it’s a cup you can drink and enjoy without having to think about it too much.

Chemex: Incredibly smooth and sweet. Delicious! Not murky at all – clear as a bell. Milk chocolate and orange flavors. This was highly enjoyable.

AeroPress: Similar to the Chemex cup but with the volume turned up. Bit more citrusy.

V60: Creamy and sweet, with a good balance of flavors.

Summary: I think the pourover methods (Chemex and V60) particularly suit this blend, but all four cups were enjoyable. There wasn’t a huge difference between any of the cups but if given the option, go with a pourover method for the cleanest and juiciest flavor.

From the roaster: Sweet milk chocolate and citrus.

Oak Cliff Coffee Roasters Sunset Blend

Review conducted 3-4 days post-roast.