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