Chicago Coffee Ratings and Reviews - Coffee Review https://www.coffeereview.com/best-coffee-cities/chicago/ The World's Leading Coffee Guide Wed, 06 Nov 2024 05:03:53 +0000 en-US hourly 1 https://www.coffeereview.com/wp-content/uploads/2018/06/cropped-coffee-review-logo-512x512-75x75.png Chicago Coffee Ratings and Reviews - Coffee Review https://www.coffeereview.com/best-coffee-cities/chicago/ 32 32 Colombia Wilton Benitez Thermal Shock Red Bourbon https://www.coffeereview.com/review/colombia-wilton-benitez-thermal-shock-red-bourbon-2/ Thu, 31 Oct 2024 19:11:52 +0000 https://www.coffeereview.com/?post_type=review&p=25320 Bright, juicy, nuanced. Delicately fruit-centered, richly sweet. Red plum, lemon verbena, myrrh, cocoa nib, watermelon candy in aroma and cup. Crisp, high-toned acidity; full, satiny mouthfeel. Finish consolidates to notes of cocoa nib and lemon verbena.

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]]> Produced by Wilton Benitez of Granja Paraiso 92, entirely of the Red Bourbon variety of Arabica, and processed by the thermal shock method, in which the coffee fruit, after having been first sanitized with ozone, undergoes two stages of fermentation. First, the whole cherries are submerged under water for 48 hours, then the beans are pulped and fermented with a strain of Lactobacillus for 24 hours. After fermentation, the beans are given a “thermal shock” using hot and cold rinses to help the beans absorb the fermentation metabolites and halt any further fermentation. Afterward, the washed parchment coffee is rapidly dried with an in-house designed Eco-Enigma dehumidifying dryer to avoid over-oxidation or continued fermentation. Big Shoulders Coffee is a Chicago artisan roaster that emphasizes a fresh-roasted, no-nonsense approach to fine coffee. Visit  www.bigshoulderscoffee.com or call 312-846-1439 for more information.

 

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]]> Colombia Sebastian Ramirez Washed Pink Bourbon https://www.coffeereview.com/review/colombia-sebastian-ramirez-washed-pink-bourbon/ Thu, 31 Oct 2024 19:11:45 +0000 https://www.coffeereview.com/?post_type=review&p=25318 Bright, juicy, harmonious. Peach, freesia, pink grapefruit zest, marjoram, cocoa nib in aroma and cup. Balanced, high-toned acidity; crisp, delicate mouthfeel. Finish centers around notes of peach and marjoram.

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]]> Produced by Sebastian Ramirez of Fincas El Placer, entirely of the Pink Bourbon variety of Arabica, and processed by the traditional washed method (fruit skin and pulp removed before drying). Shoulders Coffee is a Chicago artisan roaster that emphasizes a fresh-roasted, no-nonsense approach to fine coffee. Visit www.bigshoulderscoffee.com or call 312-846-1439 for more information.

 

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]]> Kenya Kichwa Tembo https://www.coffeereview.com/review/kenya-kichwa-tembo-2/ Tue, 01 Oct 2024 23:10:56 +0000 https://www.coffeereview.com/?post_type=review&p=25168 Bright, balanced, juicy. Meyer lemon, red currant, cocoa nib, thyme, freesia in aroma and cup. Sparkling acidity; crisp, lightly satiny mouthfeel. Very long, flavor-saturated finish.

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]]> Produced by smallholding farmers, from trees of the Batian, SL28, SL34 and Ruiru 11 varieties of Arabica, and processed by the traditional washed method (fruit skin and pulp removed before drying). Big Shoulders Coffee is a Chicago artisan roaster that emphasizes a fresh-roasted, no-nonsense approach to fine coffee. Visit www.bigshoulderscoffee.com or call 312-846-1439 for more information.

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]]> Colombia Tabi La Roca https://www.coffeereview.com/review/colombia-tabi-la-roca/ Tue, 30 Jul 2024 17:11:39 +0000 https://www.coffeereview.com/?post_type=review&p=24954 Gently bright, deep-toned. Concord grape, sandalwood, fudgesicle, cashew, rhododendron in aroma and cup. Delicately bright, balanced acidity; very viscous, satiny mouthfeel. Finish leads with notes of Concord grape and rhododendron with fudgesicle undertones.

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]]> Produced at Finca Santa Monica, entirely of the Tabi variety of Arabica, and processed by the anaerobic natural method, in which the whole fruit is fermented in tanks with limited oxygen before drying, also in the whole fruit. Big Shoulders Coffee is a Chicago artisan roaster that emphasizes a fresh-roasted, no-nonsense approach to fine coffee. Visit www.bigshoulderscoffee.com or call 312-846-1439 for more information.

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]]> Colombia Carmen Montoya Chiroso https://www.coffeereview.com/review/colombia-carmen-montoya-chiroso/ Mon, 15 Jul 2024 21:58:16 +0000 https://www.coffeereview.com/?post_type=review&p=24929 Brightly sweet-tart, balanced. Nectarine, almond butter, tangerine, fresh-cut oak, bay leaf in aroma and cup. Sparkling acidity; crisp, satiny mouthfeel. FInish consolidates to notes of nectarine and bay leaf.

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]]> Produced by Carmen Montoya, entirely of the Chiroso variety of Arabica, and processed by the traditional washed method (fruit skin and pulp removed before drying). Big Shoulders Coffee is a Chicago artisan roaster that emphasizes a fresh-roasted, no-nonsense approach to fine coffee. Visit www.bigshoulderscoffee.com or call 312-846-1439 for more information.

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]]> Colombia Green Apple Castillo https://www.coffeereview.com/review/colombia-green-apple-castillo/ Thu, 11 Jul 2024 03:07:53 +0000 https://www.coffeereview.com/?post_type=review&p=24903 Bright, juicy, intensely aromatic. Distinct green apple, kumquat, raw cacao, marjoram, wild honey in aroma and cup. Tart-leaning, citrusy acidity; quite full, satiny-smooth mouthfeel. Crisply tart finish with notes of kumquat and cacao.

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]]> Produced by Jairo Arcila of Finca Santa Monica, entirely of the Castillo variety of Arabica, and processed by the anaerobic natural method with the addition of green apple and wine yeasts to the fermentation. Big Shoulders Coffee is a Chicago artisan roaster that emphasizes a fresh-roasted, no-nonsense approach to fine coffee. Visit www.bigshoulderscoffee.com or call 312-846-1439 for more information.

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]]> Puttin’ On the Ritz Guatemala https://www.coffeereview.com/review/puttin-on-the-ritz-guatemala/ Fri, 14 Jun 2024 20:52:11 +0000 https://www.coffeereview.com/?post_type=review&p=24816 Richly sweet, delicately tart. Tamarind, dried mango, cocoa nib, marjoram, cedar in aroma and cup. Briskly sweet, gentle acidity; full, syrupy smooth mouthfeel. Crisp, sweetly tart finish.

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]]> Produced by David and Eddy Solano of Finca La Joya, entirely of the Red Caturra variety of Arabica, and processed by the natural method (dried in the whole fruit). Roasted for Big Shoulders by guest roaster Mike Murdie of Metropolis Coffee. Big Shoulders Coffee is a Chicago artisan roaster that emphasizes a fresh-roasted, no-nonsense approach to fine coffee. Visit www.bigshoulderscoffee.com or call 312-846-1439 for more information.

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]]> Colombia Wilton Benitez Orange Bourbon https://www.coffeereview.com/review/colombia-wilton-benitez-orange-bourbon/ Mon, 27 May 2024 16:18:34 +0000 https://www.coffeereview.com/?post_type=review&p=24762 Juicy, sweet, fruit-saturated. Mulberry jam, dark chocolate, myrrh, pineapple kefir, black sage in aroma and cup. Sparkling acidity; plush, syrupy mouthfeel. Notes of dark chocolate and mulberry commingle in the resonant finish.

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]]> Produced by Wilton Benitez of Granja Paraiso 92, entirely of the Orange Bourbon variety of Arabica, and processed by the thermal shock method, in which the coffee fruit, after having been first sanitized with ozone, undergoes two stages of fermentation. First, the whole cherries are submerged under water for 48 hours, then the beans are pulped and fermented with a strain of Lactobacillus for 24 hours. After fermentation, the beans are given a “thermal shock” using hot and cold rinses to help the beans absorb the fermentation metabolites and halt any further fermentation. Afterward, the washed parchment coffee is rapidly dried with an in-house designed Eco-Enigma dehumidifying dryer to avoid over-oxidation or continued fermentation. Big Shoulders Coffee is a Chicago artisan roaster that emphasizes a fresh-roasted, no-nonsense approach to fine coffee. Visit www.bigshoulderscoffee.com or call 312-846-1439 for more information.  

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]]> Marcela Gesha Espresso https://www.coffeereview.com/review/marcela-gesha-espresso/ Wed, 10 Apr 2024 15:25:51 +0000 https://www.coffeereview.com/?post_type=review&p=24609 Evaluated as espresso. Co-taster John DiRuocco and Ken both found a sweetly tangy intrigue animating this plush, satiny bodied espresso, and rewarded it with 95s. Ken called it rich pistachio; John favored musky, mango-like tropical fruit. For both tasters, the pistachio/mango notes impressively sweetened and moved forward in three parts milk.

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]]> Produced by Shady & Elias Bayter of El Vergel Estate, entirely of the Gesha variety of Arabica, and processed by the carbonic maceration natural method, which involves fermenting whole coffee fruit inside a sealed container that has been flushed with CO2, then drying the coffee in the whole fruit. Imported by Forest Coffee. Big Shoulders Coffee is a Chicago artisan roaster that emphasizes a fresh-roasted, no-nonsense approach to fine coffee. Visit www.bigshoulderscoffee.com or call 312-846-1439 for more information.

 

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]]> Wilton Benitez Colombia Chiroso https://www.coffeereview.com/review/wilton-benitez-colombia-chiroso/ Wed, 28 Feb 2024 20:14:55 +0000 https://www.coffeereview.com/?post_type=review&p=24532 Elegantly fruity, tropical leaning. Pineapple, lychee, baking chocolate, pomelo, redwood in aroma and cup. Brightly sweet-tart acidity; crisp, lightly syrupy mouthfeel. Fruit-toned finish with hints of baking chocolate.

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]]> Produced by Wilton Benitez of Granja Paraiso 92, entirely of the Chiroso variety of Arabica, and processed by the thermal shock method, in which the coffee fruit, after having been first sanitized with ozone, undergoes two stages of fermentation. First, the whole cherries are submerged under water for 48 hours, then the beans are pulped and fermented with a strain of Lactobacillus for 24 hours. After fermentation, the beans are given a “thermal shock” using hot and cold rinses to help the beans absorb the fermentation metabolites and halt any further fermentation. Afterward, the washed parchment coffee is rapidly dried with an in-house designed Eco-Enigma dehumidifying dryer to avoid over-oxidation or continued fermentation. Big Shoulders Coffee is a Chicago artisan roaster that emphasizes a fresh-roasted, no-nonsense approach to fine coffee. Visit www.bigshoulderscoffee.com or call 312-846-1439 for more information.

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