Month: January 2019

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INDONESIAN SULAWESI TOARCO JAYA PB FULLY WASHED

The Peaberry is the rarity out of the three Toarco offerings, Indo plants just don’t throw off the amount of PB’s that many other countries have. Larger beaned and dense, awesome screen, this is a tasty offering, a little hard to justify the price over the AA but is a bit bolder in its tones. A wonderful cup.

Just about as unique as you can get for a Sulawesi. Thick and creamy but the flavor profile is very far from your average semi-washed Indonesian cup.

For years, this coffee was only available in Japan, as the estate is owned by the Japanese roaster Key Coffee. In recent years they have made it available to us. Established in 1976, this plantation has been undertaking a fully washed process that is unlike anything else produced in Asia. After the harvest, the cherry is stripped off by a mechanical de-pulper and the parchment is allowed to ferment overnight, with no water added. The next morning, the parchment is thoroughly rinsed in tile lined channels and laid out to sun dry. Every parcel is cupped five times between the patio drying and the final bagging. The plantation has a total of 530 hectares, and 300 hectares are planted.

Tasting Notes:
Crisp tones, slight citrus note with an aromatic hints of a light fruit tone that come through in the cup, full bodied, sweet and clean this is a stronger cup of a coffee! Just a bit of the classic Indo earthiness, I might link this coffee closer to an exotic Colombian than an Indo (which is way cool). Very nice rich chocolate tones (a little sweet malt/caramel as it cools) add to the mix of delicate flavors present in this cup. A slight smoky aftertaste can be picked up at the darker roast points. This is a must try for anyone who likes a real full bodied complex cup of joe!

Roasting Notes:
We enjoyed this Sulawesi at a darker roast, still nicely complex and balanced. Darker roast will promote that very thick and creamy cup but will mute most of the brightness which is pretty cool to have in the flavor profile.

SEE OUR FULL COFFEE LIST HERE!

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INDONESIAN SULAWESI TOARCO JAYA AA FULLY WASHED

AA is there nicest bean screen, a bit smoother than the A screen with an accentuated soft fruit tone.

Just about as unique as you can get for a Sulawesi. Thick and creamy but the flavor profile is very far from your average semi-washed Indonesian cup.

For years, this coffee was only available in Japan, as the estate is owned by the Japanese roaster Key Coffee. In recent years they have made it available to us. Established in 1976, this plantation has been undertaking a fully washed process that is unlike anything else produced in Asia. After the harvest, the cherry is stripped off by a mechanical de-pulper and the parchment is allowed to ferment overnight, with no water added. The next morning, the parchment is thoroughly rinsed in tile lined channels and laid out to sun dry. Every parcel is cupped five times between the patio drying and the final bagging. The plantation has a total of 530 hectares, and 300 hectares are planted.

Tasting Notes:
Crisp tones, slight citrus note with an aromatic hints of a light fruit tone that come through in the cup, full bodied, sweet and clean this is a stronger cup of a coffee! Just a bit of the classic Indo earthiness, I might link this coffee closer to an exotic Colombian than an Indo (which is way cool). Very nice rich chocolate tones (a little sweet malt/caramel as it cools) add to the mix of delicate flavors present in this cup. A slight smoky aftertaste can be picked up at the darker roast points. This is a must try for anyone who likes a real full bodied complex cup of joe!

Roasting Notes:
We enjoyed this Sulawesi at a darker roast, still nicely complex and balanced. Darker roast will promote that very thick and creamy cup but will mute most of the brightness which is pretty cool to have in the flavor profile.

SEE OUR FULL COFFEE LIST HERE!

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INDONESIAN SULAWESI TOARCO JAYA A FULLY WASHED

DESCRIPTION

Just about as unique as you can get for a Sulawesi. Thick and creamy but the flavor profile is very far from your average semi-washed Indonesian cup.

For years, this coffee was only available in Japan, as the estate is owned by the Japanese roaster Key Coffee. In recent years they have made it available to us. Established in 1976, this plantation has been undertaking a fully washed process that is unlike anything else produced in Asia. After the harvest, the cherry is stripped off by a mechanical de-pulper and the parchment is allowed to ferment overnight, with no water added. The next morning, the parchment is thoroughly rinsed in tile lined channels and laid out to sun dry. Every parcel is cupped five times between the patio drying and the final bagging. The plantation has a total of 530 hectares, and 300 hectares are planted.

Tasting Notes:
Crisp tones, slight citrus note with an aromatic hints of a light fruit tone, full bodied, sweet and clean this is a stronger cup of a coffee! Just a bit of the classic Indo earthiness, I might link this coffee closer to an exotic Colombian than an Indo (which is way cool). Very nice rich chocolate tones add to the mix of delicate flavors present in this cup. A slight smoky aftertaste can be picked up at the darker roast points. This is a must try for anyone who likes a real full bodied complex cup of joe!

Roasting Notes:
We enjoyed this Sulawesi at a darker roast, still nicely complex and balanced. Darker roast will promote that very thick and creamy cup but will mute most of the brightness which is pretty cool to have in the flavor profile.

SEE OUR FULL COFFEE LIST HERE!

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INDONESIAN FLORES SEMI WASHED BAJAWA NGURA “KOMODO DRAGON”

This coffee is sourced from family owned farms located on the slopes of the Inerie volcano in the Ngada regency of Flores, one of the big islands in the Lesser Sunda archipelago of Indonesia. Over the last decade, a growing number of farmer groups have pooled resources to improve upon processing coffee using wet-hulling techniques (called “Ngura” in the Bajawan language) similar to those found in Sumatra. Attention to detail is exquisite, reflected in the ripe cherry selection, raised bed drying, and hand sorting done three times before export.

Tasting Notes:
A cool and slightly different spin from an Indonesian Sumatra but right along the same taste profile. Low acidity with a fuller body and mostly darker toned. If you roast it before 2nd crack you can notice a little hint of acidity but it is pretty faint. Chocolaty, smoky, earthy (in a good contrast) and thick. Good as a single origin drinker for an Indo fan, very clean prep and a classic and clean Indo profile, or good for a blend component to raise body and give darker toned contrast.

Roasting Notes:
Medium to dark roast coffee will serve this guy the best – try for a quicker roast to retain a little more crisp semi-sweet tones. Easy to roast for an Indo, clean screen and nice bean sort.

SEE OUR FULL COFFEE LIST HERE!

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INDIAN MONSOONED MALABAR

DESCRIPTION

Indian Monsooned Malabar is a very unique and exotic coffee; usually people have a love/hate relationship with this bean but it is one of our top sellers year in and year out.

Monsoon Malabar coffee is prepared from Arabica cherries (“cherry” refers to dry-processed coffees in India). After grading, the coffee is transported to the coastal city of Mangalore where the “monsooning” is carried out in large openwalled warehouses.

During the rainy months of June through August, the coffee is spread inside the warehouses with very good aeration and ventilation at a particular thickness so that the coffee slowly absorbs moisture. After it absorbs sufficient moisture and bloats in size, it has to be periodically bulked and bagged and stacked so as to ensure proper and uniform “monsooning.” This process has to be carried out many times during the months of the monsoon.

After September, when the rains subside and the temperatures are higher, the ghostly white and swollen beans are sent through the final grading (gravity tables and hand-sorting) in order to obtain the Malabar export quality. The farmers not only produce coffee, they also grow pepper, cardamom, and oranges. Most of the farms are 80 to 100 years old and belong to third generation growers.

Tasting Notes:
A very low acidity, thick and creamy, overly earthy style cup of coffee. There is a lot of sweet tones in this cup depending on the roast and one can taste a little hint of the natural processing soft fruit tones and classic Indian spice notes. A pretty wild cup for you stronger coffee fans or espresso heads.

Roasting Notes:
Usually used for espresso at the darker roast points but many of our customers enjoy the single origin drip brew or french press at a slightly lighter roast point.

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GUATEMALAN ANTIGUA LOS VOLCANES

DESCRIPTION

This cup comes from family-owned farms located near the city of Antigua between volcanoes named Agua (water) and Fuego (fire) within the department of Sacatepequez, Guatemala. Coffee produced in the Antigua region has a protected designation of origin (PDO) because of Antigua’s renowned coffee reputation. Coffee is traditionally grown in this region under a canopy of grevillea trees and native shade trees called chalum (ingas).

Tasting Notes: 
Antigua’s are generally gentle cups of coffee with a chocolaty versus floral cup profile. This one follows suit but is not super floral. One will get smooth and defined chocolaty notes with just a hint of crispness at the lighter roast profiles breakdown into just a hint of floral as the roast progresses. Gets a bit smoky and fuller bodied into the darker roasts. A great everyday drinker!

Roasting Notes: 
Medium to dark roasts are where this bean will shine but will be tasty light to dark. Light roasts just don’t have time to develop those lovely chocolaty notes. Easy bean to roast and play around with.

SEE OUR FULL COFFEE LIST HERE!

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ETHIOPIAN YIRGACHEFFE GR. 2 WASHED GELANA ABAYA

DESCRIPTION

A great and super fresh new arrival.

Ethiopia Yirgacheffe Washed Gelana Abaya is sourced from small family owned farms located in Gelana and Abaya woredas (district). These two woredas are located in the Oromia Region in Ethiopia. Ripe cherries are carefully selected and immediately placed on raised beds that are constructed to ensure proper air circulation and temperature control for an optimal drying process. Cherries are also turned regularly on the beds to prevent damage during the drying process. The cherries are stored in a local warehouse after the moisture is reduced to between 11.5 and 12 percent, and then transported to Addis Ababa where the coffee is milled and exported.

Tasting Notes: A very smooth and rich cup of coffee mainly shooting towards a chocolaty spice note with just a little floral note upfront. Low to medium acidity mostly only present at the lighter roast points, adds a little crispness until you get close to 2nd crack in which the acidity will be non-existent.  A great cup to drink all day long.

Roasting Notes: A nice medium roast lets this cup shine. Smooth with just a hint of acidity. A quicker roast helps it retain the little floral upfront. Tasty lighter or darker as well.

SEE OUR FULL COFFEE LIST HERE!

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ETHIOPIAN ORG. NATURAL YIRGACHEFFE GR. 1 GEDEB – BOGALI TURKI TOP LOT

DESCRIPTION

This Ethiopian Natural Yirgacheffe is a super tasty single farmer offering, a rare a very traceable bean.

Bogale Turki, who produced this delightful dry processed batch of beans, farms coffee on a 30 acre plot in the Banko Chelchele kebele (neighborhood) of Gedeb woreda, south of Yirgacheffe and just west of the bulgy border with the vast Oromia region.

Although grown by Bogale Turki these beans are  processed as a separate micro-lot by Tesfaye Roba. Trick natural processing is often done by a specialty 3rd party. Very tricky to nail the taste profile of a stellar natural.

Bogale’s 30-acre farm is located near the community of Chelchele in the Gedeb district of the Gedeo Zone. Tesfaye and his brothers recently took over farm operations for their mother, Bedihatu Jibicho (now approaching 100 years old) and also began processing and exporting coffee for neighbors like Bogale. Bogale has been cultivating coffee for 12 years but this is the first year, with the help of Tesfaye, that he has been able to sell his coffee as a micro-lot. Coffee is Bogale’s main source of income that he uses to support his nine children (5 boys and 4 girls).

Tasting Notes:
A clean, smooth and exotic cup with some awesome complexities. The aroma hits that dark fruit note on the head – smells like floral blueberries and blackberries. Its body is smooth, rich and clean. The flavor has many layers of lemon-grass, berries, chocolate, and orange peel. A delicate cup – mostly going after those fruity floral and sweet tones but does have that classic Yirgacheffe spice note not always present in the naturals.  We do not recommend roasting this dark by any means. Super light roasts are clean but much more citric, city + (light to medium) really brings forth the berry notes, a jammier body but still retains a little orange-ish acidic sparkle note. Strong medium roasts are pretty fantastic as well, balances the cup nicely, still delicate and sweet as can be but without that citric edge to it.

Roasting Notes:
Light to medium roasts are where its at 100% on this cup. If your a dark roast fan, look to some other offerings. Roasts awesomely easy for an Ethiopian Natural,  even roasting but does have a bit higher chaff content. One may want to give it a couple days setup if shooting for those real light roasts. We recommend starting with a nice medium roast and adjusting to personal taste preference.

SEE OUR FULL COFFEE LIST HERE!

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ETHIOPIAN NATURAL SIDAMO 3

DESCRIPTION

This Ethiopian Natural Sidamo is put together by Grima Edema who has more than 20 years of experience exporting coffee from the Kercha district within the Guji zone in the Oromia region of Ethiopia. Coffee producers deliver their ripe cherries to Grima’s washing station where the cherries are sorted an immediately placed on raised beds and dried over a period of 15 to 20 days. The raised drying beds are carefully constructed to ensure proper air circulation and temperature control for an optimal drying process. Cherries are also turned regularly on the beds to prevent damage during the drying process. The cherries are stored in a local warehouse after the moisture is reduced to less than 12 percent. Then the beans are transported to Addis Ababa, the capital of Ethiopia, to be milled and prepared for export. Grima’s control of processing, from washing station up to the final export stage, preserves the coffee from damage and results in an exceptionally clean and sweet cup profile.

Tasting Notes:
A very diverse flavor set; soft fruit, citrus, herbal, chocolate, malt and smoke are just a few of the main flavors one can see in this cup. Very dependent on roast – lighter roasting gives much more of the citrus, tropical like fruit with just a hint of a chocolaty factor. Darker roasts produce much more of a chocolaty factor with a bit of a strawberry fruit note and good sweetness, far less acidic and very enjoyable. Compared to the last couple of Sidamo Naturals, this guy is a little mellower and smoother with all the same great tones.

Roasting Notes:
This is a tricky coffee to roast – classic Ethiopian natural, some cultivated beans, some wild beans, a diversity of roast colors will be seen but that all adds to the heritage of this bean type. We liked it best right at the full city mark – not as bright or citrusy but real nice developed fruit notes and nice and chocolaty. Many lighter roast fans will like to take it lighter – 2 out of 6 here who tried it did like the lighter roasts better – super dark roasts will get pretty edgy but have very nice aromatics and a strong chocolaty smoky cup profile.

SEE OUR FULL COFFEE LIST HERE!

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