Description
Sample some classic coffee flavor profiles from around the world! A half pound each of:
Honduran Org SHG EP COMSA Washed Processed
This cup is nice and chocolaty, lower acidity and medium bodied. A little sweeter edge to it except for super dark roasts. Besides a chocolaty factor one will get some nutty/caramel/floral like tones at the medium roast points, gives it some nice complimenting depth without being too exotic. We all thought it was at its best right around a full city – smooth without too much of a roasty note and great chocolaty tones
Fantastic example of an Ethiopian Natural. Keep this one lighter roasted to see it shine, too dark and the awesome crisp and clean fruit/floral notes disappear. A sweet and delicate cup with a little higher acidity. Being natural processed it has a little red fruit tone, or dark berry note popping out at lighter roasts. The sweeter and fruitier natural tones balance with a tea like spice note, a sign of its roots, Yirgs are known for their more tea like dark tones. Many would call it a chocolaty undertone with a jazzy spice note but we like the tea reference and most will agree. A bit more delicate of a cup, lighter bodied, sweet and crisp.
Guatemalan Premium Huehuetenango – Finca Vista Hermosa
A tasty mix of tones, great from light to dark. The cup profile is mostly down the malty side but these beans have some awesome jazz.
Medium roasting really pulls together a tasty treat but you can take it lighter or darker depending on personal taste preference.
Hints of floral mixing with smooth nutty & malty features. Will show some winy citric and fruit acidity in the light to medium roast spectrum but all in all a medium to low acidity brew with a medium body.
Smooth, clean and sweet edged, a cup we are more than willing to drink all day. Guatemalans almost always hold dark roasts nicely for adding a little sweet malty note to the smoky and roasty tones is a tasty mix.
Indian Mysore Nuggets – Extra Bold
Indian Mysore Nuggets has been a favorite of Burman Coffee and customers for many years and this crop does not disappoint. The aroma is nutty, woody, and some slight smokiness. Many of the notes in the aroma come through in the flavor like walnuts and some smoke. There’s dark fruit, oak, licorice, and some vanilla spice, like a good dry red wine. The finish has a subdued brightness to it with just hints of lemon zest at lighter roast points. The body is medium to full depending on roast and brew. There’s a reason people keep coming back to this bean. It’s a smooth all around great stronger cup of coffee.
Indonesian Bali Org. – Blue Moon – Wet Hulled
A very rich, strong and smooth cup. A cousin to Sumatra or Sulawesi coffee; Blue Moon always is a bit smoother without as much peaty earthiness, or swampy fruit. A sweeter cup for an Indo with malt, chocolate with a little traditional earthy terroir of the wet-hulled Indonesians. Fuller bodied, a little hint of acidity at a medium roast, a definite go to for our strong-medium or dark roasts here at Burman Coffee. Pulls some molasses undertones as ones pushes into second crack roasts. Hints of slight smoky tone at darker roast.
A fresh arrival great from a medium to dark roast. A good daily drinker. Medium to low acidity, the cup does have some jazzy more floral tones at the lighter roast points, but too light & it will be on the nutty/grassy side of things. Takes a little fuller roast to see the chocolaty side blossom. Medium roasts and beyond produce a smooth and rich cup, more chocolaty than nutty, pulls a dryer peanut brittle like tone (some may say hint of caramel), more peanut than brittle but we all thought it to be a good descriptor. Dark roasts turns the cup pretty chocolaty, retains the sweet edge and a couple tasters even noticed a little floral hint to it.
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