Description
Want some great coffees & stellar values? This bundle is for you!
All very fresh coffee, current or new crop. Great premium screens on Co-op and Mill production coffees. Larger production coffees keep the costs down. Although these are not single farm micro lots, they are very tasty coffees giving the true terroir of their production areas and producing nations. A pleasure to drink and 100% responsibly sourced.
This bundle contains 1 pound each of:
Papua New Guinea – Nebilyer Valley – Washed
This lot comes from smallholder farmers organized around the Kuta mill in the Tambul-Nebilyer district. The Leahy family, one of the region’s best-known coffee-growing families, has been part of the modern history of the Nebilyer Valley for generations, building infrastructure that helps farmers transport coffee from remote highland plots to processing plants for export.
Each producer cultivates coffee on 1 to 2 hectares of land. The coffee is fully washed and sun dried at the Kuta mill, which has been in operation for over 40 years. The Kuta mill operates between the Ulga and Kolga tribes and has become a place of common ground for producers who have traditionally been in conflict because of tribal differences. The mill owner, Brian Leahy, makes a bonus payment after the harvest to farmers who consistently deliver quality cherries.
I met Brian at the Mount Hagen club on my adventures, a night I will never forget. This guy was one of the most knowledgeable coffee people I met on my journeys. Lots of smart coffee folk in PNG but many have trouble sticking with it after finding success. A very different life and culture growing coffee in PNG and working with the tribes. He had previously managed Kimel Estate and now runs his own mill. This is one of his top lots, wonderful and differentiates itself nicely from the estate coffees.
Tasting Notes: Bright citrus notes (lemon and mandarin) predominate, with a distinctive herbal and aromatic character, along with a soft, warm spice (clove) and a floral touch. As the brew cools, it develops a deeper sweetness and a dark chocolate structure, highlighting caramel and peanut tones.
Roasting Notes: This coffee is easy to roast, with a wide margin of tolerance. We recommend a medium to dark roast, which is where this coffee truly shines. Medium-light to medium roasts preserve the citrus and floral aromas while developing enough sweetness for the chocolate base to be clearly perceptible. With darker roasts, the chocolate and spice notes intensify, and the herbal notes take on a more savory character; it’s simply a matter of controlling the roasting process after the first crack to ensure the profile that best suits your taste, with more pronounced spice notes and good acidity, along with hints of almond in a light roast, a balance between acidity and tea notes in a medium roast, and sacrificing some acidity in a dark roast but gaining more body, sweetness, and spicy notes.
Brazil Mogiana 15/16 FC SS
A lovely Brazil arrival. Smooth, clean and rich, these beans make an awesome single origin cup, or blend base. This is a Fine Cup (FC) and Strictly Soft (SS), the highest cup category in the Brazilian coffee grading. 15/16 refers to the size of the beans. Average/small sized, comparatively to the 17/18, which is strictly large beaned. As the world’s largest coffee producer, Brazilian lots often come from larger estates that use highly mechanized processing strategies to manage larger volumes. The Mogiana region, split between the states of São Paulo and Minas Gerais, is the most renowned of three major Brazilian growing regions. This region has rolling hills and uneven terrain lending to farms that are small to medium in size.
This particular lot comes from Cooperativa Regional de Cafeicultores em Guaxupé (Cooxupé), which was established in 1937 and currently has 14,000 active members. Producers typically have farms that average 60 acres in size. Each producer cultivates and harvest their own cherries and places them on patios to dry to 15 percent moisture after which the coffee is moved to mechanical driers to precisely finish the drying to 11 percent moisture. Coffee is carefully stored until it is time for milling and export, which all takes place at the Cooxupé dry mill where traceability and quality control are carefully managed so each producer can be paid according to the quality of their coffee.
Tasting notes: The aroma is very nutty and sweet. There was a surprising hint of smoke on the palate. Full bodied and low acidity – this is a traditional tasting Brazil – thick, creamy, nutty and semi-sweet. At the darker roasts a very sweet first taste, almost a little fruity, and then quickly turns darker-toned with a bakers chocolate and slightly toasted walnut flavor. Great blend base for espresso or adding body with darker tones although many will love it as an single origin drinker.
Roasting Notes: A pretty versatile bean, although we wouldn’t recommend a light roast. Medium roast will be smoother and more neutral tasting. A darker roasted will bring out the smoky and chocolate notes that most will shoot for. This would be a great bean for blends.
In Colombia the vast majority of coffee is cultivated, harvested and processed on small family owned farms. While these producers are their own architects, designing farm management and post-harvest solutions to fit their environment, they also need strong alliances to bring their coffee to the international market and earn fair prices. To support this system of small farm production, Colombia established the Federación Nacional de Cafeteros de Colombia (FNC) to organize and support a complex network of larger regional coffee cooperatives.
These cooperatives provide producers with valuable logistical support like centralized warehouses to store dried parchment and dry mills where the coffee is prepared for export according to size and quality. Supremo is Colombia’s top export grade, which is not taste related, basically means larger sized beans; contains screen size 17 and 18. This is versus an Excelso grade coffee, which is screen 15/16.
A multi-region aggregate production coffee mean to produce “Classic” Colombian features. Low acidity, good body, with nutty/chocolate/spice like tones.
Tasting Notes: The aroma of this coffee is very nice; sweet with with a little spice & floral notes. Best at a medium to borderline dark roast. Sweet upfront with a hint of crispness balanced with a stronger toasted walnut/chocolaty undertone. A little hint of acidity at the medium roast point really creates a nicely balanced cup with a broad flavor profile. Touching 2nd crack builds some body and will add some smoky and roasty notes that can compliment the classic Colombian profile.
Roasting Notes: This bean is very versatile when it comes to roasting; good from lighter side of medium to as dark as you want to go. Main recommendation would be in the medium ballpark, smooth and accommodating to almost everyone. Be sure to try different roast points for it will greatly vary what flavors are accentuated.
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