Description
Six individual half pounds from some of our favorite Burman Coffee Direct Relationship farms.
A half pound each of:
Mexican Terruño Nayarita – El Cuareteño Fantástico Reserva – Washed Processed
Always one of our favorite Mexican coffees. Good from light to dark but our favorite was a medium roast. Medium to full bodied, medium to low acidity. Lighter roasting will promote a sweet citric edge balancing with a bit nutty undertones. It will pick up a hint of caramel after a couple days setup but risks keeping a little dry nutty tone if too light. Medium roasts are pretty bullet proof, full bodied with rich chocolaty notes, a little nuttiness and vanilla like spice in the aftertaste. A clean cup with just a hint of citric crispness upfront. Darker roasts pick up a bit of roastiness but it compliments the very chocolaty profile, thick with no real hints of brightness. A good coffee for stronger chocolate tones at darker roasts.
Guatemalan Huehue. – Rodin/Jenner Villatoro – Punta Del Cerro – Natural Processed
Punta Del Cerro is a very high altitude coffee field owned by the Villatoro family located on one of their top farms, Finca Esperanza. The Villatoros are one of the top coffee growing families in Guatemala and have won many awards. This field is where the younger brothers: Rodin and Jenner, third generation farmers, grow their nano lot coffees. Very high elevation combined with award winning strains and processing. Owned and operated by multiple generations of the Villatoro family. Who also happen to be good friends with our buddies (the Martinez family) at Finca Vista Hermosa, one of our first direct relationships.
This is a three bag nano-lot, only 450 pounds exist, hand crafted by the Villatoro brothers. This lot contains only the best ripest beans from Punta Del Cerro, processed/screened meticulously. Many consider the family the best boutique coffee processors in all of Guatemala. An incredibly clean & fruity natural, well balanced and sweet.
A beautiful cup at the lighter roast points. Mild mannered and very delicate comparatively to many naturals, no over ferment here. Which is part of the crazy high rating on these beans. Crystal clean at lighter roasts, fruit forward but not over the top. A bit lower acidity cup that pulls a great balance between the light and dark tones. Great winey, floral and stone fruit notes upfront balancing with a hint of a malty and/or chocolaty undertone, hints of nuttiness is the aftertaste. Incredibly smooth and well defined cup at lighter than normal roast levels is what puts these beans into a category of its own.
Zambia RFA – Kateshi Estate – Anaerobic Natural
Anaerobic coffees are fermented coffees. Sealed containers are used to control the fermentation process. There are no fixed rules for the coffee farmer; this method can produce coffees with low fermentation, similar to those processed using the wet method, or coffees with a much more intense fermentation, far exceeding most naturally processed coffees. Unlike the previous season, in which this coffee had a much more intense and fermented flavor, this season’s offering is much more refined, undoubtedly the most fruity and citrusy of the three, but without being excessive, resulting in a much cleaner and more balanced taste. This lot features controlled fermentation that highlights its fruity and citrus notes without becoming overpowering, with hints of chocolate and spice. Sourced from a pioneering farm founded in 1972 with a significant positive impact on the local community (providing access to water, schools, and a clinic on the farm itself), this lot is best roasted to a light or medium level and benefits from extended rest after roasting to allow the delicate fruit aromas and deep cocoa tones to fully develop.
Peru Junin COOPAGRY – Cesar De La Cruz – Red Caturra – 45 Hour Anaerobic Washed Processed
A fresh and tasty, direct trade and fully traceable Peru! This cup is nice and clean, a little fuller bodied and smooth with a sweeter edge. A great year for Peru coffees; the cup starts just a little citric, fairly low acidity only detectable at the lighter roast points, a little hint of soft fruit but mainly a pretty chocolaty cup profile with some nutty accents. Lighter roasts one can find a hint of caramel if you get lucky, and leans on the nuttier side, little citric will poke out. A nice medium roast will make anyone happy and provide good balance and smooth chocolate tones, low acidity – a good daily drinker. Darker roasts work good but burn out a bit of the sweetness, the chocolaty factor sure compliments the toastier smoky tones of the dark roasts.
Unlike most co-op coffees, this is a single farmer micro-lot, grown by Cesar De La Cruz, and meticulously processed by COOPAGRY. Being a microlot, it is not screened for bean size, will have some smaller and larger beans mixed in. Good prep, low defect and wonderful tastes.
COOPAGRY is a forward-thinking organization founded to address the need for socio-economic stability in the region of Junín, Peru. Driven by complete transparency and a dedication to bottom-up traceability, they use cutting-edge FincaLab QMS technologies to ensure the highest standards in quality and sustainability. Their shade-grown coffees are both delicious and support forest biodiversity and conservation.
Kenya Machakos – Ngomano – AA Washed
Machakos county is one of central Kenya’s largest, beginning south of Nairboi and spanning northeast along the borders of Kiambu, Muranga’a, and Embu counties, some of Kenya’s oldest coffee producing areas. Machakos is lesser-known than the highly competitive central counties of Kiambu, Kirinyaga, and Nyeri, and while it is commonly known as “Eastern” Kenya, it nonetheless is capable of producing excellent quality coffees, as it contains similar latitudes and elevations to the rest of the central area.
This particular lot comes from Ngomano “fly crop”, a smaller secondary harvest common in many equatorial coffee producing countries that follows a secondary rainy season. Fly crop Kenyas are not as large or sought-after as the main harvest, but nonetheless can yield exquisite tasting coffee.
Best from medium to dark roasts: a crisp, clean and balanced cup. A bit of a citric crispness upfront balances with a stronger chocolate note with some herbaceous accents, some would say tea like spice, in the ballpark of a Kenya coffee but with a little less acidity. In a medium roast, clear notes of chocolate and caramel are perceived, supported by a medium-to-full body and a pleasant, almost creamy sweetness. Subtle hints of almond and peanut butter appear, complementing the profile without becoming dominant. Upon cooling, light floral touches and a sweet aftertaste of cocoa and brown sugar may emerge, rounding out a “normal” cup in the best sense: balanced, sweet, and very drinkable.
Guatemalan Premium Fraijanes – Finca De Dios – La Morita Washed
A great super fresh and clean micro lot from our friends at Finca De Dios. Awesome prep, one can tell a lot of care went into these beans. A great medium to as dark as you want to go bean type. Light roasts produce a lot of floral brightness and light fruit notes (almost reminiscent of a nice Costa) mixing with a subtle yet very sweet malty chocolaty note but can be a little more challenging to roast to a light roast – a great morning brew – darker roasts will produce more body similar to the Huehues – very clean non-roasty dark-roast beans – you get a lot of the sweet malty tones and very smooth even into 2nd crack – a very stand up bean at almost any roast level.
Finca De Dios is all about sustainability and treating folks right. They go the extra mile for their hardworking team, offering education, support, and good old-fashioned kindness that you won’t find on most other coffee farms. At the heart of their mission is the belief that they’ve been blessed to be a blessing to others. They treat their workers with respect and care, striving to create an atmosphere of dignity and peace. Special consideration is given to accommodating workers with unique needs, matching them with suitable job roles. They also strongly emphasize teaching their employees values and principles, emphasizing the importance of delivering excellence and ensuring that their customers can savor an exceptional cup of coffee.
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