Description
This bundle features six fresh coffees, some of our favorite daily drinkers, each at an incredible price.
One pound each of:
Tasting notes: Best from medium to dark roasts. Lighter roasts show a sweet edge with lemon, floral & soft fruit, contrasted by a nuttier (almond like) darker undertone. With a little setup, the tones will combine to provide hints of caramel, a very tasty cup especially for the price. Too close to first crack will throw some herbal tones, but not far after first crack it will taste clean and defined. Medium roasts are richer, more of a developed chocolaty tone and decently less nutty; mutes up the sour floral edge, retains a little hint of soft fruit as the cup cools. Fairly neutral tasting and very chuggable. Darker promotes a thicker body and introduces a slightly bitter contrast that works very well for espresso.
Roasting Notes: A nice large screen, fairly even roasting bean (will see a couple beans lighter than the others). Medium to high chaff. Avoid light roasts unless you like sharper cups, quite tasty but will have a little acidity which many Brazil fans will shy away from. Most will like it best at a medium roast, especially for single origin drinking, or into the darker roasts for blending.
Tasting Notes: The aroma of this coffee is very nice; sweet 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. You may also detect subtle notes of caramel, cedar, and dried red fruit as the cup cools especially at medium roast levels. The finish is clean with a mild nutty aftertaste that lingers pleasantly. Touching 2nd crack builds some body and will add some smoky and roasty notes that complement the classic Colombian profile. At a darker French roast, stronger bittersweet chocolate and hints of dark fruit and spice round out a thick-bodied cup suitable for espresso blends.
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 which flavors are accentuated. Lighter roasts will be brighter and more citric upfront with some floral notes and soft fruit can be a little grassy if pulled too light. At a Full City medium roast the cup really shines: low acidity, smooth mouthfeel, toasted walnut, cedar, and spice with a caramel-like finish. Going into second crack turns the cup more chocolaty than nutty with a semi-sweet, richer character and some pleasant smoky tones.
Honduran Org. SHG EP COMSA Washed Processed
Tasting Notes: 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 to dark 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.
Roasting Notes: Easy to roast but will roast two-toned. Medium to low chaff. This is an aggregate production coffee which includes multiple strains and pickings. Produces a long first crack and the finished product will have beans in the medium-dark roast range. This is what helps it achieve a full flavored and balanced cup, the slightly lighter beans push out a little floral sweetness, the dark beans provide the rich semi-sweet chocolate tones. An easy and tasty roast point is just touching 2nd crack.
Nicaraguan Selva Negra – San Felipe – Caturra Washed Processed
Tasting Notes: A very clean and fresh batch from Selva Negra. A little citric & floral acidity upfront, balanced with nice complex nutty & malty undertones. Light roasts are going to be a little front loaded with the brighter characteristics, a higher rated cup meaning one will notice some decent crisp acidity at the light-medium roasts. Will give great depth of flavor but may be a little sharp for some. Our favorite roast and a great everyday drinker was in the medium roast ballpark, builds more of a smooth and creamy cup with a sweet edge, reducing that perceived acidity to just a pinch. Turns much stronger, a robust cup most would say, into the darker roasts but shined nicely; fuller bodied with strong malty and smoky tones, still a sweeter edge to it which darker roast fans will love.
Roasting Notes: A little more challenging to roast but luckily tastes pretty good no matter where you roast it to. Error lighter than darker when playing around. Although this cup tastes like a nice Ethiopian natural, it will roast much more two toned. When shooting for a nice light roast, judge it by the lighter shades of beans, make sure they get through first crack then cool it out. A speckled roast is normal, you will see 2-3 shades of beans when done roasting, this coffee is produced to give those results.
Guatemalan Antigua – Los Volcanes – Washed Processed
Tasting Notes: A great example of Antigua coffee, follows those wonderful floral versus chocolaty notes that made the region so famous. Medium roasts are recommended but good from light to dark. Lighter roasts will accentuate the lemony floral tones of the cup, the chocolaty factor will be just a hint but noticeable and smooth, a bit of nuttiness will linger in the aftertaste not present in further roast levels. Medium roasts are very clean and balanced – not too acidic, not too bitter – sweet edged and will have wonderful mix of tones. Darker roasts and smooth and semi-sweet, low acidity and very chocolaty.
Roasting Notes: Medium to dark roasts are where this bean will shine but clean enough to be tasty light to dark. Light roasts are just a bit sharp and don’t have time to develop those lovely chocolaty notes. Easy bean to roast and play around with.
Mexican Southern Production – BCT Select Washed
Tasting Notes: Best at medium to dark roast levels, where it produces a very chocolaty cup with a fuller body and low acidity. Light to medium roasts offer a crisp and sweet cup with hints of citric balance, nutty undertones, and a pinch of herbal spice, however we found the cup truly excels when taken darker. Once taken medium to dark, the cup becomes creamy and dominated by semi-sweet chocolate and nutty tones, with a complimentary roasty note emerging as you approach the second crack. If roasted lighter, a longer setup time can transform the inherent woody edge into a tasty caramel twist, though the cup is generally less distinctive than its darker counterparts. It is wonderful for classic espresso or for those who add a splash of milk or creamer.
Roasting Notes: These beans tend to take just a pinch longer to roast than average, producing medium to low chaff levels. Since this is an aggregate lot from various smallholders, the roast color may not be perfectly even, but shooting for a medium to dark roast makes for a more even roast. While the coffee is clean enough for lighter roasting, it requires specific attention: drop temperatures and enter first crack slowly to help even out the roast, ensuring you push just past first crack to avoid grassy tones. Ultimately, this bean will appeal most to medium and dark roast fans, as the chocolate factors are significantly accentuated at these levels, whereas lighter roasts though clean may lack the distinctiveness found in the darker profiles.
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