3 lb Bundle: Popular

Description

Jon’s coffee special features three of our most popular coffees.
This bundle includes:

*Bundles change over time. You will get the listed coffees at the time of order. *

Honduran FT Org. COMSA Washed Processed

Finca Humana (the Human Farm) is the first thing you will hear about Café Organico Marcala, S.A. (COMSA) if you make your way to visit this cooperative in Marcala, Honduras. The wellbeing of humans is foundational to the COMSA philosophy and educating more than 1,500 producer-members to successfully live in harmony with nature is everywhere at COMSA. It starts with the La Fortaleza, the COMSA biodynamic demonstration farm where the focus of transferring knowledge takes place through week- long seminars called Pata de Chucho (pawprints left by a stray dog), which aptly reveals COMSA’s dogged exploration for human productivity in harmony with nature.

The trailblazing ideas for using organic matter to productively cultivate high quality coffee is only a sliver of what COMSA teaches about the power of nature through the Finca Humana philosophy. COMSA dedicates significant funding from the proceeds of coffee sales to run a cutting-edge international school dedicated to filling children’s minds with possibility and training them to be the future leaders of Finca Humana.

What makes it so good? The fundamentals: traceability to the Marcala region, which is a protected designation of origin (DENOMINACION DE ORIGEN CAFE DE MARCALA); meticulous post-harvest hand sorting of cherry; cherry floating to remove less dense beans; proper fermentation; long drying times; and a healthy dose of the COMSA philosophy and training.

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.

Mexican Grupo Terruño Nayarita – Washed Processed

Terruno Nayarita provides ultimate traceability into the lots, lot tracking details coming soon! Too fresh of an arrival, is not quite in the database yet.
Want to know why we think Terruño Nayarita is so cool? Check out our new blog post about them.

This is a co-op that holds a special place in our hearts. This coffee is from 100% traceable, directly traded micro-lots. Each bag is uniquely identified with a bar code and a serial number which can be used to see everything behind its production, click here to check it out. Gathered around an extinct volcano, Cerro San Juan, a committed group of 260 cooperative coffee farmers are working together to produce arguably the best coffee in Mexico. Terruño Nayarita coffees come from heirloom trees. The word ‘Terruño’ means ‘homestead’. These are farmers that take great pride in their coffee. This is the top screen-size/grade from the Terruño Nayarita Co-op.

San Cristobal Coffee Importers takes great care to find and produce excellent coffee, making sure farmers use safe, sustainable shade techniques and provide a fair wage to the workers. Check out their webpage:San Cristobal

Tasting Notes:
A great daily drinker! Works well from light to dark roasts. Very sweet and chocolaty cup of coffee with some lemony/floral crispness upfront. Light roasts will show stronger citrus mixing with a nuttier darker tone with slightly herbal accents, small hint of caramel will show with a little longer setup. Could be a bit acidic for some, but presents nicely for those who like a little citric and a nuttier cup profile. Medium roasts smooth out the cup and move the darker tones to more along the chocolate like alley, far less noticeable citric tones. Likely the best roast for daily drinking, but will be personal preference. Closer to 2nd crack or touching it, a strong chocolate like profile, more semi-sweet with very low acidity and a creamy mouthfeel with a little spice in the aftertaste.

Roasting Notes:
A nice medium roast is the way to go, can lean it a little lighter or darker depending on personal taste. Roasts pretty even for a natural, is a bit higher chaff, but would still make the easier to roast category. Even roasting with medium to low chaff levels.

Guatemalan Premium Antigua – Los Volcanes

Although many of our Guatemalan coffees end up coming from Huehue or Fraijanes (for its all about who you know, and we know some of the best in Huehue and Fraijanes), the region of Antigua is what made Guatemalan coffee famous. The most recognized of the Guatemalan regions producing premium coffee. Many would default to saying Antigua is the best… but those are also folks who don’t know our buddy Edwin from Finca Vista Hermosa in Huehue or the Prentice family behind Finca De Dios in Fraijanes. This is a lovely tasting and great example of Antigua coffee, well worthy of our list.
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: 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.

The city of Antigua is in many ways a modern coffee Eden. It’s iconic, laid back, gorgeously ornate, and for a city of its size it is absolutely teeming with historic coffee infrastructure. Coffee from most of the Sacatepéquez department is known simply as “Antigua”, and their sugar profiles range from butterscotch to marzipan sweetness, and acids from lemonade-like piquancy to dessert wine or tangy dried fruit.