Sampler – 6 Half-Pounds – Burman Coffee’s Exotic Selection:

Description

Don’t know what to try but like exotic tastes in coffee? Than this sampler is for you!

In this sampler you will find top notch coffees that definitely don’t taste like normal coffee. From fruity naturals to bold wet-hulled. This is a wonderful collection of coffee that will showcase how diverse coffee can taste.

Be warned though, exotic tastes always pull a love/hate relationship, these are all wonderful top notch examples but not everyone likes super exotic tasting coffee.

Indonesian Sumatra Org. Gr. 1 – Bener Meriah – Wet-hulled
Nice, clean and fresh organic Sumatra! These traditional wet-hulled Sumatra beans are best from medium to dark roasts. Wet-hulled coffees are seldom tasty at light roast levels, generally just grassy and earthy. From medium to dark they are fuller bodied, low acidity and darker toned, with a predominately chocolaty cup profile. Very classic tasting Sumatra stronger on the peat like tones and spice notes. A little sweet floral upfront and smoky in the aftertaste. Gets strong into the very dark roasts turning semi-sweet with very forward smoky bakers chocolate notes.

Vietnam Lam Dong – Duc Trong Mill – Washed Processed Arabica
Medium to dark roast beans & a great daily drinker! This cup is very thick and creamy, filled with semi-sweet chocolate and nutty tones.  A very easy to drink coffee. A hint of soft fruit can be seen at the light to medium roasts but pretty faint, not super noticeable until the cup cools. A bit of peppery spice at the darker roasts with some complimenting roasty and smoky tones. Lighter roasts will show some lemony acidity and can accentuate the fruitiness of the cup but often will come off a bit too dry. These beans are more about the creamy fuller bodied and smooth chocolate and nutty tones which will come out from medium roasts and beyond.

Indian Monsooned Malabar
The Indian Monsooned Malabar is a very low acidity, thick and creamy, overly earthy style cup of coffee. There is a lot of sweet tones in this cup depending on the roast and one can taste a little hint of the natural processing soft fruit tones and classic Indian spice notes.

Kenya Premium Nyeri – Othaya Kiaga- Peaberry
A lovely example of Kenya coffee. Good from light to dark, we recommend a nice medium roast to showcase it. Very bright, punchy and complex at lighter roasts, a bit front loaded with citric/floral but very clean with some balance. A bit hoppy some will say with some spice notes popping out. The lighter tones will pull some balance with a semi-sweet chocolate edge but easily overpowered by the higher acidity when light roasted. Medium roasts build much better balance between the acidity (citric/floral/fruit) and the dark tones (nutty/cocoa/spice) making it less blasty of a cup, easier to drink all day. If you don’t like higher acidity, this is where to start with your roasts. Darker roasts have there place, but will kill some of what separates this cup from “average” Kenyan. Strong and semi-sweet, think bakers chocolate with herbal accents. A little smoky and roasty but presents nicely for a more exotic dark roast.

Ethiopian Yirgacheffe Natural Gr. 2 – Hirut
Best at light to medium roast levels but works from light to dark depending on your personal tastes. Bright, clean, and sweet cup, medium-bodied with a creamy aftertaste. Very fruity profile: crisp citrus reminiscent of lemon, orange, and grapefruit, with a core of red fruits (blackberry/strawberry) and a slight floral undertone (lavender). These lovely lighter toned balance with a nice chocolaty undertone with some spice that is somewhat reminiscent of tea, which many would consider the terroir of Yirgacheffe. If you push the roast a little further, medium to dark, the cups turns much more chocolatey and spice notes with just a pinch of fruit in the aftertaste. In the light to medium roast range, a juicy sweetness with hints of watermelon is perceived. A balanced and very expressive combination.

Burundi Premium Bourbon – Nyagishiru – Natural Processed
We thought these beans best at a nice medium roast: clean, floral and semi-fruity cup. The lovely lighter tones balance with a little chocolate and spice note. Medium body, lower acidity, and a bit sweeter. The fruitiness is delicate and down the red fruit alley, strawberry, or a touch of lychee appear on the nose and palate, supported by a chocolate/caramel/spice darker note. We had one taster say it was more of a banana-like sweetness. Lighter roasting will accentuate the citric acidity and lean it towards mandarin/lemon tones leaving the cup crisper and sweeter but can pull a little earthy contrast if too light.