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 Kerinci Gunung Tujuh Gr. 1 – Wet-hulled
A very cool cup! Best medium to dark roasted but will hold lighter roasts much better than most Sumatra coffees. Lighter roasts have a little cool lemony acidity upfront, with some soft fruit tones giving it some jazz, balanced with a dry earthy chocolaty herbal factor with some incense like spice. As you push into the medium roasts, it will get fuller bodied with a creamy mouthfeel cutting out the more lemony floral tones, turns the cup much more chocolaty and gives depth to the exotic spice notes. Darker roasts will turn more stout like and semi-sweet. When roasting into 2nd crack one will add some cool roasty and smoky tones into the more bakers chocolaty cup profile

Rwanda Huye Mountain Top Lot – Natural Processed Small-Bean/Peaberry

We thought best served in the medium roast range but will be tasty from light to dark: a very sweet cup at any roast point. Lighter roasts have some stronger citric/floral acidity, a little hint of a grape-skin like fruitiness and a spiced (herbal) chocolate undertone. Medium roasts build a much creamier cup profile, just a hint of crisp floral upfront that fades into a strawberry like fruitiness balanced with a spicier chocolate dark tone. Dark roasts themselves are a bit flat but still very sweet edged, hardly fruity but makes up for it with the fuller bodied more robust chocolate and spice notes.

Thailand Lanna Coffee – Doi Inthanon – Washed Processed
Best at a medium to dark roast: bigger bodied and darker toned. Lighter roasts will show some nice clean lemony floral acidity but do not fully develop the nice robust chocolaty factor, interestingly enough, one gets a bit of African herbal/spice in the cup at the lighter roasts. Medium roasts are where we thought it shined, just a small hint of citric sweetness upfront with a good balance of spicy chocolate notes, unique spice, more like the Indian coffees. Darker roasts get more like the Dominican with strong bakers chocolate and smoky tones, a hefty cup with very low acidity.

Panama Premium Boquete – Damarli Estate – Typica Natural Processed
A clean, sweet & smooth cup. Best at the lighter roast points but works nicely in the medium roast range as well. Lighter roasts focus the tastes more around the brighter citric/fruit tones: a hint of lemony citric that fades into a fruitiness, balancing with a darker malt like undertone. A good daily drinking lighter roast coffee. Comparatively to the Catuai, the Typica is mild mannered, delicate, less acidic, smoother, but with similar tastes. Medium roasts bring a more traditional cup with better balance. This should be the minimum roast level if you do not want noticeable floral/fruit notes upfront. Still has a bit of jazz upfront but a more pronounced nutty/malty tone to balance it out. The fruitiness turns a bit more normal for a natural, red-fruit like and sweet.

Colombian Premium Huila – Pink Bourbon – Washed Processed
A good cup from light to dark but to showcase what makes these beans special, light to medium roasts will be the way to go. Light roast points are very jazzy with stronger citric/floral acidity mixing with a little soft fruit tone, pulling some balance with a sweet edged nuttiness. With the red fruit and more citric components, it makes us think pink lemonade upfront, but some were more down the tart raspberry alley. Medium roasts get fuller bodied and smoother, good nutty/chocolate like undertones with less crisp citric/floral acidity. Darker roasts will kill most of the brightness but will retain a little hint of fruit as the cup cools. Much more chocolaty and robust at the darker roast points, potent brew, can have a little stout like bitter aftertaste but will hit the tongue on the sweeter side.

Indonesian Bali Org. – Kintamani Natural
Very fermenty/fruity, lower acidity cup with good body. A wild old world natural processed good from light to dark. A beautiful tasting bean this season: slightly fruitier but still balances with traditional Indonesian character. Hints of acidity with stronger fruitiness at lighter roasts, strong fruit/oak tones on a more nutty/earthy/chocolaty profile at darker roast points. No missing the wild side in this cup. Medium roasts are where one should shoot for their first roast, mutes some nutty tones and pronounces the chocolaty factor for some balance, still plenty of wild fruity natural processed tones in the cup. Dark roasts will introduce some smoky accents but retain great sweetness. A great balance of slow dried natural with thick and creamy dark tones all in one cup.