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 Bali Org. – Blue Moon – Wet Hulled
An incredibly special coffee from a special place. Bali is different, in a good way. It cannot get any more beautiful, with perfect weather creating the perfect growing conditions for almost any plant. Everything is so lush and green year round. Three volcanoes nestled in the middle of this fairly small island, are at a perfect altitude for coffee, a bit more acidic soil as well which coffee tends to love. Produced by people who live harmoniously with the land. An incredible sight to see and a real treat to drink. This is the wet-hulled version. Traditional Indonesian processing which leaves a thicker generally lower acidity more stout like cup of coffee.
Tasting Notes:A very rich, strong and smooth cup. A cousin to Sumatra or Sulawesi coffee; Blue Moon always is a bit smoother without as much peaty earthiness, or swampy fruit. A sweeter cup for an Indo with malt, chocolate with a little traditional earthy terroir of the wet-hulled Indonesians. Fuller bodied, a little hint of acidity at a medium roast, a definite go to for our strong-medium or dark roasts here at Burman Coffee. Pulls some molasses undertones as ones pushes into second crack roasts. Hints of slight smoky tone at darker roast.
Roasting Notes:I like to take this one to a full city. A strong medium-roast. It is very versatile and will hold almost any roast except light. Usually I drink this Bali just a touch lighter than I take Sumatra coffees. A little sheen on the surface of the beans, to a spot of wet looking oil, usually good to go! This coffee being wet-hulled will roast a bit uneven, very normal for it. Low chaff
Ethiopian Guji Natural Org. Gr. 1 – Kayon Mountain Shakiso
First top grade natural to sneak through for the new 2024/25 season! The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages—Taro and Sewana—located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia.
Tasting Notes:Clean, bright, fruity and sweet with a very diverse flavor set. Stone and darker fruit, citrus & floral, and spiced chocolate tones are the main flavors one can see in this cup, either accentuated or muted depending on roast level. Nice jammy body will be seen in the medium to borderline dark roast mark. Very dependent on roast – lighter roasting gives much more of the citrus, red-fruit with just a hint of a spicy chocolaty factor, a much dryer finish. Darker roasts produce much more of a bakers chocolate cup with a hint of a strawberry like fruit note and good sweetness, far less acidic. A very enjoyable cup from light to dark.
Roasting Notes:Classic natural processed, fairly even roasting (one can see a couple shades but they are close to each other) with high chaff. We liked it best right around a medium roast – not as bright or floral but developed a real nice fruit versus chocolate profile. Many lighter roast fans will like to take it lighter – 2 out of 6 here who tried it did like the lighter roasts better – super dark roasts will get pretty edgy but have very nice aromatics and a strong chocolaty smoky cup profile.
Colombian Cauca Manos Juntas Micromill – Castillo Natural Processed
A very fruit forward and floral cup of coffee! A stellar example if you like the slow dried natural process. Although it is a Colombian coffee this is not for you traditional Colombian fans. Very unique tastes in this offering. If you enjoy coffees like Ethiopian Naturals, Indo Bali Kintamani, Zambia Natural, this will be right down your alley. One will see pretty two-toned roasting with it and very fruit forward winy/floral/fruity tones. Manos Juntas is a micromill in Sotara area of Colombia’s Cauca region, operated and managed by Banexport. The entire concept of this micromill is based on simplifying tasks and responsibilities, for both producers and export companies.
Tasting Notes: A very fruit forward and floral exotic Colombian. All sorts of cool unique flavors can be found in this cup from the slow dry natural processing and boutique fermentation. The brighter tones tend to range from a lemon citric component at the lighter roasts to strong stone fruit in the medium roast range. The acidity is pretty high at the lighter roasts but mellows greatly at a strong medium to dark roast. The balance of the cup comes from an almost cola-like tone that turns a bit nuttier into the darker roasts. Medium bodied, super clean with some far from traditional Colombian tones.
Roasting Notes: A great cup at most roast levels. Avoid extreme light or dark roasts, it can be a little too bright at very light roasts and a little too bitter at super dark roasts but is a tasty treat anywhere in between. High chaff and uneven roasting. Make sure everything is through first crack before cooling. If in doubt, look for the first pop of 2nd crack and hit cool, this will ensure that everything is through first crack and will give a nice rich cup.
The Indian Monsooned Malabar is a very unique and exotic coffee; usually people have a love/hate relationship with this bean but it is one of our top sellers year in and year out.
Monsoon Malabar coffee is prepared from Arabica cherries (“cherry” refers to dry-processed coffees in India). After grading, the coffee is transported to the coastal city of Mangalore where the “monsooning” is carried out in large openwalled warehouses.
Tasting Notes: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. A pretty wild cup for you stronger coffee fans or espresso heads.
Roasting Notes:Usually used for espresso at the darker roast points but many of our customers enjoy the single origin drip brew or french press at a slightly lighter roast point.
Kenya Premium Kirinyaga – BCT Select AA – Top Lot
The last part, and equally as important but a little highly debated if good or bad, is the finally step in coffee production, the dry milling and auction system. Almost all Kenya coffees funnels through three processors, only one being owned by the Kenyans themselves. The good behind this, Kenya dry mills have some of the most impressive technology and facilities to produce absolutely stellar lots. In my travels I have never seen processing centers like they have in Kenya. One never sees bad export lots basically every lot is a gem. The bad, they are mostly foreign controlled and the FCS’s must use one of the three to end up with a final product. There are good laws in place to protect the farmers, but they have very little choice on how to finalize the processing and export the coffee.
Tasting Notes: A very clean and bright cup, silky-smooth mouthfeel that shines from the first whiff of honey sweetness to the final sip of bolder spice. Best served at light-to-medium roasts. A brighter, full flavored cup with great depth of flavor. Upon first sip, one will see a vibrant burst of lemon/orange citric comingling with a slight red fruit, quickly balanced by a creamy cocoa undertone with a little gentle black-tea like spice in the aftertaste. Underlying notes of roasted nuts and cocoa anchor the profile. As the cup cools the acidity softens and a deeper chocolate note swells, yet the honey aromatics persist, making every temperature stage deliciously consistent.
Roasting Notes: An easy-going bean with moderate chaff and even color. Keep it in the light-to-medium range if you’re after the fresh citrus pop and fruity nuance; these roasts showcase the red-lemon snap, blueberry sweetness, and honey fragrance while preserving a lighter, tea-like body. Taken to Full City, just shy of second crack, the fruit folds gracefully into rich cocoa and roasted-nut depth, yielding a silky medium body and mellow orange acidity. Pushed into second crack for espresso or cold-brew fans, you’ll land a cup of smooth bittersweet chocolate with low acidity and a subtle spicy edge. Let the coffee rest 48–72 hours after roasting: the citrus settles, the honey rounds out, and the cup shows its full character.
Vietnam Lam Dong – Duc Trong Mill – Washed Processed Arabica
The average farmer in this the Dung K’No region of Vietnam cultivates on about 1.2 hectares of land. They grow a mix of Catimor with some heirloom Arabica varieties, though the country is more famous for its Robusta production. Coffee is delivered in its cherry form and is processed at a central washing station named Bao Loc located in Dung K’No. Ripe cherries are harvested, de-pulped, and dried partially in their mucilage, then washed clean and dried on raised beds and/or patios for 3–5 days. Once the coffees are done, the tasting experts screen and sort the beans into regular lots and premium lots to sell them accordingly. This is a premium top lot, large beaned; very tasty & clean cup.
Tasting Notes: 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.
Roasting Notes: A beautiful large bean screen, nice color and low defect rate. Roasts slightly two toned and will be a little higher chaff then average for a washed processed coffee. Our favorite was a nice medium roast but darker roasts fans will definitely love it as well with its full body and creamy features. 48 hour setup recommended or risk of a little sour note upfront.
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