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

Tanzanian BCT Select Peaberry

Rich and chocolaty, Tanz coffee is always high on our go to list for stronger chocolaty darker roast coffee. At the medium roasts one will see a more gentle cup with good body, a little sweeter edge, hints of acidity and stronger chocolaty spice. Darker roasts get much fuller bodied and bring out the very strong bakers chocolate edge balancing nicely with classic African spice note and complimenting roasty/smoky tones.

Indian Monsooned Malabar
This coffee is actually monsooned. It gets wet and dry, wet and dry and poofs up, turning a more golden yellow color. Only done in India and definitely on the exotic side. 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.

Mexican Terruño Nayarita Reserve – La Yerba – Natural Processed
A cool cup of Mexican coffee with unique (to Mexico) processing: nor your average Mexican tastes. We liked it best medium to dark roasted: nice and sweet cup upfront with wonderful aromatics, fuller bodied and less acidic. Small hints of a fruitiness especially at lighter roasts. Bakers chocolate, malt, smoke and a bit of nuttiness comprise the darker tones.  Very dependent on roast level, lighter roasts will be filled with more fruity and citric notes balancing with a nuttier, dryer, chocolaty undertone. Medium roasts are balanced and bring forward the more nutty and chocolaty character, muting the fruity and lemony/floral tones, they are still there in the cup, just more in the aftertaste than the first thing to hit your taste buds.

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.

Congo Org. Kivu – Virunga Coffee – Katana Station – Natural
A lovely, crisp, and clean, not overly fruity natural processed. We thought it best right around the medium roast ballpark but will make fans lighter or darker depending on your personal taste preference. Lighter roasting is a bit higher acidity, lemony and floral with some grape skin like fruitiness coming through. A bit more herbal spice right at first crack, needs a longer setup time to shine but will provide delicate chocolaty notes with much wilder acidity and fruity tones. Medium roasts were tasty without the wait! Balanced, tasty, and clean after 24 hours. A pronounced chocolaty factor, medium bodied, hints of crisp acidity backed with a little soft fruit tone and spice. Wonderfully smooth and delicate for a Congo coffee. Dark roasts were tasty right off the bat as well, roasty and stronger but with a sweeter then average edge. The smokiness does compliment the strong chocolaty undertones.