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.
Papua New Guinea – Carpenter Estates – Sigri Estate – Natural Processed
Good from light to dark, very different tasting dependent on roast level. If you are a very fruit forward natural fan, sticking in the light to medium roast level is recommended. Contrary to many naturals, these beans rock at the fuller roast levels as well, touching or into second crack produces a very lively cup, not super roasty with incredible depth of flavor and good balance between light and dark tones.
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.
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.
Rwanda Huye Mountain Top Lot – Bourbon Natural Processed
We thought best served in the medium roast range, but 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 flatter but still very sweet edged, hardly fruity but makes up for it with the fuller bodied more robust chocolate and spice notes.
Panama Premium Boquete – Damarli Estate – Noble Catuai Natural “Breeze”
A lovely lighter roast coffee assuming you like fruity and floral cups. This is not your average Panama bean; lighter roasts will show strong lemony acidity and lots of floral characteristics, strong grape/orange like fruity factor with just a hint of a malty undertone, very sweet edged. Make sure you like fruity naturals if you are going for the lighter roasts. Medium roasts were not as front loaded with the fruity floral but still very noticeable, builds some good body as you push the roast a bit darker. Cups turns much more chocolaty with fruity highlights as you get close to 2nd crack, it will still show some floral lemony character as well providing a lot of sweet crisp tones. Dark roasts are not recommended, they will turn a bit bitter and edgy hiding most of the unique honey processed tones.
Indonesian Bali Blue Moon RFA Org.
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.
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