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 “monsooned” coffee. 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.
Ethiopian Yirgacheffe Org. Natural – Chelbesa – Sheferaw Gelegelu – Gr 1
Fantastic example of an Ethiopian Natural. Keep this one light to medium roasted. Too dark and the awesome crisp and clean fruit/floral notes dissapear. A mellow cup on the sweeter side with nice red fruit tones popping right out. The cool natural tones balance with a tea like spice note, a sign of its roots, Yirgs are known for their more tea like dark tones. Many would call it a chocolaty undertone with a jazzy spice note but we like the tea reference and most will agree. A bit more delicate of a cup with a little lower acidity than the other Ethiopian lots. Depending on what you like this can be a real perk, fruity and sweet without risking high acidity or overly sour tones at the lighter roast points. A little easy to roast out the fruitiness, so don’t let it get too dark!
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.
Colombian Nariño Aponte – Royal Reserva – Honey Processed
A top notch coffee; crisp, clean and sweet. Tasty light to dark but we thought a nice medium roast presents it best.
Lighter roasts accentuate the crisp lemony acidity with a stronger red fruit tone. Pulls a little balance with some classic Colombian walnut/chocolate, but its pretty faint. Lighter roasts produce a pretty front loaded cup (full of lighter fruity/floral tones), but is where the honey processing notes will really shine.
Most will likely want to start with a medium roast; gives a more traditional cup with less citric and fruit tones, bringing the more nutty/chocolate tones to the foreground and moving the exotic fruity/floral to hints in the aftertaste. A good roast if you generally do not like lighter roast points.
Dark roasts work, gets a little exotic fruit tone still in the cup, especially as it cools, but a shame to an extent, much cheaper Colombians will taste just as good if not better at the into second crack roast points.
Indian Monsooned Malabar
About as unique as coffee gets. It is actually monsooned. Gets wet, than dry, than wet, than dry. Only done in India and creates a thick and creamy, sweet versus an earthy tone unlike any other. Yellow in color, big beans with a giant loss of density due to the swelling of the beans. A very popular coffee but also one of our most debated. This is a medium to dark roast coffee, most will lean on the darker roasts with it. Good on its own but very commonly used in espresso blends.
Dominican Org Ramirez Estate – Aged Natural Processed
A very cool, very exotic cup of coffee. One can tell this is a slow dry natural processed coffee with its strong ripe red fruit tones upfront. Lighter roasting presents a ton of floral and fruit with an almost oak/peat boozy finish, very sweet with just a ton going on but does risk some underdeveloped tones with its two-toned roasting. Medium roasts were our favorite, still plenty wild but develop enough of the chocolate and smoky tones – which most Dominican coffees are known for – to balance all those more exotic fruity and citric tones. Darker roasts will burn out most of what distinguishes this cup, the washed processed handles those roast level much better; interesting and still exotic but strong and edgy, it will retain some fruity factor with very strong and less sweet, smoky, tobacco and bakers chocolate type notes.
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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