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 “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.
Nicaraguan Premium Selva Negra – Parainema Honey Processed
A very clean and sweet cup of coffee. Medium to full bodied, sweet edged with just a little hint of acidity. Lighter roasts produce a delicate cup; hint of citric & floral tones combining with a malty, slightly herbal darker tone. Medium roasts are where the fuller body becomes more noticeable and the malty factor pops out much more, rids the cup of the herbal tones. Darker roasts produce a very cool sweet malty and smokey type cup – much fuller bodied with a bit more strength to it, still very sweet edged which many will love.
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.
El Salvador Cerro Las Ranas Honey Processed
A lovely slightly-exotic daily drinker. Light to medium roasts are preferred with our favorite roast being right in the middle of the cracks. Lighter roasts have a hint of floral/citric acidity with just a touch of sweet and delicate red fruit coming from the honey processing. A bit on the nutty/chocolaty side for its balance, starts as a dry nutty at very light roasts, turns more chocolaty as the roast gets darker.
A little front loaded with the more acidic and fruity tones at traditional light roasts. Medium roasts have better balance between light an dark tones cutting out some acidity; smooth, rich, sweet edged. Dark roast loses the more exotic acidity and fruity edge but turns very thick, nutty, semi-sweet chocolaty with smoky accents.
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.
Panama Premium Boquete – Damarli Estate – Noble Caturra “Redwood”
A very jazzy cup of coffee with a pretty strong natural processed spin. Lighter roasting points (before 2nd crack) are where this cup will shine. Light roasts themselves will be sizzling bright with strong citrus floral and fruit tones. The fruitiness is almost winy and more reminiscent of a red grape-skin; complex with a little astringency upfront. The cup will be pretty front loaded at the light roast points but will have a little contrast with a unique spice note and malty 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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