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 Gr. 1 – Mandheling
A very clean traditional Sumatra cup. Best from medium to dark roasts. Fuller bodied with some nice exotic incense spice notes intermingled with a bakers chocolate and smoky cup profile. Light roast are not recommended (for almost all Indo coffees). Medium roasts were nice and balanced, a little lemony acidity upfront mixing with a bunch of spice and hints of an earthy slightly peaty chocolaty factor; a decent roast point for pour-overs or drip. Darker roasts were fuller bodied and very smoky with the spice lingering in the aftertaste, very low acidity; good for dark roast fans, espresso or blend bases.

Indian Cherry Robusta

This is a blender coffee, use 10%-15% to add caffeine to your personal blend.

This Robusta is a clean and rich cup, it is very full flavored.

A little earthy to be drinking it by itself but it will add a lot of character and caffeine to your favorite blend.

Indian Monsooned Malabar
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.

Zambia Kateshi Estate – Anaerobic Natural Processed
Best at the light to medium roast levels. Comparatively to the other more traditional Zambia offerings, this cup has stronger acidity, a thicker body, stronger fruit notes ranging from citric/tropical to a bit of classic red fruit. One can still see the classic Zambia cup profile with its darker toned contrast, nice and chocolaty with a bit of spice. Easily the best depth of flavor out of the three: all sorts of delicate little flavors pop out at the lighter roast points especially as the cup cools. Light roasts are the most citric and fruit, produces a clean cup with a little chocolate/spice balance. The soft fruit tone is a bit covered up by the brightness at light roasts, will be easier to see as the cup cools or the beans setup for a longer period.  Medium roasts will pull a lot of the citric out of the cup, more along the lines of a buzzy acidity versus citric, a chocolaty cup with pretty exotic fruity highlights. Will pick up a little woody barrel aged tone to go along with the slight fruitiness to let you know you have something exotic. Darker roasts are interesting and strong, but will be bittersweet, not creamy and smooth like the washed processed.

Brazil Premium FAF Bob-O-Link – Espírito Santo – Washed Processed
Great cup from light to dark roasts. We liked it best on the lighter side of a medium roast, good shot at a hint of caramel (sweet and nutty) in the cup. Hints of citric acidity comingle with a nutty/caramel like tone with a sweet edge, reminiscent of a nice Honduran coffee. Clean cup, a bit brighter with a pinch of soft fruit at the lighter roasts, the contrasting nuttiness can come off a bit dry but smooths out with a longer setup. Much more chocolaty at the darker roasts with a noticeable increase in the body of the cup, still very sweet with a bit of roasty nuttiness in the aftertaste.

Papua New Guinea – Carpenter Estates – Sigri – 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.

Light roast themselves, are pretty citric, sweet and floral with almost a red wine vinegar herbal like quality. Can tell this is a very slow dry natural. A longer setup rid the cup of more astringent features, takes almost 5-12 days of resting for these funky naturals to mellow. Medium roasts get much more chocolaty with fruity overlays, very tasty. No missing the fruitiness assuming you are pre-second crack. Medium bodied with just a pinch of citric/floral crispness. Although we liked all the roast points, darker roasts were our favorite with its crazy depth of flavors, strong semi-sweet chocolate tones balancing with a barrel aged red fruit.