Description
BCT’s coffee special includes three of our best dark roast coffees. Featuring our:
Mexican Southern Production – BCT Select Washed
This coffee is cultivated by smallholder farmers at altitudes ranging from 1,000 to 1,800 meters above sea level. Unlike many regions that have transitioned almost exclusively to disease-resistant modern hybrids, this lot maintains a genetic base largely comprised of traditional varieties such as Bourbon, Typica, and Mundo Novo. While these older varieties are generally lower-yielding and more susceptible to leaf rust, they are preserved in these high-altitude zones because they offer a superior cup quality compared to heartier hybrids. Much of this production comes from the buffer zones surrounding the El Triunfo Biosphere Reserve, where shade-grown coffee managed by local cooperatives has become essential for environmental conservation and economic stability following the dissolution of state-run support systems in previous decades.
Tasting Notes: This coffee serves as a fantastic daily drinker, particularly shining at medium to dark roast levels where it produces a very chocolaty cup with a fuller body and low acidity. While light to medium roasts offer a crisp and sweet experience with hints of citric balance, nutty undertones, and a pinch of herbal spice, we found the cup truly excels when taken darker. At these medium to dark levels, the profile becomes creamy and dominated by semi-sweet chocolate and nutty tones, with a complimentary roasty note emerging as you approach the second crack. If roasted lighter, a longer setup time can transform the inherent woody edge into a tasty caramel twist, though the cup is generally less distinctive than its darker counterparts. It is wonderful for classic espresso or for those who add a splash of milk or creamer.
Roasting Notes: These beans are super fresh and tend to take just a pinch longer to roast than average, producing medium to low chaff levels. Because this is an aggregate lot from various smallholders, the roast color may not be perfectly even; however, shooting for a medium to dark roast keeps the process very easy and masks these visual variances. While the coffee is clean enough for lighter roasting, it requires specific attention: drop temperatures and enter first crack slowly to help even out the roast, ensuring you push just past first crack to avoid grassy tones. Ultimately, this bean will appeal most to medium and dark roast fans, as the chocolate factors are significantly accentuated at these levels, whereas lighter roasts though clean may lack the distinctiveness found in the darker profiles.
Indonesian Flores Bajawa Ngura “Komodo Dragon” Wet-Hulled
Bajawa is a town in the Ngada district of Flores, one of the major islands in Indonesia’s Lesser Sunda archipelago. Sourced from family-owned farms located on the fertile slopes of the Inerie volcano, this coffee carries the name “Komodo Dragon” as a tribute to the world’s largest lizard, which is endemic to Flores and the neighboring Komodo Island. The term “Ngura” in the local Bajawan language refers specifically to the wet-hulling process, a technique mastered by local farmer groups who have pooled their resources to elevate the region’s quality standards.
Coffee production here closely mirrors the “coffee garden” style seen in other parts of Indonesia, where coffee grows in volcanic soils at high altitudes (1,200 to over 1,500 meters) alongside shade trees. This combination of nutrient-rich volcanic terrain and high elevation creates a dense bean capable of developing intense sweetness and body. Unlike the large estates found elsewhere, these smallholders focus on meticulous hand-selection of ripe cherries, ensuring a cup that is surprisingly clean for this processing style.
Once harvested, the coffee is processed using the traditional Indonesian wet-hulling method (Giling Basah). The fruit is depulped and briefly fermented before the parchment is removed while the bean is still high in moisture. This unique exposure to the elements during drying is what gives this coffee and its famous cousins from Sumatra its signature heavy body, low acidity, and deep, earthy tones. The result is a bold, thick cup that captures the wild spirit of the volcanic island it calls home.
Tasting Notes: A cool and slightly different spin from a classic Sumatra but right along the same taste profile. Best served in the medium to dark roast range, where its massive body and rich sweetness truly shine. In the cup, expect strong notes of baker’s chocolate, molasses, and black licorice, grounded by a pleasant smoky earthiness. For those who enjoy a heavy, coating mouthfeel, this coffee is a delight. If roasted lighter, you might catch faint whispers of soft fruit or vanilla and a crisp semi-sweet tone, but the acidity remains very low. Darker roasts amplify the bold chocolate and herbal spice notes, making it perfect for those who want a punchy, low-acid morning brew or a base for a stout espresso blend.
Roasting Notes: Shines in the medium to dark range. A medium roast will keep the cup cleaner with hints of vanilla and sweet herbs; nudging it into the start of the second crack brings out the heavy body, dark chocolate, and classic smoky “Indo” character. It is an easy bean to roast with good screen size, but be careful not to scorch it if pushing high heat. Excellent for adding depth and crema to blends or as a standalone bold cup.
Mysore coffees are the best known and the most popular of all Indian coffees, they possess good body and snappy acidity. The overall taste profile is very unique, with spicy overtones. These spicy overtones come from the cinnamon, cardamom, nutmeg, cloves and pepper that grow alongside the coffee trees.
India Mysore Nuggets Extra Bold is sourced from several family-owned farms from the Chikmagalur District in Karnataka, India. Many of the farms have been in operation for close to one hundred years, passed down through the family from one generation to the next. Our Mysore Extra Bold is a fully washed coffee cultivated above 1,200 meters.
This lot is full bodied, with a rich full taste and moderate acidity. Very interesting and exotic, I like to roast this coffee a little darker, just into the second crack.
Tasting Notes: Indian Mysore Nuggets has been a favorite of Burman Coffee and customers for many years and this crop does not disappoint. The aroma is nutty, woody, and some slight smokiness. Many of the notes in the aroma come through in the flavor like walnuts and some smoke. There’s dark fruit, oak, licorice, and some vanilla spice, like a good dry red wine. The finish has a subdued brightness to it with just hints of lemon zest at lighter roast points. The body is medium to full depending on roast and brew. There’s a reason people keep coming back to this bean. It’s a smooth all around great stronger cup of coffee.
Roasting Notes: We recommend roasting this bean a bit darker, strong medium to traditional dark roasts. Too light and the brightness is too dominant and the boldness not developed enough.
Regional Details: If you think coffee from India sounds uncommon, wait until you hear about the Western Ghats mountain range where this coffee was cultivated. It is a UNESCO World Heritage Site and one of the most biologically diverse places in the world with more than 5,000 species of flowering plants and 508 different species of birds. The Neelakurinji flower is so uncommon that it only blooms every twelve years. And the legends say that the Western Ghats mountain range is the location where the first cultivated coffee in India arrived, from seven raw beans brought from Mocha by a Sufi saint on a pilgrimage to Mecca in the 17th century.
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