BCT’s coffee special includes three of our best dark roast coffees. Featuring our:
Brazil Mantiqueira De Minas 17/18 Pulped Natural FC SS
A great fresh arrival! We have been getting a lot of this coffee for three years now and are impressed, every year is a little better than the last. The pulped natural processing really makes the more creamy chocolaty factor come out while reducing a bit of the traditional Brazilian nuttiness.
Coming from a family owned farms in the Mantiqueira de Minas region within the state Minas Gerais, Brazil. The Mantiqueira de Minas region has a protected designation of origin (PDO) because of the regions renowned coffee reputation and optimal growing conditions.
The region is comprised of 25 municipalities with more than 9,000 producers, nearly 90 percent considered small producers. These small producers are organized through cooperatives that operate in the region to bring their coffee to the international market. This collective of small producers is distinct in Brazil where lots often come from larger estates that use highly mechanized processing strategies to manage larger volumes.
Tasting Notes: Smooth, clean, full bodied and lower acidity; this is a very tasty Brazilian. With lighter roasts, one can detect just a hint of acidity, a little floral upfront but balanced with a fuller body and dry complex chocolate like tones, far less nutty than most. One will still detect a hint of a nutty in the aftertaste for sure but its pretty neutral with a sweet edge. Medium roasts are where we thought this cup to shine, almost no acidity, a milky body and pretty straight forward and neutral, sweet edged tones. Darker roasts add some strength and accentuate the dryer chocolaty tones adding in some roasty smoky tones to the mix, which many will love.
Roasting Notes: Being pulped natural processed bean, these beans do have a higher chaff content but shouldn’t prove to be a challenge for any roaster. A very stand up lot, will hold up light to dark but most will be in the medium to dark roast category. Can come off just a little grassy and acidic at the super light roasts.
Indonesian Sumatra Kerinci Gunung Tujuh Gr. 1 – Wet-hulled
A gem of a screen for a wet-hulled coffee. Kerinci Sumatra’s are much cleaner and less earthy than most Gr. 1 traditional Sumatra. Still fuller bodied and darker toned, they will give much cleaner (less earthy, peaty, muddy) chocolaty undertones, hints of acidity and soft fruit and medium roast levels. Given that coffee is not about looks, this cup also has a taste to follow, inner and outer beauty one would say. Normally the wet-hulled Sumatra beans are the ugly duckling of the coffee world.
The aggregate production method along with the classic Indonesian wet hulling process often leaves the beans split. Due to the beans being kept moist for longer, the color of the end product makes it much harder to mechanically sort out defects. So if your used to ugly duckling Sumatra’s, just looking at these beans will let you know the quality and time that went into this offering.
Wet hulled coffee is known for its lower acidity, bigger body cups with a complex and spicy earthy chocolaty factor that has become the terroir of Indonesian coffee.
Tasting Notes: A very cool cup! Best medium to dark but will hold lighter roasts much better than most Sumatra coffees. Lighter roasts have a little cool lemony acidity upfront, with some soft fruit tones giving it some jazz, but balanced with a dry more earthy chocolaty factor. As you push into the medium roasts, it will get much fuller bodied and become a lower acidity cup cutting out the more lemony floral tones. Still a slight crispness even at these roasts giving a lot to the depth of flavors present. Darker roasts will turn more into a chocolaty spice noted treat. When roasting into 2nd crack one will add some cool roasty and smoky tones into the more bakers chocolaty cup profile.
Roasting Notes: Easy to roast for a Sumatra coffee being such a gem. Roasts much more uniform than most other wet-hulled coffee. Low in chaff and tasty from light to dark. Light roasts for those who enjoy more acidity in the cup, for everyone else, a nice medium to dark roast will let these beans shine.
Coming from family-owned farms organized around an export company called PT. AgroTropic Nusantara (AGTN), which has been working with coffee producers since 2010 in the Kayu Aro highlands of the Kerinci regency within the Jambi province on the island of Sumatra.
AGTN has established an association of 680 producers who cultivating coffee on 2 acre parcels around the Kerinci valley’s edge near Mount Kerinci, the highest volcano in Indonesia and home to the Sumatran tiger, which inhabits the Kerinci Seblat (the largest national park in Sumatra and a UNESCO World Heritage site).
Through coffee AGTN has focused on supporting increased employment opportunities for women, which includes a woman as the director of operations. Women are also running the coffee nursery program and handsorting at dry mill.
AGTN also works closely with producers to decrease forest encroachment by using their coffee farms as a protective buffer for the Kerinci Seblat national park, which encircles the entire Kerinci valley with unparalleled natural beauty.
Indian Monsooned Malabar
The Indian Monsooned Malabar is a very unique and exotic coffee; usually people have a love/hate relationship with this bean but it is one of our top sellers year in and year out.
Monsoon Malabar coffee is prepared from Arabica cherries (“cherry” refers to dry-processed coffees in India). After grading, the coffee is transported to the coastal city of Mangalore where the “monsooning” is carried out in large openwalled warehouses.
During the rainy months of June through August, the coffee is spread inside the warehouses with very good aeration and ventilation at a particular thickness so that the coffee slowly absorbs moisture. After it absorbs sufficient moisture and bloats in size, it has to be periodically bulked and bagged and stacked so as to ensure proper and uniform “monsooning.” This process has to be carried out many times during the months of the monsoon.
After September, when the rains subside and the temperatures are higher, the ghostly white and swollen beans are sent through the final grading (gravity tables and hand-sorting) in order to obtain the Malabar export quality. The farmers not only produce coffee, they also grow pepper, cardamom, and oranges. Most of the farms are 80 to 100 years old and belong to third generation growers.
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. A pretty wild cup for you stronger coffee fans or espresso heads.
Usually used for espresso at the darker roast points but many of our customers enjoy the single origin drip brew or french press at a slightly lighter roast point.