BCT’s coffee special includes three of our best dark roast coffees. Featuring our:
Brazil Mogiana Guaxupé 17/18 FC SS
A lovely Brazil arrival. Smooth, clean and rich, these beans make an awesome single origin cup, or blend base. This is a Fine Cup (FC) and Strictly Soft (SS), the highest cup category in the Brazilian coffee grading.
As the world’s largest coffee producer, Brazilian lots often come from larger estates that use highly mechanized processing strategies to manage larger volumes. The Mogiana region, split between the states of São Paulo and Minas Gerais, is the most renowned of three major Brazilian growing regions. This region has rolling hills and uneven terrain lending to farms that are small to medium in size.
This particular lot comes from Cooperativa Regional de Cafeicultores em Guaxupé (Cooxupé), which was established in 1937 and currently has 14,000 active members. Producers typically have farms that average 60 acres in size. Each producer cultivates and harvest their own cherries and places them on patios to dry to 15 percent moisture after which the coffee is moved to mechanical driers to precisely finish the drying to 11 percent moisture. Coffee is carefully stored until it is time for milling and export, which all takes place at the Cooxupé dry mill where traceability and quality control are carefully managed so each producer can be paid according to the quality of their coffee.
A very fresh and tasty Brazil! Lighter roasts show lemon, floral & soft fruit contrasted by a nuttier (almond like) undertone, a sweet edged cup. The two combine for a hints of caramel, quite tasty for you light roast fans. Medium roasts are richer, more of a developed chocolaty tone and decently less nutty; mutes up the soury floral edge, retains a little hint of soft fruit as the cup cools. Fairly neutral tasting and very chuggable. Darker promotes a thicker body and introduces a slightly bitter contrast that works very well for espresso.
A nice large screen, even roasting bean. Medium to high chaff. Avoid light roasts unless you like sharper cups, quite tasty being highly rated but will have a little acidity which many Brazil fans will shy away from. Most will like it best at a medium roast, especially for single origin drinking, or into the darker roasts for blending.
Indonesian Sumatra Aceh Gr. 1 Double Pick – Harimau Tiger
Not your average Sumatra coffee! Great prep and screen size, very unique for a wet-hulled coffee but does come with a higher price tag. Holds the terroir of Sumatra (thick and darker toned) but on a much cleaner profile, more of a straight chocolate cup instead of being loaded with peat and overly earthy. Hints of acidity and soft fruit tones can be found at medium to borderline dark roast, which also separate it from “average”.
Harimau Tiger captures the classic characteristics of a Sumatran coffee while also offering a sweet, cleaner profile and higher cup quality than a standard “Mandehling Double Pick.” We look for coffees that have a balance of sweetness with the earthy, herbaceous, and savory notes that are common to coffees from this region, and we pay close attention to the uniformity of the prep in these lots.
Tasting Notes: Best from a medium to dark roast, wet-hulled coffees are not light roast coffees no matter how tasty. Hints of citric crispness with a little sweeter chocolate edge, pulls some balance with some earthy spice (the good kind). Very clean cup for a Sumatra that is drinkable and balanced from a medium roast and beyond. The darker you roast, the fuller the body gets along with reducing any hints of acidity. Into second crack will turn more into a chocolaty spice noted treat but will reduce the sweeter edge. Picks up some complimenting 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 uniform for a wet-hulled coffee but one will still some diversity. Low in chaff and tasty from medium to dark. Often takes a little longer to achieve darker roasts, setup really smooths out the cup, we drink them after 24 hours but some may want to wait 3-4 days to ensure rich and smooth characteristics.
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.