Description
Sample some classic coffee flavor profiles from around the world! A half pound each of:
Guatemalan Premium Huehuetenango – Finca Vista Hermosa
A tasty mix of tones, great from light to dark. The cup profile is mostly down the malty side but these beans have some awesome jazz. Medium roasting really pulls together a tasty treat but you can take it lighter or darker depending on personal taste preference. Hints of floral mixing with smooth nutty & malty features. Will show some winy citric and fruit acidity in the light to medium roast spectrum but all in all a medium to low acidity brew with a medium body. Smooth, clean and sweet edged, a cup we are more than willing to drink all day. Guatemalans almost always hold dark roasts nicely for adding a little sweet malty note to the smoky and roasty tones is a tasty mix.
Ethiopian Guji Org. Natural Gr. 1 – Kayon Mountain Shakiso
Clean, bright, sweet with a very diverse flavor set. Stone and darker fruit, citrus & floral, and spiced chocolate tones are the main flavors one can see in this cup, either accentuated or muted depending on roast level. Nice jammy body will be seen in the medium to borderline dark roast mark. Very dependent on roast – lighter roasting gives much more of the citrus, red-fruit with just a hint of a spicy chocolaty factor, a much dryer finish. Darker roasts produce much more of a bakers chocolate cup with a hint of a strawberry like fruit note and good sweetness, far less acidic. A very enjoyable cup from light to dark.
Costa Rican Org. SHB EP Finca Amistad
This is one you Costa Rican fans will not want to miss, a customer favorite. A smooth and clean coffee with a sweet and nutty taste profile. Turns a bit chocolaty as one pushes past a medium roast. Wonderful balance of tones with hints of floral and soft fruit. Medium bodied cup with lower than average acidity for a Costa Rican. A cup everyone should love.
Papua New Guinea – Carpenter Estates – Bunum Wo Kula Peaberry
Similar to the Sigri coffee these beans are pretty low acidity in the cup, very clean in its profile. Smooth, rich and chocolaty with some spice note accents. Most would call it a pretty sweet chocolaty cup with a bit of spice. Very smooth cupping this year with no herbal tones or earthiness. Medium bodied with a sweeter edge, a cup almost anyone would enjoy. Kind of like a Sumatra coffee without all the earthy funk.
Rwanda Premium Murundo – Kivubelt People Farm – Microlot 12
A very fresh and tasty African. Enjoyable at any roast level; medium to dark roast was our favorite. Medium roast points provide a smooth cup on the nutty/chocolaty side, sweet tea flavors and a hint of citric. A little herbal spice lingers in the aftertaste but very mild comparatively to most Africans. Darker roasts add complimenting roasty notes, a sweet burnt sugar and chocolaty cup that is jazzed up with a little spice, lower acidity and a fuller body. One can take it lighter if you want to boost the fruitier citric & floral tones but it can be a pretty sharp cup right at first crack.
Brazil FAF Bob-O-Link Reserve – Sitio Sao Jose – Red Catuai Natural
Great from light to dark; this is the fruitiest of the two lots with higher than average acidity, highlighting some citric but mostly red fruit like tones in the cup, sweet and a bit more wild. Lighter roasts show a wonderful fruit forward cup. Sweet edged, just a hint of lemony acidity with a slightly boozy & nutty finish. Shines at the lighter roast points but tasty from light to dark. As one pushes the roast, it builds up the classic nuttier tones and starts introducing hints of semi-sweet chocolate in the aftertaste, a bit smoky if you get too close or into 2nd crack. Retains hints of the fruitiness throughout the roast spectrum but more in the background/after-tastes with medium to dark roasts.
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