3 lb Bundle: Popular

Description

Jon’s coffee special features three of our most popular coffees.

*Bundles change over time. You will get the listed coffees at the time of order. *

This bundle includes:

Ethiopian Yirgacheffe Org. Washed Gr. 1 – Hafursa Cooperative

This coffee is sourced from family owned farms organized around the Hafursa Cooperative located in southern district of Yirgacheffe, Ethiopia. The Hafursa Cooperative was established in 1975 and currently has approximately 893 members who produce their coffee on plots of less than 1.5 hectares that are shaded, and intercropped with banana and other nitrogen fixing crops. In 2002, the cooperative joined the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU), an umbrella organization established 2002 to support a sustainable coffee supply from cooperatives in the Gedeo ethnic region of Ethiopia. There are twenty-six other cooperatives affiliated with the YCFCU totaling more than 35,000 members.

Tasting Notes: Best at the light to medium roast levels. Very crisp, clean and exotic. Great aromatics filled with jasmine spice and soft fruit. Lighter roasts are filled with new crop acidity and floral notes, mostly citric but a little soft fruit tone can be found. The balance of the cup comes from a semi-tea-like chocolate factor. I tend to think of it as chocolate spice notes but many tongues can pick up a  little black tea note. Medium roasts still have a bit of citric acidic, build a good body and bring forth more of the chocolate spice note, reducing the acidity slightly so even more of the exotic tones of this cup can be found. Darker roasts are always tasty for those who like fuller roasts. This is how they would traditionally serve these beans in Ethiopia. Almost a shame, for it loses the cool spice and lighter note balance, but will still make for a good exotic smoky and chocolaty cup.

Roasting Notes: Easy to roast, very clean coffee, even roasting with medium to low chaff. Lighter roasts will have some decent acidity but can provide a wonderfully exotic cup. Will look one shade darker than it really is in the roaster, similar to many African coffees. I like to watch the splotchy-ness of each bean to mark the roast level. As the beans fade to even brown, this marks a strong medium roast. A light roast should be semi-splotchy. Dark roasts are still marked by hints of oil on the surface.

Panama Premium Boquete – Garrido Estates – Washed SHB

Garrido Estate coffee very rarely makes it to the US. Owned and operated by Jose David Garrido Perez and consists of 4 farms including the famed Mama Cata.

Located in some of the best growing territory in Panama; some of the biggest names in Panama coffee are also located in this prime territory, Hacienda Esmeralda and Elida Estate are neighbors.  Since his coffee is almost always obtained by foreign markets, many in the US have not heard the name Garrido before but it easily competes with the best of the best.

This is a super tasty and clean washed processed coffee, a good example of traditional Panamanian coffee. Highly rated but not a competition winner, much more affordable than the natural processed boutique coffees or the single strain offerings but just as tasty in our book. Not as exotic, more classic in its tones.  Produced by one of the best Panama farmers on the block!

Tasting Notes: We thought best from medium to dark roasts but works from light to dark. A clean, sweet and smooth daily drinking cup! A little fuller bodied at the light-medium roast level with a great balance between the slight winy/floral notes & nutty/malty darker tones. Similar to Guatemalan coffee. Some acidity at lighter roasts but just a hint, medium to dark roasts would be marked as low acidity. As one pushes it into the medium roast range, the very sweet nutty tones come off a bit caramel like. Still plenty malty, it will linger on the tongue.  Dark roasts turn pretty strong with the sweeter malty cup profile mixing nicely with smoky and roasty notes.

Roasting Notes: An easy coffee to roast, very nice screen. Good from light to dark, pretty low chaff and pretty even roasting. Darkens up pretty quickly, will look a little darker than it is. We recommend trying it on the lighter side of a medium roast to get a nicely balanced cup.

Costa Rican SHB EP Tarrazu La Pastora – Washed Processed

Tarrazu coffees are grown in altitudes over 3,900 feet, allowing them to be designated SHB-single hard bean, the highest classification in the Costa Rican system. Grown in rich volcanic soil and high altitude make this one the finest coffees in the world. Tarrazu coffees are famed for snappy, strikingly clean flavor. Known as a “classically complete” coffee, they’re crisp and medium-bodied, with tangy citrus flavor and a fine, satisfying aroma. Tarrazu cups wonderfully at all but the lightest and darkest of roasts.

With more than 4,650 members from Tarrazu, a canton in the province of San Jose, Cooperativa de Caficultores de Tarrazú RL (Coopetarrazu) is designed to receive cherries from many small farms and consistently process their coffee into a well-balanced regional blend called La Pastora.

Like clockwork, a parade of vehicles of all sizes, from pick-up trucks to dump trucks coming from central receiving stations, arrive in the late afternoon full of cherries that were picked during the day. The cherries are quickly weighed and placed in a large tank with water to remove the less dense beans that float to the top inside the cherry. Next the cherries are depulped and pass through a demucilager that mechanically strips the mucilage from the beans. All of this is done with a recycling water system. The washed beans move down from the wet-mill through a long elevated conveyor belt into a machine that uses forced air to shed any remaining water. The coffee then passes through a series of dryers to gently reduce the moisture to 11 percent. All of this happens in a matter of just over 72 hours, which seems fast until you stop to consider that not a minute is wasted in the process. After all this, the coffee is rested for a period of at least a month in silos and then milled for export with another equally impressive series of machines dedicated to dehulling and sorting green beans by weight and color.

Tasting Notes: The aroma is floral and sweet like honey. A nice medium bodied, smooth & creamy cup of coffee with little stronger floral aspect, medium to low acidity. It does get a good lemongrass tone at lighter roasts with a soft fruit tone as the cup cools, crisper cup with a slight nutty tone. Turns much more chocolaty into the medium or dark roasts. The cup finishes with a pleasantly surprising spiciness. This is a savory cup of coffee with wonderful complexities.

Roasting Notes: Easy to roast and good from light to dark. Will roast a little two toned, make sure everything is through first crack before cooling it out. Medium roasts are where thought it to shine, well balanced and smooth; might be a little mild for some. Darker roasts are slightly edgy but great pronounced dark chocolate tones balancing with some smoky and toasty notes, a good combo.