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:

Costa Rican SHB EP Dota Tarrazu – Santa Maria – Washed Processed

There is nowhere like Costa Rica when it comes to coffee cooperatives. CoopeDota, which produces this coffee, is one of the finest.

CoopeDota has a first of its kind certified carbon-neutral mill, which features hydro-powered energy consumption, water efficient eco-pulpers (also called a demucilager), and mechanical coffee dryers fueled by coffee parchment. Nearly 900 producer-members living throughout the canton of Dota within the province of San Jose, Costa Rica focus their attention on farm management throughout the year and then deliver their cherry to the CoopeDota mill where traceability and quality control are second to none.

CoopeDota has an equally intricate model of income diversification with a profitable agriculture supply store and tourism department dedicated to showing off coffee farms to visitors. They also roast their own coffee and operate three cafes and a cupper/barista training center. Their commitment to the environment also extends to the community of Santa Maria de Dota where the cooperative manages trash pickup for the entire town.

Tasting Notes: A very nice co-op production Tarrazu that follows the classic Costa terroir, floral acidity versus nutty and chocolaty tones. Best at medium to dark roasts, a lovely daily drinker. A good balance of flavors that can accommodate anyone’s personal tastes, dependent on roast level. Lighter roasts are brighter, sweeter and more floral, balanced with hints of dryer, nutty undertones. Medium roasts had the best balance, smooth with a slight chocolaty edge and pronounced nuttiness in the aftertaste, just a hint of crispness to the cup. Dark roasts turn fuller bodied and semi-sweet, accentuating the nutty and chocolate tones even more but will lose its floral and crisp sweeter edge.

Roasting Notes: Great from light to dark. Even roasting with low to medium chaff. A couple extra day setup time can really help smooth out the cup. Drinking too soon can accentuate the more sour floral acidity. Sweet, delicate and balanced, shoot for a roast level before 2nd crack. Smoky rich and chocolaty, shoot for touching 2nd crack to a couple pops into it.

Papua New Guinea Carpenter Estates Sigri Kula Peaberry

All coffee bearing the Carpenter Estate name is grown at over 5000 feet elevation. All of their Estates considers soil and water conservation as a priority, and, the plantation is very eco-friendly. The plantation employs a medium density shade strategy, using two types of shade trees. This promotes even ripening of coffee cherries and provides habitat for at least 90 species of birds.

These are washed processed Arabica coffees. Quality Control begins in the field; Cherry coffee is hand-picked and carefully checked for uniformity; it must be red and fully ripe which allows for the correct balance of sugar and acid within the cherry. This selected cherry is then pulped on the day of picking.

Tasting Notes: Silky smooth and clean tasting, fuller bodied with a creamy mouthfeel. Lower acidity chocolaty cup with a sweet edge. We liked it best from a medium to dark roast, but with a little longer setup, light roast fans can find joy with these beans. Definitely a chocolaty cup profile with some cool nutty and herbal/spice accents. If you roast before 2nd crack, which is preferred, one can balance in some melon and fruit acidity into the mix which is a big plus to the depth of flavor. Cup starts sweet at lighter roasts but will turn semi-sweet as you pushing into medium or dark roasts.

Roasting Notes: Good almost anywhere – I would still avoid real light roasts for you will find a bit of raw acidity and underdeveloped darker tones. City plus to as dark as you want to go. To see it shine, keep it before 2nd crack. Dark roasts will impress dark roast fans but will burn out many tones that make this cup pretty stellar. Medium chaff levels and even roasting keeps it an easy to roast bean. Peaberries in air roasters can not move quite as well, might be good to slightly reduce batch size.

Nicaraguan Premium Selva Negra – San Felipe – Caturra Washed

San Felipe is a highly prized lot located within the historic Hacienda La Hammonia (Selva Negra) in Matagalpa, Nicaragua; it is one of the hacienda’s highest-altitude parcels, situated on the steep, shaded slopes that have defined Selva Negra coffee for over a century. Grown at an elevation of approximately 1,200 meters beneath a lush forest canopy and atop rich volcanic soils the beans benefit from a slow maturation cycle that imparts depth and sweetness to the cup. The lot consists of Selva Negra’s traditional, high-quality varieties primarily Geisha and Caturra hand-harvested at their peak ripeness and fully washed using the hacienda’s signature eco-friendly methods.

Nicaraguan Selva Negra coffee is cultivated in the most ecologically sustainable and socially responsible way possible.  Learn more by reading our Selva Negra Grower Profile.

San Felipe: Selva Negra has owned a small section of land called San Felipe for a while, highest altitude parcel on the farm but due to its steep slope and slight separation from the other lots, it was never farmed.  8 years ago, Mausi (owner of Selva Negra) was able to get her hands on a few Geisha beans. After they were able to plant these and then get a few harvests, they had enough seeds to plant about 500 trees on the highest altitude section of San Felipe.  As Geisha is not known for its high yields, they planted the rest of the plot with their best Caturra.

Tasting Notes: A very clean and fresh batch from Selva Negra. A little citric & floral acidity upfront, balanced with nice complex nutty & malty undertones. Light roasts are going to be a little front loaded with the brighter characteristics, a higher rated cup meaning one will notice some decent crisp acidity at the light-medium roasts. Will give great depth of flavor but may be a little sharp for some. Our favorite roast and a great everyday drinker was in the medium roast ballpark, builds more of a smooth and creamy cup with a sweet edge, reducing that perceived acidity to just a pinch. Turns much stronger, a robust cup most would say, into the darker roasts but shined nicely; fuller bodied with strong malty and smoky tones, still a sweeter edge to it which darker roast fans will love.

Roasting Notes: A little more challenging to roast but luckily tastes pretty good no matter where you roast it to. Error lighter than darker when playing around. Although this cup tastes like a nice Ethiopian natural, it will roast much more two toned. When shooting for a nice light roast, judge it by the lighter shades of beans, make sure they get through first crack then cool it out. A speckled roast is normal, you will see 2-3 shades of beans when done roasting, this coffee is produced to give those results.