Jon’s coffee special features three of our most popular coffees.
This bundle includes:
Costa Rican SHB EP Tarrazu La Pastora
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 roasts.
The aroma is floral and sweet like honey. A nice medium bodied, smooth & creamy cup of coffee with little stronger floral aspect and medium to low acidity. It does get a good lemongrass tone at lighter roasts, crisp 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.
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.
Colombian Bucaramanga Supremo
In Colombia the vast majority of coffee is cultivated, harvested and processed on small family owned farms. While these producers are their own architects, designing farm management and post-harvest solutions to fit their environment, they also need strong alliances to bring their coffee to the international market and earn fair prices. To support this system of small farm production, Colombia established the Federación Nacional de Cafeteros de Colombia (FNC) to organize and support a complex network of larger regional coffee cooperatives.
These cooperatives provide producers with valuable logistical support like centralized warehouses to store dried parchment and dry mills where the coffee is prepared for export according to size and quality.
A beautiful screen and prep on these beans.
A great super fresh classic Colombian! Low acidity and fuller bodied, this cup shows the classic spirit of Colombian coffee. A little hint of acidity at the light roast points but best from medium to dark. Smooth and clean, nutty and bakers chocolate tones dominate the cup with hints of floral and soft fruit crispness at the lighter roasts. Medium roasts are a great starting spot, accentuates the smoothness, great mix of nutty and chocolaty tones with little jazzy spice note, easy to drink with a sweeter edge. Darker roasts turn a bit more semi-sweet with a stronger bakers chocolate edge and some complimenting smoky/roasty notes, a hint of a nutty accent mostly in the aftertaste.
An easy to roast coffee good from a strong medium roast to as dark as you want to go. Light roasts come off a little grassy and under developed but as you creep towards a medium roast you get very nice classic Colombian toasted walnut and spice with a slightly chocolaty finish.
Variety: Caturra, Typica, Castillo, and Colombia
Elevation: 3900 – 4950 feet
Nicaraguan SHG RFA Selva Negra Washed Processed
First new crop arrival of 2020/21!
One of the worlds most sustainable farms! A wonderful direct relationship coffee. 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.
Selva Negra’s history is in many ways the history of the coffee in Nicaragua altogether. In the 1880’s the Nicaraguan government invited young German immigrants to come and settle in Nicaragua in order to promote coffee growing in the northern highlands. Many accepted the offer, thus forming the main coffee plantations of the country; some estates bear names of their motherlands. Selva Negra means Black Forest, and the coffee estate is called La Hammonia, Latin for Hamburg. Located approximately 4,000 ft. above sea level, La Hammonia has been producing fine old style Arabica coffee for over 100 years. Eddy Kühl & Mausi Kühl-Hayn, the farm’s proprietors are descendants of two of these original German immigrants – Alberto Vogl and Klaus KÜhl.
Selva Negra Estate Coffee is grown at a high altitude in a shaded environment. This allows the bean to have a slow development cycle which instills an intense and fulfilling flavor to each bean. The coffee is not only 100% Arabica, but more importantly it is mostly Bourbon and Typica strains (which produce higher quality beans than other varieties of coffee trees). The region of Matagalpa, Nicaragua is mountainous with excellent volcanic soil producing exceptional beans. Finally, the coffee is prepared using an environmentally friendly washing process, which gives the coffee still one more unique quality enhancing aspect.
A very nice and super fresh batch of their traditional farm aggregate. A little hint of citrus floral upfront balanced with nice complex malty tones. Great everyday drinker at a medium roast, balanced with a sweet edge. A heftier cup at the darker roasts and equally as tasty, fuller bodied with strong malty and smoky tones but still retains that sweeter edge to it.
Easy to roast, great prep on the beans and roast pretty even. Make sure hit a medium roast or darker, with being a little lower acidity, not a ton of jazz at those lighter roast points but as you progress the roast it builds that great malty tone that Nicaragua is known for.