Jon’s coffee special features our three most popular coffees.
This bundle includes:
Colombian BCT Premium Huila Timana
A very tasty aggregate lot from a micro region in Huila called Timana. Although some of our past Huila offerings have most likely contained some Timana beans, this straight chop out of Timana is fantastic.
All grown above 4800 feet and consisting of 2 Arabica strains; Colombia and Cattura.
Coming from the Timaná municipality of South Huila, located in the mountain valley of the Magdalena river between the two main branches of the Colombian Andes. The region provides excellent weather patterns for coffee cultivation.
Ripe cherries are pulped and fermented for 16-24 hours, after which they are carefully dried both in the sun and mechanically until the optimum moisture content is reached.
A very nice super clean Huila cup! Buttery textured and complex; strong semi-sweet traditional walnut/chocolate tones balanced with with a little brightness and soft fruit tones. Lighter roasts can see some hints of more citric acidity but gets pretty mellow and smooth from medium to dark roasts.
Easy to roast; a nice medium roast is where these beans will shine. Works at light and/or dark roasts but looses a little balance. Light roast will have much more floral and soft fruit balanced with a dry nutty, dark roasts are much thicker and bittersweet, low acidity and nutty/chocolaty/smoky type profile.
Indian Mysore Nuggets – Extra Bold
Year in to year out, this is always one of our most popular coffees, at times we have trouble keeping it in stock!
Mysore coffees are the best known and the most popular of all Indian coffees, they posses good body and snappy acidity. The overall taste profile is very unique, with spicy overtones. These spicy overtones come from the cinnamon, cardamom, nutmeg, cloves and pepper that grow alongside the coffee trees.
This lot is full bodied, with a rich full taste and moderate acidity. Very interesting and exotic, I like to roast this coffee a little darker, just into the second crack.
Indian Mysore Nuggets have been a favorite of Burman Coffee and customers for many years and this crop does not disappoint. The aroma is nutty, woody, and some slight smokiness. Many of the notes in the aroma come through in the flavor like walnuts and some smoke. There’s dark fruit, oak, licorice, and some vanilla spice, like a good dry red wine. The finish has a subdued brightness to it with just hints of lemon zest at lighter roast points. The body is medium to full depending on roast and brew. There’s a reason people keep coming back to this bean. It’s a smooth all around great stronger cup of coffee.
We recommend roasting this bean at a medium to dark roast. Too light and the brightness is too dominate, too dark you will lose its depth of flavor.
Costa Rican SHB EP Dota Tarrazu – Santa Maria
There is nowhere like Costa Rica when it comes to coffee cooperatives. CoopeDota, which produces this coffee, is one of the finest.
It starts with an unmatched commitment to the environment. 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.
A very nice Co-op production Tarrazu that really screams classic Costa to me. Bright citrus and floral balanced with a very chocolaty undertone, a couple hints of a fruity factor pop out at the light to medium roasts levels. Clean and rich, a very nice cup. As one gets the roast more towards a strong medium, it mutes up much of the citrus bringing out a little hint of caramel, although not as citric one can still detect cool floral tones, which is what Costa Rican coffee was originally known for.
Great from light to dark. Lighter you will you will pick up more acidic notes, so make sure you don’t mind a little acidity. At a medium (city +) you will taste the great complexities that you may lose if roasted too dark. Would make a wonderful espresso but great as a drip brew.