Jon’s coffee special features three of our most popular coffees.
This bundle includes:
Guatemalan Huehuetenango SHB EP MAM
Guatemala Huehuetenango MAM SHB EP is sourced from small family-owned farms located within the municipalities of San Pedro Necta, Santiago Chimaltenango, Todos Santos Cuchumatan, Union Cantinil, La Libertad, and La Democracia, all in the department of Huehuetenango, Guatemala. The coffee is harvested by indigenous families on farms that average 1.5 hectares in size.
This is an aggregate coffee produced by small land holders in the Huehuetenango region. A classic example of what a Huehue tastes like.
Nice screen and a clean cup. Although tasty and worth stocking, drinking this cup really lets you see how amazing the microlot single farm Guats are. Depending on personal taste, one may even like this cup better than those but hard not to see the raised acidity and sweetness as well as depth of flavor coming out of the microlots.
Tasting Notes: Clean and rich with a sweet edge, medium bodied with a little new crop acidity upfront. A nice medium roast gives great balance between a sweet floral and mild chocolaty tone with hints of a grape skin fruity factor, gives off almost a little caramel if you hit the roast right. As the roast gets darker, the chocolaty factors turn more into a semi-sweet malty tone with far reduced acidity, a little winy note right around 2nd crack but just a hint.
Roasting Notes: A nice medium to dark roast is the way to go for this bean. Too light and it gets a little grassy. A quicker roast is nice for it will be slightly sweeter.
Panama Premium Boquete – Garrido Estates – Washed Processed
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 an aggregate coffee by Jose David Garrido Perez. He has come up with awesome tasting blend of washed processed strains and lots from all of his farms.
Jose had 3 of his coffees place in the Best of Panama, including a chop of his Panama Mokka which went for $142/lb! This guy knows how to grow/process some of the world’s best coffee. Some may say its in his blood.
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 Geisha/Mokka. Much more classic in its tones. Produced by one of the best Panama farmers on the block!
Tasting Notes: A clean, sweet and smooth cup of coffee one can drink all day long! A little fuller bodied at the light-medium roast level which made it very easy to drink. 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 more nutty tones turn into hints of caramel and accentuate the malty cup profile, becoming the predominate tone. Dark roasts turn pretty strong but the nice sweeter malty cup profile mixes 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.
Mexico Washed – Oaxaca Pluma San Agustin Loxicha – Edgar Santiago Microlot
A top notch new crop Mexican arrival!
We have been waiting patiently for stellar new crop lots of Mexican and they have finally arrived!
This coffee is coming from the same group as our other Mexican Oaxaca, but instead of being a tasty aggregate production lot from many small holders, this is the highest rated single producer lot, with more of a boutique processing method. A bit more exotic, a bit higher rated, but both are incredibly tasty Mexican coffees.
Edward Santiago has a very small farm, about 7.5 acres containing approx 500 trees. He grows Typica, Bourbon and Catuai to create a perfect balance of tones. He insures only the ripest of cherries are picked and then does a 24 dry ferment still in the cherry before throwing the beans into a meticulous washed processing, 3 different quicker soaks take all the remaining fruit off the seeds without giving the cup detectable ferment tones. The result is a beautifully clean cup, technically washed processed but considered a hybrid processing method. Introduces the heavier body and sweeter tones of a honey processed to the cleaner more traditional darker tones that the washed processing normally produces.
Tasting Notes: A very fun cup to play with. Much heavier bodied than a traditional Mexican. Lighter roasts are clean with some very jazzy fruity acidity, floral aromatics and a fuller bodied nutty tone surprisingly developed for a light roast. A little soft fruit pops out as the cup cools. Medium roasts reduce the acidity a bit and build the body and chocolaty factor, the nuttiness fades into hints of toffee/caramel with just hints of floral accents. Wonderful layers of brightness fading to sweeter nutty/toffee with a lingering aftertaste more on the chocolaty side. Darker roasts work equally as nice but far less exotic and sweet; robust dark chocolate tones with great body and a smoky finish.
Roasting Notes: Easy cup to roast, medium to low chaff and even roasting. Recommend playing the medium roast level to see it shine. Light roasting is way cool as well but a bit unique with its pronounced nutty factor and higher acidity. Extra setup for light roasts really mellow out the nuttiness into more jazzy bright and sweet tones. Dark roasts are a bit rough and tumble but for strong and dark coffee fans, it will be a winner.
This coffee is exported from Calguera Gomez who organizes thirty seven surrounding family-owned farms located within the municipality of San Agustín Loxicha in the state of Oaxaca, Mexico.
Coffee producers use their own micro-mill to process harvested cherries, which allows for meticulous care in depulping, fermenting, and drying the coffee. Coffee is cultivated on farms that average 10 to 24 acres in size. The Calguera Gomez company aims to organize and support producers with access to the best agricultural practices and consequently pays high prices for higher quality coffee production.