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.

Colombian Regenerative Org. Tolima – MULTICOOP – Washed Processed

This Regenerative Organic certified coffee boasts a complex cup profile, characterized by notes of candied papaya, pineapple, and herbaceous nuances over a solid chocolate base, a result of the mineral-rich volcanic soils of the Tolima department. The lot specifically originates from the municipalities of Planadas, Rioblanco, and Chaparral, a region that, after years of isolation due to armed conflict, has revitalized its agricultural economy by leveraging its privileged geographical conditions and altitudes ranging from 1,500 to 2,200 meters. Production is managed by the Multiactive Cooperative (Multicoop), an organization that brings together 379 small producers focused on standardizing quality and positioning the coffee from this area in the specialty market.

The agricultural practices for this lot go beyond traditional organic farming, implementing a regenerative model designed to restore soil health and increase local biodiversity. Coffee farmers use natural compost and cover crops that not only nourish the coffee plants but also help capture carbon and retain water in the soil. Processing is decentralized: each family operates its own micro-mill on the farm, handling selective harvesting, pulping, fermentation, and sun-drying. This allows for rigorous quality control at every stage before the beans reach the collection point.

To guarantee traceability and export logistics, Multicoop works in strategic partnership with Mastercol, who handle the milling and final preparation of the beans for the international market. This collaboration directly connects high-altitude producers with global buyers, ensuring that the value generated by the coffee’s quality returns to the communities for reinvestment in their crops. This coffee is a clear example of sustainable and technically sound production, offering a clean and consistent cup that faithfully reflects the terroir of the Colombian Andes.

Tasting Notes: A very pleasant cup, great daily drinker being a classic Colombian cup. Above average cleanliness and brightness, not a sizzling cup but definitely crisper than most Colombians.  Medium bodied with a smooth and rich mouthfeel, stays sweet and clean from start to finish. At light roast points, the profile is crisp and herbal, showcasing brighter citrus notes of lemon and orange, hints of tropical fruit. As you move into a medium roast, the acidity decreases considerably, smoothing out into rich nutty, chocolate with hints of soft fruit; interestingly, as the cup cools, the brightness re-emerges to lift the chocolate notes. If you take it to a dark roast, the acidity disappears completely, leaving a heavy body with deep chocolate flavors, great cleanliness, and lingering sweetness.

Roasting Notes: Easy to roast with good bean size, few defects, and very low chaff due to the processing. We recommend a roast level between Light and Medium to capture the perfect balance of fruit, acidity and chocolate. If you are aiming for a light roast to highlight the acidity, be sure to develop it slightly past the first crack; stopping too early can result in raw peanut or hazelnut notes. For fans of darker coffee, this bean handles heat well, offering a very clean and full-bodied cup without the fruit tones.

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.