Garry’s coffee special features three of our more interesting coffees. Higher acidity, fruitier slow dried naturals, this bundle is leaning towards more exotic coffee tones.
A pound each of:
Honduran FTO Finca Liquidambar Yellow Honey
New 2019/20 Crop! A tasty kick off to the new Central American season.
Produced by Roberto Rene González and milled as a single farm micro-lot at RAOS (Cooperativa Regional de Agricultores Orgánicos de la Sierra) where Roberto is a member and the general manager. Roberto and his family own a 37 acre farm called Finca Liquidámbar located in the community of Guascotoro within the municipality of San Jose in the department of La Paz, Honduras.
Roberto was one of the first in his community to earn a university degree. After graduating with a degree in business management, Roberto returned home to manage RAOS and to help his family run the coffee farm. Roberto is currently working to get 19 acres of his farm formally recognized as a biological reserve. The goal is for the reserve to become a destination for tourism in the area. Finca Liquidámbar provides year-round employment to 7 people and another 30 people during the harvest. Roberto, his wife Odalma and their two children partner with local schools and local organizations for road improvements and youth activities.
Tasting Notes: A very cool Honduran coffee, high scoring in the coffee world but a bit differently profiled than most Honduran coffees. Clean, rich and exotic; lighter roasts will pack some acidity. Pretty strong citric and floral tones will dominate at the lighter roast points. Being a very clean cup, one can find some balance with a baker’s chocolate undertone at light roast points but it is pretty faint. Medium roast bring much more balance, a cool sweet floral upfront fading to semi-sweet chocolaty undertones. Good body behind the medium roast that builds even more into the darker roasts. Darker roast themselves will be strong and a bit edgy but decently lower acidity.
Roasting Notes: Easy to roast. If you like new wave coffee and many of the Natural or Honey processed offerings, keep this on the lighter side to see it shine. If you do not like acidity but want thick and rougher chocolaty coffee with just a hint of crispness, close to touching 2nd crack is where to take this one.
Ethiopian Yirgacheffe Washed Gr. 1 Aricha
700 small coffee producers organized around the Kebel Aricha coffee mill, located in the Gedeo Zone of the Yirgacheffe district come together to create this wonderful coffee. The Gedeo Zone is named after the Gedeo people who are indigenous to this area.
Small coffee farmers deliver ripe cherries to the Kebel Aricha mill where the cherries are sorted and pulped. After pulping, the beans are fermented for 36 to 48 hours and then washed. The wet beans in parchment are placed on raised drying beds in thin layers and turned every 2 to 3 hours during the first few days of the drying process. Depending on weather, the beans are dried for 10 to 12 days until the moisture in the coffee beans is reduced to 11.5 percent.
Then the beans are transported to Addis Ababa, the capital of Ethiopia, to be milled and bagged prior to export.
Tasting Notes: A good example of a traditional Yirg, very clean but a bit on the milder side. Lighter roast show some good lemony floral acidity but will mellow greatly into the medium roasts and be very low acidity at the darker roast points. The nice chocolaty factor peeps its head out at the light roasts but just barely, one almost gets a more tea like dark tone at those light roasts that develops into a nice rich chocolaty undertone as the roast progresses. Smooth until you hit 2nd crack which will put some edge into the cup for stronger coffee fans along with some smokiness.
Roasting Notes: Good from light to dark, these Ethiopian coffees are wild and clean with a flavor set unmatched by other origins. Being a top grade coffee, it will roast pretty even with lower chaff making it an easier coffee to roast.
Zambia AAA/AA Mafinga Hills RFA – Full Natural
A very cool unique coffee – for fruit forward coffee fans only. This cup is pretty wild and most natural fans will think it to be way cool. High chaff and a bit uneven roasting like most fruit forward natural cups.
New 2019/2020 crop! Decently cleaner but just as fruit forward as last season.
Zambia’s Northern Province is home to the country’s highlands, where ancient volcanic soils and natural processing help produce the complex flavor and heavy body of this AAA/AA graded RFA certified coffee. Although wet milling was introduced to the small holder coffee farmers of Mafinga thirty years ago, natural processing has been common throughout the region since the 1950’s, when commercial coffee production began in Zambia, home to the smoke that thunders.
Long before Dr. Livingston arrived to name Victoria Falls after the queen, the people who had lived around this wonder of the natural world for generations had already named it more appropriately, “the smoke that thunders.” The falls thunder into the Zambesi River, which flows east toward Mozambique. But before the river crosses the border, take a left and head north up the Luangwa River. You’ll move through land rich in biodiversity, including the world’s largest concentration of hippos. As the river meanders and the altitude rises you will reach Mafinga plateau and Zambia’s largest coffee growing region which stretches all the way to the border with Tanzania.
A fuller bodied cup with higher acidity and very fruit forward. A fun cup to play with in with in the roaster. Light roasts have a pretty citric acidity upfront that fades into a fruity factor with just a little hint of its chocolaty undertone, clean enough to drink here but be ready for the more floral and acidic front loaded cup profile. Medium roasts are where we thought it shined; jammy body, lots of red fruit like tones balanced with a chocolaty undertone, exotic and sweet. Right around 2nd crack works but burns out much of the fruity and acidic notes that separate this cup from the Washed or Honey processed.
To see it shine as a natural, it is a lighter roast coffee but will have some higher acidity attributes. For most, a nice medium roast, close but not into 2nd crack will have a little bit of all the tastes, really well balanced. A dark roast works decently, more fruit in the aromatics than in the cup at any roast into 2nd crack.