Description
Garry’s coffee special features three of our more interesting coffees. Higher acidity, interesting processing, this bundle is leaning towards more exotic coffee tones.
*Bundles change over time. You will get the listed coffees at the time of order. *
A pound each of:
Ethiopian Guji Org. Natural Gr. 1 – Kayon Mountain Shakiso
Fresh Kayon Mountain has become a tradition around here, marks one of our favorite times of the year, new Ethiopian season!
Beautiful coffee and screen. The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages—Taro and Sewana—located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia.
Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year.
Tasting Notes:
Clean, bright, sweet with a very diverse flavor set. Stone and darker fruit, citrus & floral, and spiced chocolate tones are the main flavors one can see in this cup, either accentuated or muted depending on roast level. Nice jammy body will be seen in the medium to borderline dark roast mark. Very dependent on roast – lighter roasting gives much more of the citrus, red-fruit with just a hint of a spicy chocolaty factor, a much dryer finish. Darker roasts produce much more of a bakers chocolate cup with a hint of a strawberry like fruit note and good sweetness, far less acidic. A very enjoyable cup from light to dark.
Roasting Notes:
Classic natural processed, fairly even roasting (one can see a couple shades but they are close to each other) with high chaff. We liked it best right around a medium roast – not as bright or floral but developed a real nice fruit versus chocolate profile. Many lighter roast fans will like to take it lighter – 2 out of 6 here who tried it did like the lighter roasts better – super dark roasts will get pretty edgy but have very nice aromatics and a strong chocolaty smoky cup profile.
El Salvador Cerro Las Ranas Honey Processed
A blast from the past! A great year for Cerro Las Ranas. Years ago we found this coffee and fell in love, it was really cutting edge with its honey processing, an early adapter on what is now one of coffees hottest trends.
Cerro Las Ranas (the Hill of Frogs) coffee is named after the farm’s lagoon that is populated by thousands of frogs located in Apaneca within the department of Ahuachapan, El Salvador.
The coffee is produced by JASAL, a family owned operation where Jose Antonio Salaverria and his sons take great pride in their meticulous attention to detail, from year-round farm management to quality control in the cupping lab, and everything in between. In the pulped natural process (also called a honey process), Jose pulps perfectly ripened cherries and then dries the coffee beans, still covered in mucilage, on clay patios while constantly turning the beans to ensure even drying. This process provides a more consistent product than a full natural while still bringing some of the great attributes of a natural processed to the cup profile.
Tasting Notes: A lovely slightly-exotic daily drinker. Light to medium roasts are preferred with our favorite roast being right in the middle of the cracks. Lighter roasts have a hint of floral/citric acidity with just a touch of sweet and delicate red fruit coming from the honey processing. A bit on the nutty/chocolaty side for its balance, starts as a dry nutty at very light roasts, turns more chocolaty as the roast gets darker.
A little front loaded with the more acidic and fruity tones at traditional light roasts. Medium roasts have better balance between light an dark tones cutting out some acidity; smooth, rich, sweet edged. Dark roast loses the more exotic acidity and fruity edge but turns very thick, nutty, semi-sweet chocolaty with smoky accents.
Roasting Notes: A little higher chaff and a bit uneven roasting compared to a nice fully washed coffee. Nothing too challenging. We would recommend avoiding both super light and super dark roasts, they will either put a sour edge to the cup or a bitter edge. Light to medium roasting with this cup is where it will shine assuming you like a crisper cup. Close but not touching 2nd crack is ideal for smoothness and body.
Variety: Bourbon, Pacamara, Sarchimor, Pacas, Catuai, and Caturra
Elevation: 1450 – 1780 masl
Zambia Kateshi Estate – Natural Processed
A lovely natural processed coffee. Fruity, floral, sweet and chocolaty. Unlike the anaerobic natural, this cup will contain pretty normal natural processed tones. Far less wild but just as tasty.
Kateshi coffee estate, as one of the first coffee estates in Zambia, was established in 1972 close to Kateshi village. Back then, its wet processing facilities represented the heart of coffee production in northern Zambia having been the central mill for all coffee produced in the region. It is also award-winning; its natural and honey placing both 1st and 2nd in Zambia’s annual Taste of Harvest competition.
Local Community is at the heart of the estate’s vision. Covoya provides daily access to safe drinking water to over 20,000 locals and supports 3 schools that provide 1,500+ students with primary and secondary education. Also on site is our health clinic, the only such facility for 30km. Complete with a pharmacy and delivery room, the clinic provides free basic healthcare to over 4,000 community members and sees an average of 95 visitors per day.
Kateshi has been recognized for boldly challenging gender stereotypes in Zambia, being the first and only coffee estate to employ women for traditionally male-dominated roles such as driving tractors, bull-dozers and road graders. Oh, and we also sponsor a football team, the Kateshi Coffee Bullets who compete in the Zambian 1st Division.
Tasting Notes: Best at the light to medium roast level. Good bit of citrus and red fruit upfront balanced with a thicker chocolate and spice note. Light roasts get very jazzy acidity, with just a hint of a dark tone. Floral and sweet edged, with an emphasis on the fruitiness of the cup. Medium roasting is much more balanced, medium to full bodied and far less sharp than the lighter roasts, but also less fruity. More of a chocolaty cup with fruity highlights. Dark roasts get even fuller bodied but burn out some sweetness, taste like semi-sweet chocolate on the roasty/smoky side, thick with a bit of spice in the aftertaste. A hint of fruitiness as the cup cools but hard to tell its natural processed roots at darker roasts.
Roasting Notes: Easy to roast all in all but high chaff and slightly uneven roasting, adding a little complexity to traditional light roast points. A long first crack with the bean surface color darkening up quickly, can cause folks looking for light roasts to cool it out a bit soon. Try to make sure 98% of beans get through first crack before cooling. Erroring towards a medium roast is pretty bulletproof for a good cup.
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