3 lb Bundle: Special

$23.15

Three individual pounds, this bundle includes:

Ethiopian Yirgacheffe Org. Natural Gr. 1- Gedeb Beriti Top Lot
Mexican Terruño Nayarita La Yerba Womens Natural Processed
Panama Premium Boquete – Damarli Estate – Catuai Natural Processed

Features three of our more interesting coffees. Higher acidity, interesting processing, this bundle is leaning towards more exotic coffee tones.

5800 in stock

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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 Yirgacheffe Org. Natural Gr. 1- Gedeb Beriti Top Lot

A stellar Ethiopian Natural! Delicate, sweet, balanced, floral, with hints of soft fruit.

Put together by METAD.  A third-generation family owned business with a rich history that began after World War II when the Ethiopian Emperor awarded Muluemebet Emiru, the first African female pilot and family matriarch, with land in the Guji and Sidama zones that has become the Hambela Coffee Estate.

METAD is managed by Aman Adinew who returned to Ethiopia after many years working abroad at the executive level for multiple fortune 500 companies because he wanted to make a difference for his family and community. Through Aman’s leadership, METAD has strengthened the local community with employment opportunities including a workforce that is over seventy percent women, educational opportunities including university scholarships and sponsorship for a state-of-the-art elementary school with more than 700 students, and healthcare for employees.

Tasting Notes: To see this cup shine, keep it lighter roasted. Lighter roasts are super clean and will show stronger floral, citric, and fruity tones. A bit more tropical fruit than traditional red fruit, creates a wonderful combination mixing with the floral/jasmine aromatics. A little dark tone balance with the tea like spice Yirgacheffe is known for.

At a Medium roast, a less extreme and smooth cup with pretty exotic accents. Develops the more tea like undertones and smooths out a lot of the crisp acidity. The fruity/floral factor reduces to just a hint and shows a bit more on the red-fruit side. Still slightly floral and after a little setup almost seemed a bit more dark grape skin tone that lingers in the aftertaste.

Darker roasts are fun but have a more limited audience. A bit more semi-sweet and a little edgy and smoky, retains the strong spice notes and brings a bakers chocolaty factor into play with lingering smoky tones in the aftertaste. For those that like a hint of milk or cream in coffee, or espresso heads looking for something more exotic, darker roasted Ethiopians can be a nice cup/shot to change up the game a bit.

Roasting Notes: Natural processed with good prep on it, a fairly easy bean to roast. A bit higher chaff and one will notice a little two toned roasting but being tasty from light to dark, should not be a problem getting a tasty cup. Recommend starting at a nice medium roast, if you don’t like acidic and floral, error a little darker, if you love fruity floral, error a little lighter. A little longer setup really smooths out the cup, can be a little more extreme 1-2 days after roasting.

METAD was also first to partner with Grounds for Health in Ethiopia to implement a successful cervical cancer screening program for women within the coffee growing communities. METAD has an expanding Out-grower program designed to provide technical assistance, share modern farming equipment, and provide certification programs for more than 5,000 local farmers who are paid premiums for their cherry and second payments after coffee is sold. Quality and certification premiums have also helped METAD build roads and community centers. METAD has the first and only private state-of-the-art SCAA certified coffee quality control lab on the African continent used to train both domestic and international coffee professionals.

Elevation: 1900 – 2200 masl

Mexican Terruño Nayarita La Yerba Womens Natural Processed

Terruno Nayarita provides ultimate traceability into the lots, check out all the details here!

Want to know why we think Terruño Nayarita is so cool? Check out our new blog post about them. 

This is a co-op that holds a special place in our hearts. This coffee is from 100% traceable, directly traded micro-lots. Each bag is uniquely identified with a bar code and a serial number which can be used to see everything behind its production, click here to check it out. Gathered around an extinct volcano, Cerro San Juan, a committed group of 260 cooperative coffee farmers are working together to produce arguably the best coffee in Mexico. Terruño Nayarita coffees come from heirloom trees. The word ‘Terruño’ means ‘homestead’. These are farmers that take great pride in their coffee. This is the top screen-size/grade from the Terruño Nayarita Co-op.

San Cristobal Coffee Importers takes great care to find and produce excellent coffee, making sure farmers use safe, sustainable shade techniques and provide a fair wage to the workers. Check out their webpage:
San Cristobal

Tasting Notes:
A cool cup of Mexican coffee with unique (to Mexico) processing. Leaves the cup far from the traditional Mexican profile.  Nice and sweet upfront with wonderful aromatics, a more fruit forward cup especially at lighter roasts. Bakers chocolate, malt, smoke and a bit of nuttiness comprise the darker tones.  Very dependent on roast level, lighter roasts will be filled with more fruity and citric notes balancing with a nuttier, dryer, chocolaty undertone. Medium roasts are balanced and bring forward the more nutty and chocolaty character, muting the fruity and lemony/floral tones, they are still there in the cup, just more in the aftertaste than the first thing to hit your taste buds. Darker roasts pick up an almost barrel aged tones like you would find in beer or scotch and turn a bit smoky and malty.

Roasting Notes:
A nice medium roast is the way to go, can lean it a little lighter or darker depending on personal taste. Roasts pretty even for a natural, is a bit higher chaff, but would still make the easier to roast category.

Panama Premium Boquete – Damarli Estate – Catuai Natural Processed

This is season four of working with Keith Pech, owner of Damarli Estate. He has some family in the U.P. (Michigan) and passes by our warehouse from time to time visiting his family. Keith is really on the cutting edge of Panamanian coffee. He really hooked us up this season with his best chops but much smaller quantities than normal. Luckily he was able to produce two winning lots from his neighbor as well to fill in the shortfalls. These are high scoring, super fresh and very tasty lots. His mom is actually part of the Ruiz family who we sourced a ton of awesome Panama coffees from in years past.

This Catuai Natural is more wild and is on the stronger side. Awesome prep and one heck of a cup. Pretty exotic stuff, if you are new to Natural Processed coffees, be in for something different. Being highly rated this cup will have some acidity to it. Floral, winy and fruity mark this cup.

Tasting Notes: A very jazzy & blasty cup of coffee with a noticeable natural processed spin; full of citric, floral and fruity tones. Although similar,  to the Typica, this Catuai is a much more potent cup, stronger acidity and more complex darker tones (think African type cup).

Light roasts themselves will be bright and crisp with strong lemony floral and fruit tones. The fruitiness is almost winy and more reminiscent of a red grape-skin; complex with a little astringency upfront. The cup will be front-loaded (almost all citric/floral/fruity tastes) at the light roast points but will have a little complex herbal chocolaty balance.

Medium roasts bring a more traditional cup with better balance. This should be the minimum roast level if you do not want blasty floral/fruit notes upfront. Still a bit lemony upfront but has a much more noticeable malt like tone with a bit of spice to balance it out. The fruitiness turns a bit more normal for a natural, red-fruit like and sweet.

Dark roasting still has well above normal jazz to the cup, hard to roast the floral/fruity notes out of the cup, fuller bodied malt and spice comingle with a little roasty and floral, a little hint of fruit as the cup cools.

Roasting Notes: A bit dependent on personal taste what to do with this coffee and can be a bit harder to roast. High chaff, good to reduce the batch size slightly. Looks way darker roasted than it is, even at first crack, looks like you are pushing 2nd crack. If you are seeing splotches of color on a single bean, you are still in the light to medium ballpark. A strong shine to the beans are you are getting closer to 2nd crack than first.  If you like acidity, floral and fruit tones, the front loaded light roast cup is pretty cool stuff. If you like traditional Panama and Central American coffee, good to go into the medium roast points to get some darker toned balance. Darker roasts will be exotic for the roast point, but we liked it best before 2nd crack. A longer setup time on these beans will help a ton, blasty coffees often need 3-5 days to start tasting their best.

Damarli Estate is a specialty coffee farm located in Boquete, Panama. The estate dates back to 1995 when David Pech, a photographer in the United States and his wife Lia Pech (Ruiz) bought the farm from a bank foreclosure. Lia’s family, the Ruiz family, had been heavily involved in the coffee industry in Boquete for four generations; thus David and Lia were encouraged to get involved with the family industry as well.

Damarli, as a name came from a combination of the original investors: David and Lia and David’s father and mother (Manfred and Ruth Pech) – DA- for David, MA- for Manfred, R – for Ruth and LI – for Lia.

The estate was planted in 1996 and began to produce in 2001. For over one decade Damarli Estate sold the raw coffee cherries to Casa Ruiz, which was Lia’s family’s coffee business. In 2014, David and Lia’s son Keith moved from the United States to Panama in order to begin a new project at Damarli Estate. This was the beginning of a new chapter for the beans.

Keith began to identify all the unique coffee varieties that were grown at Damarli Estate and market them internationally. Keith and David began to process their own coffee at the estate in a way that would create sweet and unique cup profiles that had little to no water waste. They built a house on the estate to accept visitors, a new mill and drying beds to process all the coffees and a coffee tasting lab to accept international buyers. Damarli Estate is a beautiful farm filled with tropical birds, tall canopy forests and enchanting sunrises.

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