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:
Brazil Premium Mantiqueira De Minas – Sitio Vital – Red Catuai Natural
Born and raised in Distrito dos Ferreiras in the city of São Gonçalo do Sapucaí, Minas Gerais, coffee producer Danilo Vital began learning about coffee production at a young age. His grandmother Nita taught him the entire process, from fertilizing the land to post-harvest processing. Today, Danilo and his parents grow coffee on 1.5 hectares of their three hectare family farm, Sítio Vital, where they work together fulfilling their dream of cultivating high quality coffee.
This lot of Red Catuai coffee underwent Natural processing. Catuai was developed by the Instituto Agronomico (IAC) of Sao Paulo State in Campinas, Brazil by crossing Mundo Novo and Caturra varieties. Catuai coffees are cultivated widely across Brazil, and are known for their high productivity potential.
Tasting Notes: A fun and more wild Brazil coffee. This lot was slow dried, bringing a nice complex semi-sweet red fruit tone to front end of the cup; very reminiscent of Cascara if you have had that before. A little hint of acidity at the lighter roast points makes the cup really pop, a lemony floral crispness, balancing with a more oaky/nutty undertone with that cascara accent. Smooth cup a bit more on the neutral side. Medium to dark roast accentuate the body of the cup, making it a little more milky, the fruitiness/acidity roasts out of the beans pretty quickly and the tastes move towards the chocolaty smoky end of things, a little oak hint in the aftertaste coming from that slow dry process. Gets a bit “roasty” as you approach 2nd crack but its a compliment, really adds some nice depth with the more oaky chocolaty feature set.
Roasting Notes: Good from light to dark. If looking for a drip/pour-over keep it light-medium. Keeps those exotic fruity highlights and is smooth and defined. If using it for a jazzy single origin espresso or blend base, medium-dark is the way to go, much more neutral chocolaty with some nutty/oaky accents. Higher chaff and even roasting for a slow dry natural. A very fun coffee to play with.
Congo Kivu Org. – Katana Station – Gr. 3 Natural
I have always had a fascination with the Congo – perhaps from a movie I watched as a child. What a different place and culture! It is often seen in a dark light, but specialty coffee cultivation serves as a beacon of progress in a troubled place. Although I have still not personally been on the ground in the Congo (it’s on the bucket list). Our close buddies at Olam own a pretty cool coffee operation in the Congo called Viruga Coffee, it is bringing up specialty coffee in the Kivu region that is return, commands a higher dollar value and pumps much needed money back into infrastructure and expansion of the project.
This is an organic certified, natural-processed, grade 3 lot from smallholder farmers in Kivu, a coffee region on the eastern edge of the Democratic Republic of Congo. This coffee was produced by Virunga Coffee Company, an Olam operation that operates 7 washing stations in Kivu on the outskirts of the Virunga National Park. The region has excellent conditions for specialty arabica production with plentiful rainfall, high altitude and highly fertile volcanic soils.
Tasting Notes: A lovely, crisp, and clean, not overly fruity natural processed. We thought it best right around the medium roast ballpark but will make fans lighter or darker depending on your personal taste preference. Lighter roasting is a bit higher acidity, lemony and floral with some grape skin like fruitiness coming through. A bit more herbal spice right at first crack, needs a longer setup time to shine but will provide delicate chocolaty notes with much wilder acidity and fruity tones. Medium roasts were tasty without the wait! Balanced, tasty, and clean after 24 hours. A pronounced chocolaty factor, medium bodied, hints of crisp acidity backed with a little soft fruit tone and spice. Wonderfully smooth and delicate for a Congo coffee. Dark roasts were tasty right off the bat as well, roasty and stronger but with a sweeter then average edge. The smokiness does compliment the strong chocolaty undertones.
Roasting Notes: Slightly two toned at lighter roasts but even roasting for a natural. Medium chaff, have seen a lot worse out of boutique naturals but still higher than average. Darkens a little quickly, try and keep it between 1st and second crack for a smooth and defined cup. Right at first crack or into 2nd crack were our least favorite roasts. Anywhere in-between was quite tasty.
Ethiopian Guji Org. Natural Gr. 1 – Kayon Mountain Shakiso
First new crop 2021/22 Ethiopian natural arrival! 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.
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.
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.