Haitian Premium – Cafe Kreyol – Hybrid Honey Processed

Description

Cafe Kreyol goes into some of the most impoverished and troubled areas that are within prime coffee growing territory, organizes farmers, teaches how to correctly process beans, guarantees purchase of the beans at way above market prices ensuring it goes directly to the farmers and strives to really turn around some of the more troubled areas, putting people to work at well above average wages and ensuring future livelihoods.

Joey, a good buddy of Burman Coffee and the head of Cafe Kreyol, brings his mission statement even to his US employees. He finds the hardest working individuals with great work ethics that for one reason or another have really been put down with employment and troubled times to help them recover and build a resume while also being able to help communities around the world. One can feel really good about supporting any of Cafe Kreyol’s projects and for the most part – really tasty coffees as well.

Cafe Kreyol projects including this one are project coffees, although tasty coffee, fresh and decent prep. A lot of the cost of these beans come from the social projects both the Co-ops and Cafe Kreyol sustain.

The last 5-10 years has been the rebirth of Haitian coffee. They have resurrected the farms though social co-ops that work very hard to create a premium product to achieve very high dollar values. Which in turn greatly help rebuild the infrastructure while provide excellent jobs and opportunity. Solving the worlds problems one cup at a time.

Tasting Notes:  Much cleaner processing this season which is a perk, a point higher rated, but a little less fruity/wild of a cup. Hints of a red fruit at lighter roasts, especially as the cup cools.  A bit fuller bodied and on the sweeter side, balanced with the bakers chocolate like earthiness (a good contrast) found in the other Haitian coffees. Lighter roasts will let the exotic profile shine but be a bit punchy with floral and citric tones, risks a grassy tones if you get too close to first crack.  Medium roasts were our favorite, better balance with a pronounced chocolaty darker tone along with the more exotic floral and fruit. Darker roasts touching 2nd crack are far less fruity and hold more true to the Haitian profile, a little floral acidity still comes through the cup but strong and smoky with almost no hint of being a slow dry honey processed.

Roasting Notes: A nice medium roast is the way to go on this bean but somebody liked it at almost every roast during our tastings. Very even roasting compared to last season, still a bit higher chaff but there improved processing has moved this coffee into the easier to roast category.