Description
BCT’s coffee special includes three of our best dark roast coffees. Featuring our:
Mexican Southern Production – BCT Select Washed
This coffee is cultivated by smallholder farmers at altitudes ranging from 1,000 to 1,800 meters above sea level. Unlike many regions that have transitioned almost exclusively to disease-resistant modern hybrids, this lot maintains a genetic base largely comprised of traditional varieties such as Bourbon, Typica, and Mundo Novo. While these older varieties are generally lower-yielding and more susceptible to leaf rust, they are preserved in these high-altitude zones because they offer a superior cup quality compared to heartier hybrids. Much of this production comes from the buffer zones surrounding the El Triunfo Biosphere Reserve, where shade-grown coffee managed by local cooperatives has become essential for environmental conservation and economic stability following the dissolution of state-run support systems in previous decades.
Tasting Notes: This coffee serves as a fantastic daily drinker, particularly shining at medium to dark roast levels where it produces a very chocolaty cup with a fuller body and low acidity. While light to medium roasts offer a crisp and sweet experience with hints of citric balance, nutty undertones, and a pinch of herbal spice, we found the cup truly excels when taken darker. At these medium to dark levels, the profile becomes creamy and dominated by semi-sweet chocolate and nutty tones, with a complimentary roasty note emerging as you approach the second crack. If roasted lighter, a longer setup time can transform the inherent woody edge into a tasty caramel twist, though the cup is generally less distinctive than its darker counterparts. It is wonderful for classic espresso or for those who add a splash of milk or creamer.
Roasting Notes: These beans are super fresh and tend to take just a pinch longer to roast than average, producing medium to low chaff levels. Because this is an aggregate lot from various smallholders, the roast color may not be perfectly even; however, shooting for a medium to dark roast keeps the process very easy and masks these visual variances. While the coffee is clean enough for lighter roasting, it requires specific attention: drop temperatures and enter first crack slowly to help even out the roast, ensuring you push just past first crack to avoid grassy tones. Ultimately, this bean will appeal most to medium and dark roast fans, as the chocolate factors are significantly accentuated at these levels, whereas lighter roasts though clean may lack the distinctiveness found in the darker profiles.
A lovely Brazil arrival. Smooth, clean and rich, these beans make an awesome single origin cup, or blend base. This is a Fine Cup (FC) and Strictly Soft (SS), the highest cup category in the Brazilian coffee grading. 15/16 refers to the size of the beans. Average/small sized, comparatively to the 17/18, which is strictly large beaned.
As the world’s largest coffee producer, Brazilian lots often come from larger estates that use highly mechanized processing strategies to manage larger volumes. The Mogiana region, split between the states of São Paulo and Minas Gerais, is the most renowned of three major Brazilian growing regions. This region has rolling hills and uneven terrain lending to farms that are small to medium in size.
This particular lot comes from Cooperativa Regional de Cafeicultores em Guaxupé (Cooxupé), which was established in 1937 and currently has 14,000 active members. Producers typically have farms that average 60 acres in size. Each producer cultivates and harvest their own cherries and places them on patios to dry to 15 percent moisture after which the coffee is moved to mechanical driers to precisely finish the drying to 11 percent moisture. Coffee is carefully stored until it is time for milling and export, which all takes place at the Cooxupé dry mill where traceability and quality control are carefully managed so each producer can be paid according to the quality of their coffee.
Tasting notes: The aroma is very nutty and sweet. There was a surprising hint of smoke on the palate. Full bodied and low acidity – this is a traditional tasting Brazil – thick, creamy, nutty and semi-sweet. At the darker roasts a very sweet first taste, almost a little fruity, and then quickly turns darker-toned with a bakers chocolate and slightly toasted walnut flavor. Great blend base for espresso or adding body with darker tones although many will love it as an single origin drinker.
Roasting Notes: A pretty versatile bean, although we wouldn’t recommend a light roast. Medium roast will be smoother and more neutral tasting. A darker roasted will bring out the smoky and chocolate notes that most will shoot for. This would be a great bean for blends.
Mysore coffees are the best known and the most popular of all Indian coffees, they possess good body and snappy acidity. The overall taste profile is very unique, with spicy overtones. These spicy overtones come from the cinnamon, cardamom, nutmeg, cloves and pepper that grow alongside the coffee trees.
India Mysore Nuggets Extra Bold is sourced from several family-owned farms from the Chikmagalur District in Karnataka, India. Many of the farms have been in operation for close to one hundred years, passed down through the family from one generation to the next. Our Mysore Extra Bold is a fully washed coffee cultivated above 1,200 meters.
This lot is full bodied, with a rich full taste and moderate acidity. Very interesting and exotic, I like to roast this coffee a little darker, just into the second crack.
Tasting Notes: Indian Mysore Nuggets has been a favorite of Burman Coffee and customers for many years and this crop does not disappoint. The aroma is nutty, woody, and some slight smokiness. Many of the notes in the aroma come through in the flavor like walnuts and some smoke. There’s dark fruit, oak, licorice, and some vanilla spice, like a good dry red wine. The finish has a subdued brightness to it with just hints of lemon zest at lighter roast points. The body is medium to full depending on roast and brew. There’s a reason people keep coming back to this bean. It’s a smooth all around great stronger cup of coffee.
Roasting Notes: We recommend roasting this bean a bit darker, strong medium to traditional dark roasts. Too light and the brightness is too dominant and the boldness not developed enough.
Regional Details: If you think coffee from India sounds uncommon, wait until you hear about the Western Ghats mountain range where this coffee was cultivated. It is a UNESCO World Heritage Site and one of the most biologically diverse places in the world with more than 5,000 species of flowering plants and 508 different species of birds. The Neelakurinji flower is so uncommon that it only blooms every twelve years. And the legends say that the Western Ghats mountain range is the location where the first cultivated coffee in India arrived, from seven raw beans brought from Mocha by a Sufi saint on a pilgrimage to Mecca in the 17th century.
Reviews
There are no reviews yet.