Description
BCT’s coffee special includes three of our best dark roast coffees. Featuring our:
Indonesian Sumatra Aceh Gr. 1 Double Pick – Harimau Tiger
Not your average Sumatra coffee! Great prep and screen size, very unique for a wet-hulled coffee but does come with a higher price tag. Holds the terroir of Sumatra (thick and darker toned) but on a much cleaner profile, more of a straight chocolate cup instead of being loaded with peat and overly earthy. Hints of acidity and soft fruit tones can be found at medium to borderline dark roast, which also separate it from “average”.
Harimau Tiger captures the classic characteristics of a Sumatran coffee while also offering a sweet, cleaner profile and higher cup quality than a standard “Mandehling Double Pick.” We look for coffees that have a balance of sweetness with the earthy, herbaceous, and savory notes that are common to coffees from this region, and we pay close attention to the uniformity of the prep in these lots.
Tasting Notes: Best from a medium to dark roast, wet-hulled coffees are not light roast coffees no matter how premium of an offering. Hints of citric crispness and soft fruit with a little sweeter chocolate edge, pulls some balance with some earthy spice (the good kind). Very clean cup for a Sumatra that is drinkable and balanced from a medium roast and beyond. The darker you roast, the fuller the body gets along with reducing any hints of acidity. Into second crack will turn more into a chocolaty spice noted treat but will reduce the sweeter edge. Picks up some complimenting roasty and smoky tones into the more bakers chocolaty cup profile.
Roasting Notes: Easy to roast for a Sumatra coffee being such a gem. Roasts uniform for a wet-hulled coffee but one will still some diversity. Low in chaff and tasty from medium to dark. Often takes a little longer to achieve darker roasts, setup really smooths out the cup, we drink them after 24 hours but some may want to wait 3-4 days to ensure rich and smooth characteristics.
Thailand Lanna Coffee – Huay Mak – Washed Processed
Thai Coffee?!?!? A rare origin in the U.S. for stand up beans, turns out they grow a lot of coffee in Thailand. The specialty market has been up and coming and the beans getting better and better. Similar to origins like India but with more hybrid processing methods. These beans have a unique story and taste.
We have been looking for tasty Thai coffee for quite some time, had some friends on the ground over there for a bit but every time we got samples, tasted more like robusta with some overly earthy tones, reminded me of more European style espresso beans. We hooked up with Lanna coffee recently (awesome folks) to source some higher end and in our opinion tastier Arabica lots. Doesn’t hurt that it is also a very feel good project run by awesome folks as well.
This is a Washed Processed lot. That means shortly after picking, all the fruit was removed before drying. This is the traditional premium processing method, generally not fruity and will provide more “classic” coffee tastes than Honey or Natural processing.
Testing Notes: Best at a medium to dark roast: bigger bodied and darker toned. Clean and delicate cup with subtle floral tones on a cocoa/chocolate base. Gentle sweetness and medium citric acidity reminiscent of mandarin; very balanced profile. In lighter roasts, citrus-floral nuances with a slight herbal/vegetal undertone may emerge. With medium roasts, it becomes rounder with spiced chocolate; in dark roasts, “baker’s chocolate” cocoa predominates, with a heavier body and very low acidity. Medium roasts are where we thought it shined, just a small hint of citric sweetness upfront with a good balance of spicy chocolate notes, unique spice, more like the Indian coffees. Darker roasts get more like the Dominican with strong bakers chocolate and smoky tones, a hefty cup with very low acidity.
Roasting Notes: Easy to roast; slightly more chaffy than usual. It performs best in medium to dark roasts: in light roasts, the lemon/floral character is prominent, but may be accompanied by herbal notes and the chocolate character is not fully developed; in medium roasts, it shows its best balance with a touch of citrus sweetness and spiced chocolate; in dark roasts, it gains body, intense cocoa, and smoky notes, with very low acidity. If you’re looking for the peanut butter/caramel hints you mentioned, work on the light-medium side, but the “chocolate factor” is enhanced by moving to medium/dark. Avoid going into the second crack to maintain cleanliness.
Looking for an extra jolt in the morning?
Our BCT Jumpstart blend is the perfect match! Utilizing the high caffeine content of Robusta coffee, we blend it with select Arabica beans to create a bold, creamy and robust taste. Jumpstart is the best high caffeine blend we have to offer!
Tasting Notes
Strong medium to dark roasts will fit this blend best. A low acidity blend that adds a punch of bold flavor compared to most single origin beans. Creamy peat and spice notes combine with a chocolaty earthiness to create this potent brew. Medium roast will be smoother but a little earthier, darker roasts really bring out the chocolaty factor, adding some complimenting smoky tones. Although tasty enough to drink all day, careful, that extra caffeine can really sneak up on you!
Roasting Notes
We recommend taking this to at least a medium roast. Being a blend of different beans, you will see some unevenness in coloration. Touching second crack is a good starting point. When most beans are entering or a few seconds into second crack, should experience the best flavors. This blend has medium chaff levels. Good for drip brew or espresso. Will have great crema for you espresso heads.
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