3 lb Bundle: Dark

$17.60

Three individual pounds, this bundle includes:

Brazil Mogiana Guaxupé 17/18 FC SS
Indonesian Sumatra Org. Gr. 1 – Mandheling Gayo – Triple Pick
Indian Monsooned Malabar

5060 in stock

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Description

BCT’s coffee special includes three of our best dark roast coffees. Featuring our:

Brazil Mogiana Guaxupé 17/18 FC SS

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.

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:
A very fresh and tasty Brazil! Lighter roasts show lemon, floral & soft fruit contrasted by a nuttier (almond like) undertone, a sweet edged cup. The two combine for a hints of caramel, quite tasty for you light roast fans. Medium roasts are richer, more of a developed chocolaty tone and decently less nutty; mutes up the soury floral edge, retains a little hint of soft fruit as the cup cools. Fairly neutral tasting and very chuggable. Darker promotes a thicker body and introduces a slightly bitter contrast that works very well for espresso.

Roasting Notes:
A nice large screen, even roasting bean. Medium to high chaff.  Avoid light roasts unless you like sharper cups, quite tasty being highly rated but will have a little acidity which many Brazil fans will shy away from.  Most will like it best at a medium roast, especially for single origin drinking, or into the darker roasts for blending.

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Indonesian Sumatra Org. Gr. 1 – Mandheling Gayo – Triple Pick

This coffee is produced on family owned farms organized around the Ratu Ketiara Gayo cooperative (RKG), located in the Takengon highlands of the Aceh province on the island of Sumatra, Indonesia. This region of Indonesia is also referred to as the Gayo land because the coffee farmers are from the Gayonese ethnic group. The RKG cooperative was established in 2017 by a group of young women focused on creating gender equity and investing in young coffee producers. The female leadership is mentored by Rahmah (chairperson of PT Ketiara umbrella cooperative) who works tirelessly with a number of cooperatives in the region to overcome the inequity of a male dominated coffee industry in Indonesia.

Tasting Notes: A very clean traditional Sumatra cup. Medium to full bodied with some nice exotic incense spice notes intermingled with a bakers chocolate and smoky cup profile. The cup moves itself beyond average with a little acidity and floral at the lighter roasts, giving a much more balanced cup with a greater depth of flavor; dependent on roast point.  Very light roast themselves are not recommended (for almost all Indo coffees). Medium roasts were very nice and balanced, a little lemony acidity upfront mixing with a bunch of spice and hints of a chocolaty factor; a decent roast point for pour-overs or drip. Darker roasts were fuller bodied and very smoky with the spice lingering in the aftertaste, very low acidity; good for dark roast fans, espresso or blend bases.

Roasting Notes: A nice screen for a Sumatra makes it a bit easier to roast then many Sumatra beans. Low in chaff due to the processing (wet-hulled). A longer setup is nice for this cup, gives much more rounded edges and smooth characteristics. Very light roasts are to be avoided, a medium to dark roast matches the cup profile very nicely.

 

Indian Monsooned Malabar

The Indian Monsooned Malabar is a very unique and exotic coffee; usually people have a love/hate relationship with this bean but it is one of our top sellers year in and year out.

Monsoon Malabar coffee is prepared from Arabica cherries (“cherry” refers to dry-processed coffees in India). After grading, the coffee is transported to the coastal city of Mangalore where the “monsooning” is carried out in large openwalled warehouses.

During the rainy months of June through August, the coffee is spread inside the warehouses with very good aeration and ventilation at a particular thickness so that the coffee slowly absorbs moisture. After it absorbs sufficient moisture and bloats in size, it has to be periodically bulked and bagged and stacked so as to ensure proper and uniform “monsooning.” This process has to be carried out many times during the months of the monsoon.

After September, when the rains subside and the temperatures are higher, the ghostly white and swollen beans are sent through the final grading (gravity tables and hand-sorting) in order to obtain the Malabar export quality. The farmers not only produce coffee, they also grow pepper, cardamom, and oranges. Most of the farms are 80 to 100 years old and belong to third generation growers.

Tasting Notes:
The Indian Monsooned Malabar is a very low acidity, thick and creamy, overly earthy style cup of coffee. There is a lot of sweet tones in this cup depending on the roast and one can taste a little hint of the natural processing soft fruit tones and classic Indian spice notes. A pretty wild cup for you stronger coffee fans or espresso heads.

Roasting Notes:
Usually used for espresso at the darker roast points but many of our customers enjoy the single origin drip brew or french press at a slightly lighter roast point.

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