3 lb Bundle: Dark


Three individual pounds, this bundle includes:

Brazil Mogiana 17/18 FC SS
Indonesian Sumatra – Pondok Ulung Royal Red Badger – Gr. 1 Wet hulled
Panama Santa Clara – Finca La Montanesa – Washed Processed

5779 in stock


Add-ons total:



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

Brazil Mogiana 17/18 FC SS

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.

Mogiana has rolling hills and uneven terrain lending to farms that are small to medium in size. As the world’s largest coffee producer, Brazilian lots often come from larger estates that use highly mechanized processing strategies to manage larger volumes.

Tasting notes:
A very fresh and tasty Brazil! The aroma is very nutty and sweet with some fruity overtones. Full bodied and low acidity – this is a traditional tasting Brazil – thick, creamy, nutty and semi-sweet with fruity and chocolaty accents. Many will love it as a single origin drinker but also works very nice as a blend base.

Roasting Notes:
A nice large screen and even roasting for a natural. Medium to high chaff. Although a clean decently rated cup, avoid light roasts unless you like real dry nutty tones, with it being decently lower acidity, cup comes together at a medium roast and tastes very nice into the darker roasts. For blending, we suggest right at the 2nd crack or darker for neutral taste and good body. For single origin drinking, we would suggest more in the medium roast range for a bit mellower and sweeter cup.

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.


A very cool offering from some awesome new friends.

Johnson Tanojo – a Wisconsin Alum with Indonesian roots puts together this lovely coffee. We couldn’t resist an Indonesian coffee named Red Badger, rooting for Bucky all the way from Indonesia, what Wisconsinite wouldn’t love that! Don’t worry, you don’t have to love Bucky to love this coffee. Fresh as can be with beautiful prep (for a Sumatra) and a taste to follow.

Sumatra coffee always brings one of my favorite cup profiles. Unique stuff not comparable to many other offerings.  They can be a bit too earthy for some with that classic wet-hulled profile, but others will find love.  Wet-hulled coffees are the ugly ducklings of the coffee world, if you compare wet-hulled coffee to washed or natural processed, even one this clean, you will see what we are talking about. Don’t worry though, roast it to a strong medium or dark roast, let the taste do the talking.

Tasting Notes: A very nice fresh crop arrival. Full bodied with a creamy mouthfeel, low acidity and spot on tastes from a traditional Mandheling Sumatra; peat moss, smoky, chocolaty and strong. A clean enough cup to get a decent medium roast, gives a smoother mouthfeel and has a bit of sweetness and acidity upfront, darker roasts will turn thicker but also edgier and promote the smokier side of the profile.

Roasting Notes: As with most Sumatra coffees, the processing promotes a couple different shades in the roaster. It is normal to see some beans lighter than others. Make sure if shooting for the medium roasts, that you judge it from the lighter looking beans, important to get them all through first crack. When roasting darker, judge it by the darker looking beans for if they get too dark or burn, gets a little ashy tone in the cup.

Village : Pondok Ulung
Regency : Bandar
Subdistrict : Bener Meriah
Province : Aceh – Sumatra, Indonesia

Milling Process : Giling Basah – Semi Washed (Wet-Hulled)
Varietal: Catimor, Ateng, Timtim, and Bourbon
Growing Altitude : 1200-1500 m

Panama Santa Clara – Finca La Montanesa – Washed Processed

A nice mellow and smooth daily drinking Panama sourced through our friends at Damarli Estate. A bit less acidic and exotic than some of the our other Panama offerings but a steal for a tasty feel good coffee.

Finca La Montanesa is located “on the other side of the volcano” from our buddy Keith’s family farm. Located in the heart of the jungle, half the farm is coffee intermingled with secondary forest, while the other half of the farm is primary forest regarded as a preserve.

Founded in May of 1998, Chris and Janina McCausland have put in some very hard work to become a top notch boutique Panamanian farm.

They actually run a cafe in Virginia as well for full vertical integration (how cool is that for a coffee farm!) but with the modern times, had a bit of a surplus of beans they needed help moving. Here at Burman Coffee we are always keeping our eye out for awesome deal on direct trade coffees, a tasty cup at a steal for you strong medium to dark roast fans.

Tasting Notes: Lower acidity and fuller bodied, best from a strong medium to dark roast. The cup has some nice jazzed up malty/chocolaty tones. One can pull some nutty, floral and soft-fruit depending on the roast level, more prone to pop out as the cup cools. Too light on this one and it can get a little earthier terroir and be more on the nutty side, so error a bit darker than lighter. As the roast develops the cup gets buttery textured with rich and smooth more chocolaty notes, hints of a little spice. Kinda like a nice Colombian but less toasted nutty tones. Into second crack can add a little sweet and smoky note that many will love. Works great for a fuller roast daily drinker, nice base coffee for darker espresso blends, a tasty treat for cold brew.

Roasting Notes: An easy to roast coffee. Very nice prep. Medium to low chaff and pretty even roasting. Unlike many of the other Panama coffees, this cup shines a bit darker, lower acidity, not super floral or fruity. Make sure to get a little sheen on the surface to mark a strong medium roast, or a hint of oil (or clear signs of 2nd crack) on a bean or two to mark the dark roasts. If going the cold brew route, a bit sweeter and more complex medium roasted.


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