3 lb Bundle: Dark


Three individual pounds, this bundle includes:

Brazil Mogiana Guaxupé 17/18 FC SS
Indonesian Sumatra Kerinci Gr. 1 – Wet-hulled
Indian Monsooned Malabar

5379 in stock


Add-ons total:



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.

Indonesian Sumatra Kerinci Gr. 1 – Wet-hulled
A gem of a screen for a wet-hulled coffee. Kerinci Sumatras are much cleaner and less earthy than most Gr. 1 traditional Sumatra. Still fuller bodied and darker toned, they will give much cleaner (less earthy, peaty, muddy) chocolaty undertones, hints of acidity and soft fruit and medium roast levels.  Given that coffee is not about looks, this cup also has a taste to follow, inner and outer beauty one would say. Normally the wet-hulled Sumatra beans are the ugly duckling of the coffee world. The aggregate production method along with the classic Indonesian wet hulling process often leaves the beans split. Due to the beans being kept moist for longer, the color of the end product makes it much harder to mechanically sort out defects. So if your used to ugly duckling Sumatra’s, just looking at these beans will let you know the quality and time that went into this offering.

Wet hulled coffee is known for its lower acidity, bigger body cups with a complex and spicy earthy chocolaty factor that has become the terroir of Indonesian coffee.

Tasting Notes: A very cool cup! Best medium to dark but will hold lighter roasts much better than most Sumatra coffees. Lighter roasts have a little cool lemony acidity upfront, with some soft fruit tones giving it some jazz, but balanced with a dry more earthy chocolaty factor. As you push into the medium roasts, it will get much fuller bodied and become a lower acidity cup cutting out the more lemony floral tones. Still a slight crispness even at these roasts giving a lot to the depth of flavors present. Darker roasts will turn more into a chocolaty spice noted treat. When roasting into 2nd crack one will add some cool 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 much more uniform than most other wet-hulled coffee. Low in chaff and tasty from light to dark. Light roasts for those who enjoy more acidity in the cup, for everyone else, a nice medium to dark roast will let these beans shine.

Coming from family-owned farms organized around an export company called PT. AgroTropic Nusantara (AGTN), which has been working with coffee producers since 2010 in the Kayu Aro highlands of the Kerinci regency within the Jambi province on the island of Sumatra.

AGTN has established an association of 680 producers who cultivating coffee on 2 acre parcels around the Kerinci valley’s edge near Mount Kerinci, the highest volcano in Indonesia and home to the Sumatran tiger, which inhabits the Kerinci Seblat (the largest national park in Sumatra and a UNESCO World Heritage site).

Through coffee AGTN has focused on supporting increased employment opportunities for women, which includes a woman as the director of operations. Women are also running the coffee nursery program and handsorting at dry mill.

AGTN also works closely with producers to decrease forest encroachment by using their coffee farms as a protective buffer for the Kerinci Seblat national park, which encircles the entire Kerinci valley with unparalleled natural beauty.


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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