BCT’s coffee special includes three of our best dark roast coffees. Featuring our:
Peru Org. Cajamarca El Cautivo
First new crop Peru offering! Coming from family-owned farms located in the region of Cajamarca, Peru. The coffee is harvested by indigenous families on farms averaging 4 hectares in size. Farmers strive to protect the environment where they live through responsible water management practices, application of organic fertilizer, and shade grown farming.
Tasting Notes: A nice super fresh classic tasting Peru coffee! Great from a medium to dark roast. A bit more acidity being so fresh, light to medium roasts will have a bit of lemony floral tones upfront, mellows greatly as you get closer to 2nd crack. Very chocolaty cup, medium bodied with a sweeter edge to it. The lighter you roast, the more sweetness the cup gets but also the more lemony floral – it will be a little too front loaded at the light roasts, only a hint and a wonderful addition at the medium roasts, almost non existent at the darker roasts. Dark roasts are more of a smoky baker’s chocolate profile but equally as tasty as a nice medium roast.
Roasting Notes: Medium to low chaff, easy to roast. We would suggest erring a little darker than lighter but as long as you get some development past first crack, a tasty treat. For everyday drinking, get a little sheen on the surface but no wet oil; after a couple days’ setup it has smooth and rich chocolaty notes with hints of a nutty factor, real gentle acidity.
Indonesian Sumatra Takengon Mandheling Grade 1
Sumatra Takengon Grade 1 is sourced from the Jagong Mill and surrounding family-owned farms located in the Takengon and Atu Lintang coffee region of Aceh province on the island of Sumatra, Indonesia. Irham Junus owns and operates the Jagong Mill with his son, Andi and daughter, Ina. The Junus family has focused on meticulous ripe cherry selection resulting in something truly unique in Sumatra. The Junus family also has full control of the processing and milling right up to the final export stage, avoiding the long and convoluted supply lines that can compromise Sumatran quality.
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 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.
Brazil Sul De Minas 17/18
Coming from two family estates in the Sul de Minas growing region near the city of Varginha within the state of Minas Gerais, Brazil.
Fazenda da Onça was established by the Ferraz family in the early 1900s after Minas Gerais replaced its gold mining industry with coffee cultivation.
Fazenda Campo da Chapada was established late in the 1950s after the the Botrel family’s cattle business was left with an unpaid debt from a bankrupt company that had purchased their cattle. Like the gold mines of Minas Gerais, the land was transformed into a coffee estate, which the Botrel family continues to manage today.
Both families manage their estates on a foundation of tradition but they also work closely with the MinaSul cooperative where their coffees are evaluated and prepared for export using state-of-the-art milling equipment.
Mundo Novo, Acaiá, and Catucaí
Tasting Notes: A nice traditional Brazil cup. Neutral and smooth with pretty low acidity and pleasant nutty chocolaty factor. Lighter roasts will have a hint of acidity but be pretty dry in its tones. Medium roasts and beyond are where it shined. Drops most of the acidity and turn a bit fuller bodied with a more traditional nutty and chocolaty tone. Darker roasts get much bolder and thicker with smoky dark chocolate notes with some nuttiness coming through in the aftertaste.
Roasting Notes: We would avoid super light roasting – the beans will come off a little underdeveloped tasting. About half way between first and second crack; a nice medium roast, is a very balanced and defined cup of coffee. Ideally nailing the roast just before to touching second crack will provide the desired results with being tasty and fairly neutral toned.