Description
BCT’s coffee special includes three of our best dark roast coffees. Featuring our:
Indonesian Sumatra Gr. 1 – Mandheling
“Mandheling” is one of the broadest coffee trading terms for a regional blend in Indonesia, applying to almost any blend of wet-hulled coffees from across the northern half of the island of Sumatra that suit a generic cup profile that is heavy on the palate, earthy in balance, and complex. Regional coffee blend distinctions in the northern provinces of Sumatra were originally based on human ethnicity, rather than geography: Mandheling is a widespread cultural group found across Sumatra and Malaysia; “Batak”, to use another example, is a Mandheling sub-ethnicity based around Lake Toba and considered a smaller regional coffee pedigree unto itself, and often marketed as such.
The large majority of coffee blends labeled “Mandheling” tend to be drawn from across a variety of local parchment collectors across two main coffee producing provinces, both of which are fortified with volcanic soils: Aceh and North Sumatra. Aceh province (pronounced AH-CHEY) is the northernmost province of Sumatra and its highland territory, surrounding Lake Tawar and the central city of Takengon, is considered to be the epicenter of one of the world’s most unique coffee terroirs. North Sumatra province, just below Aceh, is a varied territory with high elevation grasslands, mountain ranges, and the massive Lake Toba, another of the island’s most famous coffee producing areas.
Tasting Notes: A very clean traditional Sumatra cup. Best from medium to dark roasts. Fuller bodied with some nice exotic incense spice notes intermingled with a bakers chocolate and smoky cup profile. Light roast are not recommended (for almost all Indo coffees). Medium roasts were nice and balanced, a little lemony acidity upfront mixing with a bunch of spice and hints of an earthy slightly peaty 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.
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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