3 lb Bundle: Popular

Description

Jon’s coffee special features three of our most popular coffees.

*Bundles change over time. You will get the listed coffees at the time of order. *

This bundle includes:

Mexican Terruño Nayarita – El Cuarenteño Reserve – Washed Processed

This washed micro lot is very sweet and clean with a slightly fruity crispness. Coming from the community of El Cuarenteño in Nayarit, Mexico, part of the Grupo Terruño Nayarita (GTN) ecosystem. GTN is a vertical grouping of local, democratic coffee-growing societies; all international exports are managed by San Cristóbal Coffee Importers, with 100% traceability from the moment the cherries are received through TrackYourCoffee.

Want to know why we think Terruño Nayarita is so cool? Check out our new blog post about them.

El Cuarenteño is located in the foothills of the Sierra de San Juan, west of Tepic (Nayarit): an area of ​​volcanic soils and microclimates where small producers process cherries in simple wet mills and then send the parchment to a centralized dry mill, a practice that increases cup consistency in washed export lots like this one. The cherries are floated/selected, pulped, and undergo controlled fermentation; Washed with careful water management, this coffee is dried on the parchment patio, frequently turned over for uniformity. This coffee bears the marker “Patio Lot #150” identifying the specific patio/lot within the mill. It ends in a centralized dry mill (sorting by density, mesh, and color).

The vertical grouping of local and democratic coffee-growing societies in the state of Nayarit, a coastal and mountainous strip of volcanic soils and microclimates that favor specialty coffees. Gathered around an extinct volcano, Cerro San Juan, a committed group of 260 cooperative coffee growers works together to produce arguably the best coffee in Mexico. Terruño Nayarita coffees come from ancient trees. The word “Terruño” means “farm.” These coffee growers take pride in their coffee. This is the best shade-growing coffee size/grade from the Terruño Nayarit Cooperative. San Cristóbal Coffee Importers strive to source and produce excellent coffee, ensuring that coffee growers use safe and sustainable shading techniques and offer fair wages to their workers. International marketing is handled by San Cristóbal Coffee Importers, which has implemented 100% traceability since 2006 with barcodes/QR codes linked to its TrackYourCoffee platform, which is key for Patio Select batches like this one.

Testing Notes: A wonderful batch of Terruno Nayarita great from light to dark roasts. This is one of the higher rated lots we have seen recently: crisp, clean and a bit brighter.  Light roasts will highlight the higher rating but will be a little acidic for some. Medium roasts and very smooth and make for a great every day drinker. Darker roasts retain a very sweet edge but will produce a much flatter more potent cup. Lighter roasts have a hint of citric and a red-apple sweetness, supported by a gentle lemon/mandarin brightness that’s lively but not sharp. A light floral lift rides over a chocolate–caramel foundation; as the cup cools the tastes stay together showcasing the cleanliness, adds a soft hint of ripe stone fruit. Balanced, approachable, and versatile across brew methods. Medium roasts build up a bit of body, retaining just a hint of apple like acidity, pronouncing the smooth and nutty, chocolate like tones. Darker roasts get a bit roasty, but still have a nice and sweet edge, the most chocolaty cup profile assuming you don’t mind a bit of roasty/smoky to accompany it.

Roasting Notes: Even roasting with medium to low chaff levels. Works well from light through medium, up to just shy of 2nd crack. Lighter roasts bring the most citrus/floral pop and the apple-like sweetness; medium is the crowd-pleaser, where caramel/nutty/chocolate round the cup while keeping friendly acidity. Push a touch darker for heavier mouthfeel and deeper chocolate, knowing brightness and florals will recede. Even, easy-going washed lot—aim for a steady rise, a clearly audible 1st crack, and short-to-moderate development to keep clarity and sweetness in balance.

Panama Premium Boquete – Garrido Estates – Washed SHB

Garrido Estate coffee very rarely makes it to the US. Owned and operated by Jose David Garrido Perez and consists of 4 farms including the famed Mama Cata.

Located in some of the best growing territory in Panama; some of the biggest names in Panama coffee are also located in this prime territory, Hacienda Esmeralda and Elida Estate are neighbors.  Since his coffee is almost always obtained by foreign markets, many in the US have not heard the name Garrido before but it easily competes with the best of the best.

This is a super tasty and clean washed processed coffee, a good example of traditional Panamanian coffee. Highly rated but not a competition winner, much more affordable than the natural processed boutique coffees or the single strain offerings but just as tasty in our book. Not as exotic, more classic in its tones.  Produced by one of the best Panama farmers on the block!

Tasting Notes: We thought best from medium to dark roasts but works from light to dark. A clean, sweet and smooth daily drinking cup! A little fuller bodied at the light-medium roast level with a great balance between the slight winy/floral notes & nutty/malty darker tones. Similar to Guatemalan coffee. Some acidity at lighter roasts but just a hint, medium to dark roasts would be marked as low acidity. As one pushes it into the medium roast range, the very sweet nutty tones come off a bit caramel like. Still plenty malty, it will linger on the tongue.  Dark roasts turn pretty strong with the sweeter malty cup profile mixing nicely with smoky and roasty notes.

Roasting Notes: An easy coffee to roast, very nice screen. Good from light to dark, pretty low chaff and pretty even roasting. Darkens up pretty quickly, will look a little darker than it is. We recommend trying it on the lighter side of a medium roast to get a nicely balanced cup.

Costa Rican SHB EP Tarrazu La Pastora – Washed Processed

Tarrazu coffees are grown in altitudes over 3,900 feet, allowing them to be designated SHB-single hard bean, the highest classification in the Costa Rican system. Grown in rich volcanic soil and high altitude make this one the finest coffees in the world. Tarrazu coffees are famed for snappy, strikingly clean flavor. Known as a “classically complete” coffee, they’re crisp and medium-bodied, with tangy citrus flavor and a fine, satisfying aroma. Tarrazu cups wonderfully at all but the lightest and darkest of roasts.

With more than 4,650 members from Tarrazu, a canton in the province of San Jose, Cooperativa de Caficultores de Tarrazú RL (Coopetarrazu) is designed to receive cherries from many small farms and consistently process their coffee into a well-balanced regional blend called La Pastora.

Like clockwork, a parade of vehicles of all sizes, from pick-up trucks to dump trucks coming from central receiving stations, arrive in the late afternoon full of cherries that were picked during the day. The cherries are quickly weighed and placed in a large tank with water to remove the less dense beans that float to the top inside the cherry. Next the cherries are depulped and pass through a demucilager that mechanically strips the mucilage from the beans. All of this is done with a recycling water system. The washed beans move down from the wet-mill through a long elevated conveyor belt into a machine that uses forced air to shed any remaining water. The coffee then passes through a series of dryers to gently reduce the moisture to 11 percent. All of this happens in a matter of just over 72 hours, which seems fast until you stop to consider that not a minute is wasted in the process. After all this, the coffee is rested for a period of at least a month in silos and then milled for export with another equally impressive series of machines dedicated to dehulling and sorting green beans by weight and color.

Tasting Notes: The aroma is floral and sweet like honey. A nice medium bodied, smooth & creamy cup of coffee with little stronger floral aspect, medium to low acidity. It does get a good lemongrass tone at lighter roasts with a soft fruit tone as the cup cools, crisper cup with a slight nutty tone. Turns much more chocolaty into the medium or dark roasts. The cup finishes with a pleasantly surprising spiciness. This is a savory cup of coffee with wonderful complexities.

Roasting Notes: Easy to roast and good from light to dark. Will roast a little two toned, make sure everything is through first crack before cooling it out. Medium roasts are where thought it to shine, well balanced and smooth; might be a little mild for some. Darker roasts are slightly edgy but great pronounced dark chocolate tones balancing with some smoky and toasty notes, a good combo.