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.

Nicaraguan Premium Selva Negra – Mirador Caturra – Washed Processed

Nicaraguan Selva Negra coffee is cultivated in the most ecologically sustainable and socially responsible way possible.  Learn more by reading our Selva Negra Grower Profile.

Selva Negra’s history is in many ways the history of the coffee in Nicaragua altogether. In the 1880’s the Nicaraguan government invited young German immigrants to come and settle in Nicaragua in order to promote coffee growing in the northern highlands. Many accepted the offer, thus forming the main coffee plantations of the country; some estates bear names of their motherlands. Selva Negra means Black Forest, and the coffee estate is called La Hammonia, Latin for Hamburg. Located approximately 4,000 ft. above sea level, La Hammonia has been producing fine old style Arabica coffee for over 100 years. Eddy Kühl & Mausi Kühl-Hayn, the farm’s proprietors are descendants of two of these original German immigrants – Alberto Vogl and Klaus Kühl.

Selva Negra Estate Coffee is grown at a high altitude in a shaded environment. This allows the bean to have a slow development cycle which instills an intense and fulfilling flavor to each bean. The coffee is not only 100% Arabica, but also a single strain Caturra from their highest elevation field. The region of Matagalpa, Nicaragua is mountainous with excellent volcanic soil producing exceptional beans. Finally, the coffee is prepared using an environmentally friendly washing process, which gives the coffee still one more unique quality enhancing aspect.

Tasting Notes:
A very clean and fresh batch from Selva Negra. A little citric & floral acidity upfront, balanced with nice complex nutty & malty undertones. Light roasts are going to be a little front loaded with the brighter characteristics, a higher rated cup meaning one will notice some decent crisp acidity at the light-medium roasts. Will give great depth of flavor but may be a little sharp for some. Our favorite roast and a great everyday drinker was in the medium roast ballpark, builds more of a smooth and creamy cup with a sweet edge, reducing that perceived acidity to just a pinch. Turns much stronger, a robust cup most would say, into the darker roasts but shined nicely; fuller bodied with strong malty and smoky tones, still a sweeter edge to it which darker roast fans will love.

Roasting Notes:
A little more challenging to roast but luckily tastes pretty good no matter where you roast it to. Error lighter than darker when playing around. Although this cup tastes like a nice Ethiopian natural, it will roast much more two toned. When shooting for a nice light roast, judge it by the lighter shades of beans, make sure they get through first crack then cool it out. A speckled roast is normal, you will see 2-3 shades of beans when done roasting, this coffee is produced to give those results.