3 lb Bundle: Popular

Description

Jon’s coffee special features three of our most popular coffees.
This bundle includes:

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

Colombian Antioquia Amaga Supremo

This Supremo is coming from the area around the city of Amaga. Population of 30000 sitting at 5200 feet above sea level, nestled in the Northern Andes. Prime coffee growing territory.

This is a nice and fresh, large bean screen (Supremo), aggregate production coffee. This type of production gives the taste of the land (terroir), many small coffee farmers from the area are combined together to create this offering.

On average, each producer cultivates their coffee on 3 acres of land. Coffee producers use their own micro-mill to process harvested cherries, which allows for meticulous care in depulping, fermenting, and drying the coffee. Federacion Nacional de Cafeteros de Colombia, an exporter dedicated to supporting small producers, collaborates with these producers improving their access to international markets.

Tasting Notes: Low acidity and fuller bodied this cup shows the classic spirit of Colombian coffee. A little hint of acidity at the light roast points but risks some grassy tones. Medium roasts are great and contain that classic dry toasted walnut tone with a little jazzy spice note. Darker roasts turn a bit more bakers chocolate versus smoky with just a hint of a nutty accent.

Roasting Notes: An easy to roast coffee, good from a strong medium roast to as dark as you want to go. Light roasts come off a little grassy and under developed but as you creep towards a medium roast you get very nice classic Colombian toasted walnut and spice tones.

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Costa Rican Org. SHB EP Finca Amistad

Hacienda la Amistad, located in Coto Brus, a canton in the province of Puntarenas, Costa Rica, is owned and operated by Roberto Montero, a third generation coffee farmer. Roberto’s grandfather first came to the area in the early 1900’s as part of a team surveying the border between Costa Rica and the newly formed country of Panama. Roberto’s grandfather later purchased over 10,000 hectares of land and began to cultivate coffee. Roberto’s family has returned more than 6,000 hectares of land to the government of Costa Rica for the preservation of La Amistad International Park, the largest natural reserve in Central America. Only 300 hectares of land are utilized for coffee cultivation while the remainder of the 4,000 hectare estate is preserved forest teeming with wildlife.

Roberto’s commitment to organic farming pairs harmoniously with his commitment to his community. During the coffee harvest, Roberto provides housing and free access to medical care for the seasonal pickers because most are indigenous people from Panama who come to La Amistad with their entire families. Roberto also takes pride in his ability to provide more than 100 full-time jobs to his neighbors from Las Mellizas, not only in coffee cultivation, but also in the dried fruit operation that he runs year round at La Amistad. Roberto hosts an annual employee celebration to recognize all their hard work and he also distributes school supplies to their children each year before school starts.

A video from La Amistad available for your viewing HERE.

Tasting Notes: This is one you Costa fans will not want to miss; great smooth and clean coffee. A sweet and nutty cup that turns a bit chocolaty as one pushes past a medium roast. Wonderful balance of tones with hints of floral and soft fruit that pop out at most roasts levels. A little herbal spice in the aftertaste. Medium bodied cup with low to medium acidity depending on roast level. A cup everyone should love.

Roasting Notes: A shame to roast super dark, will mute up sweetness and all the lighter tones but still tasty. Avoid cinnamon and light roasts, it will not be balanced and taste pretty front loaded with acidity and floral. It shines in the city+ to full city range. If you like a hint of acidity, a nice city or city+ roast (lighter side of medium) will be perfect, if you like lower acidity and a little fuller bodied, shoot for right before 2nd crack. (strong medium)

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Guatemalan Premium Antigua – Los Volcanes

Although many of our Guatemalan coffees end up coming from Huehue or Fraijanes (for its all about who you know, and we know some of the best in Huehue and Fraijanes), the region of Antigua is what made Guatemalan coffee famous. The most recognized of the Guatemalan regions producing premium coffee. Many would default to saying Antigua is the best… but those are also folks who don’t know our buddy Edwin from Finca Vista Hermosa in Huehue or the Prentice family behind Finca De Dios in Fraijanes. This is a lovely tasting and great example of Antigua coffee, well worthy of our list.

This cup comes from family-owned farms located near the city of Antigua between volcanoes named Agua (water) and Fuego (fire) within the department of Sacatepequez, Guatemala. Coffee produced in the Antigua region has a protected designation of origin (PDO) because of Antigua’s renowned coffee reputation. Coffee is traditionally grown in this region under a canopy of grevillea trees and native shade trees called chalum (ingas).

Tasting Notes: A great example of Antigua coffee, follows those wonderful floral versus chocolaty notes that made the region so famous. Medium roasts are recommended but good from light to dark. Lighter roasts will accentuate the lemony floral tones of the cup, the chocolaty factor will be just a hint but noticeable and smooth, a bit of nuttiness will linger in the aftertaste not present in further roast levels. Medium roasts are very clean and balanced – not too acidic, not too bitter – sweet edged and will have wonderful mix of tones. Darker roasts and smooth and semi-sweet, low acidity and very chocolaty.

Roasting Notes: Medium to dark roasts are where this bean will shine but clean enough to be tasty light to dark. Light roasts are just a bit sharp and don’t have time to develop those lovely chocolaty notes. Easy bean to roast and play around with.