Jon’s coffee special features our three most popular coffees.
This bundle includes:
Colombian BCT Premium Huila Timana
A very tasty aggregate lot from a micro region in Huila called Timana. Although some of our past Huila offerings have most likely contained some Timana beans, this straight chop out of Timana is fantastic.
All grown above 4800 feet and consisting of 2 Arabica strains; Colombia and Cattura.
Coming from the Timaná municipality of South Huila, located in the mountain valley of the Magdalena river between the two main branches of the Colombian Andes. The region provides excellent weather patterns for coffee cultivation.
Ripe cherries are pulped and fermented for 16-24 hours, after which they are carefully dried both in the sun and mechanically until the optimum moisture content is reached.
A very nice super clean Huila cup! Buttery textured and complex; strong semi-sweet traditional walnut/chocolate tones balanced with with a little brightness and soft fruit tones. Lighter roasts can see some hints of more citric acidity but gets pretty mellow and smooth from medium to dark roasts.
Easy to roast; a nice medium roast is where these beans will shine. Works at light and/or dark roasts but looses a little balance. Light roast will have much more floral and soft fruit balanced with a dry nutty, dark roasts are much thicker and bittersweet, low acidity and nutty/chocolaty/smoky type profile.
Guatemalan Fraijanes Premium Flat Finca De Dios
The price of these beans is almost too good to be true. Unfortunately the corona situation has put a hurting on many boutique roasters. One of Edwin’s good buddies ( From Guat. Finca Vista Hermosa) found himself with about 20 bags of the current crop Dios with no way to sell it. Dios is one of our favorite Guats and our stock was already well sold out, so Edwin hooked us up. Still fresh (current crop) and tasty as can be but at a price to quickly move it out for the new crop arriving in August.
Finca De Dios is really catching steam as one of the more premier Guatemalan coffee farms. The coffee keeps getting better and better each year.
Similar to Edwins farm, De Dios is a model of sustainability and treats its workers better than 99% of other farms in the region; providing education, infrastructure and medical care.
Almost forty years ago, a horse lover bought the farm with the intent of lodging his horses. A few years later, he was transferred because of work reasons. His daughter; Ellen Prentice, who remained in Guatemala, was left in charge of the farm. She started to tend the few hectares of coffee that the farm had and planted most of the farm with coffee, with the exception of the natural forests.
Six years ago, after inheriting her piece of the original farm, she proceeded to name it Finca de Dios, in memory of her father who had dedicated his land to God. Since then they have been building the necessary infrastructure, which her part did not have, including a wet mill. Even though small in comparison to most of the big coffee farms, we agree with the saying that says that some of the best things in life come in small packages.
They want to preserve the beauty of all of God’s creation and therefore have reserved more than one third of their land to the preservation of natural forests. In this way, they hope that birds and other wildlife can find a safe haven; a place to call home.
They believe that they have been blessed so that they can be a blessing to others. They strive to treat their workers with dignity and love so that they can work in an atmosphere of respect and peace. They try to accommodate workers with special needs to jobs they can best handle. They also try to teach those who work with them values and principles; especially the importance of working with excellence so that their clients can enjoy drinking an exceptional cup of coffee.
A great clean micro lot from our friends at Finca De Dios. Awesome prep, one can tell a lot of care went into these beans. A great medium to as “dark as you want to go” bean type. Light roasts produce a lot of floral brightness and light fruit notes (almost reminiscent of a nice Costa) mixing with a subtle yet very sweet malty chocolaty note (can be a little more challenging to roast to a light roast) a great morning brew – darker roasts will produce more body similar to the Huehues – very clean non-roasty dark-roast beans – you get a lot of the sweet malty tones and very smooth even into 2nd crack – a very stand up bean at almost any roast level.
Lighter roasts accent the fruitier brightness, deeper levels deliver smooth, rich chocolate malty flavors and a hint of smokiness – awesome and clean dark roast notes. Coffee will roast a little two-toned containing a couple different strains, if shooting for the lighter roasts slowing it down a bit will be helpful.
Costa Rican Tarrazu La Pastora
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 roasts.
The aroma is floral and sweet like honey. A nice medium bodied, smooth & creamy cup of coffee with little stronger floral aspect and medium to low acidity. It does get a good lemongrass tone at lighter roasts, a common sign of being into the new crop. Light roasts are crisp with a slight nutty tone that 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.
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.