Jon’s coffee special features our three most popular coffees.
This bundle includes:
Colombian Supremo Cauca
Coming from farms located in the department of Cauca, Colombia. On average, each producer cultivates their coffee on less than 5 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. Expocafé, an exporter dedicated to supporting small producers, collaborates with these producers improving their access to international markets and establishing higher earnings.
Shoot for a medium to borderline dark roast and you are in for a tasty treat. Lower acidity, medium bodied with a sweet edge. A cup almost everyone will love. Hints of soft fruit balanced with the classic Colombian nutty and chocolate tone. A little hint of acidity at the medium roast point really creates a nicely balanced cup with a broad flavor profile. Touching 2nd crack builds some body but is pretty quick to add some smoky and roasty notes; tasty when touching 2nd crack but gets a little edgy and a little bitter too far into 2nd crack.
This bean is very versatile when it comes to roasting; good from light to dark but main recommendation would be in the strong medium ballpark. Be sure to try different roast points for it will greatly vary what flavors are accentuated. Enjoy a brighter morning cup at a City+ Roast or take it into an afternoon/evening coffee by roasting it touching 2nd crack.
Guatemalan Fraijanes Premium Flat Finca De Dios
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 super fresh and 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 Org. SHB EP Finca Amistad
New 2019/20 crop! First new Costa arrival of the season!
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.
Tasting Notes: This is one you Costa fans will not want to miss. Great smooth and clean coffee on the sweet and nutty side, a bit chocolaty as one pushes past a medium roast. Great balance with floral and soft fruit tones that push this cup well beyond average. Medium bodied and on the medium to low acidity side at most roasts. A cup everyone should love.
Roasting Notes: A shame to roast super dark, will mute up sweetness and all the lighter tones but still be tasty. Avoid cinnamon and super light roasts, 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)