Jon’s coffee special features our three most popular coffees.
This bundle includes:
Colombian Supremo Cundinamarca
In Colombia the vast majority of coffee is cultivated, harvested and processed on small family owned farms. While these producers are their own architects, designing farm management and post-harvest solutions to fit their needs, they also need strong alliances to bring their coffee to the international market and earn fair prices.
To support this system of small farm production, Colombia established the Federación Nacional de Cafeteros de Colombia (FNC) to organize and support a complex network of larger regional coffee cooperatives. These cooperatives provide producers with valuable logistical support like centralized warehouses to store dried parchment and dry mills where the coffee is prepared for export according to size.
The Supremo grade, the highest rating of any Colombian bean, is the largest beans with a 17/18 designation for beans that will not pass through a screen opening below 17/64 of an inch. Supremo lots are often traceable to regions of Colombia, each with distinct harvest times, which provides for a constant supply of fresh Colombian Supremo throughout the calendar year.
The aroma fantastic, sweet smelling with some nutty/chocolaty and fruity overtones, some of which follow through in the cup nicely. The body is medium/full and has a mild and pleasant acidity. The flavor is very dependent on the roast. Lighter roasts are the brightest and on the dryer side, a bit more of a soft fruit tone comes out in the cup which can be quite tasty but also a bit of citric without much of a chocolaty or nutty undertone. At a Medium Roast, which we though best, you will enjoy more developed notes of walnut, spice with some sweeter red fruit overtones. Darker roasts will bring out more caramel sweet flavors and hints of a dried dark fruit.
This bean is very versatile when it comes to roasting; great from light to dark. 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 from a Full City to a French roast.
Guatemalan Premium Fraijanes Finca El Tambor
El Tambor is located in Palencia, Guatemala (Fraijanes). The coffee plantation begins at 5000 to 6300 feet over sea level (very high altitude).
Winner of multiple cup of excellence’s in Guatemala and a good friend of Edwins and Finca Vista Hermosa.
The farm was funded in 1930 as a cattle ranch; later in 1966 was planted with coffee. This was the first generation of their family producing coffee in Palencia, but the fourth generation producing in other regions. In 1930 the Franco family bought small farms and formed El Tambor.
To control the coffee quality they start from the seed, which is carefully chosen every year by Pablo Montezuma. From 50,000 seeds planted in the soil, 40,000 are chosen to be planted into bags, filled with soil and one year aged coffee pulp. 18,000 to 25,000 are planted, the rest is sold.
During flowering season they identify areas that will have the best trees to produce coffee during harvest. Mr. Juan and Herlindo Cante are in charge to pick the best cherries that later are process at the wet mill. Before starting to mill, Juan Maquin checks that cherries do not have any yellow part. Then, Mr. Aquilino Pérez is in charge of fermentation tanks, he has to take care of coffee on that process and take it to sun dried on patios.
In El Tambor they also have been producing excellent honey. Also avocado trees and a growing natural forest protected area. The total area of forest and natural forest area is one quarter of the land.
They give the workers a 10% of our property to plant black beans and corn, representing 80% of their annual food supply. They also support other special projects, such as production of fish, we gave them one cow by family, support in construction of their houses, etc.
Tasting Notes: A great cup of Guatemalan, a bit mellower acidity than the Huehues, a nice soft wild fruit tone balancing with a smooth and rich chocolaty undertone. Wonderful aromatics and medium bodied – very clean and diverse flavor set. A great and different addition to our premium Guatemalan line of farms.
Roasting Notes: Light to dark this cup is pretty tasty – lighter gives a bit more fruit in the cup and a bit of citrus, delicate chocolate tones, make sure to let lighter roasts set up for a couple of days. Medium roast has the best balance and will make anyone happy. Dark roasts will get a bit edgy but some of the soft fruit still comes though in the cup and retains more sweetness at dark roasts than most.
Mexican Terruño Nayarita Washed Gr. 1
Want to know why we think Terruño Nayarita is so cool? Check out our new blog post about them.
This is a farm that holds a special place in our hearts. Gathered around an extinct volcano, Cerro San Juan, a committed group of 260 cooperative coffee farmers are working together to produce arguably the best coffee in Mexico. Terruño Nayarita coffees come from heirloom trees. The word ‘Terruño’ means ‘homestead’. These are farmers that take great pride in their coffee.
San Cristobal Coffee Importers takes great care to find and produce excellent coffee, making sure farmers use safe, sustainable shade techniques and provide a fair wage to the workers. Check out their webpage:
Always one of our favorite Mexican coffees . A little fuller bodied than most lots, good sweetness and full of a floral nutty chocolaty tones. Lighter roasts add some cool floral but risk some underdeveloped notes if way light. Medium to just before 2nd crack will produce smooth defined and balanced cups. Darker roasts get edgy and strong, smoky nutty and bakers chocolate tones which some will definitely like as well
I would shoot for a nice medium roast to right before the second crack – a little bit of a rougher cup into second crack but nice chocolate notes with just a hint of a floral aspect. A bit sweeter and smoother right before the second crack but not quite as hefty of a cup.