Jon’s coffee special features three of our most popular coffees.
This bundle includes:
Guatemalan Huehuetenango SHB EP MAM
Guatemala Huehuetenango MAM SHB EP is sourced from small family-owned farms located within the municipalities of San Pedro Necta, Santiago Chimaltenango, Todos Santos Cuchumatan, Union Cantinil, La Libertad, and La Democracia, all in the department of Huehuetenango, Guatemala. The coffee is harvested by indigenous families on farms that average 1.5 hectares in size.
This is an aggregate coffee produced by small land holders in the Huehuetenango region. A classic example of what a Huehue tastes like.
Nice screen and a clean cup. Although tasty and worth stocking, drinking this cup really lets you see how amazing the microlot single farm Guats are. Depending on personal taste, one may even like this cup better than those but hard not to see the raised acidity and sweetness as well as depth of flavor coming out of the microlots.
Tasting Notes: Clean and rich with a sweet edge, medium bodied with a little new crop acidity upfront. A nice medium roast gives great balance between a sweet floral and mild chocolaty tone with hints of a grape skin fruity factor, gives off almost a little caramel if you hit the roast right. As the roast gets darker, the chocolaty factors turn more into a semi-sweet malty tone with far reduced acidity, a little winy note right around 2nd crack but just a hint.
Roasting Notes: A nice medium to dark roast is the way to go for this bean. Too light and it gets a little grassy. A quicker roast is nice for it will be slightly sweeter.
Costa Rican SHB EP – Finca Rosa Linda Mariposa – Fancy
A classic and clean Costa Rican coffee! Full of chocolaty, nutty, floral and soft fruit tones.
Finca Rosa Linda is located near the community of Birri in Santa Bárbara within the province of Heredia, Costa Rica. Jose Antonio Garcia has owned and managed the 50-acre farm called La Mariposa for more than 30 years.
Jose Antonio delivers ripe cherry directly to Cafe de Altura de San Ramon, which has a state-of-the-art wet-mill designed to process traceable micro-lots. The collaboration allows Jose Antonio to focus his attention and resources on farm and meticulous cherry selection. The income from the farm supports Jose Antonio, his wife and their three daughters.
Tasting Notes: Light roasts will have a bit of sharp lemony floral acidity and more of a nutty tone than chocolaty, one can see hints of caramel with some setup which is a pleasant treat. Medium roasts really start to shine creating a lovely balance of tones, hints of floral and soft fruit mixing with a more chocolaty than nutty undertone. Dark roasts work nicely as well; low acidity, a bit more semi-sweet chocolaty toned, a bit fuller bodied and not too roasty, a couple complimenting smoky tones.
Roasting Notes: Will roast a little two-toned being a strain blend of Catuai and Caturra. If shooting for the light roast points, watch the lighter beans to insure they get into 1st crack. One may still see a yellow bean at the real light roasts, worth flicking to get a little cleaner cup. Medium to dark roasts, no big tricks, roast will even out around the medium roast level.
Mexico Washed – Oaxaca Pluma San Agustin Loxicha – Small Holders
A top notch new crop Mexican arrival!
We have been waiting patiently (well, not so patient for some) for a stellar new crop lots of Mexican and they have finally arrived!
This coffee is sourced from Calguera Gomez who organizes thirty seven surrounding family-owned farms located within the municipality of San Agustín Loxicha in the state of Oaxaca, Mexico.
Coffee producers use their own micro-mill to process harvested cherries, which allows for meticulous care in depulping, fermenting, and drying the coffee. Coffee is cultivated on farms that average 10 to 24 acres in size. The Calguera Gomez company aims to organize and support producers with access to the best agricultural practices and consequently pays high prices for higher quality coffee production.
Tasting Notes: A great daily drinker! A clean cup, works well from light to dark. Lighter roasts show some nice citric acidity with hints of caramel, some nuttiness, and fade more into a bittersweet chocolaty tone. Too light though and those caramel tones can come off a little woody, so it’s good to get it around a city +. Medium roasts are an easy sweet spot, a bit more chocolaty with lower acidity. Darker roasts are full of bakers chocolate and smoke, a bit rough and tumble but equally as tasty.
Roasting Notes: This cup will appeal to both light and dark roast fans. Clean enough for a jazzy light roast, interesting and strong at the darker roasts. Medium roasts really bring forth the nice chocolaty factor and it’s accentuated even more into the darker roasts. Medium chaff and even roasting. A little extra setup time can smooth out a subtle sour edge.