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. *

This lot is comprised of selections of Caturra and Colombia varieties grown by a group of 15 coffee producers in the Guadalupe municipality, Huila department. Coffee plants in this area grow surrounded by tangerine, tamarind, and other tropical fruits for shade. A double fermentation process is used, with the coffees fermenting 30-40 hours in cherry before pulping and another 18-36 hours fermentation in tanks.

Tasting Notes: Great from light to dark! A stellar traditional Huila coffee, fuller bodied with a more buttery mouthfeel, jazzed up with some floral acidity, a sweet edge and hints of spice at lighter roasts. Huila coffees are known for their fuller bodied and smooth more buttery mouthfeel, these beans are a  great example. Lovely toasted walnut base tones that turns pretty chocolaty into the darker roasts. The acidity can be a little strong at the light roast points bringing into play a citrus and floral front end that keeps it a bit on the crisp sweeter side. Darker roasts will be very low acidity but incorporate a much edgier smoky cup profile.

Roasting Notes: Light to medium roasts fit this cup great unless you don’t like floral and brighter characteristics. Even roasting, medium chaff, no giant tricks; easy to roast category. The lighter of a roast you shoot for, normally the more I slow down the roast. Can be pretty bright and front loaded if you shoot for super quick roasts, on the light side. These brighter cups tend to gain a lot of flavor on day 2-3 after roasting, so a little patience goes a long way.

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Mexican Terruño Nayarita Cuarenteño Washed Processed

This is an excellent fresh lot from Terruno Nayarita. One of the most trackable and sustainable Mexican coffees (and tasty!). Our first relationship coffees here at Burman, we have been working with them for going on 18 seasons now. Be sure to   check out all the information at trackyourcoffee.com. This is lot GTN8411008

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:
San Cristobal

Roasting Notes:
Tasty from light to dark but I would shoot for a nice medium roast to start. A little bit of a rougher cup into second crack but very chocolaty with just a hint of a floral aromatics, a smoky finish. A bit more delicate, sweeter and smoother at lighter roasts. A good bean to play with different roast levels. Even roasting with medium to low chaff.

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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.

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)