Description
Garry’s coffee special features three of our more interesting coffees. Higher acidity, interesting processing, this bundle is leaning towards more exotic coffee tones.
*Bundles change over time. You will get the listed coffees at the time of order. *
A pound each of:
Rwanda Huye Mountain Top Lot – Natural Processed Small-Bean/Peaberry
This is a smaller screen (bean size) with a high percentage of peaberries: a clean screen, low defect and even roasting. A very fun and tasty natural processed coffee from Rwanda, a different spin on tastes, being smaller beaned and natural processed, this is more like an Ethiopian Gr. 3 Natural or Yemen Mokka coffee than other Rwanda’s.
Huye Mountain Coffee is a private washing station established in 2011 to provide farmers in the region with access to international markets and buyers of specialty coffees.
Around 1,330 producers deliver their freshly picked coffee cherries to 26 collecting stations around the Huye community, where a truck visits daily to collect the farmers’ coffee during harvest season. This unique coffee comes from the Huye Mountain in the Huye District, in Southern Rwanda and grown above 1,900 meters. The natural process employed at Huye Mountain involves meticulous cherry selection and hand sorting prior to drying. Drying is done on raised African beds for between 14 and 28 days, depending on the weather, and the coffee is turned regularly.
Tasting Notes:We thought best served in the medium roast range but will be tasty from light to dark: a very sweet cup at any roast point. Lighter roasts have some stronger citric/floral acidity, a little hint of a grape-skin like fruitiness and a spiced (herbal) chocolate undertone. Medium roasts build a much creamier cup profile, just a hint of crisp floral upfront that fades into a strawberry like fruitiness balanced with a spicier chocolate dark tone. Dark roasts themselves are a bit flat but still very sweet edged, hardly fruity but makes up for it with the fuller bodied more robust chocolate and spice notes.
Roasting Notes: A bit higher chaff and slightly uneven roasting being natural processed but we would still consider it an easy to roast coffee. A refined natural processed, not old world crazy two toned like some. Shoot for a classic light to medium roast if you like more fruit and floral tones, any signs of second crack, cool it out right away. For more robust and creamy chocolate tone, take it darker, just touching second crack. If the cup is too sharp tasting, give it a couple day setup, gets nice and smooth.
Mexican Terruño Nayarita – El Kaladi Selecta – Natural Processed
This is a co-op that holds a special place in our hearts. This coffee is from 100% traceable, directly traded micro-lots. Each bag is uniquely identified with a bar code and a serial number which can be used to see everything behind its production, click here to check it out. 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. This is the top screen-size/grade from the Terruño Nayarita Co-op.
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
Tasting Notes:
Always one of our favorite Mexican coffees. Good from light to dark. Although Natural processed, this is not a fruit bomb like many other natural processed coffees, has slightly fruity overtones that balance great with some citric, malt and nutty undertones. Its a little fuller bodied cup than most Terruno lots with well above average sweetness. Lighter roasting will have noticeable citric crispness upfront and will accentuate the fruitiness. Medium roasts balance the tones nicely and smooth out the citric tones. Darker roasts turn more chocolaty, gets pretty roasty and smoky, retains a sweet edge and shows hints of fruitiness as the cup cools. A good daily drinker across the roast levels.
Roasting Notes:
A nice medium roast is the way to go, can lean it a little lighter or darker depending on personal taste. Roasts pretty even for a natural, is a bit higher chaff, but would still make the easier to roast category.
Papua New Guinea – Carpenter Estates – Sigri – Natural Processed
Sigri Natural is a very different, crazy unique lot! Their first second natural processed export. Very wild fermenty stuff; very sweet, citric, floral, fruity, boozy, oaky, nutty, earthy, herbal, chocolaty with a bit of acidity behind it. Reminds me of the Bali Kintamani Natural, or Colombian Manos Natural with a darker toned spin.
All coffee bearing the Carpenter Estate name is grown at over 5000 feet elevation. All of their Estates considers soil and water conservation as a priority, and, the plantation is bird and eco-friendly. The plantation employs a medium density shade strategy, using two types of shade trees. This promotes even ripening of coffee cherries and provides habitat for at least 90 species of birds.
These are washed processed Arabica coffees. Quality Control begins in the field; Cherry coffee is hand-picked and carefully checked for uniformity; it must be red and fully ripe which allows for the correct balance of sugar and acid within the cherry. This selected cherry is then pulped on the day of picking.
Tasting Notes: Good from light to dark, very different tasting dependent on roast level. If you are a very fruit forward natural fan, sticking in the light to medium roast level is recommended. Contrary to many naturals, these beans rock at the fuller roast levels as well, touching or into second crack produces a very lively cup, not super roasty with incredible depth of flavor and good balance between light and dark tones.
Light roast themselves, are pretty citric, sweet and floral with almost a red wine vinegar herbal like quality. Can tell this is a very slow dry natural. A longer setup rid the cup of more astringent features, takes almost 5-12 days of resting for these funky naturals to mellow. Medium roasts get much more chocolaty with fruity overlays, very tasty. No missing the fruitiness assuming you are pre-second crack. Medium bodied with just a pinch of citric/floral crispness. Although we liked all the roast points, darker roasts were our favorite with its crazy depth of flavors, strong semi-sweet chocolate tones balancing with a barrel aged red fruit.
Roasting Notes: A good screen for a fruity natural, but also keep in mind, not quite the gem of their washed processed. More extreme naturals like this are uneven roasting and high chaff with variance in colors and size. We recommend erroring darker than lighter. With the two toned roasting, if you nail the roast too light, it will show some grassy/veg cup qualities if too many beans are before 1st crack.
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