3 lb Bundle: Special

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:

Dominican Ramirez Estate – Natural Processed

Joey, the head of Cafe Kreyol, even strives for his US employees the above statement. He finds the hardest working individuals with great work ethics that for one reason or another have really been put down with employment and troubled times to help them recover and build a resume while also being able to help others.One can feel really good about supporting any of Cafe Kreyol’s projects and for the most part – really tasty coffees as well.Cafe Kreyol projects including this one are project coffees (although this is the nicest screen out of the lot), these are not a 0 defect beautiful large screen coffee. It takes around 5-7 years to really turn out a prime coffee operation and most of these are on year 2-3. Great tasting cups but keep in mind – not the worlds best screen.

In 1943, Mr. Belarminio Ramirez started a small company dedicated to the cultivation and marketing of coffee, which over the years grows into a family tradition involves three generations already. The Belarminio Ramirez Group was named in his honor.

This family-owned estate is extraordinarily socially conscious. They use fermented coffee cherries to create natural gas, which partially powers their operation. They also donate books and computers to the local schools, and in a more rural area, they built and funded a new school preventing small children from having to walk over 15 km each way to class. They also help Haitians obtain legal residence in the Dominican Republic, in order to receive fair wages. We pay roughly 300% higher wages to this Estate for their exceptional care of the environment, organic certification, care for local Haitian immigrants, and high cupping scores.

Tasting Notes: A very cool, very exotic cup of coffee. One can tell this is a slow dry natural processed coffee with its strong ripe red fruit tones upfront. Lighter roasting presents a ton of floral and fruit with an almost oak/peat boozy finish, very sweet with just a ton going on but does risk some underdeveloped tones with its two-toned roasting. Medium roasts were our favorite, still plenty wild but develop enough of the chocolate and smoky tones – which most Dominican coffees are known for – to balance all those more exotic fruity and citric tones. Darker roasts will burn out most of what distinguishes this cup, the washed processed handles those roast level much better; interesting and still exotic but strong and edgy, it will retain some fruity factor with very strong and less sweet, smoky, tobacco and bakers chocolate type notes.

Roasting Notes: Will roast a bit two toned, so make sure everything makes it through first crack before cooling. Slower roasting (at lower temps) and/or slightly reducing batch size may help if having issues, worth the work for you fruit forward coffee fans. Make sure to play around with the roast on this bean, light to as dark as you want to go will really change it up. Has some good lighter roast attributes for those who don’t mind a little acidity. Higher chaff.

Ethiopian Yirgacheffe Natural Gr. 1 – Gedeb Chelchele

Gedeb Chelchele is located in Ethiopia’s Gedeo region, part of the Yirgacheffe region, which is often more intense and aromatic than its name suggests. This Natural Grade 1 coffee is made with cherries delivered by small farmers to an independent processing plant, managed by Azeb Tadesse. The plant is situated at a high altitude (1950-2200 meters above sea level) and uses traditional local varieties, resulting in a surprisingly clean profile with a predominance of berry and floral notes.

The processing method is the classic Ethiopian natural (dry) method: the whole cherry is dried with the seed inside, which enhances the fruity sweetness as the coffee slowly dries. At Chelchele, the cherries arrive throughout the day, are inspected and graded according to ripeness, and then spread in a single layer on raised beds for drying a method that promotes air circulation and ensures even drying and greater clarity. The coffee is hulled locally and shipped to Addis Ababa for modern dry processing and preparation for export (including color grading and repeated hand sorting).

Tasting Notes: Best in the light to medium roast levels. Sweet, semi-fruity and delicate with a little lower acidity levels. The first notes to hit the tongue will be soft and sweet red fruit tones mixing with a apple like acidity, hints of lemon as the cup cools. Pulls some balance with a little nutty/chocolate/spice undertone, not as tea like as many Yirgs, sweet and delicate cup with a more neutral chocolaty dark tone. The acidity and fruity factor are strongest while its super fresh, softens a bit over time, so give it a longer setup if looking for a more neutral daily drinking cup. We also observed that the acidity becomes more apparent as the coffee cools, especially from the second or third day of rest. Overall, the body is medium and silky, and the finish is clean, refreshing, and lingering.

Roasting Notes: This is a dense, high-altitude coffee, so it responds best to controlled heat management. Careful going too quickly with the roast, it can hide some of the fruit and delicate feature set. The best results are usually achieved with light to medium roasts, where the red fruit and floral notes remain very prominent. A medium roast is often the ideal: more candied fruit and a more balanced sweetness. If a darker roast is chosen, notes of cocoa may appear, but some of the floral character and that special, sparkling acidity are lost (although they don’t usually disappear completely).

Rwanda Premium Nyamasheke – Mutovu Station – Natural Processed

The Nyamasheke district in Rwanda is gifted in terroir. The cool, humid climates of both Lake Kivu and the Nyungwe Forest National Park keep groundwater abundant throughout the uniquely hilly region. Kivu itself is part of the East African Rift whose consistent drift creates volcanic seepage from the lake’s bottom and enriches the surrounding soils. Coffees from this region are often jammier and heavier than in the rest of the country. Coffee from Cyiya’s farmers in particular are honey-sweet and tend to be delicately floral, with lychee, citrus, and sweet tobacco flavors.

Tasting Notes: A very fresh and semi-exotic Rwanda coffee. A good cup from light to medium roasts. A little brighter cup with a citric and grape/apple like fruitiness upfront. Pulls some contrast with a semi-sweet chocolate tone, some lingering African spice in the aftertaste. A milder “natural” processing, adds some great complexities to the taste, raised sweetness levels and hints of fruit but no boozy or over fermentation noted. The medium roast offers a smooth cup with an accentuated bakers chocolate note, hints of the fruitiness in the aftertaste and as the cup cools. Darker roasts add complementary roasty notes, a sweet flavor of caramelized sugar and chocolate, with a hint of spice, lower acidity, and a fuller body, although its fruity notes are somewhat overshadowed by the chocolate. It is undoubtedly a coffee with a great balance between sweetness and fruitiness.

Roasting Notes: This coffee roasts well from light to medium. Roast lighter if you prefer higher fruity acidity and a medium-floral body. In a medium roast, you can find a balance between bright acidity and a fuller body, enhancing the chocolate and cocoa notes while still complementing the fruit flavors of this coffee. Darker roasts are perfect if you prefer more intense semi-sweet chocolate notes and a more robust body, although this will sacrifice some acidity and hide the fruitier characteristics. It produces a little more chaff, so it is recommended to clean the chaff collector before roasting. It roasts evenly and can darken a bit quickly in the roaster, so be sure to monitor the bean expansion if you are aiming for a lighter roast.