Garry’s coffee special features three of our more interesting coffees. Higher acidity, fruitier slow dried naturals, this bundle is leaning towards more exotic coffee tones.
A pound each of:
Ethiopian Yirgacheffe Natural Gr. 3 FTO – Worka Lot 2
This coffee is sourced from family owned farms organized around the Worka Cooperative located in the Gedeo Zone, Southern Nations, Nationalities and Peoples’ Regional State, Ethiopia. The Worka Cooperative was established in 2005 and currently has approximately 305 members. In 2005, the cooperative joined the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU), an umbrella organization established 2002 to support a sustainable coffee supply from cooperatives in the Gedeo ethnic region of Ethiopia. There are twenty-six other cooperatives affiliated with the YCFCU totaling more than 45,000 members.
Variety: Indigenous heirloom cultivars
Altitude: 1750 – 2400 masl
Tasting Notes: A lovely coffee from light to dark. This was a good offering last season and a fantastic one this season. This year the cup has a bit stronger of a fruit factor and less more rustic tea notes. Shines at a light to medium roast and is full of floral/fruit and complex chocolaty spice notes. Light to medium roasts can come off a bit crisp and lemony, accentuating the fruity/floral tones, with just a little balance with dry chocolaty spice. One can really build up the chocolaty factor by progressing the roast closer to 2nd crack but its will mute up some sweet fruity notes that many will love. Great for cold brew or blending at a nice medium roast.
Roasting Notes: Roasts surprisingly even for a grade 3 natural. High chaff though. Best around a light to medium roast. Blending medium to dark. All depends on personal taste though, if you like fruity and floral, lighter is better. Complex chocolate and spice notes, take it a little darker. Setup is very important if shooting a bit lighter, took 3-5 days for those strong tea like spice notes to mellow, bringing the fruitiness and complexities forward in the cup.
Indonesian Bali Kintamani Natural RFA Org.
A very unique, overly fermented (very fruity) cup of joe. Closer to a natural Ethiopian than other Indonesian coffee.
Bali is a tiny island– actually, a submerged volcano peak – just off the east coast of Java, with many small coffee farms. The farmers who grow Kintamani Natural belong to cooperative organizations known as Subak Abian (SA) founded on a Hindu philosophy known as “Tri Hita Karana” (the three causes of happiness). SA co-ops foster community in agricultural, social and religious activities, and have been certified Organic since 2008. Pesticides are never used on their coffee farms, and fertilizers are 100% organic.
SA farmers grow almost all heirloom Arabicas, Typica & Bourbon. They use trees such as Erythrina, Tangerine, and Orange to shade the coffee, which improves yield and cup quality and enhances wildlife habitat.
A couple of years ago, our supplier Royal Coffee visited the Subak Abians, who also produced our semi-washed “Blue Moon” coffee. Noting the scarcity of groundwater due to very coarse volcanic soil, Royal suggested trying natural (dry) processing. Raised beds are already used for drying parchment for Blue Moon, so it was easy to also use them to dry whole ripe cherry for this coffee. They did a test batch, and Royal was so blown away by the quality and flavor they purchased a full container!
“Kintamani Natural” is 100% sundried on raised beds; It’s perhaps the first ever special prep natural Indonesian. Raised beds keep the cherry free of dirty flavor, and facilitate very quick drying in Bali’s high altitude sun and constant island breeze. The cup is extraordinarily exotic and unique with a rich, buttery mouthfeel, while retaining Indonesia’s full-bodied, savory character. It features super-intense, brandyish fruit flavors of plum and sweet cherry at lighter roasts; darker roasts develop much heavier body with a spicy, smoky twist. An easy roaster that’s exceptionally versatile, roast Bali “Kintamani Natural” any way you’d like; slow or quick, from first crack to French, you’ll get very unique and terrific flavor!
Very fermenty/fruity, lower acidity with good body. This crop year is very clean compared to last year, holds city to city+ roasts nicely, pretty exotic with hints of acidity and strong fruit tones on a more nutty profile. Very little earthy or grassy tones, quite tasty. No missing the wild side in this cup especially at the lighter roast points. Medium to dark roasts are still plenty wild, lower acidity and thicker (fuller bodied), much more of a pronounced chocolaty factor, still plenty of wild stone fruit tones in the cup. Dark roasts will introduce some smoky accents but retain great sweetness. A great balance of slow dried natural with thick and creamy dark tones all in one cup.
City plus to right before 2nd crack is going to be the sweet spot. Super light roasted and the chocolaty factor is a bit earthy. If you hit the lighter roast right, adds a little hint of citrus acidity which can be tasty but risks of overly earthy makes most want to push it more towards a medium roast. Right before 2nd crack mutes up a bit of fruit but gets more like a single origin mokka java, a bit rough chocolate and a bit of fruit – almost anyone would like that cup!
Colombian Premium Tolima – Dulce Natural Processed
*A very unique Colombian. If you are a traditional Colombia fan, this may not be the cup for you. For you Natural Processed and slow dry fans, a very cool new arrival. Sweet and floral with some strong fruit forward notes. Old world natural, high chaff and uneven roasting.
Tasting Notes: Lighter roasts have some good acidity, strong lemony floral fading into a wild less refined fruity factor. Traditional light roasts can pull some grassy if you don’t flick a bean or two. If you like a sizzling cup, going light and flicking any beans still golden in color will be a tasty treat. Medium roasts are much easier to achieve and require no flicking, they do not risk the grassy tones, builds good balance with a little chocolaty nutty factor lessoning the acidity and fruitiness just a touch, no matter where you roast this will be a fruit forward cup. Tasty touching 2nd crack as well but will turn the darker notes semi bitter-sweet, good contrast with the fruity/floral.
Roasting Notes: A little trickier to roast, high chaff and pretty uneven roasting. Slowing down the roast a bit and shooting lighter is a good thing, but try to make sure almost everything is through first crack. A coffee where if you go pretty light, you may want to flick a bean or two that’s still a little golden colored or risk some grassy tones. Taste wise, worth the effort, not much else compared to these unique naturals. A wild cup, a longer setup will be good for most, the first 3-4 days after roasting can be a little extreme especially at those lighter roast points.
For many years Tolima has remained hidden in plain sight between other well-known coffee growing regions because armed conflict and coca leaf production isolated coffee producers and exposed them to high rates of violence. During this time the municipality of Planadas, located in the southernmost corner of Tolima, had remained an untapped source of specialty coffee where thousands of producers have been cultivating coffee on just a few acres of land intercropped with shade trees, bananas, corn, beans, and sugarcane. As conflict has subsided in recent years, locally organized producer groups have created market access for their coffee.
A select group of producers volunteered to take on processing techniques uncommon for the region, which brings us to this rare naturally processed lot from small farms in the communities of Caicedonia and El Rubi. Each producer floated their harvested cherry to remove damaged and less dense beans. Then the cherries were sealed in airtight plastic drums and fermented for 46 hours. Next the cherries were placed on raised beds and dried to 30 percent moisture over a period of days. Then the cherries were placed in grainpro bags and rested for 5 days in a cool indoor space. Then the coffee was returned to the raised beds and dried to 20 percent moisture and again rested in grainpro bags for another 4 days.
After this process the coffee was placed in a mechanical drier to reduce the moisture to 11 percent. Following a strict post- harvest protocol makes each small individual batch consistent to be combined into a larger lot and a stunning example of innovation. At this stage, an export company called Mastercol provides crucial logistical support for things like warehousing and milling coffee for export to the international market, which provides better income for everyone to reinvest in their farms and strengthen their families’ livelihoods.
Variety: Caturra, Colombia
Elevation: 1800 – 1900 masl