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:
Honduran FTO Finca Liquidambar Yellow Honey
New 2019/20 Crop! A tasty kick off to the new Central American season.
Produced by Roberto Rene González and milled as a single farm micro-lot at RAOS (Cooperativa Regional de Agricultores Orgánicos de la Sierra) where Roberto is a member and the general manager. Roberto and his family own a 37 acre farm called Finca Liquidámbar located in the community of Guascotoro within the municipality of San Jose in the department of La Paz, Honduras.
Roberto was one of the first in his community to earn a university degree. After graduating with a degree in business management, Roberto returned home to manage RAOS and to help his family run the coffee farm. Roberto is currently working to get 19 acres of his farm formally recognized as a biological reserve. The goal is for the reserve to become a destination for tourism in the area. Finca Liquidámbar provides year-round employment to 7 people and another 30 people during the harvest. Roberto, his wife Odalma and their two children partner with local schools and local organizations for road improvements and youth activities.
Tasting Notes: A very cool Honduran coffee, high scoring in the coffee world but a bit differently profiled than most Honduran coffees. Clean, rich and exotic; lighter roasts will pack some acidity. Pretty strong citric and floral tones will dominate at the lighter roast points. Being a very clean cup, one can find some balance with a baker’s chocolate undertone at light roast points but it is pretty faint. Medium roast bring much more balance, a cool sweet floral upfront fading to semi-sweet chocolaty undertones. Good body behind the medium roast that builds even more into the darker roasts. Darker roast themselves will be strong and a bit edgy but decently lower acidity.
Roasting Notes: Easy to roast. If you like new wave coffee and many of the Natural or Honey processed offerings, keep this on the lighter side to see it shine. If you do not like acidity but want thick and rougher chocolaty coffee with just a hint of crispness, close to touching 2nd crack is where to take this one.
Ethiopian Org. Guji Washed Gr. 1 – Kayon Mountain Mill
A great super fresh new crop Ethiopian arrival!
Processed by the Kayon Mountain Coffee Farm, located in the Shakiso district within Guji Zone, Ethiopia. Kayon Mountain is a 1200-acre estate that was established in 2012 and started to export in 2015. Unlike our current Natural processed lot, this top quality lot is from coffee cherries grown around the coffee farm, controlled by smaller holders. More on the wild side of Ethiopian coffee farming.
With recent changes in the Ethiopian export rules, Kayon Mountain has been able to export coffee without passing through the ECX auction. During the harvest, ripe cherries are delivered directly to Kayon Mountain’s station where they are carefully sorted, depulped, fermented, washed and then placed on raised beds and dried over a period of 12 to 20 days.
Kayon Mountain also has its own dry mill, which allows the team of 25 permanent employees to provide traceability all the way through to the final export stage. Kayon Mountain was recognized multiple times among the winning selections of the 2018 Good Food Award.
Tasting Notes: Very clean cup following the traditional Washed Ethiopian profile. Peach tea like aromatics add a wonderful layer of complexity to the cup. Lighter roasts have a nice sweet lemony citric edge balancing with a smooth hint of a dry chocolate edge. Definitely has some floral characteristics that pop right out as well as some hints of spice that get accentuated into the fuller roasts. Medium roasts gentle out the cup a bit, although it still retains hints of the more floral fruity factor the cup becomes more about the spicy tea like chocolate notes with some cool exotic aromatics. Darker roasts will be very low acidity but a bit edgy. Just touching 2nd crack is a sweet spot for the darker roasts fans to get that big chocolaty bittersweet cup without being too smoky.
Roasting Notes: Being a top grade fresh washed processed, these beans are pretty easy to get a good cup out of. Lighter roasting will be medium-high acidity, darker roasting low acidity. Low to medium chaff on the beans and even roasting. If you like those more fruity floral tones, error a bit lighter, more of a robust exotic chocolaty fan, error a little darker.
Zambia AAA/AA Mafinga Hills RFA – Full Natural
A very cool unique coffee – for fruit forward coffee fans only. This cup is pretty wild and most natural fans will think it to be way cool. High chaff and a bit uneven roasting like most fruit forward natural cups.
New 2019/2020 crop! Decently cleaner but just as fruit forward as last season.
Zambia’s Northern Province is home to the country’s highlands, where ancient volcanic soils and natural processing help produce the complex flavor and heavy body of this AAA/AA graded RFA certified coffee. Although wet milling was introduced to the small holder coffee farmers of Mafinga thirty years ago, natural processing has been common throughout the region since the 1950’s, when commercial coffee production began in Zambia, home to the smoke that thunders.
Long before Dr. Livingston arrived to name Victoria Falls after the queen, the people who had lived around this wonder of the natural world for generations had already named it more appropriately, “the smoke that thunders.” The falls thunder into the Zambesi River, which flows east toward Mozambique. But before the river crosses the border, take a left and head north up the Luangwa River. You’ll move through land rich in biodiversity, including the world’s largest concentration of hippos. As the river meanders and the altitude rises you will reach Mafinga plateau and Zambia’s largest coffee growing region which stretches all the way to the border with Tanzania.
A fuller bodied cup with higher acidity and very fruit forward. A fun cup to play with in with in the roaster. Light roasts have a pretty citric acidity upfront that fades into a fruity factor with just a little hint of its chocolaty undertone, clean enough to drink here but be ready for the more floral and acidic front loaded cup profile. Medium roasts are where we thought it shined; jammy body, lots of red fruit like tones balanced with a chocolaty undertone, exotic and sweet. Right around 2nd crack works but burns out much of the fruity and acidic notes that separate this cup from the Washed or Honey processed.
To see it shine as a natural, it is a lighter roast coffee but will have some higher acidity attributes. For most, a nice medium roast, close but not into 2nd crack will have a little bit of all the tastes, really well balanced. A dark roast works decently, more fruit in the aromatics than in the cup at any roast into 2nd crack.