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:
Burundi Premium Bourbon – Bavyeyi II Natural Processed
New 2020/21 crop! A wonderful feel good and tasty coffee.
Jeanine Niyonzima-Aroian, the founder of JNP Coffees, is without a doubt one of the most influential individuals in Burundi coffee today. Raised in Bujumbura, Jeanine would go on to earn an MBA from Northwestern University’s prestigious Kellogg School, cycle through corporate America, and eventually reconnect with her birth country by founding Burundi Friends International, a not-for-profit that funds educational and economic empowerment programs for rural Burundians, which is now in its 13th year.
After a few years marketing Burundi coffees stateside for friends and family, Jeanine realized she had every reason to lead the business, and JNP Coffee was born. JNP Coffee is highly focused on women’s empowerment, and along with a few local women’s rights advocates, formulated the Burundi chapter of the International Women’s Coffee Alliance. The network of IWCA farmer members in Burundi is now more than 2,000, whose coffee is differentiated by membership, marketed for its traceability and impact, and which generates end-of-year premiums for all involved.
Tasting Notes: A wonderful not over the top fruity natural! Lighter roasts are where this cup will shine. Hints of winy and lemony acidity comingle with tart red fruit tones, almost like an sweet red apple skin and balance with a bit of a chocolaty undertone. Not much for the traditionally African herbal spice in the cup but you may find hints in the aftertaste. Medium roasts get much more chocolaty and smooth, retains the red fruit tone nicely, a very easy to drink cup. Darker roasts pick up some stronger roasty tones, compliments the more chocolaty aspects of the cup, especially as it cools, the fruitiness will jump right out even at darker roast points.
Roasting Notes: Even roasting for a fruity natural but does have some decent chaff on the beans. A slight reduction in batch size will help keep it an easy to roast coffee. Clean cup at almost every roast point but we found it best on the edge of light to medium roasts.
Coffee grown in Ngozi Province has a special meaning for Jeanine, as that is where her mother grew up. Memories of her mother, leading the family’s coffee harvest to cover school fees, are woven into the name for this coffee. Bavyeyi in Kirundi translates to “parents,’’ a name given to honor the generations of hardworking parents, like Jeanine’s, whose labor in coffee (something many farming families either do not consume or cannot afford to consume) provides shelter, nourishment, and educational opportunities to their children. The producer group is women-owned and works closely with JNP Coffee’s trained Q Graders in Burundi on best quality practices and lot curation. Indeed, this coffee itself is comprised of five unique processing lots from different days throughout harvest.
Drying naturals in the high and cool Ngozi climate is a painstakingly slow process, often taking 45 to 60 days to complete, during which the coffee is continuously circulated for even air exposure. Despite having one of the longest drying periods in the world, the cup profile is noticeably mild in process, expressing a piqued raisin sweetness, rich almond paste, and brisk orange acidity.
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 “Kitamani 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!
Ethiopian Asikana Natural Gr. 1 Org. Bird Friendly – Birbir Sololiya
A very cool new Ethiopian project brought to us by our buddies at Terruno Nayarita! Dev and Jim of San Cristobal have been working with Asikana for a couple seasons now bringing their traceability and production model to Africa! The results are wonderful, make sure to check out the full traceability here.
The founders of Asikana Coffee, Mr. Bodja Gelalecha and his family have deep community ties with the area stretching back for over 200 years. Coffee cultivation is an integral part of rural life in that part of the country. Bodja, the eldest son of a farmer, with a thirst for greater knowledge and education, grabbed the opportunity for schooling at an early age. Having finished his master’s degree in developmental studies, he worked in various development projects that informed his vision for Asikana. Our goal is to improve living standards in our family’s native community by developing and educating its’ members in producing high quality coffee that is competitive in the world market. The company hinges on the belief that true sustainable development starts from here – the farmers, the community and the land.
Tasting Notes: A very nice and clean high rated cup. Lighter roasts show very floral tea like character, hints of floral lemongrass, soft fruit and the classic herbal tea like chocolaty factor similar to a Yirgacheffe. The fruitiness is subtle and not over the top, a natural processed pretty much everyone will love. Medium roasts accentuate the more chocolaty cup profile and mute up a bunch of floral and lemony acidity, drawing out the subtle red fruit tone a little more, which is quite tasty. Darker roasts get strong and chocolaty which some may love but are also the roughest tasting roast level, bakers chocolate and smoky tones mixing with hints of soft fruit and spice.
Roasting Notes: A little higher chaff and slightly two toned, this would be considered an easier to roast natural coffee but still may require a smaller batch size because of the higher chaff level. We recommend shooting for the medium roast level but erroring lighter than darker, much of the jazzy Ethiopian tones will burn out if too close to 2nd crack.