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.

A pound each of:

Colombian Cauca Manos Juntas Micromill – Castillo Natural Processed

A very fruit forward and floral cup of coffee! A stellar example if you like the slow dried natural process. Although it is a Colombian coffee this is not for you traditional Colombian fans. Very unique tastes in this offering. If you enjoy coffees like Ethiopian Naturals, Indo Bali Kintamani, Zambia Natural, this will be right down your alley. One will see pretty two-toned roasting with it and very fruit forward winy/floral/fruity tones.

Manos Juntas is a micromill in Sotara area of Colombia’s Cauca region, operated and managed by Banexport. The entire concept of this micromill is based on simplifying tasks and responsibilities, for both producers and export companies.

This particular offering was first purchased in its cherry form when delivered to the mill by eight local producers, on the day of harvest. Upon arrival, the Brix and pH were recorded, and the cherries were placed in large hermetic tanks for a five-day-long anaerobic fermentation. After this, the cherries were taken to raised beds under a parabolic dryer to begin their 30-day process of slowly drying.

Processing coffee is half the battle for small scale farmers, which is why Banexport decided to establish Manos Juntas Micromill, in which they purchase cherries from producers and manage the processing, drying, and storage themselves. This model allows producers to focus on healthy production of specialty coffee, while the meticulous work of sorting, processing, drying, and storing is managed by Banexport’s team.

Altitude: 1950 – 2100 masl

Varieties: Castillo, Colombia, F6

Tasting Notes: A very fruit forward and floral exotic Colombian. All sorts of cool unique flavors can be found in this cup from the slow dry natural processing and boutique fermentation. The brighter tones tend to range from a lemon citric component at the lighter roasts to strong stone fruit in the medium roast range. The acidity is pretty high at the lighter roasts but mellows greatly at a strong medium to dark roast. The balance of the cup comes from an almost cola-like tone that turns a bit nuttier into the darker roasts. Medium bodied, super clean with some far from traditional Colombian tones.

Roasting Notes: A great cup at most roast levels. Avoid extreme light or dark roasts, it can be a little too bright at very light roasts and a little too bitter at super dark roasts but is a tasty treat anywhere in between. High chaff and uneven roasting. Make sure everything is through first crack before cooling. If in doubt, look for the first pop of 2nd crack and hit cool, this will ensure that everything is through first crack and will give a nice rich cup.

Ethiopian Guji Org. Natural Gr. 1 – Kayon Mountain Shakiso

Fresh Kayon Mountain has become a tradition around here, marks one of our favorite times of the year, new Ethiopian season!

Beautiful coffee and screen. The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages—Taro and Sewana—located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia.

Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year.

Tasting Notes:
Clean, bright, sweet with a very diverse flavor set. Stone and darker fruit, citrus & floral, and spiced chocolate tones are the main flavors one can see in this cup, either accentuated or muted depending on roast level. Nice jammy body will be seen in the medium to borderline dark roast mark. Very dependent on roast – lighter roasting gives much more of the citrus, red-fruit with just a hint of a spicy chocolaty factor, a much dryer finish. Darker roasts produce much more of a bakers chocolate cup with a hint of a strawberry like fruit note and good sweetness, far less acidic. A very enjoyable cup from light to dark.

Roasting Notes:
Classic natural processed, fairly even roasting (one can see a couple shades but they are close to each other) with high chaff. We liked it best right around a medium roast – not as bright or floral but developed a real nice fruit versus chocolate profile. Many lighter roast fans will like to take it lighter – 2 out of 6 here who tried it did like the lighter roasts better – super dark roasts will get pretty edgy but have very nice aromatics and a strong chocolaty smoky cup profile.