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:
Indian Mysore Nuggets – Extra Bold
New 2020/21 crop finally arrived! Quite delayed but well worth the wait. Year in to year out, this is always one of our most popular coffees, at times we have trouble keeping it in stock!
Mysore coffees are the best known and the most popular of all Indian coffees, they posses good body and snappy acidity. The overall taste profile is very unique, with spicy overtones. These spicy overtones come from the cinnamon, cardamom, nutmeg, cloves and pepper that grow alongside the coffee trees.
India Mysore Nuggets Extra Bold is sourced from several family-owned farms from the Chikmagalur District in Karnataka, India. Many of the farms have been in operation for close to one hundred years, passed down through the family from one generation to the next. Our Mysore Nuggets Extra Bold is a fully washed coffee cultivated above 1,200 meters.
This lot is full bodied, with a rich full taste and moderate acidity. Very interesting and exotic, I like to roast this coffee a little darker, just into the second crack.
Indian Mysore Nuggets have been a favorite of Burman Coffee and customers for many years and this crop does not disappoint. The aroma is nutty, woody, and some slight smokiness. Many of the notes in the aroma come through in the flavor like walnuts and some smoke. There’s dark fruit, oak, licorice, and some vanilla spice, like a good dry red wine. The finish has a subdued brightness to it with just hints of lemon zest at lighter roast points. The body is medium to full depending on roast and brew. There’s a reason people keep coming back to this bean. It’s a smooth all around great stronger cup of coffee.
We recommend roasting this bean at a medium to dark roast. Too light and the brightness is too dominate, too dark you will lose its depth of flavor.
Ethiopian Guji Org. Natural Gr. 1 – Kayon Mountain Shakiso
First new crop 2020/21 Ethiopian arrival! 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.
Clean, bright, sweet with a very diverse flavor set. Darker fruit, citrus/floral and herbal chocolate will main flavors one can see in this cup. 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 herbal chocolaty factor and a much dryer finish. Darker roasts produce much more of a bakers chocolaty factor with a hint of a strawberry fruit note and good sweetness, far less acidic and very enjoyable.
This is a tricky coffee to roast – classic Ethiopian natural, some cultivated beans, some wild beans, a diversity of roast colors will be seen but that all adds to the heritage of this bean type. We liked it best right at the full city mark – not as bright or floral but real nice developed fruit notes and chocolaty. 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.
Zambia A Premium Mbuni – Natural Processed
New Crop 2020/21
A very cool unique coffee. Pulls both tones from traditional African coffee as well as sweeter citric and red fruit tones from the natural processing.
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. Although wet milling was introduced to the small holder coffee farmers 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 a bit higher acidity, a bit less fruity than last season but a wonderful mix of tones. Semi-fruity bakers chocolate and spice with all sorts of little flavor notes popping out dependent on roast level. A fun cup to play with in with in the roaster. Light roasts have a pretty citric acidity upfront that fades into just a hint of red fruit, a bit potent with an herbal bakers chocolate contrast. Clean enough to drink here but be ready for the more floral and acidic front loaded cup profile with a little herbal spin. Medium roasts are where we thought it shined; better body, still plenty of acidity/floral/red-fruit like tones balanced with less herbal and more chocolaty undertones, exotic and sweet. With the little higher acidity levels, definitely a percentage of folks will like it better closer to touching 2nd crack. Smoky, much lower acidity with pronounced chocolaty factor and slight fruitiness as the cup cools, semi-sweet.
To see it shine as a natural, stick to the lighter side of a medium roast. Too light will get those more herbal notes, but doesn’t take much development past first crack to build a more chocolaty cup. For most, a nice strong medium roast is the first to try, close but not into 2nd crack will have a little bit of all the tastes, really well balanced and easy to drink. A dark roast works decently as well, more fruit in the aromatics than in the cup at any roast into 2nd crack. Because this cup has a little more potent acidity and tones, letting it setup for 3-4 days before drinking can make a big difference. The sharper you like the coffee, the sooner you can drink it.