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:
Costa Rican SHB EP Dota Tarrazu – Santa Maria
There is nowhere like Costa Rica when it comes to coffee cooperatives. CoopeDota, which produces this coffee, is one of the finest.
It starts with an unmatched commitment to the environment. CoopeDota has a first of its kind certified carbon-neutral mill, which features hydro-powered energy consumption, water efficient eco-pulpers (also called a demucilager), and mechanical coffee dryers fueled by coffee parchment. Nearly 900 producer-members living throughout the canton of Dota within the province of San Jose, Costa Rica focus their attention on farm management throughout the year and then deliver their cherry to the CoopeDota mill where traceability and quality control are second to none.
CoopeDota has an equally intricate model of income diversification with a profitable agriculture supply store and tourism department dedicated to showing off coffee farms to visitors. They also roast their own coffee and operate three cafes and a cupper/barista training center. Their commitment to the environment also extends to the community of Santa Maria de Dota where the cooperative manages trash pickup for the entire town.
A very nice Co-op production Tarrazu that really screams classic Costa to me. Bright citrus and floral balanced with a very chocolaty undertone, a couple hints of a fruity factor pop out at the light to medium roasts levels. Clean and rich, a very nice cup. As one gets the roast more towards a strong medium, it mutes up much of the citrus bringing out a little hint of caramel, although not as citric one can still detect cool floral tones, which is what Costa Rican coffee was originally known for.
Great from light to dark. Lighter you will you will pick up more acidic notes, so make sure you don’t mind a little acidity. At a medium (city +) you will taste the great complexities that you may lose if roasted too dark. Would make a wonderful espresso but great as a drip brew.
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 Yirgacheffe Natural Gr. 1 Org. Gedeb – Bedhatu Jibicho
An awesome single farmer top lot natural produced by Bedhatu Jibicho. Bedhatu was born and raised in Worka where her farm is also located. She started working in coffee in the 1960s when the government gave land to her husband. Bedhatu’s takes great pride in the fact that she has managed the farm operations for over 50 years, even before her husband passed away in 1991. As Bedhatu is now over 80 years old, her adult children have started to become more involved in continuing her rich tradition of coffee production. The family plans to use the premiums from coffee sales to expand production and start an export company.
This season Bedhatu and her neighbors have banded together, using the premiums they’ve received on their awesome coffee to establish a farmer-owned export company to sell their coffee independently and direct to consumer instead of through the government organizations that kill traceability to the farmer.
Bedhatu Jibicho is a native to the Worka region of Gedeb. At over 80 years old, she might be the most experienced farmer we work with, having co-managed (with her late husband) the 23-hectare plot of government-allotted farmland since the 1960s. Her family continues to work the farm, especially aided recently by her son Tesfaye Roba.
Originally part of the Worka cooperative, Mrs. Jibicho joined the Banko Gotiti cooperative when it opened in 2013 and that same year, her farm was recognized as a community model, and she took specialty coffee preparation training.
Tasting Notes: An awesome and unique cup of coffee. Very clean with some nice red fruit and floral tones upfront. A bit fuller bodied and slightly jammy with a very sweet start to the cup fading into very complex fruity and chocolaty tones with faint tea like attributes. Although red fruit is the predominate fruity factor, with a nice solid medium roast and a longer setup, one can see hints of that renowned tart “blueberry”. Lighter roasts will accentuate a bit of lemony acidity and floral tones, darker roasts get more bakers chocolate and spice.
Roasting Notes: A little tricky to get the darker fruit note but very easy to get a great cup of coffee out of these beans. A nice medium roast with a couple day setup would make any natural fan pretty happy. Too quick of a roast with not enough setup and the retains a bit more lemony red fruit (strawberry-ish) tones instead of berry, too dark or too long of a setup and the chocolaty factor pops right out and covers up a bit of the fruitiness. Shoot for a nice medium roast to start and adjust to preference.