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.

*Bundles change over time. You will get the listed coffees at the time of order.*

A pound each of:

Papua New Guinea – Kinmuga Small Holders – Natural

Kinmuga Natural is a crazy unique lot for PNG! Very wild fermenty stuff; sweet, citric, floral, fruity, boozy, oaky, nutty, chocolaty with a bit of acidity behind it. Reminds me of the Bali Kintamani Natural, or Colombian Manos Natural with a different spin.

The smallholders for Kinmuga coffees are located in the southern area of the Waghi valley, bordering the Anglimp and Kindeng districts. The Waghi valley is known to have been “the food bowl of PNG” for thousands of years. Surrounded by an extinct volcano, the sandy and loam soils are exceptionally fertile. Moreover the network coffee plots are all close to the Wara Tuman, a large river running through the valley bringing in its stream nutrients from the highest volcanic mountains. The cherries are sold at the Kindeng wet mill, where they are pulped, fermented, and processed to parchment. The parchment then is brought to the Kagamuga dry mill in Hagen. Since 2018, Kindeng wet mill has had a waste water digester, which enables an environmental friendly pulping and fermentation. The unique combination of peoples’ commitment, the natural environment and a high altitude tropical weather (1,600 meters above sea level) give these coffees their specific cup characteristics. More at: Papua New Guinea “The Wild West Of Coffee Production”

Tasting Notes: For funky natural fans, this is a light to medium roast coffee. To see more traditional PNG notes, medium to dark roasts work best. An “old world” natural production, very slow dried, uneven looking and roasting. Compared to the beautiful washed processed beans from PNG, this would be considered the ugly duckling. Luckily, like the classic story, these beans will roast/brew into a beautiful and exotic tasting cup. Very dependent on roast level, most would think its a different coffee when comparing light to dark roasts. It’s not a very bright coffee but has some floral accents, fruity overlays with a pleasant sweetness. The darker notes are more of a nutty/oaky/chocolate, almost barrel aged like tone, brandy-ish some would say. If you like a lighter roasted very complex coffee with low acidity, good body and fruity hints, this coffee is perfect. However, we recommend opting for a medium to dark roast if you prefer to enhance its body and sweetness a bit more, while maintaining its clean flavor.

Roasting Notes: This is a more extreme (old world) natural coffee.  Coffees like this will roast uneven roast and have a lot of chaff, variations in color and size. We recommend a lighter roast to see the taste shine, but with the two toned roasting, a bit more bullet proof to start at a medium roast. If you don’t get most of the beans through first crack, you will notice a nutty/herbaceous taste. In most home roasters, reducing batch size on a coffee like this will help a lot. A longer setup time really pops out the depth of flavors.

Indonesian Bali Org. – Kintamani – Natural

A very unique, overly fermented (very fruity) cup of joe.

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.

“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 “Kintamani Natural” any way you’d like; slow or quick, from first crack to French, you’ll get very unique and terrific flavor!

Tasting Notes:
Very fermenty/fruity, lower acidity cup with good body. A wild old world natural processed good from light to dark. A beautiful tasting bean this season: slightly fruitier but still balances with traditional Indonesian character. Hints of acidity with stronger fruitiness at lighter roasts, strong fruit/oak tones on a more nutty/earthy/chocolaty profile at darker roast points. No missing the wild side in this cup. Medium roasts are where one should shoot for their first roast, mutes some nutty tones and pronounces the chocolaty factor for some balance, still plenty of wild fruity natural processed 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.

Roasting Notes:
Higher chaff and slightly uneven roasting. Right around a full city roast (close or touching 2nd crack) is going to be the sweet spot for a bulletproof roast level. Lighter can be quite tasty as well, much more emphasis on the fruitiness, but too light and one can get some sour/herbal. Most will want to push it more towards a medium roast or darker. Right before 2nd crack mutes up a bit of fruit but gets more like a single origin mokka java blend or Yemen type cup profile, a bit of rustic chocolate and a bit of fruit – almost anyone would like that cup!

Ethiopian Guji Natural Gr. 1 – Hambela

Naturals from Hambela, one of Guji’s most western and accessible high-elevation districts, are produced by local smallholder farmers and dried at central processing stations in the area. Sundried naturals from Hambela have become widely beloved over the past 10 years for their articulate fruit juice flavors, balanced acids, and overal cleanliness compared to other well-known regions in Ethiopia.

Tasting Notes: A wonderful cup at lighter roast points. A sweet, delicate, fruity and floral cup. Medium to low acidity, it will have a slight citric tone while very fresh. First note to hit the tongue will be the sweet red fruit note that will fade into a little nutty/chocolate darker note. Unlike its Yirgacheffe cousins, there is not nearly as much herbal/tea like darker note. At lighter roasts it’s distinctly floral, Ethiopians heirloom strains in action, pronounces lime and lemon-zest acidity with a little sweet red fruit tone, strawberry like. At medium roasts it turns smooth and balanced, with a silky body (between light and medium) and pronounced chocolate like backbone that supports the hints of fruitiness well. Pushed darker it gains punch and shifts toward dark/baker’s chocolate and cocoa, while maintaining a medium-soft body. Overall: floral-leaning, sweet, and very clean.

Roasting Notes: Easy to roast and versatile across levels. Being a natural, it produces a bit more chaff, but performs very well: a lighter roast will amplify the bright acidity and citrus/floral/fruit side; at medium you’ll find the balance point between that fruitiness and the chocolate/caramel tones; taken darker it’s perfect if you prefer a cocoa/chocolate-forward profile, while keeping a medium-soft body. Adjust to taste: go lighter for brightness; go darker if you want cocoa.