3 lb Bundle: Special

$22.75

Three individual pounds, this bundle includes:

Ethiopian Guji Org. Natural Gr. 1 – Kayon Mountain Shakiso
Brazil Premium Bahia – Tropical Natural Processed
Indonesian Bali Kintamani Natural RFA Org.

Features three of our more interesting coffees. Higher acidity, interesting processing, this bundle is leaning towards more exotic coffee tones.

5598 in stock

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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:

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.

Brazil Premium Bahia – Tropical Natural Processed

A fruit forward and sweet Brazil coffee. Far from traditional tasting; a special treat for fruit forward natural processed fans, or as a blender component to add lots of sweetness, soft fruit notes or floral aromatics to your house blends.

Tropical Bahia is a product of unique circumstances. Producers based in the highest elevations in state of Bahia have some of the best coffee cultivation conditions in Brazil but often encounter problems with drying due to high humidity and rainfall during the harvest and processing season. For this reason many choose to transport their cherries around 50km to the neighboring Caatinga biome, known for its warmer, drier climate. En route, the cherries undergo a unique fermentation process in a closed truck. The process never lasts more than 24 hours, but the resulting cup profile is packed with fruity sweetness.

Tasting notes:
Best served in the light to medium roast level. A little pinch of citric acidity comingles with strong red & tropical fruit notes. Light roasts balance these tones with a little nuttiness, medium roasts more of a chocolate hint. Great depth of flavors but fruit forward (fermented product) enough where some traditional Brazil fans will think it to extreme. A very sweet cup, getting a bit of time in the ripe cherries before processing leaves these beans much sweeter than average.

Roasting Notes:
Slow dried natural processed coffee roast a bit uneven and this coffee is no exception. High chaff with 2-3 colors of beans in the end product. Still fairly easy to roast, for tasted good at most roast levels. Try to shoot for a medium roast to start and lighten or darken your roast based on your personal taste preference. Roasting a bit slower can help even out the roasting a bit and produce a bit smoother of a cup. A longer setup time bring greater depth of flavors to the cup.

Indonesian Bali Kintamani Natural RFA Org.

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.

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 “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 with good body, a wild old world natural processed. This crop year is a little more traditional Indonesian coffee but roasts nicely, thick and creamy with a sweet edge; hints of acidity and strong fruit/oak tones on a more nutty/earthy/chocolaty profile. No missing the wild side in this cup. Medium to dark roasts are where one should shoot, mutes some nutty tones and pronounces the chocolaty factor, 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:
Right around a full city roast (close or touching 2nd crack) is going to be the sweet spot. Lighter roasted the chocolaty factor is a bit earthy.  If you hit the error slightly lighter though, can add a little hint of citrus acidity, tasty but at the risk of an earthier cup. 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, a bit rough chocolate and a bit of fruit – almost anyone would like that cup!

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