Description
BCT’s coffee special includes three of our best dark roast coffees. Featuring our:
Brazil Mogiana Guaxupé 17/18 FC SS
A lovely Brazil arrival. Smooth, clean and rich, these beans make an awesome single origin cup, or blend base. This is a Fine Cup (FC) and Strictly Soft (SS), the highest cup category in the Brazilian coffee grading. 17/18 is the bean size, referring to larger for Brazil sized beans.
As the world’s largest coffee producer, Brazilian lots often come from larger estates that use highly mechanized processing strategies to manage larger volumes. The Mogiana region, split between the states of São Paulo and Minas Gerais, is the most renowned of three major Brazilian growing regions. This region has rolling hills and uneven terrain lending to farms that are small to medium in size.
This particular lot comes from Cooperativa Regional de Cafeicultores em Guaxupé (Cooxupé), which was established in 1937 and currently has 14,000 active members. Producers typically have farms that average 60 acres in size. Each producer cultivates and harvest their own cherries and places them on patios to dry to 15 percent moisture after which the coffee is moved to mechanical driers to precisely finish the drying to 11 percent moisture. Coffee is carefully stored until it is time for milling and export, which all takes place at the Cooxupé dry mill where traceability and quality control are carefully managed so each producer can be paid according to the quality of their coffee.
Tasting Notes:
A very fresh and tasty Brazil! Best from medium to dark roasts. Lighter roasts show a sweet edge with lemon, floral & soft fruit, contrasted by a nuttier (almond like) darker undertone. With a little setup, the tones will combine to provide hints of caramel, a very tasty cup especially for the price. Too close to first crack will throw some herbal tones, but not far after first crack it will taste clean and defined. Medium roasts are richer, more of a developed chocolaty tone and decently less nutty; mutes up the sour floral edge, retains a little hint of soft fruit as the cup cools. Fairly neutral tasting and very chuggable. Darker promotes a thicker body and introduces a slightly bitter contrast that works very well for espresso.
Roasting Notes:
A nice large screen, fairly even roasting bean (will see a couple beans lighter than the others). Medium to high chaff. Avoid light roasts unless you like sharper cups, quite tasty but will have a little acidity which many Brazil fans will shy away from. Most will like it best at a medium roast, especially for single origin drinking, or into the darker roasts for blending.
Tanzania BCT Select Peaberry is sourced from a group of 235 family-owned farms located in the Mbozi district within the Songwe region of Tanzania. Producers harvest and deliver cherry to a centralized processing station where the coffee is depulped, fermented, washed and dried. The aggregate processing stations have been established in the last three years to provide producers with a centrally located processing facility that can process coffee more consistently and ensure better quality, which results in better prices from the international market.
Tasting Notes: Rich and chocolaty, Tanz coffee is always high on our go to list for stronger chocolaty darker roast coffee. At the medium roasts one will see a more gentle cup with good body, a little sweeter edge, hints of acidity and stronger chocolaty spice. Darker roasts get much fuller bodied and bring out the very strong bakers chocolate edge balancing nicely with classic African spice note and complimenting roasty/smoky tones. Lighter roasts will show crisp lemony acidity with more of a caramel/chocolate spin but can be pretty sharp.
Roasting Notes: Medium to dark roasts are preferred and let the cup shine. Light roasts risk a little earthy tone that will blossom into more spicy chocolate factor darker roasted. We found a quicker roast accentuates some of the sweeter tone and crispness which was a good thing.
Indonesian Sumatra Org. Gr. 1 – Bener Meriah – Wet-hulled
This region of Indonesia is also referred to as the Gayo land because the coffee farmers are from the Gayonese ethnic group. On average, producers cultivate coffee on 2.5 acres of land using their own micro-mills to depulp, ferment, wash and partially dry the coffee in the parchment. The parchment is removed while the moisture is high through the wet-hulling process (called Giling Basah in Indonesian) and then the exposed bean is dried to a moisture percentage acceptable for export. This Indonesian processing method gives the bean its unique color and the hallmark Indonesian profile.
Tasting Notes: Nice, clean and fresh organic Sumatra! These traditional wet-hulled Sumatra beans are best from medium to dark roasts. Wet-hulled coffees are seldom tasty at light roast levels, generally just grassy and earthy. From medium to dark they are fuller bodied, low acidity and darker toned, with a predominately chocolaty cup profile. Very classic tasting Sumatra stronger on the peat like tones and spice notes. A little sweet floral upfront and smoky in the aftertaste. Gets strong into the very dark roasts turning semi-sweet with very forward smoky bakers chocolate notes.
Roasting Notes: A decent quality screen on these beans keeps them easy to roast. Very little chaff. Wet hulled coffees will roast a bit two toned, and are not the best light roast coffees. Shooting for a medium to dark roast will be wise, make sure the lighter beans make it through first crack. Most will like it borderline 2nd crack, as soon as you see any signs of smoke or oil on the surface, cool it out. Being already a bit lower acidity, we like to roast them a little quicker, retains a bit more sweetness with crisper tones.
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