Description
Sample some classic coffee flavor profiles from around the world! A half pound each of:
Costa Rican Org. SHB EP Finca Amistad
This is one you Costa Rican fans will not want to miss, a customer favorite. A smooth and clean coffee with a sweet and nutty taste profile. Turns a bit chocolaty as one pushes past a medium roast. Wonderful balance of tones with hints of floral and soft fruit. Medium bodied cup with lower than average acidity for a Costa Rican. A cup everyone should love.
Ethiopian Guji Org. Natural Gr. 1 – Kayon Mountain Shakiso
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.
Haitian Premium – Singing Rooster – Baptiste Blue
Awesome cup this season, good from light to dark. Darker roasts which are more traditional for Haitian coffee, come off robust and strong with a floral islandy sweet edge and a smoky aftertaste. Bigger bodied and on the chocolaty spicy side of things. Being so clean this cup is great at light to medium roasts as well; hints of lemony floral, crisp, sweet with a more nutty/caramel tone. A little acidity but not enough to push folks away. A lovely daily drinking cup.
Dominican Org Ramirez Estate – Red Honey
Best from the lighter side of a medium roast to as dark as you want to go. A bit cleaner tasting but slightly less fruity than previous seasons. Lighter roasting presents some nice honey processed features: citric, floral, soft fruit with an almost oak/peat like finish, sweet & complex but does risk some underdeveloped tones if you nail it a little too light. Medium roasts were our favorite, still balanced and complex but will develop the traditional chocolate and smoky tones for which Dominican coffees are known for – to balance out those more exotic fruity and citric tones. Darker roasts are a little more complex than on the washed processed version, but not as smooth and rich.
Papua New Guinea – Carpenter Estates – Sigri Estate Kula Peaberry
Silky smooth and clean. Lower acidity with good sweetness and balance. Chocolaty type cup of coffee with some very cool nutty and spicy herbal accents. If you roast before 2nd crack, which is preferred, one can balance in some melon and fruit acidity into the mix which is a big plus to the depth of flavor.
Kenya Kirinyaga – Kibirigwi Thunguri – AA Top Lot
A great cup! Super clean in its cup characters. Very bright and somewhat fruity at the lighter roasts; citrus, floral and red fruit balanced with just hint of a herbal nutty/caramel factor. Medium roasts get more balanced, not as citric, building a bigger bodied darker tone. The citric turns a little grapefruit like and the nuttiness turns a bit more chocolaty, maintains a lot of depth between the acidity and herbal chocolate/nutty floral notes . Darker roasts get very strong and semi-sweet, think bakers chocolate with herbal accents. A little smoky and roasty but presents nicely for a more exotic dark roast.
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