Description
Sample some classic coffee flavor profiles from around the world! A half pound each of:
A clean, sweet and smooth cup of coffee one can drink all day long! A little fuller bodied at the light-medium roast level with a great balance between the lighter winy/floral notes & nutty/malty darker tones. Similar to Guatemalan coffee. Some acidity at lighter roasts but just a hint, medium to dark roasts would be marked as low acidity. As one pushes it into the medium roast range, the very sweet nutty tones come off a bit caramel like. Still plenty malty, it will linger on the tongue. Dark roasts turn pretty strong with the sweeter malty cup profile mixing nicely with smoky and roasty notes.
Ethiopian Yirgacheffe Honey Processed Gr. 1 – Koke Coop
A very sweet and fruity cup of coffee. Best at a light to medium roast. Good body with some crisp floral tones right upfront. The floral will quickly fade into strong and diverse red fruit tones, more pronounced as the cup cools. The floral/fruit will pull some balance with a chocolaty cup profile as you push into the medium roast levels, just a hint of classic Yirgacheffe tea like spice in the aftertaste.
Guatemalan Premium Huehuetenango – Finca Vista Hermosa
A tasty mix of tones, great from light to dark. The cup profile is mostly down the malty side but these beans have some awesome jazz.
Medium roasting really pulls together a tasty treat but you can take it lighter or darker depending on personal taste preference.
Hints of floral mixing with smooth nutty & malty features. Will show some winy citric and fruit acidity in the light to medium roast spectrum but all in all a medium to low acidity brew with a medium body.
Smooth, clean and sweet edged, a cup we are more than willing to drink all day. Guatemalans almost always hold dark roasts nicely for adding a little sweet malty note to the smoky and roasty tones is a tasty mix.
Papua New Guinea Kindeng – Kinmuga Small Holders – Peaberry
New crop! A wonderful cup from medium to dark roasts, silky smooth and clean. Lower acidity, fuller bodied, with good sweetness and balance. Chocolaty cup profile overall but jazzed up with some very cool nutty and spicy herbal accents. Before 2nd crack roasts, one can balance in some hints of melon and fruity acidity giving greater depth of flavor and more sweetness. Light roasts were interesting but did not have the chocolaty kick of medium to dark roasts.
Indonesian Bali Org. – Blue Moon – Wet Hulled
A very rich, strong and smooth cup. A cousin to Sumatra or Sulawesi coffee; Blue Moon always is a bit smoother without as much peaty earthiness, or swampy fruit. A sweeter cup for an Indo with malt, chocolate with a little traditional earthy terroir of the wet-hulled Indonesians. Fuller bodied, a little hint of acidity at a medium roast, a definite go to for our strong-medium or dark roasts here at Burman Coffee. Pulls some molasses undertones as ones pushes into second crack roasts. Hints of slight smoky tone at darker roast.
A fresh arrival great from a medium to dark roast. A good daily drinker. Medium to low acidity, the cup does have some jazzy more floral tones at the lighter roast points, but too light & it will be on the nutty/grassy side of things. Takes a little fuller roast to see the chocolaty side blossom. Medium roasts and beyond produce a smooth and rich cup, more chocolaty than nutty, pulls a dryer peanut brittle like tone (some may say hint of caramel), more peanut than brittle but we all thought it to be a good descriptor. Dark roasts turns the cup pretty chocolaty, retains the sweet edge and a couple tasters even noticed a little floral hint to it.
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