Description
Sample some classic coffee flavor profiles from around the world! A half pound each of:
Costa Rican Alajuela SHB EP – El Poeta
Bright floral notes balancing with nutty & chocolaty undertones. Medium bodied and clean. A great example of a Costa profile. A sweeter edge to this cup but it doesn’t linger, the dryer nuttiness is what stays on the tongue. Great from medium to dark roasts, can be a little bright/citric at light roasts.
Tanzanian BCT Select Peaberry
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.
Honduran SHG EP COMSA Washed Processed
This cup is nice and chocolaty, lower acidity and medium bodied. A little sweeter edge to it except for super dark roasts. Besides a chocolaty factor one will get some nutty/caramel/floral like tones at the medium roast points, gives it some nice complimenting depth without being too exotic. We all thought it was at its best right around a full city – smooth without too much of a roasty note and great chocolaty tones.
Rwanda FTO Dukunde Kawa Musasa – Ruli Mountain – Washed Bourbon
Stand up beans good from light to dark, but we thought best at the fuller roast levels. Medium to full bodied, lower acidity, clean and chocolaty with some nice fruity overtones. Lighter roasts will have a little citric/floral tone with a sweet and herbal edge, a hint of soft fruit. Medium roasts get much more chocolaty and less herbal providing a balanced cup, works nicely for all taste buds; smooth and rich. Darker roasts brew a strong and bold cup, very chocolaty with a hint of spice in the aftertaste, roasty accents
Papua New Guinea – Carpenter Estates Sigri – Kula AA
Good from light to dark. Smooth, big bodied & creamy with semi-sweet chocolate notes, nutty accents and a bit of lingering spice in the aftertaste. Lower acidity cup but will show some floral characteristics at the lighter roast points. A little roasty/smoky tone into second crack but it will compliment the more chocolaty and nutty profile.
A very fresh and tasty Brazil! Lighter roasts show lemon, floral & soft fruit contrasted by a nuttier (almond like) undertone, a sweet edged cup. The two combine for a hints of caramel, quite tasty for you light roast fans. Medium roasts are richer, more of a developed chocolaty tone and decently less nutty; mutes up the soury 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.
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