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 Washed Gr. 2 – Worka Station
Good from light to dark but we thought best at a strong medium to dark roast. Light roasts are more citric and floral with wonderful aromatics a sweet edged, a bit punchy in the citric department and very little of that wonderful chocolate tone that fuller roasts will bring. Medium roasts will bring some lovely balance to the cup, less aromatic than the light roasts, but you can still tell you have a nice Ethiopian with one sniff. A pinch of crispness upfront on top of a well developed chocolaty base tone. A unique spice note pops out, a stretch for some, but we would say slightly minty. Darker roasts are real robust, strong and semi-sweet, more bakers-chocolate like with tea like spice in the aftertaste.
Mexican Terruño Nayarita – Cofradia de Chocolon – Washed Processed
Always one of our favorite Mexican coffees . A little fuller bodied, lower acidity, just a hint of citric at lighter roasts, semi-sweet nutty & chocolate tones, a lovely daily drinker. Lighter roasts accentuate some floral and the sweeter tones, but can risk a little herbal note if too close to 1st crack. Medium to just before 2nd crack will produce smooth defined and balanced cups. Darker roasts get edgy and strong, smoky nutty and bakers chocolate tones.
Rwanda Premium Murundo – Kivubelt People Farm – Lot 200
A very fresh and tasty African. Enjoyable at any roast level; medium to dark roast was our favorite. Medium roast points provide a smooth cup on the nutty/chocolaty side, sweet tea flavors and a hint of citric. A little herbal spice lingers in the aftertaste but very mild comparatively to most Africans. Darker roasts add complimenting roasty notes, a sweet burnt sugar and chocolaty cup that is jazzed up with a little spice, lower acidity and a fuller body. One can take it lighter if you want to boost the fruitier citric & floral tones but it can be a pretty sharp cup right at first crack.
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.
This cup is nice and clean, a little fuller bodied and smooth with a sweeter edge. A great year for Peru coffees; the cup starts just a little citric, fairly low acidity only detectable at the lighter roast points, a little hint of soft fruit but mainly a pretty chocolaty cup profile with some nutty accents. Lighter roasts one can find a hint of caramel if you get lucky, and leans on the nuttier side, little citric will poke out. A nice medium roast will make anyone happy and provide good balance and smooth chocolate tones, low acidity – a good daily drinker. Darker roasts work good but burn out a bit of the sweetness, the chocolaty factor sure compliments the toastier smoky tones of the dark roasts.
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