Description
Sample some classic coffee flavor profiles from around the world! A half pound each of:
An awesome exotic Colombian, tasty from light to dark. Brighter, sweeter and thinner bodied than you average Colombian. Full of floral, soft fruit and chocolate like tones.Lighter roasts will have strong citric floral notes with some red fruit highlights. Hints of chocolate herbal spice will pull a little balance between the light and dark tones. Light roasts will pop out the more exotic tones in these beans, they will get more classic Colombian character the darker you roast. Medium roasts are more balanced, reducing the stronger citric component, pronouncing the red fruit and bringing forth a thicker body with more traditional rich nutty & chocolaty Colombian tones.
Costa Rican SHB EP Dota Tarrazu – Santa Maria – Washed Processed
A very nice co-op production Tarrazu that follows the classic Costa terroir, floral acidity versus nutty and chocolaty tones. Best at medium to dark roasts, a lovely daily drinker. A good balance of flavors that can accommodate anyone’s personal tastes, dependent on roast level. Lighter roasts are brighter, sweeter and more floral, balanced with hints of dryer, nutty undertones. Medium roasts had the best balance, smooth with a slight chocolaty edge and pronounced nuttiness in the aftertaste, just a hint of crispness to the cup. Dark roasts turn fuller bodied and semi-sweet, accentuating the nutty and chocolate tones even more but will lose its floral and crisp sweeter edge…
Ethiopian Guji Natural Org. 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.
Indian Karnataka – Ratnagiri Estate – Pearl Mountain Washed
A great cup from light to dark. Medium to full bodied with medium to low acidity. Lighter roasts are sweet and have a little fruitiness as the cup cools, hints of citric that will pull some balance with a nutty/caramel/spice like darker tone. Some crisp acidity at the light to medium roast points Medium roasts are a bit fuller bodied and smoother: cuts out the citric tones. A bit more spice noticeable in the cup making its Indian roots more apparent. Dark roasts are much bolder and pronounce the spice and chocolate tones, tasting a bit more like the Mysore Nuggets.
Kenya Premium Kirinyaga – BCT Select AA – Top Lot
A very clean and brighter cup, silky-smooth mouthfeel that shines from the first whiff of honey sweetness to the final sip of bolder spice. Best served at light-to-medium roasts. A brighter, full flavored cup with great depth of flavor. Upon first sip, one will see a vibrant burst of lemon/orange citric comingling with a slight red fruit, quickly balanced by a creamy cocoa undertone with a little gentle black-tea like spice in the aftertaste. Underlying notes of roasted nuts and cocoa anchor the profile. As the cup cools the acidity softens and a deeper chocolate note swells, yet the honey aromatics persist, making every temperature stage deliciously consistent.
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.
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