3 lb Bundle: Popular

Description

Jon’s coffee special features three of our most popular coffees.
This bundle includes:

*Bundles change over time. You will get the listed coffees at the time of order. *

Guatemalan Huehuetenango SHB EP Mam

Guatemala Huehuetenango Mam is sourced from small family-owned farms located within the municipalities of San Pedro Necta, Santiago Chimaltenango, Todos Santos Cuchumatan, Union Cantinil, La Libertad, and La Democracia, all in the department of Huehuetenango, Guatemala.  The coffee is harvested by indigenous families on farms that average 1.5 hectares in size. This coffee pulls its name from the small holders who are Mam, an indigenous group who is part of the Maya Nation.

Being an aggregate production coffee, it provides a classic example of what the region should taste like. Holds the terroir of Huehue as some would say.

There are plenty of obstacles to cultivating and exporting coffee from the department of Huehuetenango. The terrain is rugged, and the weather is extreme. But coffee grows well here, and indigenous families with farms that average just a few acres in size have partnered with an export company called UNEX to overcome the obstacles. Each family uses their own micro-mill to process their harvest, which allows for meticulous care in cherry selection, depulping, fermenting, and drying the coffee. UNEX has a centralized warehouse to store dried parchment until it is time to move the coffee across the country along rough roads to Guatemala City where the coffee is prepared for export. Through UNEX, producers have gained access to technical assistance for managing their farms with the best organic practices. Using materials like coffee pulp to make organic fertilizers has helped reduce the transportation costs associated with purchasing fertilizer from afar, and at the same time, creates an abundant source of fertilizer that ensures better yields and quality. UNEX has also established funds for mobile clinics that can provide healthcare in the most remote indigenous communities.

Tasting Notes: Great example of classic Guatemalan coffee. Best in the medium roast ballpark. Clean, rich & sweet cup; medium bodied with a little new crop winy acidity upfront. Lovely nutty & malty darker tones to balance the brightness. Hints of a fruitiness as the cup cools with “before 2nd crack” roast levels. Will handle lighter or darker roasts as well. Light roasts will be brighter, a bit more lemony with the malty tones just peeking out, a sweeter edge to lighter roasts but not as balanced nor malty. Darker roasts promote the strong malt tones, accentuating the mouthfeel and semi-sweet malt tones, a smoky edge.

Roasting Notes: Easy coffee to roast. Fairly even and medium to low chaff. Best from medium to dark, but works light roasted as well. If shooting lighter, slow down the roast a bit to ensure evenness and less punchy citric tones. A little extra setup time produces a smooth cup.

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Honduran Org. SHG EP COMSA Washed Processed

Finca Humana (the Human Farm) is the first thing you will hear about Café Organico Marcala, S.A. (COMSA) if you make your way to visit this cooperative in Marcala, Honduras. The wellbeing of humans is foundational to the COMSA philosophy and educating more than 1,500 producer-members to successfully live in harmony with nature is everywhere at COMSA. It starts with the La Fortaleza, the COMSA biodynamic demonstration farm where the focus of transferring knowledge takes place through week- long seminars called Pata de Chucho (pawprints left by a stray dog), which aptly reveals COMSA’s dogged exploration for human productivity in harmony with nature.

The trailblazing ideas for using organic matter to productively cultivate high quality coffee is only a sliver of what COMSA teaches about the power of nature through the Finca Humana philosophy. COMSA dedicates significant funding from the proceeds of coffee sales to run a cutting-edge international school dedicated to filling children’s minds with possibility and training them to be the future leaders of Finca Humana.

What makes it so good? The fundamentals: traceability to the Marcala region, which is a protected designation of origin (DENOMINACION DE ORIGEN CAFE DE MARCALA); meticulous post-harvest hand sorting of cherry; cherry floating to remove less dense beans; proper fermentation; long drying times; and a healthy dose of the COMSA philosophy and training.

Tasting Notes: 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 to dark 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.

Roasting Notes: Easy to roast but will roast two-toned. Medium to low chaff. This is an aggregate production coffee which includes multiple strains and pickings. Produces a long first crack and the finished product will have beans in the medium-dark roast range. This is what helps it achieve a full flavored and balanced cup, the slightly lighter beans push out a little floral sweetness, the dark beans provide the rich semi-sweet chocolate tones. An easy and tasty roast point is just touching 2nd crack.

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Nicaraguan RFA Selva Negra – Washed Processed

One of the most sustainable farms in the world! A wonderful direct relationship coffee. Nicaraguan Selva Negra coffee is cultivated in the most ecologically sustainable and socially responsible way possible.  Learn more by reading our Selva Negra Grower Profile.

Selva Negra’s history is in many ways the history of the coffee in Nicaragua altogether. In the 1880’s the Nicaraguan government invited young German immigrants to come and settle in Nicaragua in order to promote coffee growing in the northern highlands. Many accepted the offer, thus forming the main coffee plantations of the country; some estates bear names of their motherlands. Selva Negra means Black Forest, and the coffee estate is called La Hammonia, Latin for Hamburg. Located approximately 4,000 ft. above sea level, La Hammonia has been producing fine old style Arabica coffee for over 100 years. Eddy Kühl & Mausi Kühl-Hayn, the farm’s proprietors are descendants of two of these original German immigrants – Alberto Vogl and Klaus Kühl.

Selva Negra Estate Coffee is grown at a high altitude in a shaded environment. This allows the bean to have a slow development cycle which instills an intense and fulfilling flavor to each bean. The coffee is not only 100% Arabica, but more importantly it is mostly Bourbon and Typica strains (which produce higher quality beans than other varieties of coffee trees). The region of Matagalpa, Nicaragua is mountainous with excellent volcanic soil producing exceptional beans. Finally, the coffee is prepared using an environmentally friendly washing process, which gives the coffee still one more unique quality enhancing aspect.

Tasting Notes:
A very nice and super fresh batch of their traditional farm aggregate. A little hint of citrus floral upfront balanced with nice complex malty tones. Great everyday drinker at a medium roast, balanced with a sweet edge. A heftier cup at the darker roasts and equally as tasty, fuller bodied with strong malty and smoky tones but still retains that sweeter edge to it.

Roasting Notes:
Easy to roast, great prep on the beans and roast pretty even. Make sure hit a medium roast or darker, with being a little lower acidity, not a ton of jazz at those lighter roast points but as you progress the roast it builds that great malty tone that Nicaragua is known for.