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. *
Costa Rican SHB EP Dota Tarrazu – Santa Maria – Washed Processed
There is nowhere like Costa Rica when it comes to coffee cooperatives. CoopeDota, which produces this coffee, is one of the finest.
It starts with an unmatched commitment to the environment. CoopeDota has a first of its kind certified carbon-neutral mill, which features hydro-powered energy consumption, water efficient eco-pulpers (also called a demucilager), and mechanical coffee dryers fueled by coffee parchment. Nearly 900 producer-members living throughout the canton of Dota within the province of San Jose, Costa Rica focus their attention on farm management throughout the year and then deliver their cherry to the CoopeDota mill where traceability and quality control are second to none.
CoopeDota has an equally intricate model of income diversification with a profitable agriculture supply store and tourism department dedicated to showing off coffee farms to visitors. They also roast their own coffee and operate three cafes and a cupper/barista training center. Their commitment to the environment also extends to the community of Santa Maria de Dota where the cooperative manages trash pickup for the entire town.
Tasting Notes: 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.
Roasting Notes: Great from light to dark. Even roasting with low to medium chaff. A couple extra day setup time can really help smooth out the cup. Drinking too soon can accentuate the more sour floral acidity. Sweet, delicate and balanced, shoot for a roast level before 2nd crack. Smoky rich and chocolaty, shoot for touching 2nd crack to a couple pops into it.
Nicaraguan Premium Selva Negra – San Felipe Geisha – Washed Processed
Geisha is an Ethiopian strain of coffee, brought to Central America over the last 15-20 years. Unique stuff, adopts some attributes from the country of origin but is always known for its more floral versus tea like spice attributes normally seen in coffees like an Ethiopian Yirgacheffe. Usually a very expensive bean being so low yield but being such good friends with Selva Negra, they have kept the price basically the same as all the other strains for the second season release of straight Geisha!
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.
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.
Tasting Notes:
Great light to medium roast coffee. Although we have carried the San Felipe lot for years, having the Geisha separate this season has brought a ton of new tastes. East to tell the difference when compared to the other strains Selva Negra grows. Best at the light to medium roast level, these beans have a bit more acidity than anything else from Selva Negra. The cup is very floral and citric especially at lighter roasts. Not quite jasmine floral, a little more traditional citric, but very tasty; delicate and sweet edged. Where one can see the prime Geisha attributes is in the darker tones of the cup, black tea spice jumps right out. Light roasts are heavy on the citric and floral balanced just a touch of tea like spice with herbal overtones. Medium roasts are where most will want to shoot, defined tea like spice with some sweet crisp floral upfront. Darker roasts turn a bit plain, still very drinkable but not much uniqueness.
Roasting Notes:
Easy to roast, great prep on the beans and roasts pretty even. We would shoot for a medium roast at first and go lighter or darker to your preference. Medium to low chaff. Setup helps smooth out the cup especially if shooting for a pretty light roast. Medium to dark roasts were great even 12 hours after roasting.
In Colombia the vast majority of coffee is cultivated, harvested and processed on small family owned farms. While these producers are their own architects, designing farm management and post-harvest solutions to fit their environment, they also need strong alliances to bring their coffee to the international market and earn fair prices. To support this system of small farm production, Colombia established the Federación Nacional de Cafeteros de Colombia (FNC) to organize and support a complex network of larger regional coffee cooperatives.
These cooperatives provide producers with valuable logistical support like centralized warehouses to store dried parchment and dry mills where the coffee is prepared for export according to size and quality. Supremo is Colombia’s top export grade, which is not taste related, basically means larger sized beans; contains screen size 17 and 18. This is versus an Excelso grade coffee, which is screen 15/16.
A multi-region aggregate production coffee mean to produce “Classic” Colombian features. Low acidity, good body, with nutty/chocolate/spice like tones.
Tasting Notes: The aroma of this coffee is very nice; sweet with with a little spice & floral notes. Best at a medium to borderline dark roast. Sweet upfront with a hint of crispness balanced with a stronger toasted walnut/chocolaty undertone. A little hint of acidity at the medium roast point really creates a nicely balanced cup with a broad flavor profile. Touching 2nd crack builds some body and will add some smoky and roasty notes that can compliment the classic Colombian profile.
Roasting Notes:This bean is very versatile when it comes to roasting; good from lighter side of medium to as dark as you want to go. Main recommendation would be in the medium ballpark, smooth and accommodating to almost everyone. Be sure to try different roast points for it will greatly vary what flavors are accentuated.
Bill M. –
I always love this coffee. It has a lovely and complex flavor. No one element dominates. I like to roast it medium to medium dark. Each pound I roast is a different variety, but every time I roast this one, both my wife and I absolutely love it.
John Newton (verified owner) –
This is an excellent sampler of coffees from Central America. They are all delicious.