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. *
A very fresh new lot! Colombia continues to turn out some of the best coffees in the world and this Medellin is no exception. Medellin is located 5,000 ft. above sea level and is superbly situated in the Andes Range (where all the great Colombians come from). Medellín is known as “La Ciudad de la Eterna Primavera” or “City of the Eternal Spring” because of the pleasant spring-like climate it enjoys all year. This is a beautiful super fresh Colombian offering. 17/18 screen Supremo.
Tasting Notes:
Good from light to dark! A wonderful clean supremo screen. The aroma is sweet, freshly cut cedar, spicy, with a touch of cocoa. The body is medium/full and has a mild and pleasant acidity. The flavor is very dependent on the roast. Light roasts are a bit citric and sweet, hints of a melon fruitiness comingle with a little nutty and chocolaty factor. At a medium roast, you will enjoy soft notes of walnut, cedar, and spice, a little crispness, with more of a caramel like finish. Darker roasts will stronger chocolate tones and hints of spice and dried dark fruit.
Roasting Notes:
This bean is very versatile when it comes to roasting; great from light to dark. Be sure to try different roast points for it will greatly vary what flavors are accentuated. Enjoy a brighter morning cup at a City Roast or take it into an afternoon/evening coffee by roasting it from a Full City to a French roast.
—————————————————————–
Rwanda Premium Murundo – Kivubelt People Farm – Lot 200
One of this year’s suite of coffees from the boutique Kivubelt group in western Rwanda, this lot comes from the Jarama Coffee Washing Station (CWS), one of two processing sites the Kivubelt company operates. Cyiya is a small community with a high elevation and distinct forest influence that contribute great potential to the coffee. Thanks to the farmers making the most of this potential, Cyiya’s coffee is annually among the top lots processed by the Jarama CWS.
Kivubelt was established in 2011 by Furaha Umwizey, after returning to Rwanda with a master’s degree in economics from Switzerland. Born and raised in Rwanda, Umwizey’s goal with Kivubelt is to create a model coffee plantation, as sustainable in agriculture as it is impactful in local employment and empowerment. The company began with 200 scattered acres of farmland in Gihombo, a community in Rwanda’s coffee- famous Nyamasheke district that runs along the breathtaking central shoreline of Lake Kivu.
Tasting Notes:
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.
Roasting Notes:
This coffee roasts well from light to dark. Push lighter if you want more fruity acidity; darker if you want thicker jazzy chocolate notes. Medium to low chaff, even roasting, can darken up a bit quickly in the roaster so make sure you see the expansion in size if shooting for a lighter roast point.
—————————————————————–
Honduran Org. 18 Rabbit Microlot – Washed Processed
Nestled near the pyramids of the Mayan King known in the records as “18 Rabbit” (from which this coffee pulls its name),
18 Rabbit (18 Conejos) is a collective of farms all owned by different members of the Zelaya Ontreras family. Dulce Marlen, the owner of Finca Dulce Luna, is the matriarch of the family, and the owner of 18 Rabbit exports. Her and her husband were pioneers of both organic and Biodynamic farming techniques, being intentional about naturally regenerating the soil they use for their agriculture. Members of the 18 Rabbit family have placed in the top 10 for Honduras’ Cup of Excellence, and work together to create unique fermentations and cupping experiences for their partners.
Tasting Notes: A good clean cup high rated cup of Honduran coffee. Good cup from light to dark. At light roasts it will have some lemony acidity and a sweet edge, pulls some balance with a more peanut like nuttiness. Medium roasts introduce a more chocolaty than nutty tone and mute up some of the citric making it a bit smoother of a cup but also less complex, good daily drinking territory. Darker roasts taste nice but will have some roasty/smoky characteristics along with a good body. A rich and sweet cup for dark roast fans.
Roasting Notes: An easy coffee to roast. Even roasting with medium/low chaff levels. Getting just a touch past 1st crack is good for the lighter roast points. A little sheen on the surface will mark medium roasts, a hint of oil on a bean or two for darker roasts.
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.