3 lb Bundle: Popular

Description

Jon’s coffee special features three of our most popular coffees.

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

This bundle includes:

Ethiopian Yirgacheffe Org. Washed Gr. 1 – Hafursa Cooperative

This coffee is sourced from family owned farms organized around the Hafursa Cooperative located in southern district of Yirgacheffe, Ethiopia. The Hafursa Cooperative was established in 1975 and currently has approximately 893 members who produce their coffee on plots of less than 1.5 hectares that are shaded, and intercropped with banana and other nitrogen fixing crops. In 2002, the cooperative joined the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU), an umbrella organization established 2002 to support a sustainable coffee supply from cooperatives in the Gedeo ethnic region of Ethiopia. There are twenty-six other cooperatives affiliated with the YCFCU totaling more than 35,000 members.

Tasting Notes: Best at the light to medium roast levels. Very crisp, clean and exotic. Great aromatics filled with jasmine spice and soft fruit. Lighter roasts are filled with new crop acidity and floral notes, mostly citric but a little soft fruit tone can be found. The balance of the cup comes from a semi-tea-like chocolate factor. I tend to think of it as chocolate spice notes but many tongues can pick up a  little black tea note. Medium roasts still have a bit of citric acidic, build a good body and bring forth more of the chocolate spice note, reducing the acidity slightly so even more of the exotic tones of this cup can be found. Darker roasts are always tasty for those who like fuller roasts. This is how they would traditionally serve these beans in Ethiopia. Almost a shame, for it loses the cool spice and lighter note balance, but will still make for a good exotic smoky and chocolaty cup.

Roasting Notes: Easy to roast, very clean coffee, even roasting with medium to low chaff. Lighter roasts will have some decent acidity but can provide a wonderfully exotic cup. Will look one shade darker than it really is in the roaster, similar to many African coffees. I like to watch the splotchy-ness of each bean to mark the roast level. As the beans fade to even brown, this marks a strong medium roast. A light roast should be semi-splotchy. Dark roasts are still marked by hints of oil on the surface.

Colombian Supremo BCT Select

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.

Costa Rican Central Valley – Cafe Vida – Washed Processed
Costa Rica’s Central Valley is widely considered the heart of the country’s coffee industry, shaped by high elevations, steady weather patterns, and volcanic soils that have supported coffee farming for generations. Coffee has been part of Costa Rica’s economic story since the late 1700s, and by the 1820s it had become a major agricultural export.

Another thing that sets Costa Rica apart is how organized the coffee sector is. The national coffee authority, ICAFE, was established in the early 1930s to support agricultural and commercial development and to provide industry oversight. Café Vida is a regional program built to highlight the classic, approachable side of washed Costa Rica: balanced sweetness, soft acidity, toasted nut character, and an easy “daily driver” profile that works both as a single origin and in blends. Harvest runs December through February, with coffees grown at 1200–1800 masl.

Being a small holder aggregate, or regional example, it’s not tied to a single cultivar, it’s contains a blend of the regional staples like Caturra, Catuai, Bourbon, Villa Sarchi, Villalobos, Sarchimor, Venecia, and Costa Rica 95. Washed processing in Costa Rica is designed to be efficient with water use, which one can feel very good about. Driven by national regulation but everyone loves clean water.

Tasting Notes: A nutty and chocolaty cup, with a hint of floral and citric crispness and a slight red fruit sweetness. A good bean for daily drinking and tasty from light to dark roasts. We thought it best around a medium roast, classic Costa with just a pinch of acidity, nutty and chocolate tones with a little floral kicker in the aftertaste. An excellent cold brew, its notes are slightly more pronounced, highlighting its acidity, body, and chocolatey notes. It’s a clean and refreshing coffee with a smooth, lingering sweetness, offering subtle hints of almond and walnut.

Roasting Notes: A straightforward and easy-to-roast washed coffee. For a sweeter and more balanced profile, a medium-light to medium roast is recommended, allowing the cocoa and almond notes to develop. This roast level provides a good balance between acidity and these chocolatey tones. Roasting it darker will yield more pronounced notes of chocolate, spices, and other aromas. If you prefer coffees that aren’t too intense, this coffee is perfect for you. We recommend letting it rest for a couple of days to allow the acidic notes to become more prominent.