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. *
We have been friends with the award winning Finca Vista Hermosa almost as long as we have been working in coffee. The background of the farm, the meticulous growing and processing practices, the empowerment of the workers (and their neighbors) is all top notch. The farm has been in the family for three generations and is one of the few that survived the Guatemalan revolution, not by luck, but because of how they treated their workers and the respect they have gained in the Mayan community. The largest perk to working with them, the taste and quality of the product.
This brew is a masterpiece of smoothness, cleanliness, and subtle sweetness, making it a delightful choice for all-day sipping. Delight in a harmonious blend of flavors that spans the spectrum from light to dark. These beans offer a captivating cup profile with a predominant malty character, accompanied by intriguing hints of acidity.
Tasting Notes: A tasty mix of tones, great from light to dark. The cup profile is mostly down the malty side but these beans have some awesome jazz.
Medium roasting really pulls together a tasty treat but you can take it lighter or darker depending on personal taste preference.
Hints of floral mixing with smooth nutty & malty features. Will show some winy citric and fruit acidity in the light to medium roast spectrum but all in all a medium to low acidity brew with a medium body.
Smooth, clean and sweet edged, a cup we are more than willing to drink all day. Guatemalans almost always hold dark roasts nicely for adding a little sweet malty note to the smoky and roasty tones is a tasty mix.
Roasting Notes: Easy to roast, being a hand crafted lot by Edwin himself, you can see a little variance in color but it is small, putting this in the easy to roast category. Medium to low chaff. If you do not have a personal roast level preference, try it first at a nice medium roast.
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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.
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Costa Rican Org. SHB EP Finca Amistad
Hacienda la Amistad, located in Coto Brus, a canton in the province of Puntarenas, Costa Rica, is owned and operated by Roberto Montero, a third generation coffee farmer. Roberto’s grandfather first came to the area in the early 1900’s as part of a team surveying the border between Costa Rica and the newly formed country of Panama. Roberto’s grandfather later purchased over 10,000 hectares of land and began to cultivate coffee. Roberto’s family has returned more than 6,000 hectares of land to the government of Costa Rica for the preservation of La Amistad International Park, the largest natural reserve in Central America. Only 300 hectares of land are utilized for coffee cultivation while the remainder of the 4,000 hectare estate is preserved forest teeming with wildlife.
Roberto’s commitment to organic farming pairs harmoniously with his commitment to his community. During the coffee harvest, Roberto provides housing and free access to medical care for the seasonal pickers because most are indigenous people from Panama who come to La Amistad with their entire families. Roberto also takes pride in his ability to provide more than 100 full-time jobs to his neighbors from Las Mellizas, not only in coffee cultivation, but also in the dried fruit operation that he runs year round at La Amistad. Roberto hosts an annual employee celebration to recognize all their hard work and he also distributes school supplies to their children each year before school starts.
Tasting Notes: This is one you Costa fans will not want to miss; great smooth and clean coffee. A sweet and nutty cup that turns a bit chocolaty as one pushes past a medium roast. Wonderful balance of tones with hints of floral and soft fruit that pop out at most roasts levels. A little herbal spice in the aftertaste. Medium bodied cup with low to medium acidity depending on roast level. A cup everyone should love.
Roasting Notes: A shame to roast super dark, will mute up sweetness and all the lighter tones but still tasty. Avoid cinnamon and light roasts, it will not be balanced and taste pretty front loaded with acidity and floral. It shines in the city+ to full city range. If you like a hint of acidity, a nice city or city+ roast (lighter side of medium) will be perfect, if you like lower acidity and a little fuller bodied, shoot for right before 2nd crack. (strong medium)
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.