3 lb Bundle: Special

Three individual pounds, this bundle includes:

Panama Premium Boquete – Damarli Estate – Typica Natural Processed
Indonesian Bali Org. – Kintamani Natural
Ethiopian Guji Natural Grade 3

Features three of our more interesting coffees. Higher acidity, interesting processing, this bundle is leaning towards more exotic coffee tones.

$22.25

4981 in stock

Subtotal:

Add-ons total:

Total:

Description

Garry’s coffee special features three of our more interesting coffees. Higher acidity, interesting processing, this bundle is leaning towards more exotic coffee tones.

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

A pound each of:

Panama Premium Boquete – Damarli Estate – Typica Natural Processed

Boy it has certainly paid off being good buddies with Damarli Estate. Keith Pech, owner of Damarli Estate has some family in the U.P. (Michigan) and passes by our warehouse from time to time visiting his family. Keith is really on the cutting edge of Panamanian coffee, he won the Best of Panama in 2019 for his Imperial Pacamara and will likely have some winners in this years competition at the end of Sept. He really hooked it up with a nice high-end Natural Processed Catuai and Typica for far less money than the competition winners, high scoring, super fresh and very tasty lots. His mom is actually part of the Ruiz family who we sourced a ton of awesome Panama coffees from in years past.

This Typica Natural is nice and exotic but a bit on the milder side compared to the Catuai Natural, nice contrast between the two. Awesome prep and one heck of a cup. Pretty exotic stuff, if you are new to Natural Processed coffees, be in for something different. Being highly rated this cup will have some acidity to it.

Tasting Notes: A clean, sweet & smooth cup. Best at the lighter roast points but works nicely in the medium roast range as well. Lighter roasts focus the tastes more around the brighter citric/fruit tones: a hint of lemony citric that fades into a fruitiness, balancing with a darker malt like undertone. A good daily drinking lighter roast coffee. Comparatively to the Catuai, the Typica is mild mannered, delicate, less acidic, smoother, but with similar tastes. Medium roasts bring a more traditional cup with better balance. This should be the minimum roast level if you do not want noticeable floral/fruit notes upfront. Still has a bit of jazz upfront but a more pronounced nutty/malty tone to balance it out. The fruitiness turns a bit more normal for a natural, red-fruit like and sweet.

Roasting Notes: A bit dependent on personal taste what to do with this coffee and can be a bit harder to roast. High chaff, good to reduce the batch size slightly. Looks way darker roasted than it is, even at first crack, looks like you are pushing 2nd crack. If you are seeing splotches on a single beans, you are still in the light to medium ballpark. If you like acidity, floral and fruit tones, the front loaded light roast cup is pretty cool stuff. If you like traditional Panama and Central American coffee, good to go into the medium roast points to get some darker toned balance.

Damarli Estate is a specialty coffee farm located in Boquete, Panama. The estate dates back to 1995 when David Pech, a photographer in the United States and his wife Lia Pech (Ruiz) bought the farm from a bank foreclosure. Lia’s family, the Ruiz family, had been heavily involved in the coffee industry in Boquete for four generations; thus David and Lia were encouraged to get involved with the family industry as well.

Damarli, as a name came from a combination of the original investors: David and Lia and David’s father and mother (Manfred and Ruth Pech) – DA- for David, MA- for Manfred, R – for Ruth and LI – for Lia.

The estate was planted in 1996 and began to produce in 2001. For over one decade Damarli Estate sold the raw coffee cherries to Casa Ruiz, which was Lia’s family’s coffee business. In 2014, David and Lia’s son Keith moved from the United States to Panama in order to begin a new project at Damarli Estate. This was the beginning of a new chapter for the beans.

Keith began to identify all the unique coffee varieties that were grown at Damarli Estate and market them internationally. Keith and David began to process their own coffee at the estate in a way that would create sweet and unique cup profiles that had little to no water waste. They built a house on the estate to accept visitors, a new mill and drying beds to process all the coffees and a coffee tasting lab to accept international buyers. Damarli Estate is a beautiful farm filled with tropical birds, tall canopy forests and enchanting sunrises.

Indonesian Bali Org. – Kintamani Natural

A very unique, overly fermented (very fruity) cup of joe.

Bali is a tiny island– actually, a submerged volcano peak – just off the east coast of Java, with many small coffee farms. The farmers who grow Kintamani Natural belong to cooperative organizations known as Subak Abian (SA) founded on a Hindu philosophy known as “Tri Hita Karana” (the three causes of happiness). SA co-ops foster community in agricultural, social and religious activities, and have been certified Organic since 2008. Pesticides are never used on their coffee farms, and fertilizers are 100% organic.

SA farmers grow almost all heirloom Arabicas, Typica & Bourbon. They use trees such as Erythrina, Tangerine, and Orange to shade the coffee, which improves yield and cup quality and enhances wildlife habitat.

“Kintamani Natural” is 100% sundried on raised beds; It’s perhaps the first ever special prep natural Indonesian. Raised beds keep the cherry free of dirty flavor, and facilitate very quick drying in Bali’s high altitude sun and constant island breeze. The cup is extraordinarily exotic and unique with a rich, buttery mouthfeel, while retaining Indonesia’s full-bodied, savory character. It features super-intense, brandyish fruit flavors of plum and sweet cherry at lighter roasts; darker roasts develop much heavier body with a spicy, smoky twist. An easy roaster that’s exceptionally versatile, roast Bali “Kintamani Natural” any way you’d like; slow or quick, from first crack to French, you’ll get very unique and terrific flavor!

Tasting Notes:
Very fermenty/fruity, lower acidity cup with good body. A wild old world natural processed good from light to dark. A beautiful tasting bean this season: slightly fruitier but still balances with traditional Indonesian character. Hints of acidity with stronger fruitiness at lighter roasts, strong fruit/oak tones on a more nutty/earthy/chocolaty profile at darker roast points. No missing the wild side in this cup. Medium roasts are where one should shoot for their first roast, mutes some nutty tones and pronounces the chocolaty factor for some balance, still plenty of wild fruity natural processed tones in the cup. Dark roasts will introduce some smoky accents but retain great sweetness. A great balance of slow dried natural with thick and creamy dark tones all in one cup.

Roasting Notes:
Higher chaff and slightly uneven roasting. Right around a full city roast (close or touching 2nd crack) is going to be the sweet spot for a bulletproof roast level. Lighter can be quite tasty as well, much more emphasis on the fruitiness, but too light and one can get some sour/herbal. Most will want to push it more towards a medium roast or darker. Right before 2nd crack mutes up a bit of fruit but gets more like a single origin mokka java blend or Yemen type cup profile, a bit of rustic chocolate and a bit of fruit – almost anyone would like that cup!

Ethiopian Guji Natural Grade 3

This coffee is sourced from the Guji Coffee Export PLC, which is owned and operated by Girma Edema who has more than 20 years of experience exporting coffee from the Kercha district within the Guji zone in the Oromia region of Ethiopia. Coffee producers deliver their ripe cherries to Girma’s washing station where the cherries are sorted an immediately placed on raised beds and dried over a period of 15 to 20 days. The raised drying beds are carefully constructed to ensure proper air circulation and temperature control for an optimal drying process. Cherries are also turned regularly on the beds to prevent damage during the drying process. The cherries are stored in a local warehouse after the moisture is reduced to less than 12 percent. Then the beans are transported to Addis Ababa, the capital of Ethiopia, to be milled and prepared for export. Girma’s control of processing, from drying up to the final export stage, preserves the coffee from damage and results in an exceptionally clean and sweet cup profile.

Tasting Notes: A fresh and great tasting classic Ethiopian! This is not a super fruity natural, would be considered a darker toned, lower acidity, chocolaty cup. One can tell its natural processed roots with its sweetness and thickness and its Ethiopian roots with highlights of spice & fruity/floral notes throughout the roast range. Best served in the light to medium roast range for drip brew for it will show its best balance and promote a hint of fruity/floral. Turns into a chocolate bomb at the darker roasts, more on the dark chocolate side, which would work wonderfully for espresso or cold brew. Lighter roasts have a pinch of citric acidity and wonderful aromatics, hints of red fruit that balance with a bit of semi-nutty tea like spice.

Roasting Notes: Natural processed with good prep on it, a fairly easy bean to roast. A bit higher chaff and one will notice a little two toned roasting but being tasty from light to dark, should not be a problem getting a tasty cup. Recommend starting at a nice medium roast, if you don’t like acidic and floral, error a little darker, if you love fruity floral, error a little lighter. A little longer setup really smooths out the cup, can be a little more extreme 1-2 days after roasting.

Additional information

Weight 3.05 lbs

Reviews

There are no reviews yet.

Be the first to review “3 lb Bundle: Special”

Your email address will not be published. Required fields are marked *

Burman Coffee

0 items

My Cart

You have 0 items in your cart