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:
Nicaraguan Org. SHB EP Jinotega – Finca El Pastoral – Natural Processed
This is a very fruit forward cup of coffee, winy/floral/fruity/ferment are the predominate tones. A wonderful offering assuming you love fruit forward natural processed coffees.
What’s the best way to support coffee producers? This is exactly the question Juan de Dios Castillo (the family’s agronomist) and his 4 siblings were looking to answer when they created J&M Family Coffee, a privately-owned export company named after their parents Juan and Miriam (J&M). Their first goal was to sell their parents’ coffee directly to international buyers. It was a way to honor their parents who started cultivating coffee during their childhood with the income from the first family business as tailors in the town of Jinotega.
With this first goal completed, Juan de Dios Castillo decided to take the next step and start his own farm called El Pastoral, which has 150 acres of coffee production. During the harvest, the coffee cherries are carefully harvested, sorted and then depulped, fermented, washed and pre-dried at the farm. The partially dried coffee is taken to a nearby location where drying is completed and the coffee is stored and later prepared for export. This is a truly integrated model, in which J&M Family Coffee ensures quality control and traceability from farm to export.
Tasting Notes:
A wonderfully complex light to medium roast coffee. Light roasts are lemony and floral upfront which fades to stronger apple like fruitiness with some red fruit accents, balances with a hint of a chocolaty darker tones. Medium roasts clean up the more rustic chocolaty tones which many will like but also reduce the sweetness and fruity factor of the cup, a little fuller bodied with low acidity with good mouthfeel, fruity factor pops out more as the cup cools. Darker roasts get a bit edgy with semi-sweet smoky and roasty notes, finishes with almost a bit of an oaky barrel aged tone.
Roasting Notes:
Light to medium roasts are where this bean will shine. Good to get a little past first crack to get a slightly less earthy chocolaty contrast but tasty anywhere in the light to medium ballpark. Higher chaff and a bit uneven roasting, good prep and bean size though, shouldn’t be too challenging to roast in any machine.
Ethiopian Yirgacheffe Natural Org. Gr. 1 – Welde Hirbe
Single-estate microlot with full traceability: for over three decades, Wolde Hirbe has tended his 10-acre farm near Jemjemo, a member of Adame Gorbota and, since 2012, the YCFCU Single Farmer Project, which enforces rigorous processing and regular technical visits support that improves prices and has helped stabilize income for his family. Set in Wenago (Gedeo), birthplace of “Yirgacheffe,” the coffee grows in shaded agroforestry with enset, protecting soil and moderating ripening. In the cup, expect melon-like fruit, lemony acidity, a silky, medium-leaning body, and a clean chocolate-and-nutty backbone, staying remarkably consistent from hot to cool. Easy to roast and versatile (with a bit more chaff), it shines at medium: go a touch lighter to highlight citrus and fruit, or a touch darker for a cocoa/dark-chocolate emphasis. Even pushed darker it largely preserves that silky medium body. A sweet, crisp, and polished Gedeb profile—expressive yet balanced, with producer-level transparency
Tasting Notes: A super fresh, clean and delicate cup best served at the lighter roast points. A bit on the mellower side, has all the wonderful tones one expects out of a top grade Ethiopia, but decently less punchy than some. Very easy drinking most would say. A distinctly fruity cup reminiscent of ripe melon or red fruit, with well-defined lemon/floral acidity. The body is silky, leaning medium, supported by a chocolaty backdrop with nutty hints. Clean and consistent: it changes very little from hot to cool, maintaining smoothness and sweetness. Taken darker, more focused cocoa notes emerge without much change to the body. Overall, a sweet, crisp, fruit forward profile, backed by chocolaty/nutty support.
Roasting Notes:Easy to roast and very versatile across levels, with a bit more chaff. It shines at a light/medium roast, but personal taste preference will dictate where exactly where to roast it to: a touch lighter to highlight lemony acidity and fruit; a touch darker for a cocoa/chocolate-forward profile. Performs very well from light to dark, keeping that silky medium body that makes it enjoyable across a wide range of roasts.
Tanzanian Ngorongoro – Finagro Gaia Estate – Kent Natural Processed
A lovely natural processed coffee. Fruity, floral, sweet and chocolaty. Unlike the anaerobic natural, this cup will contain pretty normal natural processed tones. Far less wild but just as tasty.
A wonderful Tanzania Natural. Naturals are not common out of Tanzania, especially ones this good! Reminds me of a Burundi Natural. Fruit forward at lighter roasts but not the dominate tone, pulls some great darker tone balance with some stout like chocolate and spice.
Gaia Farm is a 620-hectare family-owned estate located in the Karatu district of Tanzania. Gaia is one of two farms managed by Neel and Kavita Vohora, siblings, multi-generation coffee growers, and agricultural entrepreneurs in this extremely unique part of East Africa. Both farms are cultivated along the rim of the Ngorongoro Crater, the largest unbroken caldera in the world and a breathtakingly scenic landscape of escarpments and fertile open range that has been a UNESCO World Heritage site since 1979.
Neel and Kavita are third-generation Tanzanians of Indian heritage, and their family has been in the Tanzanian coffee business since the end of the second World War. The family export business based in Arusha has more than 60 years experience in the country.
Tasting Notes: A tasty cup from light to dark! The best roast level will be personal taste preference. For those who enjoy a bit more fruit forward cup, the lighter roasts really pop the fruit tone out along with a hint of citric and silky smooth nutty/chocolate/herbal darker tones. With a more intense roast, the cup transforms into a chocolate-and-cocoa delight with smooth caramel sweetness, a cool hint of mint, and a delicate touch of pine and herbs—smooth and comforting. The profile overflows with green-mango brightness and ripe plum; a floral acidity reminiscent of mango or mandarin lifts the cup, while the cocoa base keeps it grounded.
Roasting Notes: An exceptionally versatile, forgiving bean—moderate chaff and uniform color make it easy to handle. Light roasts are more fruit forward and citric. Medium roasts highlight the mango spark, plum sweetness, and caramel-cocoa depth. Full City, just before second crack, offers the best balance: semi-sweet chocolate, mint-and-pine nuances, and a balanced floral acidity.
Kent is a coffee variety originating from southwestern India, derived from a Bourbon-related population. It was introduced to Tanzania in the 1920s and later spread to Uganda, becoming an important Arabica variety. The variety is believed to have descended from the first Bourbon seeds brought to India by Baba Budan in the 17th century. Kent was selected in 1911 from a single tree in Mysore, India, and widely planted there since the 1930s. It was initially known for its rust resistance, though that resistance has since diminished.
Reviews
There are no reviews yet.