Description
Want some great coffees & stellar values? This bundle is for you!
All very fresh coffee, current or new crop. Great premium screens on Co-op and Mill production coffees. Larger production coffees keep the costs down. Although these are not single farm micro lots, they are very tasty coffees giving the true terroir of their production areas and producing nations. A pleasure to drink and 100% responsibly sourced.
This bundle contains 1 pound each of:
Guatemalan Antigua – Los Volcanes – Washed Processed
Although many of our Guatemalan coffees end up coming from Huehue or Fraijanes (for its all about who you know, and we know some of the best in Huehue and Fraijanes), the region of Antigua is what made Guatemalan coffee famous. The most recognized of the Guatemalan regions producing premium coffee. Many would default to saying Antigua is the best… but those are also folks who don’t know our buddy Edwin from Finca Vista Hermosa in Huehue or the Prentice family behind Finca De Dios in Fraijanes. This is a lovely tasting and great example of Antigua coffee, well worthy of our list.
This cup comes from family-owned farms located near the city of Antigua between volcanoes named Agua (water) and Fuego (fire) within the department of Sacatepequez, Guatemala. Coffee produced in the Antigua region has a protected designation of origin (PDO) because of Antigua’s renowned coffee reputation. Coffee is traditionally grown in this region under a canopy of grevillea trees and native shade trees called chalum (ingas).
Tasting Notes: A great example of Antigua coffee, follows those wonderful floral versus chocolaty notes that made the region so famous. Medium roasts are recommended but good from light to dark. Lighter roasts will accentuate the lemony floral tones of the cup, the chocolaty factor will be just a hint but noticeable and smooth, a bit of nuttiness will linger in the aftertaste not present in further roast levels. Medium roasts are very clean and balanced – not too acidic, not too bitter – sweet edged and will have wonderful mix of tones. Darker roasts and smooth and semi-sweet, low acidity and very chocolaty.
Roasting Notes: Medium to dark roasts are where this bean will shine but clean enough to be tasty light to dark. Light roasts are just a bit sharp and don’t have time to develop those lovely chocolaty notes. Easy bean to roast and play around with.
This is an aggregated coffee product sourced from multiple regions, designed to offer the “classic” characteristics of Colombian coffee. The beans are sourced from various coffee-growing departments across Colombia, in areas such as Huila, Tolima, Cauca, Antioquia, and Nariño, among others. Each region contributes its own harvest window, ensuring a consistent supply of fresh coffee throughout the year. This multi-origin blend is intentional: it aims to produce a clean, standardized, and reproducible cup that embodies the classic Colombian profile, rather than the unique characteristics of a single farm or microlot.
Tasting Notes: The aroma of this coffee is very nice; sweet 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. You may also detect subtle notes of caramel, cedar, and dried red fruit as the cup cools especially at medium roast levels. The finish is clean with a mild nutty aftertaste that lingers pleasantly. Touching 2nd crack builds some body and will add some smoky and roasty notes that complement the classic Colombian profile. At a darker French roast, stronger bittersweet chocolate and hints of dark fruit and spice round out a thick-bodied cup suitable for espresso blends.
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 which flavors are accentuated. Lighter roasts will be brighter and more citric upfront with some floral notes and soft fruit can be a little grassy if pulled too light. At a Full City medium roast the cup really shines: low acidity, smooth mouthfeel, toasted walnut, cedar, and spice with a caramel-like finish. Going into second crack turns the cup more chocolaty than nutty with a semi-sweet, richer
As the world’s largest coffee producer, Brazilian lots often come in larger sizes with regional names. So, it becomes extremely helpful to understand regional nuances. The Cerrado region, the newest of three major Brazilian growing regions, has been building in reputation and production over the last few decades. Located between São Paulo and Brasilia, coffee in this region is grown on high plateaus at elevations peaking just over 1,000 meters above sea level. The region also has relatively mild weather patterns providing a more predictable climate for processing coffee. Cerrado lots frequently come from large suppliers that use highly mechanized processing strategies to manage larger volumes. When the coffee is milled for export, the green beans are sorted by screen size and graded according to size and then cupped for quality. Our current offering is 14/16 bean size, on the medium to small side, Fine Cup (FC) and Strictly Soft (SS), the highest cup category in the Brazilian coffee grading system.
Tasting notes: The aroma is very nutty and sweet. There was a surprising hint of smoke on the palate. Full bodied and low acidity, best at medium to dark roasts – this is a traditional tasting Brazil – thick, creamy, nutty and semi-sweet. At the darker roasts a very sweet first taste, almost a little fruity, and then quickly turns darker-toned with a bakers chocolate and slightly toasted walnut flavor. Great blend base for espresso or adding body with darker tones although many will love it as an single origin drinker.
Roasting Notes: A pretty versatile bean, although we wouldn’t recommend a light roast. Medium roast will be smoother and more neutral tasting. A darker roasted will bring out the smoky and chocolate notes that most will shoot for. This would be a great bean for blends.
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