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:
Colombian Antioquia Amaga Supremo
This Supremo is coming from the area around the city of Amaga. Population of 30000 sitting at 5200 feet above sea level, nestled in the Northern Andes. Prime coffee growing territory.
This is a nice and fresh, large bean screen (Supremo), aggregate production coffee. This type of production gives the taste of the land (terroir), many small coffee farmers from the area are combined together to create this offering.
On average, each producer cultivates their coffee on 3 acres of land. Coffee producers use their own micro-mill to process harvested cherries, which allows for meticulous care in depulping, fermenting, and drying the coffee. Federacion Nacional de Cafeteros de Colombia, an exporter dedicated to supporting small producers, collaborates with these producers improving their access to international markets.
Tasting Notes: Low acidity and fuller bodied this cup shows the classic spirit of Colombian coffee. A little hint of acidity at the light roast points but risks some grassy tones. Medium roasts are great and contain that classic dry toasted walnut tone with a little jazzy spice note. Darker roasts turn a bit more bakers chocolate versus smoky with just a hint of a nutty accent.
Roasting Notes: An easy to roast coffee, good from a strong medium roast to as dark as you want to go. Light roasts come off a little grassy and under developed but as you creep towards a medium roast you get very nice classic Colombian toasted walnut and spice tones.
Honduran Org. SHG EP COMSA Washed Processed
Finca Humana (the Human Farm) is the first thing you will hear about Café Organico Marcala, S.A. (COMSA) if you make your way to visit this cooperative in Marcala, Honduras. The wellbeing of humans is foundational to the COMSA philosophy and educating more than 1,500 producer-members to successfully live in harmony with nature is everywhere at COMSA. It starts with the La Fortaleza, the COMSA biodynamic demonstration farm where the focus of transferring knowledge takes place through week- long seminars called Pata de Chucho (pawprints left by a stray dog), which aptly reveals COMSA’s dogged exploration for human productivity in harmony with nature.
The trailblazing ideas for using organic matter to productively cultivate high quality coffee is only a sliver of what COMSA teaches about the power of nature through the Finca Humana philosophy. COMSA dedicates significant funding from the proceeds of coffee sales to run a cutting-edge international school dedicated to filling children’s minds with possibility and training them to be the future leaders of Finca Humana.
What makes it so good? The fundamentals: traceability to the Marcala region, which is a protected designation of origin (DENOMINACION DE ORIGEN CAFE DE MARCALA); meticulous post-harvest hand sorting of cherry; cherry floating to remove less dense beans; proper fermentation; long drying times; and a healthy dose of the COMSA philosophy and training.
Tasting Notes: This cup is nice and chocolaty, lower acidity and medium bodied. A little sweeter edge to it except for super dark roasts. Besides a chocolaty factor one will get some nutty/caramel/floral like tones at the medium to dark roast points, gives it some nice complimenting depth without being too exotic. We all thought it was at its best right around a full city – smooth without too much of a roasty note and great chocolaty tones.
Roasting Notes: Easy to roast but will roast two-toned. Medium to low chaff. This is an aggregate production coffee which includes multiple strains and pickings. Produces a long first crack and the finished product will have beans in the medium-dark roast range. This is what helps it achieve a full flavored and balanced cup, the slightly lighter beans push out a little floral sweetness, the dark beans provide the rich semi-sweet chocolate tones. An easy and tasty roast point is just touching 2nd crack.
Brazil Mogiana Guaxupé 15/16 FC SS
A lovely Brazil arrival. Smooth, clean and rich, these beans make an awesome single origin cup, or blend base. This is a Fine Cup (FC) and Strictly Soft (SS), the highest cup category in the Brazilian coffee grading. 15/16 is the bean size, referring to normal sized beans, not strictly large, or overly small beans.
As the world’s largest coffee producer, Brazilian lots often come from larger estates that use highly mechanized processing strategies to manage larger volumes. The Mogiana region, split between the states of São Paulo and Minas Gerais, is the most renowned of three major Brazilian growing regions. This region has rolling hills and uneven terrain lending to farms that are small to medium in size.
This particular lot comes from Cooperativa Regional de Cafeicultores em Guaxupé (Cooxupé), which was established in 1937 and currently has 14,000 active members. Producers typically have farms that average 60 acres in size. Each producer cultivates and harvest their own cherries and places them on patios to dry to 15 percent moisture after which the coffee is moved to mechanical driers to precisely finish the drying to 11 percent moisture. Coffee is carefully stored until it is time for milling and export, which all takes place at the Cooxupé dry mill where traceability and quality control are carefully managed so each producer can be paid according to the quality of their coffee.
Tasting notes:
A very fresh and tasty Brazil! Best from medium to dark roasts. Lighter roasts show a sweet edge with lemon, floral & soft fruit, contrasted by a nuttier (almond like) darker undertone. With a little setup, the tones will combine to provide hints of caramel, a very tasty cup especially for the price. Too close to first crack will throw some herbal tones, but not far after first crack it will taste clean and defined. Medium roasts are richer, more of a developed chocolaty tone and decently less nutty; mutes up the sour floral edge, retains a little hint of soft fruit as the cup cools. Fairly neutral tasting and very chuggable. Darker promotes a thicker body and introduces a slightly bitter contrast that works very well for espresso.
Roasting Notes:
A nice large screen, fairly even roasting bean (will see a couple beans lighter than the others). Medium to high chaff. Avoid light roasts unless you like sharper cups, quite tasty but will have a little acidity which many Brazil fans will shy away from. Most will like it best at a medium roast, especially for single origin drinking, or into the darker roasts for blending.
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