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:
These cooperatives provide producers with valuable logistical support like centralized warehouses to store dried parchment and dry mills where the coffee is prepared for export according to size and quality. Supremo is Colombia’s top export grade, which is not taste related, basically means larger sized beans; contains screen size 17 and 18. This is versus an Excelso grade coffee, which is screen 15/16.
A multi-region aggregate production coffee mean to produce “Classic” Colombian features. Low acidity, good body, with nutty/chocolate/spice like tones.
Tasting Notes:
The aroma of this coffee is very nice; sweet with 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. Touching 2nd crack builds some body and will add some smoky and roasty notes that can compliment the classic Colombian profile.
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 what flavors are accentuated.
Honduras Siguatepeque Cerro Azul SHG EP
Nearly 300 smallholder farmers in the cloud‑forested hills around Siguatepeque hand‑pick ripe Bourbon, Caturra, Catuai, and Pacas cherries between 1 300 and 1 650 meters. The fruit is delivered to six regional wet mills run by COHORSIL, where it is density‑sorted in recycled water, depulped, fermented for eighteen hours, given a low‑water wash, briefly patio‑pre‑dried, and then gently finished for seventy‑two hours in guardiola dryers at the cooperative’s central mill.
Founded in 1980, COHORSIL has supplied Royal Coffee since 2005. The cooperative’s flagship “Cerro Azul” label takes its name from the nearby Cerro Azul Meámbar National Park, a mist‑shrouded cloud‑forest reserve whose lush landscape is echoed in this coffee’s sweet, vibrant profile. Sustainability is woven into every step: process water is recirculated, demucilagers slash freshwater use, and guardiolas are fired with recycled parchment instead of wood or diesel. An ISO‑9001 cupping lab ensures quality, while an on‑site compost facility turns coffee pulp into nutrient‑rich fertilizer with the help of California red worms. COHORSIL also runs a greenhouse that produces thousands of vegetable seedlings and operates fourteen agro‑supply stores to distribute best‑practice inputs to its members.
The result is a fresh, reliably consistent arrival that marries crisp Honduran sweetness with a silky texture—excellent as a standalone filter brew and equally at home as the bright backbone of espresso or cold‑brew blends.
Tasting Notes: Great daily drinking cup medium to dark roasted. 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 nuttier characteristics coming through in the cup. We all thought it was at its best right around a full city – smooth and rich without too much of a roasty note with 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.
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. 17/18 is the bean size, referring to larger for Brazil sized 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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