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.
Costa Rican Palmares SHB EP Monte Crisol
This is a very nice Co-op production by COOPEPALMARES, they have a state of the art processing facility with certifications in quality and environmental management. The wet mill utilizes recycled water and the mechanical dryers recirculate airflow to maximize furnace efficiency. The facility also has an organic fertilizer production plant and a water treatment plant.
COOPEPALMARES operates two supermarkets in Palmares and sells roasted coffee for national consumption (although the nicer chops like this tend to get more money when exported). Coop members have access to low interest loans and healthcare for their families at the coop-run health center and mobile clinic.
Tasting Notes: A nice, clean and fresh Costa. Best at medium to dark roast but lighter roasts do show some curb appeal: classic Costa sweet floral acidity, a little bit on the lemony side balanced with a dry nutty/chocolate undertones. As the roasting pushes more into the medium category, the cup develops a bit more body and reduced acidity levels giving a much smoother mouthfeel and more defined chocolaty factor. Creates a wonderful balance of tones. A little lighter floral, a little chocolaty/nutty, very pleasant drinker. Darker roasts hold up nicely as well, turn the cup stronger and more bakers chocolate like, the roasty notes from darker roasting do compliment the cup. Much more of a chocolate bomb with slightly nutty accents.
Roasting Notes: As with most Costa Rican coffee, the medium roast mark tends to be where they shine. Great everyday drinkers that show some bright complexities on more mild mannered cups. Everyone tends to like a nice Costa, a easy guess on what to serve a crowd of friends or family. A good screen of coffee, easy to roast. Even roasting with medium chaff levels.
Peru Org. Norandino – Washed Processed
In Peru, the bulk of production comes from small farms owned and managed by indigenous people who follow organic farm management practice attuned to their cultural connection with the land. Producers typically cultivate coffee on just a few acres of land intercropped with shade trees, bananas, corn, and beans. They carefully harvest and sort cherries before depulping, fermenting, washing, and drying the coffee using their own micro-mills. Simultaneously, cooperatives carry out activities that often go unnoticed but are crucial for small producers. These cooperatives are often divided into smaller locally run organizations, larger regional organizations, and even larger umbrella organizations.
The local cooperatives focus on training producers in best organic practices and invest in basic infrastructure needs like road improvements and establishing local warehouses. The regional cooperatives focus on creating credit for producers and investing in social programs on a larger and more impactful scale, using the collective resources generated from the sale of coffee. Environmental training programs, healthcare initiatives, life insurance, and educational opportunities are just some of the ways these cooperatives strive to improve the quality of life for coffee producers and their families.
Tasting notes: A great daily drinking Peru! Best right around a medium roast but works well from light to dark. It stands out for being a very clean and sweet cup. At lighter roast levels it has some crisp acidity, not over the top but noticeable, gives a quick hit lemon and floral that will balance with nutty and chocolate like darker tones. Small hints of caramel and dried fruit will pop out with a little setup. At medium roast levels, you get more of a smooth easy drinking cup, less acidity with accentuated nutty/chocolate tones, a hint of spice in the aftertaste, provides the best balance of light/dark tones. Darker roasts are a little flat and roasty, but on the more neutral side, classic darker roast beans: smooth, rich and on the roasty chocolate side of things with a little nuttiness in the aftertaste.
Roasting notes: An easy coffee to roast, very forgiving and tasty from light to dark. It has medium to low chaff levels and roasts pretty even. If you want to highlight its acidity more, lighter and quicker roasts are the way to go, just make sure everything gets through first crack or risk some grassy peanut like notes. For daily drinking, a medium roast is best, smooth and rich with a sweet edge. Bolder coffee fans, touching or just into second crack gives a clean and classic darker roast cup profile.
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