Coffee of the Week

Roasted - Colombian Supremo SC 17/18 Swiss Water Process DECAF (Coffee of the Week)

$21.13

About the bean

Grown in the Andes mountains, Supremos are the largest and highest quality Colombian coffee beans, and are quite possibly the most popular beans in the world. This classic coffee is distinguished by its full body, rich flavour, and medium-high acidity. It's perfect for drinking any time of day.

The Swiss Water Process is a 100% chemical-free coffee decaffeination process. The result is a great-tasting decaf.

What to expect

A surprisingly good body and acidity with a lovely note of sweet vanilla.

For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart

Roasted - Honduras Yellow Honey SHG EP (Coffee of the Week)

$24.73

About the bean

Honduras' growth as a coffee producer has accelerated in the last 30 years. The country now ranks as the sixth largest in the world, alongside coffee powerhouses Brazil, Mexico and Colombia. Honduras even surpassed Guatemala in 2011 as Central America's largest coffee producer and exporter. Yep. Honduras is kicking it!

We couldn't wait to try this new batch of honey-processed beans. We love honey beans! Rather obviously, the "honey" describes how sticky the beans get as a result of this type of processing method and how much sunlight the beans are exposed to as they dry. Yellow honeys are dried after a lengthy one week of exposure to light with as much as 50% of the mucilage left intact (the more mucilage, the sweeter the taste). Yellow (and white) honeys often produce floral and apricot notes and a cleaner cup than darker honeys.

What we got 

We sampled these beans roasted medium-light (at a City roast profile) brewed in a French press. The result was nice and smooth! Aromatic (cocoa, butter, peaches and, of course, honey) with an earthy sweet taste and a creamy body. Expect a medium-high brightness at a lighter roast; fruity and delicate.

We would go for this one as a pour-over brewed in a Chemex or Hario V60 to enhance balance and amplify the flavour notes.

A classic coffee! Pairs well with food.

Quick Notes

SHG: (Strictly Hard Bean) High grown, usually denser and higher quality than a Hard Bean (HB) or High Grown (HG). These beans are grown above 1,200 masl. (metres above sea level).

EP: (European Prep) Indicates the coffee has undergone rigorous sorting - usually by hand to ensure defective beans and foreign material have been removed.

Varieties: Catuai
Source: Emilio Vásquez (producer)
Region: Occidente/Planes de Sensenti
Preparation: SHG EP/Yellow Honey
Appearance: 15+ Screen
Acidity: Medium to high, particularly at a lighter roast; fruity and delicate 
Body: Medium good
Complexity: Yes
Balance: Yes
Flavour: Citrus notes, sweet, smooth to taste

Roast recommendation: Light to medium-dark. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.

Unroasted - Colombian Supremo SC 17/18 Swiss Water Process DECAF (Coffee of the Week)

$23.38

About the bean

Grown in the Andes mountains, Supremos are the largest and highest quality Colombian coffee beans, and are quite possibly the most popular beans in the world. This classic coffee is distinguished by its full body, rich flavour, and medium-high acidity.

Perfect for drinking any time of day. The Swiss Water Process is a 100% chemical-free coffee decaffeination process. The result is a great-tasting decaf.

What to expect

A surprisingly good body and acidity with a lovely note of sweet vanilla.

Unroasted - Honduras Yellow Honey SHG EP (Coffee of the Week)

$27.78

About the bean

Honduras' growth as a coffee producer has accelerated in the last 30 years. The country now ranks as the sixth largest in the world, alongside coffee powerhouses Brazil, Mexico and Colombia. Honduras even surpassed Guatemala in 2011 as Central America's largest coffee producer and exporter. Yep. Honduras is kicking it!

We couldn't wait to try this new batch of honey-processed beans. We love honey beans! Rather obviously, the "honey" describes how sticky the beans get as a result of this type of processing method and how much sunlight the beans are exposed to as they dry. Yellow honeys are dried after a lengthy one week of exposure to light with as much as 50% of the mucilage left intact (the more mucilage, the sweeter the taste). Yellow (and white) honeys often produce floral and apricot notes and a cleaner cup than darker honeys.

What we got 

We sampled these beans roasted medium-light (at a City roast profile) brewed in a French press. The result was nice and smooth! Aromatic (cocoa, butter, peaches and, of course, honey) with an earthy sweet taste and a creamy body. Expect a medium-high brightness at a lighter roast; fruity and delicate.

We would go for this one as a pour-over brewed in a Chemex or Hario V60 to enhance balance and amplify the flavour notes.

A classic coffee! Pairs well with food.

Quick Notes

SHG: (Strictly Hard Bean) High grown, usually denser and higher quality than a Hard Bean (HB) or High Grown (HG). These beans are grown above 1,200 masl. (metres above sea level).

EP: (European Prep) Indicates the coffee has undergone rigorous sorting - usually by hand to ensure defective beans and foreign material have been removed.

Varieties: Catuai
Source: Emilio Vásquez (producer)
Region: Occidente/Planes de Sensenti
Preparation: SHG EP/Yellow Honey
Appearance: 15+ Screen
Acidity: Medium to high, particularly at a lighter roast; fruity and delicate 
Body: Medium good
Complexity: Yes
Balance: Yes
Flavour: Citrus notes, sweet, smooth to taste

Roast recommendation: Light to medium-dark.