Roasted Beans
Roasted - Colombian Supremo SC 17/18
$11.85
About the bean
Do you like a medium to dark roast? Do you like espresso? Do you like a brew rich in flavour and bold in body? Yes? Then our new batch of Colombian Supremo SC 17/18 is for you! These beans are sourced from the central northwest of Colombia in the Antioquia region, the country's largest coffee producing region. Coffee here is mountain-grown by small farmers and large estates. The high altitude slows the pace of ripening and the result is a classic Colombian - rich, full bodied, and a toasted chocolate taste that cools to a cold brew perfection.
No surprises and that's OK because this coffee is super good. And the crema! Go espresso, go cold brew and get happy.
Taste Test
City roast, medium-fine grind, brewed in a Hario V60 pour over (30g of coffee to 500ml of water)
This combination produced a silky body and a sweet taste with a light acidity. Pleasant indeed with a smoky finish.
Vienna roast, medium grind, brewed in a French press (40g of coffee to 500ml of water)
Oh, yeah! We upped the ratio of coffee to enhance the body, which at this level was syrupy strong with a potent chocolate, almost brownie flavour. When the cup cooled, the flavour balance evened out, making this one a great pick for cold brew.
Our only regret? We didn't pull an espresso shot. And that's where this bean shines.
Roast recommendation: Medium to dark. Oh, Vienna! You were nice. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.
Roasted - Ethiopian Yirgacheffe GR2
$15.87
About the bean
A number of the major coffee-growing countries we source from may not know how great their product is. When the "good stuff" is exported elsewhere, local coffee can be a sub-par experience, roasted dark to hide defects and mixed with filler to increase volume. Happily, that isn't the case with Ethiopia, which consumes half of its annual coffee production and boasts a thriving domestic coffee culture (Google for examples of an Ethiopian coffee ceremony). The birthplace of coffee according to legend, Ethiopia is where Coffea arabica originated, which is said to be the first species of coffee ever cultivated; it remains the dominant species and accounts for more than 60 percent of the world's commercial coffee production. Given its genetic wealth and history, Ethiopia is a coffee region like none other and an unparalleled paradise of coffee flavour.
A delicious flavour combination and a must-try Yirgacheffe.
This wonderful batch of Yirgacheffe is from the Wonago district in Ethiopia's Gedeo zone, a region known for its Yirgacheffe production from farms run by local smallholder families.
Coffee cherries are sorted, depulped and then the beans, still covered in mucilage, are fermented for 36 to 48 hours before washing. The wet beans in parchment are placed on raised beds in thin layers and turned every 2 to 3 hours during the first few days of the drying process. Depending on the weather, the beans continue drying for 10 to 12 days until the moisture content reduces to 11.5 percent. The beans are then transported to Addis Ababa, Ethiopia's capital, to be milled and bagged prior to export.
Quick Notes
BEAN: Ethiopia Yirgacheffe Wanago Surafel Burhanu GR2
REGION: Wonago
PROCESS: Washed
FERMENTATION: 36 to 48 hours
DRYING METHOD: Raised African beds
ALTITUDE: 1780 – 1850 masl.
VARIETALS: Heirloom
SCREEN SIZE: 14+
GRADE: GR2
DIRECT TRADE: Yes (bought directly from the farmer)
GRAIN PRO: Yes
CUPPING NOTES: Strawberry, rose, dried fruit, toffee, good acidity.
SPECIAL NOTE: This batch of Yirgacheffe is an entirely NEW entry to our inventory (a different supplier from our usual).
Roast recommendation: Typically, light to medium. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.
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Roasted - Espresso Sweet Santa
$13.53
It doesn't get much sweeter than this! No sugar needed.
Green Espresso Sweet Santa (unroasted)
For an explanation of our different roast, see here: http://greenbeanery.ca/pages/roasting-chart View full product details
Roasted - Espresso Jubilee
$15.61
About the bean
A traditional European-style espresso and a perfect balance of bittersweet notes. Jubilee is rich in flavour with an almond colouring and thick crema.
For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart
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Roasted - Tanzanian Peaberry
$11.72
About the bean
In the coffee world, when you hear "peaberry" you think "Tanzania". Why? Nobody's quite sure! Peaberry is not unique to the country and Tanzania doesn't produce more peaberry than other regions. The instant brand recognition is thought to have been cemented during the early development of specialty coffee from Tanzania, perhaps at the expense of its other offerings.
Peaberries are remarkable in that only one seed is fertilized in the coffee cherry: twins are the norm for the coffee species, peaberries are an only-child exception. Do they taste different? Some say most certainly, yes. Tanzanian Peaberry is often described as light in the cup and rich in flavour (a combination of soft and bright notes).
The peaberry tends to invoke a lot of mythology (the single seed contains more caffeine; the flavour is more intense, etc.). Of the various claims, one point of interest does appear to bear substance: a single, rounded seed (more uniform in size), like the peaberry, makes for an easier bean to roast and should produce a more consistent roast.
A popular peaberry at a great price; a pleasant bolt for a morning brew.
Taste Test
We like a strong start to the a.m. and this peaberry is definitely a cup to build the day on. If you're thinking of going to Vienna, you might want to skip that roast profile (too bitter) and opt for a City+ or lighter roast. Brewed in a plunge-press or pour over, a City+ roast produced sweet notes (including sugar cane) and an excellent body: bright, piquant with a tangerine, caramel finish. Now, that's a good morning!
Roast recommendation: Medium to light. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.
Roasted - Costa Rican Tarrazu La Pastora
$15.22
About the bean
When we're asked for recommendations for a good, classic coffee or a morning brew or a coffee that will suit most tastes, Costa Rica is the first suggestion out of our mouths. Why? Just like the consistent temperature of the country's climate (which only varies about ten degrees throughout the year), coffee from Costa Rica is reliably good: grown in ideal conditions at high altitude, hand-picked and processed with care - a law passed in 1989 actually prohibits the planting of low-quality beans in Costa Rica, making it illegal to produce any other type of coffee than Arabica. Although, some growing regions around the globe have been making great strides in Robusta coffee quality (but that's another bean story).
As per the name, this Costa Rican Tarrazu is from the country's oh-so-famous Tarrazu region, considered the best of the best from this sandy, sun-soaked coffee paradise. Expect a very well-balanced cup with a smooth body and just the right amount of sweetness.
Paradise in a cup.
Quick Notes
Species: Arabica
Category: Single Origin
Process: Washed and sun dried
Altitude: 1,500-1,800 masl.
Region: San Marcos de Tarrazu
Brand: La Pastora
Botanical variety: Caturra and Catuai
Harvest: December-February
Mill: Coope Tarrazú R.L.
Taste Test
We went from light to dark because we're relentlessly curious. An American roast brewed in a Hario V60 pour over gave us a coffee to wake up with: great balance, nice body and notes of apricot and peanut for an aromatic, tasty cup. A Full City roast brewed using the same method produced a flavorful mix of cocoa and nut for a classic Costa Rican (aromatically intense and sweet) - another morning hit. A City roast profile brewed in a French press gave us chocolate notes, good body and sweetness. To finish, we tried the Full City roast as a latte and the result was most enjoyable - a nutty cocoa with a caramel finish. Something about the approach of fall has turned us into latte lovers lately.
Consider this bean for cold brews (while there's still time to chill). The aftertaste should rock. Experiment by adding the cold brew to Perrier (or similar) over ice with a splash of milk (a refreshing and yum combination). This bean should also delight for baking and recipes that call for a teaspoon or two of coffee. Use for caffeinated syrups drizzled over desserts.
Roast recommendation: Lighter for complexity. Darker for a more intense coffee hit. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.
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Roasted - Sumatra Mandheling GR1
$15.74
About the bean
Most coffee from Sumatra's westernmost province of Aceh is shade-grown in the Gayo highlands, almost all without chemicals at altitudes of 2,500 to 5,000 feet. The majority of farmers in this region use the wet-hulled (Giling Basah) method of processing coffee; a time-saving method used to separate beans from the coffee cherries directly after picking. Beans are exposed to the environment during the drying process which impacts the resulting flavour (coffees head to market with a much higher moisture content). The taste profile of these unique coffees tends to be earthy, herbaceous, low in brightness (acidity) and sought after for their smooth, full bodied, typically dark-roasted richness.
Mandheling is Sumatra's most high-profile coffee export. The term Mandheling indicates a high-quality coffee (and is an alternative spelling for the Mandailing people who traditionally farmed and processed the coffee that has been named after them). Grade 1 Sumatras are hand-picked twice for defects to ensure consistency.
Please note: The appearance of unroasted Sumatran beans can run to disheveled. Motley is how they look as a result of the Giling Basah wet-hulled process. Weird and wonderful is the point of view to adopt here.
For friends of the earth and fans of rich adventure.
Variety: Catimor, Typica
Region: Aceh, Sumatra
Process: Giling Basah (wet-hulled), sun dried
Harvest: June - December
Taste Notes
To maximize the Mandheling's body, we opt for the French press brew method. For enhanced flavour, we pick pour over. Either way, the taste profile offers a clean earthiness, good body, notes of spice and wood with a sweet chocolate finish that lingers on the back of the palette.
The Sumatra Mandheling GR1 is a great pick for a creamy espresso, a herbaceous, sweet brew at a lighter roast profile, a smooth, rich gem at a darker profile, and for extra - these beans go further as a delicious cold brew or made into syrups drizzled over desserts. Yum.
Roast Recommendation: To preference. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart
Roasted - Honduras SHG Marcala Fair Trade Organic
$11.59
About the bean
This is a bean we typically bring in for summer so our associations with the Marcala tend to reflect the warmer months and, at this point, our longing for their return.
Our current batch of Marcala FTO is sourced from the Pacayal Coffee Cooperative in Chinacla La Paz where coffee is the main activity. Known for its high-quality offerings, Pacayal is comprised of more than 150 small producers (40% of whom are women).
Over the years, Coffee of the Week subscribers have given the Marcala FTO their thumbs up for a cup long on sweet, flavorful pleasantness. Like the sun, light is the best way to savour this summery reminder (as in light roast).
Mmm. Honduras.
Quick Notes
Region: Marcala, Honduras
Process: Washed Arabica
Certification: Fair Trade Organic
Drying Method: Sun and mechanically dried
Altitude: 1,350-1,700 masl.
EP: (European Prep) Indicates the coffee has undergone rigorous sorting - usually by hand to ensure defective beans and foreign material have been removed.
SHB: (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).
Taste Test
At a light (American) roast, the Marcala produced a bright and syrupy brew buoyed by notes of honey, berry and stone fruit. A clean and sweet cup. Lighter roast profiles are where this bean shines. A good, go-to daily coffee indeed.
At a darker City+ roast, the Marcala gave us an enjoyable intensity. A nice pick for flavour and brightness.
Roast recommendation: Embrace the light(er)! For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.
Roasted - Ethiopian Sidamo GR2
$15.61
About the bean
Sidamo is a popular coffee. A classic Sidamo offers notes of blueberry and dark chocolate and makes a pleasant and tasty brew - it's typically a reliable cup. In fact, Sidamo is a real coffee buddy - this bean suits a variety of brew methods and works as a standalone bean or mixed into a blend (Sidamo contributes flavour and brightness). It's also a good pick for cold brew and espresso.
Expect notes of red fruit and a silky body. Roast darker for a more bold cup.
Quick Notes
REGION: Nansebo, West Arsi
PROCESS: Washed
WASHING STATION: Badessa station
ALTITUDE: 2300 masl.
VARIETALS: Heirloom
SCREEN SIZE: 14+
DIRECT TRADE: Yes (bought directly from the farmer)
GRAIN PRO: Yes
CUPPING NOTES: Honey, vanilla, raspberry iced tea, delicate.
Roast recommendation: Light to medium-dark. For an explanation of our different roasts, see: http://greenbeanery.ca/pages/roasting-chart.
Roasted - Guatemala Antigua
$12.37
About the bean
We tried this one from the Acate Estate this time last year and we loved it. Guess what? We love the new batch! Guatemala Antigua is one of our most popular offerings. Why? Because these beans are just so darn pleasing. The region they're sourced from is pure coffee romance: good soil, not particularly muggy, lovely amounts of sun, followed by cool nights, surrounded by volcanoes that, now and then, top up that good soil with dustings of mineral-rich ash. It's quite the spell these beans are under and perhaps why they're so lovely in the cup: fragrant, velvety, sweet, rich and so well balanced. If only we could actually be in Antigua as we enjoy this dreamy brew.
One of the most charming coffees around; practically a coffee kiss.
Quick Notes
Region: Antigua
Cupping Score: 85.5 points (a score of 80 points or above on a 100-point scale is graded "specialty" coffee)
Supplier: Acate Estate
Process: Wet milling, 75% sun-dried
Altitude: 1,500 masl.
SHB: Strictly Hard Bean specifies that the coffee was grown at an altitude above 1,350 meters. This term is also synonymous with SHG/Strictly High Grown; this classification is higher than HB.
EP: European Process specifies that the raw beans are all hand sorted to remove any defective beans and foreign material.
Taste Test
American roast profile brewed in a Hario V60: The balance here is to rave about. The beans themselves are a syrupy gold. In the cup, the American roast profile gave us plenty of juiciness, fruit (strawberry) and light chocolate notes, honeyed by an overall molasses mouthfeel. A touch of spice in the fragrance left us with a memorable aftertaste. We were eating this coffee, it was so good! [See picture - more about this below].
City+ roast profile brewed in a French Press: Going darker emboldened the caramel sweetness of the bean, tamped down the fruity brightness (acidity) and introduced an enjoyable tartness to the finish. We savoured more of a spice complexity at a darker roast, increased body, less fruit, more chocolate and, again, that velvety mouthfeel this bean is known for. Last year when we sampled the Acate Estate's Antigua beans, we brewed them at a Vienna roast profile and that level really delighted us with a smoky, fuller character. This bean seems to perform across the spectrum thanks to a balance that is quite exceptional.
Cold Brew (City+ roast, coarse ground) brewed in a jar! You don't have to be fancy to chill. Although, fancy is nice. For our jar of cold brew, we used a 1-5 coffee-water ratio, then left it to sit refrigerated for 14 hours. Once out of the fridge, we strained the liquid through a filter and diluted it to half strength to serve. The result was a striking pop of brightness that amped up the strawberry (and even gave us some cranberry) - a juicy, singing tartness with an underlay of chocolate. Very refreshing and tasty.
More! Oh. We made scones [pictured] using the Guatemala Antigua to infuse the butter used for one batch and as a topping drizzled over for another. Delicious. Go ahead. Get cooking! Coffee is unlimited fun and adventure.
Roast recommendation: Light to enhance flavour nuances, darker for chocolate depth. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.
Roasted - Mexican HG EP Fair Trade Organic
$13.01