Roasted Beans
Roasted - Colombian Supremo SC 17/18
$11.72
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
$10.03
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 - 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: Aleta Wendo
PROCESS: Washed
WASHING STATION: Matebe Berson
ALTITUDE: 1700-1800 masl.
VARIETALS: Heirloom
SCREEN SIZE: 14+
DIRECT TRADE: Yes (bought directly from the farmer)
GRAIN PRO: Yes
CUPPING NOTES: Pear, guava, white chocolate, subtle floral notes, clean.
Roast recommendation: Light to medium-dark. For an explanation of our different roasts, see: http://greenbeanery.ca/pages/roasting-chart.
Roasted - Guatemala Antigua
$12.11
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 - Brazilian Peaberry
$10.16
About the bean
The BRA PEA, as we call the Brazilian Peaberry here at Green Beanery, is a servery staple and the modest star of our coffee world: sweet and strong, tasty with a choc-note finish, this is our go-to bean for espresso.
Much is made of the peaberry, lone child champion of the coffee cherry (in which one seed is fertilized instead of two because one failed to develop). Science hasn't yet proved that the smaller, denser peaberry really is more flavorful than twin-seed normals because it might absorb more nutrients that would otherwise be divided. That said, the BRA PEA packs quite a flavour punch.
Generally speaking, what can be said of the peaberry is that it is rounded (as there's more space to form without having to lie flat against another) and this free-to-be-ness rolls well in roaster drums to produce a more even result. Because peaberries are typically hand-sorted to separate them from regular beans (that's how these natural mutations are discovered), they can be quite pricey. Producer countries like Brazil, Kenya and Tanzania are usually the source of peaberry coffees as their infrastructure facilitates the finding and sorting of these beans.
This tasty coffee is a servery staple for a variety of espresso drinks; use in blends or as a morning brew. Unlike others of its kind, the price for this peaberry is extra nice.
Variety: Peaberry
Region: Vale da Grama
Source: The award-winning Fazenda Cachoeira da Grama
On this farm everything is done manually, which includes coffee plantation handling and harvest, since its topography does not allow for any kind of mechanization.
Process: Natural and Pulped Natural
Drying Method: Sun dried on patios
Altitude: 1,100-1,250 masl.
Certifications: BSCA and Rainforest Alliance
Taste Notes
We played around with a medium roast profile and enjoyed a strong base of cocoa, top notes of ripe fruit and a nice chocolate finish. Good body. Expect a strong, flavorful brew with little in the way of complexity. Reviews of the Brazilian Peaberry have always impressed us over time - folks really dig the BRA PEA. And with a forgiving price, this bean is open to experimentation.
Roast Recommendation: City to City+. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.
Roasted - Mexican HG EP Fair Trade Organic
$13.92
About the bean
Lovers of Mexican coffee can be quite insistent on their beans from the Chiapas region of southern Mexico. If it ain't from Chiapas, it just ain't, according to some. Well, here you go, folks: come and get your Chiapas beans.
Our current crop of FTO beans from one of our favourite coffee nations is sourced from a large group of small producers in four different areas of Chiapas: Escuintla, Huixtla, Motozintla and Siltepec. Having formed a cooperative in 2016, the Fereración de Sociedades Cooperativas Cafetaleras de la Sierra Madre FC de RL (FEDESI) now represents 3,279 such producers, each with their own wet mill and drying patio.
Why is Chiapas coffee so good? Coffee was originally introduced to this part of Mexico by border neighbour Guatemala, which may explain why Chiapas offerings are so often compared to the best of Guatemala: medium body, medium brightness, a dash of spice and a sweet complexity with a lovely chocolate finish.
Chocolate lovers - get on this!
Quick Notes
Region: Chiapas
Source: Fereración de Sociedades Cooperativas Cafetaleras de la Sierra Madre FC de RL (FEDESI)
Process: Washed and sun-dried
Varieties: Bourbon, Caturra, Sarchimor
Altitude: 800 - 1500 masl.
Certifications: Fair Trade and Organic
HG: High grown.
EP: (European Prep) Indicates the coffee has undergone rigorous sorting - usually by hand to ensure defective beans and foreign material have been removed.
Taste Test
Our last batch of Mexican FTO was also from Chiapas; different cooperative, same chocolate character.
We went straight for a Full City roast brewed in a French press and this is what we got: rich, strong, with notes of dark chocolate, toasted almond and sugar cane; the finish was especially nice and lingered on the chocolate note. We didn't get too much in the way of complexity at this roast profile. A lighter roast might accentuate some of the other expected notes this crop should carry: nutmeg, clove, lemongrass and tangerine.
As always, Mexican beans are good and game for anything: espresso, specialty drinks, cold brew and more. Pairs well with food. What a bean!
Roast recommendation: City to Full City for the chocolate lovers. For an explanation of our different roasts, see here: see here: http://greenbeanery.ca/pages/roasting-chart.
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Roasted - Kenya AA
$18.08
About the bean
Kenyan coffee is known for a sparkling acidity, and Malic acid in particular, which is the same acid that gives green apples their tartness. In coffee, it adds a juicy, smooth sharpness to the taste. The lighter the roast, the more fruity acids you'll encounter. Under-extracting your brew will lead to that undesirable sour taste. The finer the grind, the longer the brew time and the hotter the water, the more quickly extraction will occur. But you don't want to over-extract or you'll wind up bitter.
AA is the highest grade given based on a screening process that sorts beans primarily by size (the larger the bean, the better it supposedly is). FAQ stands for Fair Average Quality and is a class system used by the Coffee Board of Kenya to rate the quality of the bean.
Our current crop of Kenya AA was cultivated by smallholder farmers in the Murang'a district, an area where high-quality coffee is grown in red, loamy soil at high altitudes. This region is the traditional home of Kenya's largest ethnic group, the Kikuyu tribe, a key community in the struggle for Kenya’s independence. Kikuyu are known for trade and agriculture; common cash crops include tea, coffee and rice.
A unique pick and a flavour to savour.
QUICK NOTES
Region: Murang'a
Varietals: SL28, Ruiru 11
Altitude: 1750 masl.
Process: Washed
Species: Arabica
Grade: AA
IN THE CUP
Expect notes of lemon, sweet roasted tomatoes, milk chocolate, cinnamon, black pepper and clove. Clean with a body of silk.
Roasting recommendation: Medium - City to City+. It's easy to go too dark because Kenya AA is a dense bean (the brightness will be lost). For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.
Roasted - Panama SHB EP Boquete
$14.83