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.
For an explanation of our different roasts click http://greenbeanery.ca/pages/roasting-chart View full product details
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 - 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 - 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: Nensebo, 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 - 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 - Ethiopian Harrar GR4
$14.83
About the bean
This premium coffee is a highly rated sun-dried offering from Ethiopia's eastern highlands, exported worldwide from the town of Dire Dawa - known for its colourful streets lined with stores and trees. Dire Dawa connects by road to the ancient walled city of Harar (also Harrar).
Naturally processed Harrar coffees are known for a rich-bodied winey, fruity brightness that can taste wild in the cup, compared to the sweeter wet-processed Ethiopian Yirgacheffe. Blueberry is the lingering note associated with the Harrar.
A real gem! Not as winey as is typical for the Harrar and very flavorful. Super blueberry in the cup. Go to a City, even a Vienna roast profile - the blueberry jams all the way through the profile spectrum on this one.
Quick Notes
REGION: Harrar
PROCESS: Natural
ALTITUDE: 1510 - 2120 masl.
VARIETALS: Heirloom
GRADE: GR4
GRAIN PRO: Yes
DIRECT TRADE: Yes (bought directly from the farmer)
CUPPING NOTES: Floral, wine, blueberry jam and dark chocolate. Slight citrus acidity. Lots of body and a lingering aftertaste. SCA Score: 85.50
Roasting recommendation: The bigger taste profile lies in a lighter roast but a medium will produce more body. 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 - Ethiopian Limu GR3
$16.00
About the bean
This brand-new coffee to our selection is the Limu Kosa Akmel Nuri G3 Natural from Ethiopia: a wonderful bean from the farm of Akmel Nuri in southwestern Ethiopia's Limmu Kossa, located in the country's coffee-famous region of Djimmah.
Hand pickers on Akmel's organic farm collect ripe coffee cherries in buckets. The cherries are then sorted through on raised beds and left to dry there for 11-13 days - fermentation occurs at this stage. Akmel uses solar power to "electrify" his farm operation and coffee processing to naturally eliminate waste water. The great care taken is reflected in Akmel's commitment to supporting the local community through school and medical supplies.
A winey, spicy Ethiopian with floral overtones. Nice balance and finish, smooth to taste. Suits all brew methods - a standout flavour experience for pour over.
COUNTRY: Ethiopia
PRODUCER: Akmel Nuri
REGION: Limu Kosa, Djimmah
PROCESS: Natural
DRYING PROCESS: African bed
ALTITUDE: 1800 masl.
VARIETALS: Heirloom
DIRECT TRADE: Yes
CUPPING NOTES: Wine, cinnamon, grapefruit, brown sugar.
Roasting recommendation: Medium. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.
Roasted - Kenya AA
$18.08