About the bean
From Minas Gerais state in the Mogiana region of Brazil.
This Brazilian coffee has a fine citrus acidity, nutty, chocolate characteristics, a good body and a very clean aftertaste.
Altitude: Grown between 1,100-1,250 masl.
Roasting recommendation: City to Full City
For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart
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-chartView full product details
About the bean:
Ethiopia, the legendary home of the coffee plant and Africa's largest exporter, grows remarkably varied and distinctive beans. One of the very finest comes from the Yirgacheffe region -- the only coffee allowed in the palaces of Ethiopian kings. Today, this bean, which grows in high elevations under a soft canopy of native shade trees, is developing an almost cult-like following among bean aficionados. Widely recognized as one of the world's most exquisite coffees, Yirgacheffe's fragrant and flowery citrus note sets it apart from any other bean you will encounter. Many compare its rich flavor to that of burgundy wines.
To best bring out Yirgacheffe's subtleties, roast it medium. Consider blending it to add nuance to other coffees. A few like it roasted dark: Yirgacheffe then becomes sharply pungent but very thin, bereft of all its flowery and fruity notes.