Pulped natural coffees are inclined towards sweetness and a rich, creamy taste. They are generally lower in acidity with more body than washed coffees, and offer a cleaner, more uniform cup than natural processed coffees. Pulped natural processing involves one more step than natural coffee processing: once the cherries are harvested they are pulped to remove the skin. The cherry seeds are extracted with mucilage (a sticky residue) intact. For washed coffee, the cherry seeds with mucilage would typically transfer to a fermentation tank but the pulped natural method lays out the seeds to dry on a raised bed or patio, which allows air flow above and below for a higher-quality coffee. In this way, the characteristics of the coffee seed are deepened.
Brazilian Pulped Natural Coffee offers various notes: slightly fruity, berry, sweet, as well as chocolaty in flavor. Balanced and aromatic, medium acidity.
Roasting recommendation: Light to Medium Roast.For an explanation of our different roasts click http://greenbeanery.ca/pages/roasting-chart
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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
Coffee in the relatively compact region of Yirgacheffe in southern Ethiopia is typically grown by small holders in "gardens" with coffee trees mixed in with other plants and trees cultivated for food and other essentials. There is little to no use of chemicals by these small holder farmers; they can't afford them, and, as such, it would be safe to assume all coffees produced by these gardens are organic.
What to expect
An excellent coffee. This Yirgacheffe offers a well-balanced cup no matter where you move on the roast spectrum. At an American (light) roast, the Yirgacheffe is particularly aromatic - fresh and fruity. Acidity for this one is high but the cup is so nicely balanced, it remains widely pleasing. We enjoyed notes of orange and peach, enhanced by a lemony caramel flavour.
At a Full City roast, the Yirgacheffe inevitably loses some of its note power but it does gain a chocolatey, brown sugar sweetness with a discreet citrus brightness that some of us preferred. Very balanced, sweet aftertaste; a wonderful morning coffee and a great pick for espresso. This bean is a gem.
Roasting recommendation: To bring out the Yirgacheffe's subtleties, roast medium. Consider blending to add nuance to other coffees. When roasted dark, it becomes sharply pungent but very thin, bereft of all its flowery and fruity notes. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.