About the bean
Even though nearly 75% of Brazil's coffee farms are considered small farm plantations (less than 10 acres each), Brazil has one of the coffee industry's best, most advanced coffee processing systems. It's no wonder Brazil is the world's leading coffee producer.
Brazilian Santos gourmet coffee beans are processed using a natural dry method, which dries the coffee bean inside the cherry. This process ensures some of the fruit's sweetness remains.
Santos is the port much of Brazil's coffee passes through, it is not a coffee region.
Strictly Soft (SS-top grade): Grown at a lower altitude, this bean is less acidic than denser beans. The medium-toned brightness it does possess is somewhat reminiscent of tobacco/spice at first taste, but caramel is the longer note. This is a sweet bean and makes a good base for espresso.
Species: Coffea Arabica
Appearance: 17-18 Screen
Flavour: Good for espresso (lots of crema and body)
Roast recommendation: City to Full City (soft bean, will roast quickly)
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The Daily Roast is usually roasted as a Full City roast profile. For a different roast profile selection, please leave a note in the Order Notes field of the online shopping cart.View full product details
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.