Roasted - Burundi "AB" Kayanza Gahahe Honey
BurR-AA-0.5-FCR
$17.82
About the bean
From the introduction of the first arabica tree in the 1930s to the present time, coffee production in this small landlocked east-central African country has weathered a great deal of political strife, as well as the effects of turmoil in neighbouring Congo.
Currently free and liberalized, Burundi's specialty coffee community is taking root. Consider Burundi one to watch.
Coffee here grows on mountainside fincas (farms) at high altitudes. Typically fully washed and dried on raised beds, the primary coffee plant varietal is Bourbon. Coffees are often organic by default due to the cost of pesticides and chemical fertilizers.
The Discovery
The Burundi Kayanza Gahahe Honey is an entirely new coffee to our selection. Sourced from the Gahahe washing station in the northern province of Kayanza, this is an area acclaimed for its coffee (and tea) production thanks to rich volcanic soils, high altitudes and hard-working coffee growers.
The Gahahe washing station is supplied by more than 1700 coffee producers farming the station's surrounding hillsides that rise 1800 meters above sea level. Coffee cherries are processed naturally and dried on raised beds for around three weeks to reach a moisture content of 12%. The coffee is then hand sorted once more at the station's dry mill to ensure quality - a post-harvest care that translates to the cup.
A delicate, floral offering, typical of coffees from Burundi. Delightfully rich with a lovely brightness. Stay light to preserve the joy here. One to savour.
COUNTRY: Burundi
REGION: Kayanza
SUB REGION: Hills of Bubezi, Karinzi, & Mihogo; Gahahe Washing Station
PROCESS: Honey
ALTITUDE: 1800m
VARIETAL: Red Bourbon
SOIL: Volcanic loam
DRYING METHOD: Sun-dried
CUPPING NOTES: Floral, sweet grape, caramel, medium body
Roast recommendation: Try light/er. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.
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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 - Sumatra Mandheling GR1
$16.39
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.
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