The Costa Rican coffee is known throughout the world as a perfect balance of body, flavor and acidity.
This coffee is highly dependent on the roast. A lighter roast will bring out a milk chocolate brightness with some berry overtones while a darker roast tends to accentuate a bittersweet chocolate with a slight winey finish.
The depth of this cup tends to increase as the coffee cools.
Species: Coffee arabica
Grade: SHB Strictly Hard Bean/ SHG Strictly High Grown (grown between 4500 to 5000 ft)
Appearance: Screen 17
Flavour: Mild, clean, balanced
Roast: City (citrus) to Full City + (chocolate)
For an explanation of our different roasts click 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 click 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.