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.
Brazil Santos gourmet coffee beans are processed using the natural dry method. The coffee bean is dried inside the cherry so that some of the fruit's sweetness is evident in the deliciously tasteful brewed cup of coffee.
Santos is the port much of the coffee travels through, its not a coffee region.
Reference :Strictly Soft (SS-top grade) This is a lower grown bean, and as such, doesn't have the crisp acidity associated with denser beans. It does have a medium-toned acidity that's somewhat reminiscent of tobacco/spice on first taste, but gives way to more caramelly notes. This is definitely a sweet bean, and makes a good base for espresso.
Species: Coffee Arabica
Appearance: 17-18 Screen
Flavour: Good for espresso (lots of crema and body)
Roast: City to Full City. (soft bean, will roast quickly)
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.