In general, Colombian coffee tends to have a slight hazelnut taste, a sharp aroma with rich body and a medium-to-high acidity.
For some time now, especially since offers from private exporters have become more consistent, we have noticed a remarkable quality upgrade in exports of Colombian coffee.
This fine arabica is grown at high altitudes in Columbia's Sierra Nevada de Santa Marta mountain region.
Species: Coffee Arabica
Region: Sierra Nevada de Santa Marta, Colombia
Appearance: Screen 15
Acidity: Medium high
Flavour: A lightly fruited sweetness (golden raisin in light roasts) is the primary attribute in this bean's dry fragrance, with milk chocolate appearing as the roast level nears Full City. The wet aroma is dominated by fruits as well, but there is a neat, toasty malt-o-meal hot cereal scent in the light roast, somewhat buttery too.
Roast: City to City+ , with a lighter roast preferred. Darker roasts proffered a more bitter quality that, overlayed on the fruit, didn't work so well.
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.