About the bean:
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 offerings from private exporters are more consistent, we have noticed a remarkable quality upgrade in Colombian coffee exports. A difference you will notice in the cup.
Grown in the Andes mountains, Supremos are the largest and highest quality Colombian coffee beans, and are quite possibly the most popular beans in the world. This classic coffee is distinguished by its full body, rich flavour, and medium-high acidity. Perfect for drinking any time of day.
Species: Coffee Arabica
Region: Huila department
Appearance: 17-18 Screen
Acidity: Medium high
Flavour: Clean, bright, a slight hazelnut taste, a sharp aroma
Roast: City to Full City (City to City + roast might initially seem bright, but as the cup cools, it takes on darker character. Keep the roast lighter, perhaps venturing to Full City)
For an explanation of our different roasts, see here: 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, see here: 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.