About the bean
We debuted this fabulous coffee at the beginning of spring and we're thrilled to celebrate the move into summer with another crop of this instant classic.
With its jammy fruit flavours and pleasant, well-balanced brightness, the Kochere is a lovely pop of brightness perfect for lighter roasts and light-filled days.
A FAST FAVOURITE
Category: Single Origin
Region: Kochere micro-region, Southern Ethiopia
Process: Selectively hand-picked and washed
Altitude: 1,700-2,200 masl.
Score: 84.70 (out of 100 points; over 85 considered excellent)
This is a light to medium-light dream. As an American roast profile brewed in a Hario V60 (pourover), we enjoyed a wonderfully bright cup buoyed with an orange marmalade tartness, offset with a honey softness. Notes of orange zest and strawberry gave this flavorful brew a memorable aftertaste. Smooth to taste with a light-medium body. A perfect coffee to start the day on - happy in, happy out.
Brewed in a French press as a City roast, the Kochere's vibrant sweetness at this profile sang. Notes of apricot and white chocolate produced a more mellow cup with a velvet finish. Going darker to Full City, the Kochere took on a smokey, molasses flavour - we preferred lighter. At a Full City roast profile made into a latte, the result was super good: candied notes of fruit and chocolate, sweet and winning.
Roast recommendation: Stay below a Full City profile and reap the rewards. Go darker for specialty drinks like lattes. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.
About the bean
We have long wanted to try coffee from Bolivia and, finally, our ship(ment) has come in.
Referred to as the Tibet of the Americas, Bolivia is the most isolated of the Andean nations. Its diverse landscape ranges from high-altitude mountains to jungles teeming with wildlife. Visitors treasure Bolivia for its lively culture steeped in tradition, as well as its numerous attractions ranging from Inca trails to fossilized dinosaur footprints (the world's largest collection). Of special interest is the spectacular Salar de Uyuni, the largest salt flat (10,582 sq km) on earth, with a surface resembling mirrored glass when wet. Other "attractions" include the notorious Death Road - a 64km route, with a 3,500m descent, that draws thrill-seekers at their peril.
Bolivia isn't as well known for its coffee, yet; although the country certainly has what it takes to become a producer of note thanks to that magic bean combination of elevation, fertile soil and consistent rainfall. Driving the industry's momentum is a growing cooperative movement (and the broad benefits of more money in the hands of growers), and the country's move into specialty labelling (Fair Trade, organic and shade grown).
Discover this rare treat.
Source: Asociación Integral de Productores Ecológicos de Pumiri (AIPEP)
Process: Washed Arabica
Varieties: 30% Typica, 25% Caturra, 20% Catuai, 15% Castillo, 10% Mundo Novo
Altitude: 1300-1550 masl.
Certifications: Fair Trade and Organic - IMO Control since 2002
SHG: Strictly High Grown; same as Strictly Hard Bean/SHB. High grown, usually denser and higher quality than a Hard Bean (HB) or High Grown (HG). These beans are grown above 1,200 masl. (metres above sea level).
EP: (European Prep) Indicates the coffee has undergone rigorous sorting - usually by hand to ensure defective beans and foreign material have been removed.
At a light roast (American brewed in a V60 pour over), the Bolivia offers a pronounced sweetness. A smooth mouthfeel with a medium-light body, the cup delivers a range of chocolate flavour from milk to salty caramel.
At a darker roast just shy of Full City (brewed in a French press), the bean's chocolate character really hit the mark; light in the mouth but richly flavorful. This gave us our best impression - a very nuanced cup, strong in personality; an excellent combination.
As a latte at a Full City profile, the Bolivia produced a standout specialty brew - bold and tasty.
When we roasted darker (Vienna brewed as a pour over), the Bolivia's character changed quite a bit: a hard-to-miss licorice underlay that carried to a burnt finish.
Roast recommendation: Light for nuance and medium-dark for chocolate gold. Clearly, we were sold on the Full City profile. Home roasters tell us they really enjoyed a "velvety" result at a City roast. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.
Our warehouse is moving! This bean should be available again after April 1. Stay tuned!View full product details
About the bean
Our new lot of Brazil Natural is a collaboration between neighbouring farmers in the Sul de Minas region. Like our first Brazil Natural, coffee grower Danielle Fonseca is behind the current blend, co-created with fellow young-generation growers, Dario Botrel and Lucio Portugal. All three continue the family tradition of farming coffee to bring their legacy to new markets beyond Brazil, through sustainable practices and improved post-harvest methods combined with technological innovation.
The Danielle-Dario-Lucio collaboration has created a coffee of outstanding balance and consistency they can reliably produce for a long time to come, so expect to see this Brazil Natural again and again.
Of this trio of producers who share a similar terroir, one farm provided the distinctive cacao base and the other two contributed a complex acidity to round out a cup we call our: sweet morning delight.
Salute the sun every day with our new chocolate-caramel Brazil Natural.
Farm: Fazenda da Serra, Fazenda Matao & Fazenda Vargem Alegre
Producers: Danielle Fonseca, Dario Botrel & Lucio Portugal
Region: Sul de Minas
Sub-region: Santana da Vargem, Tres Pontas, Campos Gerais
Community: Serras de Minas Group
Altitude: 900 masl.
Varietals: Mundo novo, red and yellow catuai, topazio
Screen Size: 15+
Drying Method: Sun-dried
Grain PRO: Yes
Direct Trade: Yes (bought directly from the farmer)
Cupping Notes: Cacao, caramel, orange, balanced acidity, dense.
Roasting recommendation: A solid base for espresso and espresso-based drinks, equally as good for drip brews. Sweet and creamy results in an Aeropress. Roasts well darker. Go lighter for nuance and citrus flavour. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.
Danielle Fonseca, Fazenda de Serra
Granddaughter and coffee farmer's daughter, Danielle began managing the family farm with her father in 2016. When her parents relocated to another city, and her sister moved to Canada, Danielle assumed sole management of the farm in 2018. In the years since, she has focused on sustainable practices and improving post-harvest methods to show what is most special about Fazenda da Serra's coffee. Traceability of all steps involved in harvesting are available for every lot produced by Fazenda da Serra.
Dario Botrel, Fazenda Matão
Dario's story starts with his mother, Maria Aparecida, who inherited Fazenda Matão from her father, Dário Botrel de Figueiredo. She faced many difficulties in this hard work without much encouragement, but she persevered and proved to be a great farmer over the years. The farm is close to the Serra de Três Pontas and features an excellent topography and altitude for coffee growing. Dario always wanted to follow in the footsteps of his father, an agronomist, and from a young age he cultivated a love of the land and, of course, coffee. Taking over the farm operation came naturally to Dario, although it proved challenging at first. In his efforts to modernize and transition the farm to a more technological way of producing coffee, Dario had to break with many traditional paradigms. Gradually he brought Matão to a new level of sustainable quality.
Lucio Portugal, Fazenda Vargem Alegre
Lucio is a production engineer who grew up on his father's coffee farm in Campos Gerais, Minas Gerais. In 2016, Lucio decided to quit his job and help his father run the farm. Lucio's passion for specialty coffee inspired him to invest in the pursuit of better quality coffees. Aside from selling green beans, Lucio runs a small micro-roastery in Minas Gerais.
About the bean
Welcome to the world of precision flavour.
This special lot of Brazil Natural has undergone a specific form of fermentation that involves a no-oxygen environment to create a flavour experience designed to power up the unique characteristics of the bean.
The anaerobic process is different from other forms of fermentation. Beans go through an extended fermentation process in sealed conditions (typically in airtight tanks, barrels or Grain-pro plastic bags) beyond the typical timeframe of 12-36 hours. The anaerobic extension varies by hours, even days. The types of microbes able to survive the airless environment, and extended stew time, create an end result markedly different from the standard approach to coffee fermentation.
Expect a flavour wow of singular notes (from poached pear to even gingerbread) that broaden the palette and express more memorably in the cup. Typically, the process produces a more complex acidity and a fruitier character without any funk. Oh. And it's deliciously good.
Farm: Fazenda da Serra
Producers: Danielle Fonseca
Region: South of Minas Gerais
Sub-region: Santana da Vargem
Process: Anaerobic Fermentation
Harvest: Manual fruit detaching
Post Harvesting Method: Natural separated via wet process
Post Harvest Process: Anaerobic fermentation, 72 hours in a sealed barrel
Drying Method: Sun-dried in a thick layer for 2 days – then spread into a thin layer
Altitude: 900 masl.
Varietals: Red Catuai & Mundo Novo
Screen Size: 15 up
Cupping Score: 85 (a score of 80 points or above on a 100-point scale is graded "specialty" coffee)
Caramel, green grape and floral. A lighter roast reveals a bright sweetness. Develop to a darker roast for rich sugar notes and a more mellow acidity. Clean and silky body. This coffee can taste different with each brew (in the best way) - so much to discover and enjoy.
Roast Recommendation: We want to explore every profile for this bean. Light is nice for pour over and press; darker for other brew methods.
About the Grower
The Brazil Natural Anaerobic is our new, fast favourite from Danielle Fonseca, who represents a special connection for us at Green Beanery. Danielle's sister is our former in-house beans expert, cupper and roaster, Priscila Fonseca, who currently lives and works in Canada helping to establish market access here for her family's farm and neighbouring growers. Granddaughter and coffee farmer's daughter, Danielle Fonseca started managing the family business with her father in 2016. When her parents moved to another city and Priscila moved to Canada, she took over management of the farm by herself. She works tirelessly to implement sustainable practices and to improve post-harvesting methods to ensure her coffee's special characteristics shine. Traceability of every step involved in harvesting is available for all lots produced by Fazenda da Serra.View full product details
About the bean
Strictly Soft (SS) | Fine Cup (FC)
The Swiss Water Process begins with pure water and ends with amazing coffee that is 99.9% caffeine free.
Brazilian beans with a 17/18 screen size tend to be a more consistent, higher quality offering without the pungent floral notes associated with smaller, less mature beans.
Fine Cup (FC) beans are a specialty grade coffee. Strictly Soft (SS) beans are grown at relatively low altitudes (under 4,000 ft).
Medium body, chocolate and nut notes. Good for both drip and espresso.View full product details