About the bean
Tarrazu coffee is described as a "classically complete" coffee. It offers a sweet, aromatic complexity, full body, pleasant brightness and a delicate, clean aftertaste with rich chocolate and nutty undertones.
The small Tarrazu region can be found in the country's interior mountains.
This location is celebrated for its volcanic soil and high altitudes and, dense with shade, it provides a wonderful environment for the slower cultivation of coffee cherries. The result is a rich and hearty flavour popular with many.
Species: Coffea Arabica
Region: Tarrazu, grown in volcanic soil
Grade: SHB Strictly Hard Bean/SHG Strictly High Grown (between 4500 to 5000 ft)
Appearance: Screen 17
Flavour: A great morning brew with a delicate, clean aftertaste; rich chocolate and nutty undertones.
Roast: Medium to dark. This coffee is highly dependent on the roast. A lighter roast will bring out a milk chocolate brightness with berry overtones. A darker roast accentuates a bittersweet chocolate with a slight, winey finish.
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.