About the bean
Ah! We miss the summer, already. But at least we've got this vitamin of a coffee to make us feel summery fine.
When we're asked for recommendations for a good, classic coffee or a morning brew or a coffee that will suit most tastes, Costa Rica is the first suggestion out of our mouths. Why? Just like the consistent temperature of the country's climate (which only varies about ten degrees throughout the year), coffee from Costa Rica is reliably good: grown in ideal conditions at high altitude, hand-picked and processed with care - a law passed in 1989 actually prohibits the planting of low-quality beans in Costa Rica, making it illegal to produce any other type of coffee than Arabica. Although, some growing regions around the globe have been making great strides in Robusta coffee quality (but that's another bean story).
As per the name, this Costa Rican Tarrazu is from the country's oh-so-famous Tarrazu region, considered the best of the best from this sandy, sun-soaked coffee paradise. Expect a very well-balanced cup with a smooth body and just the right amount of sweetness.
Paradise in a cup.
Category: Single Origin
Process: Washed and sun dried
Altitude: 1,400-1,700 masl.
Brand: La Pastora
Botanical variety: Caturra and Catuai
Mill: Coope Tarrazú R.L.
We went from light to dark because we're relentlessly curious. An American roast brewed in a Hario V60 pour over gave us a coffee to wake up with: great balance, nice body and notes of apricot and peanut for an aromatic, tasty cup. A Full City roast brewed using the same method produced a flavorful mix of cocoa and nut for a classic Costa Rican (aromatically intense and sweet) - another morning hit. A City roast profile brewed in a French press gave us chocolate notes, good body and sweetness. To finish, we tried the Full City roast as a latte and the result was most enjoyable - a nutty cocoa with a caramel finish. Something about the approach of fall has turned us into latte lovers lately.
Consider this bean for cold brews (while there's still time to chill). The aftertaste should rock. Experiment by adding the cold brew to Perrier (or similar) over ice with a splash of milk (a refreshing and yum combination). This bean should also delight for baking and recipes that call for a teaspoon or two of coffee. Use for caffeinated syrups drizzled over desserts.
Roast recommendation: American to Full City+. Light for a complex fruit-nut flavour. Darker for a more intense coffee hit. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.
Use the drop-down menus under Type and Size to ensure your preferred Day and Size/capacity of bean (0.5lb or 1lb) is applied to your order.
The roast profile for each pick is selected by us, based on the recommended roast profile for a particular bean. As such, an option to select the roast profile is not available for The Daily Roast.View full product details
About the bean
Do you like a medium to dark roast? Do you like espresso? Do you like a brew rich in flavour and bold in body? Yes? Then our new batch of Colombian Supremo SC 17/18 is for you! These beans are sourced from the central northwest of Colombia in the Antioquia region, the country's largest coffee producing region. Coffee here is mountain-grown by small farmers and large estates. The high altitude slows the pace of ripening and the result is a classic Colombian - rich, full bodied, and a toasted chocolate taste that cools to a cold brew perfection.
No surprises and that's OK because this coffee is super good. And the crema! Go espresso, go cold brew and get happy.
City roast, medium-fine grind, brewed in a Hario V60 pour over (30g of coffee to 500ml of water)
This combination produced a silky body and a sweet taste with a light acidity. Pleasant indeed with a smoky finish.
Vienna roast, medium grind, brewed in a French press (40g of coffee to 500ml of water)
Oh, yeah! We upped the ratio of coffee to enhance the body, which at this level was syrupy strong with a potent chocolate, almost brownie flavour. When the cup cooled, the flavour balance evened out, making this one a great pick for cold brew.
Our only regret? We didn't pull an espresso shot. And that's where this bean shines.
Roast recommendation: Medium to dark. Oh, Vienna! You were nice. 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