Customer Reviews
Unroasted - Espresso Jubilee
Esp-Jub-0.5
$6.19
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.
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Unroasted - Bali Vintage Klasik
$7.84
About the bean
What's especially notable about this offering is the way it's been processed. In a departure from the "giling basah" (wet hulled) method Indonesia is well known for, some Balinese farmers have returned to a very traditional way of all-dry processing. Coffee cherries are simply left to dry in the sun, which gives beans a distinctive character - fruity, fermented, sweet and earthy.
Coffee from Indonesia is typically full-bodied and sweet and coffee from Bali is sweeter than that, often distinguished by nutty, citrus notes.
What you can expect
A creamy body, intense aroma, high acidity. Sweet. Caramel notes with a nutty finish. Complex and lovely.Nice for drip brews, French press, and makes a great cold brew. Savour without additives to enjoy this offering's specialness.
Cupping Notes and Scores
Species: Arabica
Process: Fully washed and dry hulled
Altitude: 1,000 and 1,200 masl.
Acidity: 8.4 (out of 10)
Flavour: 8.3
Body: 8.4
Aftertaste: 8.2
Uniformity: 10
Clean cup: 10
Sweetness: 10
Defect points: 0
Roasting Recommendation: Medium to dark, or light. Something to offer across the spectrum.
Unroasted - Brazil Planalto
$4.54
About the bean
Our Brazil Planalto is sourced from the family-run Planalto Estate in the highlands of Nova Rezende, in the south of Mina Gerais - the country's main producer of milk and coffee. The farm's 3,600-foot altitude and surrounding natural forest create a unique microclimate, perfect for growing high-quality coffee.
What to expect
An aromatic cup with a rich and velvety body underlaid with fruit and nut notes.
For our taste test, we compared a City and Full City roast profile. Overall, we enjoyed a balanced cup with a nice body; a pleasant medium acidity and taste notes of fruit and nut. The City roast was particularly aromatic and a milk chocolate underlay emerged at Full City.
We made a memorable pour over with the Brazil Planalto. Because of its nice, light brightness and nutty kick, we would generally recommend this bean as an espresso base or as a standalone espresso pick, and, for summer, as a base for cold brew.
Notes
Species: Arabica
Cultivar: Yellow Catuai / Mundo Novo
Altitude: 1,200 m
Flavour: Citrus, slight berry; rich and caramelized.
Certifications: Humaniterra Foundation, UTZ Certified, Aliment préparé au Québec
Roasting recommendation: Medium to dark. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.
Beyond the cup
The Planalto Estate covers 350 acres of strictly preserved native forest and vegetation. Liquid wastes from coffee processing are recycled and treated. Coffee pulp is reused for its nutritional value.
Estate employees enjoy a full range of benefits, as well as salaries above the regional average. Worker safety is a priority.
Unroasted - Brazil SC 17/18 Swiss Water Process DECAF
$6.27
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.
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Unroasted - Brazilian Cerrado 2/3, SC 17/18 SS FC
$3.38
The highest grade of these famous Brazilian beans from the Cerrado region. A lively offering with a smooth, sweet taste.
Species: Coffee Arabica
Processing: Dry-Processed
Grade: Estate
Varietal: Caturra
Appearance: 17-18 Screen
Acidity: Mild
Body: Medium
Complexity: No
Balance: Yes
Flavour: Smooth, sweet taste, good for espresso (lots of crema and body)
Roast: City to Full City. (Soft bean, will roast quickly).
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Photography by Richard C. Owens
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