About the bean
This is one of our most popular coffees for a reason.
Our Guatemala SHB EP is from Guatemala's Antigua Valley and the Acate Estate, which is short for Acatenango, or "fire volcano". The Acatenango is one of three volcanoes surrounding the valley nourishing the region's soil with occasional dustings of mineral-rich ash. A mild climate permits coffee grown in shaded forests to be sun dried.
Coffee from Antigua is considered high-quality, typically full bodied, velvety on the tongue with a lively fragrance and a delicate brightness.
Expect: A great coffee! A good body, bright acidity and a slight fruit note with a long finish.
Processing: Wet milling, 75% sun-dried
Acidity: 7.8 (out of 10)
Clean cup: 10
Defect points: 0
Altitude: 1,500 masl
SHB (Strictly Hard Bean) specifies that the coffee was grown at an altitude above 1,350 meters. This term is also synonymous with SHG/Strictly High Grown; this classification is higher than HB.
EP (European Preparation) specifies that the raw beans are all hand sorted to remove any defective beans and foreign material.
Roasting recommendation: A ‘dark brown’, in between a City and Full City roast for a rich chocolatey mouthfeel, but not so much as to lose acidity and sweetness. 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.