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
Coffee in the relatively compact region of Yirgacheffe in southern Ethiopia is typically grown by small holders in "gardens" with coffee trees mixed in with other plants and trees cultivated for food and other essentials. There is little to no use of chemicals by these small holder farmers; they can't afford them, and, as such, it would be safe to assume all coffees produced by these gardens are organic.
What to expect
An excellent coffee. This Yirgacheffe offers a well-balanced cup no matter where you move on the roast spectrum. At an American (light) roast, the Yirgacheffe is particularly aromatic - fresh and fruity. Acidity for this one is high but the cup is so nicely balanced, it remains widely pleasing. We enjoyed notes of orange and peach, enhanced by a lemony caramel flavour.
At a Full City roast, the Yirgacheffe inevitably loses some of its note power but it does gain a chocolatey, brown sugar sweetness with a discreet citrus brightness that some of us preferred. Very balanced, sweet aftertaste; a wonderful morning coffee and a great pick for espresso. This bean is a gem.
Roasting recommendation: To bring out the Yirgacheffe's subtleties, roast medium. Consider blending to add nuance to other coffees. When roasted dark, it becomes sharply pungent but very thin, bereft of all its flowery and fruity notes. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.