About the bean
Our Robusta Kaapi Royale is prepared from Robusta Parchment AB coffee and comes from the regions of Mysore, Coorg, Malabar, Wayanad, Shevaroys, Pulneys and Bababudan.The standard Indian Parchment Kaapi Royale coffee is a Screen 17. This special grade of coffee is clean garbled and medium to well polished and striking in appearance: grey to bluish grey in colour, round with pointed ends. India is a bird-friendly country and this coffee is grown under natural shade, which makes for a bolder, more uniform bean than coffee grown under open conditions. There are no Peaberry brokens or extraneous matter. It's free from defectives to boot.
In the cup
Expect a full-bodied offering that is soft, smooth and mellow. Typical of a premium Kaapi Royale graded bean: clean, nutty, resonant finish.
Robustas need a minimum of Full City ++ (when the coffee has audibly reached 2nd crack). This one needs a lot of rest after roasting, as much as four days or more.
For an explanation of our different roasts, see here.
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 click 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.