About the bean
Malawi, Africa's smallest coffee-producing country, has had an international reputation since the 1890s. After the Shire Highlands Railway was built, it sold most of its remaining lands to coffee plantation owners, who then relied upon the railroad to ship their beans. Most Malawi coffee sells to the United Kingdom; relatively little makes it to Canada and the U.S.
Malawi "AB" is screen 16+ and its bright, aromatic and winey, and much bolder than the bean from neighboring Kenya. It combines East African coffee's best qualities: a light citrus and berry flavor, medium acidity, full body, smooth and slightly floral.
Roasting recommendation: Most roast this bean medium. The lighter you go, however, the more you'll savour its citrus tones.
For an explanation of our different roasts click 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 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.