About the bean
Malawi is Africa's smallest coffee-producing country. Most Malawi coffee sells to the United Kingdom; relatively little makes it to Canada and the U.S.
Species: Coffea Arabica
Appearance: 16+ screen
Region: Limbe, Blantyre District, Southern Malawi
Farms: Ngapani and Chipale
Producer: Sable Farms
Altitude: 900-1200 MASL
Varietal: Catimor and Caturra
Certification: Rainforest Alliance
Acidity: Medium high
Body: Medium high
Taste: Floral and tea-like
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, 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.