About the bean
We're welcoming a new coffee to our selection. The Brazil Natural comes to us from a very large farm in the Cerrado region of the world's most famous coffee-producing country, and, as its name makes clear: this bean was dried naturally. The natural method of drying coffee is an ancient practice that involves leaving harvested beans to dry under the sun. Simple!
This process has been likened to red wine by some connoisseurs with a renewed interest in the natural method. Like red wine, more of the skin and the fruit is absorbed. Because the seed of the coffee cherry is imbued with more of the coffee fruit's sugars and nutrients, the final result can be flavour magic. You will sometimes hear the term "wild in the cup" associated with naturally processed coffees. This method provides more in the way of flavour brilliance as well as flavour quirks. Its inconsistencies is one of the reasons why the wet method of washing the coffee seed off the fruit became the preferred process of the two. But never discount the merits of risk, coffee lovers. And this pick pays off.
A sweet softie with a thick body. Our favourite Brazilian bean in stock right now alongside the Brazil Planalto.
Grown at a low altitude of only 800m on a large farm and harvested mechanically. These indicators do not suggest the favourable outcome a bean cultivated at a higher elevation on a smaller farm with hand pickers does but this natural Brazilian is a total pleaser. In a country without the growing altitudes of more elevated coffee-producing regions, the natural process can accomplish more fruitiness, more flavour, more complexity.
Our taste test: Brewed in a French press at a City roast profile, we enjoyed a soft, velvety body reminiscent of white chocolate, a medium brightness (acidity), with a caramel underlay and some fruity flair. A pour over brew enhances these fruit notes. A most enjoyable, sweet aftertaste which is typical of the natural drying process.
For those of us who prefer a darker roast, the Brazil Natural brewed in a French press at a Vienna roast profile made a memorable impression. The deeper richness did not overwhelm or undermine the cup's balance. Great espresso potential here.
Roast Recommendation: To preference. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.
Our featured roasted coffee of the day!
Use the drop-down menus under Size and Type to ensure your preferred Day and capacity of bean (0.5lb or 1lb) is applied to your order.
The Daily Roast is usually roasted as a Full City roast profile. For a different roast profile selection, please leave a note in the Order Notes field of the online shopping cart.View full product details
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.