About the bean
Honey-processed beans are an intriguing lot! This process falls between the washed and natural/dry methods of processing beans and is not particularly common outside of Central America and, to an extent, Brazil. For honey beans, the cherry peel is removed but some of the sticky mucilage beneath the coffee cherry's skin remains while the beans dry. The mucilage is both sticky and very sweet, much like honey.
Our Costa Rican Fair Trade Organic - Honey Processed beans are from the Brunca region which is known for its fine Arabica coffee cultivated on small, hillside fincas (farms).
We had fun with this one! As an American roast brewed in a French press, the bean's bouquet of delights are fully present - floral notes (along with honey, caramel, peach and raisins). The aroma - most pleasant, indeed! [Shop our French press selection].
Some of us preferred the increased body at a Full city roast with a more balanced sweetness. A great pick for a morning brew.
Switch to a Chemex and stay with a lighter roast for the wine-effect of this bean: the hallmark of great coffees when the bean's flavours become amplified and easier to distinguish. Expect more of everything with this brew method in the best way. [Shop Chemex]
For an AeroPress, we tried a Full City and the result was a concentrated shot with a slight bitterness that fans of body and oomph will relish. [Shop AeroPress]
The V60 (pourover) method was a delight both for the palate and the eyes. The Full City roast profile here produced a fruity, medium brightness with herbal notes, a wonderful body and a honey finish. [Shop V60/Pourover]
Whatever the brew method, our cup maintained a good balance across the spectrum of brightness, body, sweetness and flavour. Again, the hallmark of a great bean.
Altitude: 850 - 1,100 masl.
Certifications: Fair Trade and Organic
Type: Strictly Hard Bean
Botanical variety: Caturra and Catuai
Roast recommendation: Light to Dark. Take the journey! 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.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.