About the bean
All the rage in Costa Rica and spreading throughout Central America, honey processing is the middle ground between washed processing and natural/dry processing: the cherry peel is removed but some amount of the sticky, honey-like mucilage remains while the beans dry.
Honey-processed beans are assigned a colour to indicate the amount of light the bean is exposed to during drying. These particular beans are “red honey,” meaning that they dried for 2-3 weeks in the shade or on overcast days.
The advantage for farmers of coffee processed this way: lower risk of mold and over-fermentation and a shorter dry time. For us: an intensely sweet coffee with more character than other Central American varietals.
Expect to be intrigued – complex flavours; a refreshing and sweet cup.
Roast recommendation: This one can be tricky! At a medium-dark, these beans look like a decaf coffee. Best to go with a dark roast for a more uniform result. This bean is a fruity/neutral and will not lose its characteristics at a high roast.
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.