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.
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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.