About the bean
Guatemala is good at coffee. For its small size (108,890 square kilometers) Guatemala produces some of the world's finest and most distinctive offerings, in large part due to perfect growing conditions throughout and varied microclimates that make an abundance of coffee varieties possible. Most of the country's coffee comes from the intensely gorgeous, volcanic region of Atitlán in Guatemala's western highlands, harvested by small producers on the volcanic slopes surrounding Lake Atitlán, a highlight of any visit to the region. Rich soil combined with strong and sudden "Xocomil" midday winds have helped to cultivate a unique flavour profile that is typically brighter and lighter than other Guatemalan coffees such as Antigua.
What to expect
A very bright (acidic), flavorful coffee with a smooth and pleasant body. The flavour notes are a real treat - floral, citrus at a lighter roast; chocolate at a higher profile. Some compare a good Guatemalan with the legendary Jamaica Blue Mountain because both are fruity and complex with a nice body, but the always excellent advantage of a Guatemalan pick is its price point!
We taste tested an American and Vienna roast profile. The American was everyone's favourite: aromatic with a high acidity and delicious fruity notes of orange, apricot and tangerine. An elegant and amazing cup overall. The Vienna brought out a dark chocolate and a nice, thick body - great for espresso. Next time, we would opt for a Full City roast instead of the Vienna, though.
Altitude: 1,350 masl.
SHB: (Strictly Hard Bean) High grown, usually denser and higher quality than a Hard Bean (HB) or High Grown (HG). These beans are grown above 1,200 masl. (metres above sea level).
EP: (European Prep) Indicates the coffee has undergone rigorous sorting - usually by hand to ensure defective beans and foreign material have been removed.
Roasting recommendation: A light American roast is a delight. Go to Full City to enjoy the espresso potential. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.
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.
Two irresistible flavour forces come together in this divine blend. And, no. We haven't added Lady Godiva chocolate to the brew, just the best beans going.For an explanation of our different roasts click http://greenbeanery.ca/pages/roasting-chart View full product details