About the bean
We are on a honey bean roll right now! Honduras and Peru have been the main beneficiaries of an atypical year for Brazil's coffee farmers due to out-of-season weather close to harvest time, which is perhaps why we seem to also be on a Honduras roll inventory-wise lately. Typically, coffee from Honduras is a fruity affair with a sweet underlay and a chocolate bouquet, with a delicate yet distinct brightness. Honey beans because they are dried with more of the sticky, sugary mucilage that encases the coffee seed left intact, are inevitably an even sweeter affair.
After experimenting with a variety of brew methods and roasting profiles, we liked the way this bean's natural, tangy sweetness - brandy, tangerine, honeysuckle notes with an orangey cacao nib nip to the finish - performed as a pour over and plunge-press brew combined with additives (milk) to produce a creamy, tasty cup that complemented the bright fruit-forward character in the most pleasant way. Distinctive but not overwhelming.
Oh honey, how you thrill.
Region: Occidente, Planes de Sensenti
Preparation: SHG EP/Yellow Honey
Altitude: 1,616 masl.
SHB: Strictly Hard Bean specifies that the coffee was grown at an altitude above 1,350 meters. This term is also synonymous with SHG/Strictly High Grown; this classification is higher than HB.
EP: European Process specifies that the raw beans are all hand sorted to remove any defective beans and foreign material.
Full City roast profile brewed in an Aeropress Coffee and Espresso Maker and a Chemex pour over: This combination really hit the spot for us. The bloom [pictured above with the Aeropress) was nice for both methods and we enjoyed the smoky aroma of the Chemex brew in particular. This sweet citrus cup, quite earthy on its own, really lends itself to the addition of dairy - the alchemy between the two produces a lovely, creamy depth with a light chocolate finish.
We also sampled the Honduran honey as an espresso - enjoyably sweet but no great shakes for crema. We went for a light roast brewed in a Hario V60 - one for fans of sweetly crisp - and a light-medium City roast brewed in a French press - more of a buttery cup and a sugary caramel finish.
Roast recommendation: Light to medium-dark. For an explanation of our different roasts, see here: http://greenbeanery.ca/
Use the drop-down menus under Type and Size to ensure your preferred Day and Size/capacity of bean (0.5lb or 1lb) is applied to your order.
The roast profile for each pick is selected by us, based on the recommended roast profile for a particular bean. As such, an option to select the roast profile is not available for The Daily Roast.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
Do you like a medium to dark roast? Do you like espresso? Do you like a brew rich in flavour and bold in body? Yes? Then our new batch of Colombian Supremo SC 17/18 is for you! These beans are sourced from the central northwest of Colombia in the Antioquia region, the country's largest coffee producing region. Coffee here is mountain-grown by small farmers and large estates. The high altitude slows the pace of ripening and the result is a classic Colombian - rich, full bodied, and a toasted chocolate taste that cools to a cold brew perfection.
No surprises and that's OK because this coffee is super good. And the crema! Go espresso, go cold brew and get happy.
City roast, medium-fine grind, brewed in a Hario V60 pour over (30g of coffee to 500ml of water)
This combination produced a silky body and a sweet taste with a light acidity. Pleasant indeed with a smoky finish.
Vienna roast, medium grind, brewed in a French press (40g of coffee to 500ml of water)
Oh, yeah! We upped the ratio of coffee to enhance the body, which at this level was syrupy strong with a potent chocolate, almost brownie flavour. When the cup cooled, the flavour balance evened out, making this one a great pick for cold brew.
Our only regret? We didn't pull an espresso shot. And that's where this bean shines.
Roast recommendation: Medium to dark. Oh, Vienna! You were nice. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.