About the bean
Honduras' growth as a coffee producer has accelerated in the last 30 years. The country now ranks as the sixth largest in the world, alongside coffee powerhouses Brazil, Mexico and Colombia. Honduras even surpassed Guatemala in 2011 as Central America's largest coffee producer and exporter. Yep. Honduras is kicking it!
We couldn't wait to try this new batch of honey-processed beans. We love honey beans! Rather obviously, the "honey" describes how sticky the beans get as a result of this type of processing method and how much sunlight the beans are exposed to as they dry. Yellow honeys are dried after a lengthy one week of exposure to light with as much as 50% of the mucilage left intact (the more mucilage, the sweeter the taste). Yellow (and white) honeys often produce floral and apricot notes and a cleaner cup than darker honeys.
What we got
We sampled these beans roasted medium-light (at a City roast profile) brewed in a French press. The result was nice and smooth! Aromatic (cocoa, butter, peaches and, of course, honey) with an earthy sweet taste and a creamy body. Expect a medium-high brightness at a lighter roast; fruity and delicate.
We would go for this one as a pour-over brewed in a Chemex or Hario V60 to enhance balance and amplify the flavour notes.
SHG: (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.
Source: Emilio Vásquez (producer)
Region: Occidente/Planes de Sensenti
Preparation: SHG EP/Yellow Honey
Appearance: 15+ Screen
Acidity: Medium to high, particularly at a lighter roast; fruity and delicate
Body: Medium good
Flavour: Citrus notes, sweet, smooth to taste
Roast recommendation: Light to medium-dark. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.
Our featured roasted coffee of the day!
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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.