About the bean
Monsoon coffees are named after India's monsoon winds. Arabica coffee is bagged and kept in open-aired buildings to maximize exposure to the monsoon air. The cherry coffee absorbs moisture from the humid monsoon wind, causing the beans to swell to nearly double their original size and change colour (to a pale yellow/straw/almost white hue) and weight (extremely light). The monsooning process takes 12 to 16 weeks.
We definitely expected to be blown away at our taste testing. But the Monsoon Malabar is no tempest in the cup. Its special is more of a slow reveal: a smooth, almost groovy, low-fi coffee that will send you out the door of a morning feeling mellow and relaxed. An exceptionally low acid content does not diminish this bean's intensity.
Roasted Monsoon has a remarkable shelf life - a perfect coffee to have on hand for blending. Recommended for espresso.
Processing: Monsooned [initially wet processed, fermented a little and dried]
Altitude: 1,200 masl.
Harvest: October to February
Shipment: November to June
Roasting recommendation: Full City. The aftertaste becomes bitter light or darker. The beans are large and lightweight and can roast unevenly. Don't be fooled into roasting too dark because the beans look so pale. Some blend a medium and darker mix to dial up the bean's innate complexity. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.
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.