About the bean
When we taste tested our Indian Robusta Parchment Kaapi Royale SC17, it took us back to the basics of why we like coffee so much: the caffeine! Robustas typically contain twice the caffeine (and antioxidants) of arabica beans and the more we sipped of this one, the more we liked it. Caffeine is great!
Our robusta Kaapi Royale is prepared from the re-sorting of washed Robusta Parchment AB. The result is a screen 17 bean without defects. Kaapi Royale produces a more uniform roast than Parchment AB and softens and mellows with age.
High-quality washed robustas like this one are great in espresso blends and are often used to fortify milk-based espresso drinks and extend, in particular, Italian-style blends. Robusta beans also help to maintain an ample crema and Kaapi Royale is known for its special oomph in this regard.
Process: Wet method
Altitude: 500-1000 masl.
Harvest: January to March
What to expect: This pick carries a bitter, burnt wood, earthy flavour. Full body and a soft and smooth aftertaste.
Roasting Recommendation: Can go the spectrum but is usually best roasted dark. Full City+. This one needs a lot of rest after roasting, as much as four days or more. Refer to our roasting guide here.
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:
Ethiopia, the legendary home of the coffee plant and Africa's largest exporter, grows remarkably varied and distinctive beans. One of the very finest comes from the Yirgacheffe region -- the only coffee allowed in the palaces of Ethiopian kings. Today, this bean, which grows in high elevations under a soft canopy of native shade trees, is developing an almost cult-like following among bean aficionados. Widely recognized as one of the world's most exquisite coffees, Yirgacheffe's fragrant and flowery citrus note sets it apart from any other bean you will encounter. Many compare its rich flavor to that of burgundy wines.
To best bring out Yirgacheffe's subtleties, roast it medium. Consider blending it to add nuance to other coffees. A few like it roasted dark: Yirgacheffe then becomes sharply pungent but very thin, bereft of all its flowery and fruity notes.