Customer Reviews
Roasted - Papua New Guinea Plantation AA
PNR-Pla-0.5-FCR
$17.30
Currently, most of PNG's coffee is grown by small households in "coffee gardens" or collectively by villages - nice because the offerings are typically organic but iffy because quality is inconsistent. That isn't the case with our current crop of PNG sourced from the high-profile Sigri Estate located in the country's western highlands.
Sigri is recognized as a gourmet coffee producer with an international reputation for excellence. The care taken post-harvest to control for quality and uniformity is really something and includes an intense fermentation process that lasts three days, paused every 24 hours for washing. Once done, coffee cherries spend a further day immersed in water and this last step gives the result its unique flavour profile.
Species: Arabica
Grade: AA
Process: Washed; sun dried on raised beds
Harvest: Late spring to mid-summer
Altitude: 1,660 masl.
Cupping Score: 85.70 (a score of 80 points or above on a 100-point scale is graded "specialty" coffee)
Bird Friendly: Sigri uses two types of shade trees to protect its coffee plants and fields, which promotes the even ripening of coffee cherries and provides habitat for at least 90 species of birds.
Taste Notes
In the cup, Sigri's PNG is earthy with a wonderful complexity - sweet (citrus, tangerine and honey), creamy (hints of nut) with a peppery underlay (hickory). A standout vibrant acidity that mellows to a caramelized sugar aftertaste. Reminiscent of the Jamaica Blue Mountain Typica rootstock Sigri's Arabica plants originated from with a body similar to a Sumatran coffee. Aromatic and clean.
Roast recommendation: Light for the thrill of flavour. Popular as a filter coffee or espresso. Typically preferred as either a City or Full City roast. For an explanation of our different roasts, see: http://greenbeanery.ca/pages/roasting-chart.
Related Items
Roasted - Colombian Supremo SC 17/18
$11.72
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.
Taste Test
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.
Roasted - Ethiopian Yirgacheffe GR2
$15.87
About the bean
A number of the major coffee-growing countries we source from may not know how great their product is. When the "good stuff" is exported elsewhere, local coffee can be a sub-par experience, roasted dark to hide defects and mixed with filler to increase volume. Happily, that isn't the case with Ethiopia, which consumes half of its annual coffee production and boasts a thriving domestic coffee culture (Google for examples of an Ethiopian coffee ceremony). The birthplace of coffee according to legend, Ethiopia is where Coffea arabica originated, which is said to be the first species of coffee ever cultivated; it remains the dominant species and accounts for more than 60 percent of the world's commercial coffee production. Given its genetic wealth and history, Ethiopia is a coffee region like none other and an unparalleled paradise of coffee flavour.
A delicious flavour combination and a must-try Yirgacheffe.
This wonderful batch of Yirgacheffe is from the Wonago district in Ethiopia's Gedeo zone, a region known for its Yirgacheffe production from farms run by local smallholder families.
Coffee cherries are sorted, depulped and then the beans, still covered in mucilage, are fermented for 36 to 48 hours before washing. The wet beans in parchment are placed on raised beds in thin layers and turned every 2 to 3 hours during the first few days of the drying process. Depending on the weather, the beans continue drying for 10 to 12 days until the moisture content reduces to 11.5 percent. The beans are then transported to Addis Ababa, Ethiopia's capital, to be milled and bagged prior to export.
Quick Notes
BEAN: Ethiopia Yirgacheffe Wanago Surafel Burhanu GR2
REGION: Wonago
PROCESS: Washed
FERMENTATION: 36 to 48 hours
DRYING METHOD: Raised African beds
ALTITUDE: 1780 – 1850 masl.
VARIETALS: Heirloom
SCREEN SIZE: 14+
GRADE: GR2
DIRECT TRADE: Yes (bought directly from the farmer)
GRAIN PRO: Yes
CUPPING NOTES: Strawberry, rose, dried fruit, toffee, good acidity.
SPECIAL NOTE: This batch of Yirgacheffe is an entirely NEW entry to our inventory (a different supplier from our usual).
Roast recommendation: Typically, light to medium. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.
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Roasted - Espresso Sweet Santa
$13.53
It doesn't get much sweeter than this! No sugar needed.
For an explanation of our different roasts click http://greenbeanery.ca/pages/roasting-chart View full product details
Roasted - Tanzanian Peaberry
$10.03
About the bean
In the coffee world, when you hear "peaberry" you think "Tanzania". Why? Nobody's quite sure! Peaberry is not unique to the country and Tanzania doesn't produce more peaberry than other regions. The instant brand recognition is thought to have been cemented during the early development of specialty coffee from Tanzania, perhaps at the expense of its other offerings.
Peaberries are remarkable in that only one seed is fertilized in the coffee cherry: twins are the norm for the coffee species, peaberries are an only-child exception. Do they taste different? Some say most certainly, yes. Tanzanian Peaberry is often described as light in the cup and rich in flavour (a combination of soft and bright notes).
The peaberry tends to invoke a lot of mythology (the single seed contains more caffeine; the flavour is more intense, etc.). Of the various claims, one point of interest does appear to bear substance: a single, rounded seed (more uniform in size), like the peaberry, makes for an easier bean to roast and should produce a more consistent roast.
A popular peaberry at a great price; a pleasant bolt for a morning brew.
Taste Test
We like a strong start to the a.m. and this peaberry is definitely a cup to build the day on. If you're thinking of going to Vienna, you might want to skip that roast profile (too bitter) and opt for a City+ or lighter roast. Brewed in a plunge-press or pour over, a City+ roast produced sweet notes (including sugar cane) and an excellent body: bright, piquant with a tangerine, caramel finish. Now, that's a good morning!
Roast recommendation: Medium to light. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.
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Photography by Lisa Peryman and Richard C. Owens
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