Roasted - Rwanda Nyamyumba FW15+

Roasted - Bolivia Fair Trade Organic SHG EP

$17.56

About the bean

We have long wanted to try coffee from Bolivia and, finally, our ship(ment) has come in.

Referred to as the Tibet of the Americas, Bolivia is the most isolated of the Andean nations. Its diverse landscape ranges from high-altitude mountains to jungles teeming with wildlife. Visitors treasure Bolivia for its lively culture steeped in tradition, as well as its numerous attractions ranging from Inca trails to fossilized dinosaur footprints (the world's largest collection). Of special interest is the spectacular Salar de Uyuni, the largest salt flat (10,582 sq km) on earth, with a surface resembling mirrored glass when wet. Other "attractions" include the notorious Death Road - a 64km route, with a 3,500m descent, that draws thrill-seekers at their peril.

Bolivia isn't as well known for its coffee, yet; although the country certainly has what it takes to become a producer of note thanks to that magic bean combination of elevation, fertile soil and consistent rainfall. Driving the industry's momentum is a growing cooperative movement (and the broad benefits of more money in the hands of growers), and the country's move into specialty labelling (Fair Trade, organic and shade grown). 

Discover this rare treat.

Quick Notes

Region: Pumiri
Source: Asociación Integral de Productores Ecológicos de Pumiri (AIPEP)
Process: Washed Arabica
Varieties: 30% Typica, 25% Caturra, 20% Catuai, 15% Castillo, 10% Mundo Novo
Altitude: 1300-1550 masl.
Certifications: Fair Trade and Organic - IMO Control since 2002
SHG: Strictly High Grown; same as Strictly Hard Bean/SHB. 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.

Taste Test

At a light roast (American brewed in a V60 pour over), the Bolivia offers a pronounced sweetness. A smooth mouthfeel with a medium-light body, the cup delivers a range of chocolate flavour from milk to salty caramel.

At a darker roast just shy of Full City (brewed in a French press), the bean's chocolate character really hit the mark; light in the mouth but richly flavorful. This gave us our best impression - a very nuanced cup, strong in personality; an excellent combination.

As a latte at a Full City profile, the Bolivia produced a standout specialty brew - bold and tasty.

When we roasted darker (Vienna brewed as a pour over), the Bolivia's character changed quite a bit: a hard-to-miss licorice underlay that carried to a burnt finish. 

Roast recommendation: Light for nuance and medium-dark for chocolate gold. Clearly, we were sold on the Full City profile. Home roasters tell us they really enjoyed a "velvety" result at a City roast. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.

Roasted - Brazil Natural

$11.33

About the bean

Our new lot of Brazil Natural is a collaboration between neighbouring farmers in the Sul de Minas region. Like our first Brazil Natural, coffee grower Danielle Fonseca is behind the current blend, co-created with fellow young-generation growers, Dario Botrel and Lucio Portugal. All three continue the family tradition of farming coffee to bring their legacy to new markets beyond Brazil, through sustainable practices and improved post-harvest methods combined with technological innovation.

Go, kids!

The Danielle-Dario-Lucio collaboration has created a coffee of outstanding balance and consistency they can reliably produce for a long time to come, so expect to see this Brazil Natural again and again. 

Of this trio of producers who share a similar terroir, one farm provided the distinctive cacao base and the other two contributed a complex acidity to round out a cup we call our: sweet morning delight.

Salute the sun every day with our new chocolate-caramel Brazil Natural.

QUICK NOTES

Farm: Fazenda da Serra, Fazenda Matao & Fazenda Vargem Alegre
Producers: Danielle Fonseca, Dario Botrel & Lucio Portugal
Region: Sul de Minas
Sub-region: Santana da Vargem, Tres Pontas, Campos Gerais
Community: Serras de Minas Group
Process: Natural
Altitude: 900 masl.
Varietals: Mundo novo, red and yellow catuai, topazio
Screen Size: 15+
Drying Method: Sun-dried
Grain PRO: Yes
Direct Trade: Yes (bought directly from the farmer)

Cupping Notes: Cacao, caramel, orange, balanced acidity, dense.

Roasting recommendation: A solid base for espresso and espresso-based drinks, equally as good for drip brews. Sweet and creamy results in an Aeropress. Roasts well darker. Go lighter for nuance and citrus flavour. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.

The Producers

Danielle Fonseca, Fazenda de Serra
Granddaughter and coffee farmer's daughter, Danielle began managing the family farm with her father in 2016. When her parents relocated to another city, and her sister moved to Canada, Danielle assumed sole management of the farm in 2018. In the years since, she has focused on sustainable practices and improving post-harvest methods to show what is most special about Fazenda da Serra's coffee. Traceability of all steps involved in harvesting are available for every lot produced by Fazenda da Serra. 

Dario Botrel, Fazenda Matão
Dario's story starts with his mother, Maria Aparecida, who inherited Fazenda Matão from her father, Dário Botrel de Figueiredo. She faced many difficulties in this hard work without much encouragement, but she persevered and proved to be a great farmer over the years. The farm is close to the Serra de Três Pontas and features an excellent topography and altitude for coffee growing. Dario always wanted to follow in the footsteps of his father, an agronomist, and from a young age he cultivated a love of the land and, of course, coffee. Taking over the farm operation came naturally to Dario, although it proved challenging at first. In his efforts to modernize and transition the farm to a more technological way of producing coffee, Dario had to break with many traditional paradigms. Gradually he brought Matão to a new level of sustainable quality.

Lucio Portugal, Fazenda Vargem Alegre
Lucio is a production engineer who grew up on his father's coffee farm in Campos Gerais, Minas Gerais. In 2016, Lucio decided to quit his job and help his father run the farm. Lucio's passion for specialty coffee inspired him to invest in the pursuit of better quality coffees. Aside from selling green beans, Lucio runs a small micro-roastery in Minas Gerais.

Roasted - Burundi "AB" Kayanza Gahahe Honey

$16.39

About the bean

From the introduction of the first arabica tree in the 1930s to the present time, coffee production in this small landlocked east-central African country has weathered a great deal of political strife, as well as the effects of turmoil in neighbouring Congo.

Currently free and liberalized, Burundi's specialty coffee community is taking root. Consider Burundi one to watch. 

Coffee here grows on mountainside fincas (farms) at high altitudes. Typically fully washed and dried on raised beds, the primary coffee plant varietal is Bourbon. Coffees are often organic by default due to the cost of pesticides and chemical fertilizers.

The Discovery

The Burundi Kayanza Gahahe Honey is an entirely new coffee to our selection. Sourced from the Gahahe washing station in the northern province of Kayanza, this is an area acclaimed for its coffee (and tea) production thanks to rich volcanic soils, high altitudes and hard-working coffee growers.

The Gahahe washing station is supplied by more than 1700 coffee producers farming the station's surrounding hillsides that rise 1800 meters above sea level. Coffee cherries are processed naturally and dried on raised beds for around three weeks to reach a moisture content of 12%. The coffee is then hand sorted once more at the station's dry mill to ensure quality - a post-harvest care that translates to the cup.

A delicate, floral offering, typical of coffees from Burundi. Delightfully rich with a lovely brightness. Stay light to preserve the joy here. One to savour.

COUNTRY: Burundi
REGION: Kayanza
SUB REGION: Hills of Bubezi, Karinzi, & Mihogo; Gahahe Washing Station
PROCESS: Honey
ALTITUDE: 1800m
VARIETAL: Red Bourbon
SOIL: Volcanic loam
DRYING METHOD: Sun-dried

CUPPING NOTES: Floral, sweet grape, caramel, medium body

Roast recommendation: Try light/er. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.

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.