About the beans
This blend is a blend made in-house by one of our star baristas, Mitch Beauregard [pictured with portafilters for posterity below]. Mitch's blend is named after the legendary jazz standard "Take Five" composed by Paul Desmond, and originally recorded on July 1st, 1959, in New York City, by the Dave Brubeck Quartet for their album Time Out.
We don't need to say, it's quite an honour to have your blend associated with the biggest-selling jazz track of all time. Even before taking into account that Mitch is currently enrolled in a jazz performance program, we couldn't help but think of "Take Five" when we tasted Mitch's brew.
Like its namesake, this blend delights with an overall sprightliness of elegance and movement that is likewise bright and energetic, buoyed by a great body - of taste rather than sound, in this case. Man. We love it!
Mitch has dedicated himself to researching coffee and experimenting with combinations, so the birth of his own blend was always on the cards. It took two versions to arrive at a Take Five that fulfilled Mitch's aim to create a coffee high in sweetness, brightness and balance that would jive with any brew method. We ripped through sampling Take Five as a press pot, pourover, AeroPress and espresso and we have to agree: You did it, Mitch! Expect notes across the sweet spectrum - lemon, agave, chocolate - a juicy mouthfeel and a very balanced cup that taps across the palate without tripping into low/earthy or harsh flavours. Note: The bag label says "espresso" but this blend suits all brew methods and is a drip brew baby at heart.
And if we can congratulate ourselves, as well, we will! Says Mitch: "I made this coffee because of Green Beanery's selection, not to augment it. I wouldn't have been able to try so many different coffees, and think so intently about what I wanted to make, if there hadn't been such a range to work with."
Roast recommendation: The lighter side. We opted for an American roast for the most part but went to a City roast for an AeroPress shot for an espresso feel (loved it here). For an explanation of our different roasts, see: http://greenbeanery.ca/pages/roasting-chart.
Our featured roasted coffee of the day!
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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.
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.