About the bean:
Time for a break with a unique pick from the coffee highlands of Simalungun in northern Sumatra, where Batak clans with generations of experience produce complex, full-bodied offerings, rich in flavour and low in acidity. The end product is the result of an unusual fruit removal and drying practice called "wet hulling" or giling basah.
In Sumatra, and elsewhere in Indonesia, giling basah is used to separate beans from the coffee cherries directly after picking: a method that exposes the beans to the environment during the drying process, which some say may explain their distinctive flavour profile - a lot of body, a lot of character.
Our Cupping Adventure
Our in-house cupper, Reid, tried the Sumatra at a Full City roast. Reid found a short double shot produced delightful results. A nice, thick crema that lingered on the palette; strong body and a bright, nutty taste - most enjoyable. A floral aroma completed the dance.
Clean Cup: 10
Defect Points: 0
Roasting Recommendation: Medium-dark to dark. These beans retain their complex notes in darker roasts better than other beans.
For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-char
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.