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Origins
Under each coffee origin, there's a Paypal button if you would like to order. Paypal is very safe and affordable. I only get charged a couple of cents for every pound you order - well worth it. If you need economy shipping, simply select shipping when you're ordering and add your info in the form. If you need some other kind of shipping, do not select shipping and tell me what you need in the "optional message" box, and I'll send you a digital invoice via Paypal. It's quick and easy. Brazil Daterra "Sunrise" (Rainforest Alliance) Strong smooth body, low acidity. I've been looking for a sustainable, ethical coffee from Brazil (Cerrado) for a while, and couldn't really find one until now. Almost all coffee farms in Brazil simply clear out all other trees and vegitation, but the Daterra Estate uses organic methods which promote biodiversity on their farm. The quality is amazing compared to other coffees I've tried from Brazil. I would say that this coffee is much more balanced than most other Brazilians. Another good thing about it is the versatility. It's great at a variety of roasts, and can be used not only for an espresso blend, but in all kinds of blends, or just on its own. Read more about Daterra here. One Pound Bag $10.00 Twelve Ounce Bag $7.50 Guatemalan Organic Fair Trade - $11/lb Stong body, high acidity. Guatemalan is very complex, it has a fruity flavor (raisin, fig, subtle citrus) because of the acidity, and it has a pretty stout body. I wouldn't say there's anything lacking in Guatemalan. If it's roasted any darker than Vienna, it gets a little sharp or bitter; so it's good to keep it between a medium-light and medium-dark roast. This crop is very green and pretty looking with very few defects, but some peaberries (though it makes it look slightly less uniform, I don't think it's a defect). Nicaraguan Organic Fair Trade - $11/lb Medium body, high acidity. This is a very fine coffee with a slightly thinner body than many Central Americans. It has a clean, bright flavor. I like to roast it light to medium-dark and brew this in a regular drip coffee machine and enjoy it black. This kind of coffee is best without cream or sugar (it's just that good) and not roasted too dark because it will have a slight sharp/bitter taste at a dark roast. I haven't tasted a poor or even average Nicaraguan yet; it's always amazing. Sumatran Organic Fair Trade - $11/lb Heavy, earthy body, low acidity. Sumatra is strong, earthy, full of flavor and funk. It's heavy body and low acidity make it popular as a dark roast and even as an espresso base. I'm not really a Sumatra fan, and I never use it in espresso. I just like purer coffees with less funk and earthiness - though heavy body and low acidity are good qualities. But there are many loyal Sumatra fans (or freaks) who will say I'm not doing it justice. For Sumatra, this crop seems very good. It has the ideal deep jade color and comparatively few defects. Definitely new-crop. Kenya AA - $10/lb Strong body, medium-high acidity. Kenyan Coffee is famous for its unique flavor because of the process of washing and drying the beans. The strong body and strong acidity leave nothing lacking. It's thoroughly satisfying - the only complaint some people have is that it's too much, and would like it tamed down a bit. Kenya AA is the best grade, the next step down would be AB. I like it at a Vienna roast: medium-dark, but I've seen it served at all kinds of roasts. Good with or without cream.
Peru Organic Fair Trade - $11/lb Medium-strong body, medium acidity. Peru is earthy, slightly chocolaty and pretty mild. Because the dry (natural) process used, it's got a comparatively lower acidity, and stronger body, but it doesn't pack a punch flavorwise. It's great for espresso, because it adds a lot to the crema. Great with cream. Maybe a little lacking in flavor if you drink it black, especially if you like a bright and expressive acidity. Colombian Organic Fair Trade - $11/lb Medium-light body, high acidity. Colombian is famous, probably because of big companies like Hills Bros. Some people have this idea that it's the best coffee in the world. I don't know if it deserves that much credit, but it's pretty good. It has a distinct taste and character. My favorite way to drink Colombian coffee is roasted light and brewed in a French Press (thanks to Matt Stanulonus) and with no cream. In my mind, Brazil and Colombian are the South American polar opposites. Colombian has a bright, expressive acidity and sharpness that tastes great as a regular cuppa joe but will make an espresso really harsh. I always keep Colombian away from my espresso machine. Nevertheless this classic origin is the favorite of many and definitely worth trying. By the way, Columbia (with a u) is our capitol (D.C.), and Colombia (with an o) is the country. Mexican Decaf - $9/lb Medium body, low acidity. From what I could tell from the label, this is one of those semi-natural processed decafs. It's not Swiss Water but at least it's not the standard process where they use heavy chemicals. It has a much richer flavor than the Sumatran Swiss Water Decaf, which is funny because it's Mexican, but hey, we're talking decafs and the difference between processes. If your looking for flavor and aroma, this one's actually way better than the Sumatra. Michele's Blend - $10/lb Heavy body, medium acidity. I blend about 2 parts Central American (Guatemalan and El Salvador) and 1 part Brazil dark. I found some Organic Fair Trade Brazil, which I'm using now, so it's all OFT, but I'll leave the price at $10. The Central Americans add a strong, sweet aroma and pleasant fruitiness, and the Brazil dark tames the acidity and mellows the flavor, while boosting the body. Espresso Blend - $9/lb Heavy Body, low acidity. My normal Espresso blend is a European blend, close to a Northern Italian blend. Medium roast, low acid, high body coffees. I use a Brazilian base with some Central Americans. I can blend it and roast it custom though - just write any preferences in the "optional instructions" field when your purchase. By the way I do have a good Robusta if you would like a traditional European style espresso. It's a high-quality, washed Mexican Robusta. I use it at home sometimes for making Vienna Melange. Though many don't prefer it, Robusta is used so much in Europe, and if you've lived there, you know what I'm talking about. If not, maybe it's worth a try. I just need to know how much you want in there (or generally how strong or mild you want the Robusta flavor to be). If you are interested an amazing natural decaf, I have some in stock, but I haven't posted it yet. Ask about it on the contact page. Contact me if you want something specific and I'll try and get it in stock. I've done it a couple times already. |
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