*UNROASTED* Green Bean Bundle 3KG

Ethiopian Djimma

This coffee when roasted alone can run away a little, so keep a close eye on the temperature reducing if necessary to maintain an even roast. Blend this with some Guatamala post roast for a spectacular blend.

Origin - Ethiopia
Process - Natural
Harvest - October - January
Availability - January - December
Flavour - Berry, Fermented, Nutty/Cocoa, Winey
Species - Coffea Arabica
SCA score - 78
VarietalHeirloom

Brazilian Santos

The least audible of all the coffees which we roast, you may not hear the first or even the second crack as a beginner. So watch the colour of the beans and definitely watch the smoke if you are using a home roaster. This coffee needs to be roasted medium and dropped just until the first pops of the second crack.

Origin: Brazil
Process: Natural
Altitude: 900 - 1100m
Harvest: May - August
Flavour: Almond, Caramelised, Chocolate, Lemon
Species: Coffee Arabica
SCA score: 82.75
Varietal: Various

Guatemalan El Fogon

When roasting this coffee, to bring out the chocolate notes, you must hold the coffee into the second crack for a few moments before ending the roasting process.

Region – The south of Guatemala
Growing Altitude – 1100-1750 metres above sea level
Arabica Variety – Pache, Caturra
Typical Harvest Period – November – March
Milling Process – Fully washed
Aroma – Cherries and berries
Flavour - Spice and chocolate
Body - Rich
Body Acidity – Low acidity

Monsoon Malabar

This is an amazing learning to roast coffee! It is the most audible coffee in the world to roast, but there is a sting in the tail. It carries on from first to second crack making a lot of noise over the whole process making it hard to quite understand where in the process you are.

Region – Southern India—Karnataka, Western Ghats
Growing Altitude – 1100-1200 metres above sea level
Arabica Variety – Catimor
Typical Harvest Period – October–February
Milling Process – Monsooned
Aroma – Spicy
Flavour - Earthy, spicy, smoky
Body - Medium
Body Acidity – Medium

Colombian Bucaramanga

At medium roast, drop just as you hear the second crack, don't be afraid to pre-mix with other coffees from a similar region such as Costa Rican or Guatemalan.

Region- Santander
Growing Altitude: 1200-2000 metres above sea level
Arabica Variety: Caturra, Typica, Bourbon
Typical Harvest Period: September-December
Milling Process: Washed
Aroma: Clean
Flavour: Chocolate, nuts
Body: Round
Acidity: Bright

Mexico El Jaguar

Roast to a medium level, be careful not to over-roast as this may impair the delicate flavour. We tend not to blend this coffee.

Region- Chiapas
Growing Altitude: 1250-1350 metres above sea level
Arabica Variety: Catuai, Bourbon, Caturra
Typical Harvest Period: December -March
Milling Process: Washed, sun dried
Aroma: Malty
Flavour: Chocolate, citrus, nuts
Body: Balanced
Acidity: Malic and citric

Brazilian Santos

Chocolate, lemon, apple, almond

ALSO TRY:
Breakfast Favourite & Everyday Espresso

Mexican

Chocolate, caramel and hazelnut notes balanced with citrus acidity and a sweet finish.
ALSO TRY:
Everyday Espresso, Ethiopian Yirgacheffe

Ethiopian Djimma AA

Rich, earthy, with notes of dark cocoa, walnut. Full of flavour, low acidity and good chocolate aftertaste
ALSO TRY:
Yirgacheffe, Costa Rican

Guatemalan

With its surprisingly deep, rich body and muted overtones. With spice and chocolate flavour hints.
ALSO TRY:
Costa Rican and Peru

Colombian Bucaramanga

A smooth clean and consistent taste, bringing through hints of chocolate and nuts.
ALSO TRY:
Costa Rican and Peru

Next working day delivery if you order before 4pm.

UK Delivery: £4.95

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