Author: adminarcticcore

Costa Rica Santa Maria Tarrazú coffee beans originate from the renowned Tarrazú region, specifically the town of Santa Maria de Dota. This area is celebrated for its ideal coffee-growing conditions, including mineral-rich volcanic soil, high altitudes, and a favorable climate, contributing to the exceptional quality of its coffee. ​A high altitude and strictly hard bean (SHB).

Flavor Profile:

These beans are known for their complex and well-balanced flavor profile, featuring:​

• Aroma: Notes of honey and subtle citrus. ​
• Taste: Flavors of sugar cane, chocolate, hazelnuts, and vanilla, complemented by soft acidity. ​
• Body: Medium-bodied with a smooth, buttery mouthfeel.
• Acidity: Bright and lively, contributing to a crisp finish. ​

Processing Method:

The beans undergo a washed (wet) processing method, which enhances their clean and crisp characteristics. ​

Roasting Recommendations:

Creamy body and a great balance of sugars and acidity that cut through milk. Roasted to the start of second crack, deeper chocolate and nutty flavors prevail. ​

Brewing Suggestions:

To best experience the nuanced flavors of Costa Rica Santa Maria Tarrazú coffee, consider using brewing methods such as pour-over, French press, or drip coffee makers. These techniques allow the coffee’s complex profile to shine through.​

Additional Information:

• Altitude: Grown at elevations of 1,200 to 1,900 meters, contributing to the beans’ dense structure and vibrant acidity.
• Harvest Period: Typically harvested between November and March, aligning with the region’s optimal growing season. ​

Costa Rica Santa Maria Tarrazú coffee beans offer a distinguished and flavorful experience, reflecting the rich coffee heritage of the Tarrazú region.

Uganda Kisoro AA coffee beans hail from the fertile volcanic soils of the Kisoro region in southwestern Uganda, near Mount Muhavura. This high-altitude area is renowned for producing Arabica beans with distinctive flavor profiles.

Flavor Profile:

• Body: Full-bodied with a creamy, syrupy mouthfeel that provides a rich and satisfying experience.
• Acidity: Lively acidity that enhances the coffee’s brightness and complexity.
• Taste Notes: Predominantly deep cocoa, complemented by mild nutty undertones and hints of dried fruit. ​

Brewing Suggestions:

This coffee’s full body and rich flavor profile make it versatile for various brewing methods. It pairs exceptionally well with milk-based preparations, such as lattes and cappuccinos, where its strong character complements the creaminess of the milk. ​

Additional Information:

• Processing Method: Washed (wet) processing, which contributes to its clean and bright characteristics. ​
• Altitude: Grown at elevations ranging from 1,200 to 1,500 meters, conditions that contribute to the beans’ dense structure and vibrant acidity. ​

Uganda Kisoro AA coffee offers a unique and robust flavor experience, reflecting the rich coffee heritage of the Kisoro region.

These beans were selected to give a smooth, strong full bodied cold brew that would work well straight black or with milk. Prepared well with the cold brew method, no bitterness comes through and it yeilds mildly burnt dark Chocolate flavours with little lingering after tastes.

Origins:
Mexico el Triunfo Arabigo
Mexico el Triunfo is an old growth heirloom varietal called Arabigo. A bold coffee in the cup with a touch of acidity, great body and a dose of spicy savoury flavours on the finish.

Guatemala Jacaltenango SHB
Jacaltenango is in the northern end of Guatemala, near the Mexican border and even as a green bean this is full of fruit and sweet aromas. The same ripe coffee fruit sweetness appears in the espresso shot along with some green apple acidity that lifts the aromas.

India Monsoon Malabar Gold
The coffee is left to dry on racks slowly through the wet and windy monsoon season and this unique process yields a light weight, large size bean. A crema monster in the cup with heavy bodied gelatinous crema and spicy, earthy flavours.

Flavours:

• Strong, full body
• Dark Chocolate, slightly burnt

A great combination of South and Central American beans, the result is a strong coffee with scorched almond notes and lingering mild caramels.

Origins:

• Honduras – At high altitude 1800m, Yamaranguila region is the coldest area in Honduras. The coffee is shade grown and foraged in small plots.
• Peru – High altitude coffee from an estate at the base of the Andes.
• Brazil – These Pulped Natural processed beans are sun dried and well screened for a consistent classic brazilian coffee taste.

Flavours

• Strong body
• Caramels and mild sweetness
• Scorched almond

These coffee beans originate from the fertile Wahgi Valley in the Western Highlands of Papua New Guinea, a region celebrated for its rich volcanic soil and favorable climate, contributing to the cultivation of high-quality Arabica coffee.​

Flavor Profile:

• Body: Medium-bodied, offering a balanced and smooth mouthfeel.​
• Taste Notes: Features mild chocolate undertones reminiscent of port wine, complemented by subtle nutty flavors.​
• Acidity: Presents a mild acidity, contributing to a lingering and pleasant finish.​

Brewing Suggestions:

The balanced profile of Papua New Guinea Wahgi A makes it versatile for various brewing methods. Its flavor characteristics are particularly enhanced when paired with milk, making it an excellent choice for lattes and cappuccinos.​

Additional Information:

• Processing Method: Typically undergoes a washed (wet) processing method, which enhances its clean and crisp characteristics.​
• Altitude: Grown at elevations ranging from 1,500 to 1,800 meters, conditions that contribute to the beans’ dense structure and vibrant acidity.​

Papua New Guinea Wahgi A coffee offers a unique and satisfying experience, reflecting the rich coffee heritage of the Wahgi Valley region.

Colombian Volcan Galeras Supremo

When someone is looking for “strong coffee” often it’s the flavour profile of a good Colombian like this they are looking for. Excellent all-round coffee.

Flavours:

1. Typical “strong” espresso Columbian traits, but not too overpowering.
2. Bold finishes with subtle choc in milk drinks.
3. Stands-up well in milk based drinks.

Origin:

Galeras is an Andean stratovolcano in the Colombian department of Nariño. Narino is one of the highest-elevation areas for Colombian coffee.

Coffee in Colombia is handpicked from coffee trees and brought to wet mill processing stations. It is at these stations that coffees are typically sorted to determine their grade. Once all the ‘Supremo’ graded coffee is fully sorted, it then goes through a vigorous de-pulping machine to remove the outer layers of the coffee cherry.

After undergoing this process, Colombian Supremo Coffee is fermented to enhance its distinct characteristics. Twenty-four hours later, the coffee beans are washed with water to remove any impurities. This critical step is what sets apart authentic Colombian Supremo Coffee from other nationalities of coffee, and even Colombia ‘Excelso’ coffee.

Once washed, the Colombian Supremo Coffee beans are left under the sun until they are completely dry. During nights or rainy days, the beans are covered to ensure that they retain their characteristic aroma and taste. Through delicate processes and meticulous attention to detail, the seeds and trees once brought to Colombia have developed into producing the excellent coffee now known as Colombian Supremo Coffee.