Beans I Use
In general colombian coffee tends to have a slight hazelnut taste, a sharp aroma with rich body and a medium-to-high acidity. Supremos are the largest and highest quality Colombian coffee beans. Grown in the Andes mountains and probably the most popular in the world. This classic coffee is distinguished by its full body, rich flavour, and medium-high acidity. It’s perfect for drinking any time of day.
PERU SHB ORGANIC
The Peru SHB Organic is a sweet and fruity medium bodied coffee. Shade grown coffees like this one take more time to mature and, as a result, the bean’s natural sugar ripens longer for a richer and more intense flavour.
FAIR TRADE GUATEMALA SHB
Guatemalan coffees are revered as some of the most flavourful and nuanced coffees in the world. Strictly hard bean, European processed, or SHB EP coffee is an elegant cup: The fragrance very sweet! It is floral and fruited shifting to a mildly chocolate aromatic base with sugar cane sweetness. Cup flavours are very mild and the aftertaste is rather lingering, the appeal of this cup is its fine aromatics, and delicate, clean personality. The body is light but has a creamy texture. This is the classic, clean, Central American cup, refined, fragile, and seductive. Don’t expect flavours to leap out, rather, this is a coffee you can savour.
DOMINICAN BANI FAIR TRADE ORGANIC
Bani is a city in the coffee producing region of Sierra Sur in Dominican Republic. Bani has been a trade name for coffee from the City of Bani. There are various micro-climates in Dominican Republic that produce beans with distinct physical and taste characteristics which have typical Caribbean characteristics, including rich earthy tones Generally more mellow and soft than Barahona.
Coffee farms in the Dominican Republic are mostly small—less than eight acres—and are spread throughout the country’s seven growing regions. Dominican specialty coffee is almost exclusively organically grown. An increasing number of farms have received organic certification by international organizations. The majority of it is also shade-grown, often under a canopy of native pine, macadamia and guava trees.
Depending on the altitude, the harvest usually begins in October or November and runs through June. Typically, coffee is picked by hand, just a little bit at a time, through the long growing season. Then the coffees for the specialty market are most commonly wet processed within a day of being picked and patio-dried.
Brazil Santos gourmet coffee beans are processed using the natural dry method. The coffee bean is dried inside the cherry so that some of the fruit’s sweetness is evident in the deliciously tasteful brewed cup of coffee.
Santos is the port much of the coffee travels through, it’s not a coffee region.
This is a lower grown bean, and as such, doesn’t have the crisp acidity associated with denser beans. It does have a medium-toned acidity that’s somewhat reminiscent of tobacco/spice on first taste, but gives way to more caramelly notes.