Welcome to our home coffee roasting journal. Here we offer profile articles on our network of premium coffee growers, articles on home coffee roasters, coffee roasting tips and other notes to help you produce and enjoy the best cup of coffee available.
Coffee Growers & Coffee Bean Profiles
We search worldwide to find the highest quality and highest value coffee beans to offer our customers. But that’s not the only criteria we consider. We believe it is also important to align ourselves with growers whose practices favor the environment and provide optimum working conditions and benefits for employees.
Our coffee bean and grower articles also include our notes on taste profiles and roasting tips.
You can peruse our Coffee Bean & Grower articles here or if you’ve heard of particular coffee and want to know more about it and its growers use our search function to find relevant articles.
Most Recent Coffee Profiles
Brazil Mogiana 17/18 Brazil Mogiana 17/18 is produced by farmers organized around cooperatives in the Mogiana growing region split between the states of São Paulo and Minas Gerais, Brazil. The Mogiana region is the most renowned of three major Brazilian growing regions. This region has rolling hills and uneven terrain lending to farms that are small to medium in size.
Fuller bodied and lower acidity, a very good versatile bean. Nutty and chocolaty would be the first tones one will taste. Has a little hint of a soft fruit note at the light/medium roast points and a bit sweeter edge to it. Gets stronger and more bittersweet into the darker roasts while adding a pretty smoky edge to it.
Colombian Geisha Finca La Pradera Buenos Aires Geisha is a selectively bred strain of coffee known for its overly floral, clean and sweet cup profile. Dionel Chilito Lopez owns the 10-hectare farm La Pradera, where he grows 3 hectares of coffee, including Geisha variety. Dionel is from a family of coffee producers, and his father gave him his first piece of land when he was still a teenager, where Dionel grew Caturra. After focusing on Caturra for many years, he received some positive feedback about Geisha and decided to switch his production to include that coffee.
Very complex lemony floral and sweet tones with a hint of orange in the aftertaste. Real light roasts get a little more lemony floral with just a hint of soft fruit. Caramel tones start to develop at a medium roast along with the orangish sparkle and continue until close to 2nd crack when it turns a little more bakers chocolaty. A super cool mix of floral, soft fruit, caramel, and chocolate tones. Very sweet upfront regardless of roast level.
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