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Ethiopian Natural Yirgacheffe Gr. 1 Aramo

Fresh 2016 crop!

Ethiopia Yirgacheffe FTO Aramo coffee is sourced from family-owned farms organized around the Aramo Cooperative located in the southern district of Yirgacheffe, Ethiopia. The Aramo Cooperative was established in 1975 and currently has 2,254 members. In 2002, the cooperative joined the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU), an umbrella organization established in 2002 to support a sustainable coffee supply from cooperatives in the Gedeo ethnic region of Ethiopia. There are twenty-six other cooperatives affiliated with the YCFCU totaling more than 35,000 members.

Ethiopian coffee is perhaps the world's most prized. This coffee comes from the most renowned Ethiopian growing region of Yirgacheffe. Many Ethiopian cultural traditions are built around coffee.

Tasting Notes: A very top notch natural. Clean, well balanced and a very upfront light berry toned cup of coffee. This cup does have pretty high acidity for a natural, giving it a nice citrus tone, crisp and floral with strong fruit tones just a hint of dark chocolate at the lighter roasts. Fuller roasts give it more body and bring out some darker fruit tones but mute up a bit of citrus and extreme fruit notes - fuller roasts will be much more balanced and chocolaty - fruit notes can be found in the cup but not over the top like some of the less refined naturals.

Roasting Notes: We like a full city roast, gives that darker fruit note mixing with a pretty chocolaty cup - many will like it lighter but be ready for some acidity.


Ethiopian Natural Yirgacheffe Gr. 1 Aramo

1 Lb bag

Burman Price - $8.25
Sale Price - $7.75

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Chinese Micro-lot Gr. 1 Washed - Black River - Estate Produced

An excellent new 2016 crop offering.

This is a way cool Chinese single estate coffee grown above 1500m; coming from along the highlands of the black river in pretty dense natural forest land.

The area this coffee comes from in not what most would think when China is mentioned. Think rainforest's with gentle mists coming off the mountain engulfing the coffee trees - a herd of wild elephants live on the farm as well, they really try and preserve the natural habitat throughout the whole farm.

Natural forest canopy covers the bulk of the coffee which is very ideal for the plants and is very important from the local eco system.

The farm mostly grows cattura but there could be a couple other testing strains intermixed within the forest that made its way into the lot.

Chinese coffee, which is pretty new to us here in the US, has been around for hundreds of years. China has been growing coffee since the early days of coffee farming. They had a strong presence at this year SCAA but we have to say - the bulk of what we have seen and tried has been lower end and not so clean. Usually used for cheaper coffee blends.

Our neighbor here at Burman Coffee, Victor (who does commercial setups) was lucky enough to get inviting to China to see one of their top end coffee competitions - no international jury or buyers were there, top end coffee producers and high-end domestic retailers. He found an absolutely stellar lot (in comparison to what normally makes it here) Long story short, 10 weeks later, here it is for your drinking enjoyment.

Tasting Notes: To picture this cup you need to steal some aspects from many different coffees, think sweet and floral like a Costa coffee mixing with the stronger chocolaty tones and body of a Rwanda or Burundi with just a hint at certain roast points of spicy very clean Indonesian earthiness. Without being too extreme in any of these tones, this is really a cup anyone can like.

Roasting Notes: Hard to pick a favorite roast but fun to play around. Avoid super light roasts for you will end up a bit front loaded with acidity and lighter tones. Great cup medium to dark. For a first roast i would take it right around 2nd crack and judge your personal preference from there. A little closer to a Central American coffee around the medium roast, hint of the African and Indo characteristics at the darker roast points.


Chinese Micro-lot Gr. 1 Washed - Black River - Estate Produced

1 Lb bag

Burman Price - $6.69
Sale Price - $6.19

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Colombian Cauca Excelso

A stellar deal on a stand up very fresh Colombian cup.

A mill production from the Cauca region - a very nice Excelso screen - coming from some nice altitude and from one of the more exotic Colombian regions. Many hard working farms and individuals from around the main mill contributed some awesome coffee to make this lot happen.

Colombian coffees are always the most popular origin across the board. Everyone will drink a nice cup of Colombian coffee every now and then. Colombia has pumped so much time and effort into their coffee over the last 30 years that almost all of there coffee is clean with hardly any worries of bad lots and defects. Most would consider them the king of coffee production and it can be clearly seen in this lot.

Tasting Notes: Very clean and fuller bodied with a strong chocolaty and nutty factor. Whats differentiating this cup from many other Colombian regions is the bit of acidity it has, adds some great sweetness and depth of flavor even at the darker roasts. This is a cup almost anyone will love, one will have to switch up the roast depending on what they are looking for.

Roasting Notes: A classic dark roast cup but being on the cleaner side with a little jazzy acidity many will love it more around a medium roast- very balanced with a little floral nutty darker toned cup. Dark roast will be pretty classic Colombian, big strong edgy and smokey.






Colombian Cauca Excelso

1 Lb bag

Burman Price - $5.25
Sale Price - $3.99

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Panama Hi-U - Graciano Cruz - Finca Los Lajones - Black Honey

Black Honey (compared to White Honey) is very close to a ferment natural processed bean - a bit cleaner tasting than a full natural but without us telling you - it would appear and taste like a full natural.

This is one tasty coffee and well worth the extra pennies but be aware, this is an old world honey processing with some tweaks to make the screen a bit cleaner than normal - it will roast slightly uneven, is a little browner in color and a variety of shades - it is produced to look like this and if your a natural fan, where the buck stops. The roasted beans will look quite normal but make sure to taste this cup before questioning the processing.

Boquete was founded on April 11, 1911. Initially, the head of the district was Lino, but it was moved soon after to Bajo Boquete. For many years, the district had three "corregimientos" (townships): Bajo Boquete, Caldera, and Palmira. In 1998, the "corregimientos" of Alto Boquete, Jaramillo, and Los Naranjos were created. In addition to tourism, its main industry remains agriculture, especially the growing of coffee beans. Boquete is well known for its coffee, judged to be among the finest in the world.

Farming coffee is a life style in many different ways. Mainly it depends on the farmer’s spirit, call it the coffee spirit. Coming from a family that belonged to the founders of Boquete village more than 100 years ago, coffee has always been around him.

Graciano has always been extremely passionate about agricultural science. Every day he is learning something new about the plants, soils and interrelations in each environment. "It is like watching a movie in four dimensions instead of 3D. Experiencing and feeling the myriad facets of the nature around me made me become an organic coffee farmer." The first officially certified in Panama.

While studying coffee economics and marketing, Graciano developed, with the help of many friends, a coffee concept that begins at the end of the client’s discerning palates and ends at the coffee trees at his farms.

Tasting Notes:
This is a way cool coffee but a bit hard to describe for its taste night and day different depending on roast level - Lighter spectrum roasts give a strong acidity, lots of fruit (almost to that perfect Blueberry) and sweetness, some tea like floral attributes and a hint of a chocolate undertone, a bit front loaded at lighter roasts but very tasty - medium to border line dark roasts change the cup to very chocolaty and a bit fuller bodied with just a hint of lemony citrus and a little lingering fruit in the after taste - very balanced and sweet and most likely what i would shoot for - darker roasts are not fruity but super chocolaty, into 2nd crack starts to reduce sweetness of the cup a little and adds a bit of roasty notes but this compliments the chocolaty aspect.

Roasting Notes:
Lighter roast points make sure to let it set up for 2-4 days before drinking, really mellows out the brightness and makes for a smoother much more complex cup. Medium to dark roasts set up much quicker but still 24 hours is recommended. Make sure to try this coffee at a variety of roasts, small flavors will keep popping up and be sure to wow most.


Panama Hi-U - Graciano Cruz - Finca Los Lajones - Black Honey

1 Lb bag

Burman Price - $10.49
Sale Price - $9.19

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2016 Hawaiian Maui Mokka (14 Natural)

This current crop of Maui Mokka is one heck of a cup, similar in tones to last years award winning crop - a little hint more acidity due to the freshness.

Mauigrown has done a great job learning from the last crop to improve the next. This batch has a revised natural processing method to leave it a little sweeter with increased pectin levels. You can tell the difference just by appearance, it looks much cleaner. An old world coffee with new world inspirations.

The first Mokka arrival this year is our beloved 14 screen - as per the usual with Mokka coffees, the larger screen just are not as tasty - in-fact we had another Mokka winner this year - the 11 screen was super tasty as well, have a couple bags coming in around a month - month and a half away from this arrival.

Maui Moka originated at Ka'anapali Estate in Maui, an experimental coffee plantation project.  They transplanted several native coffees from around the world, looking to derive Hawaiian cultivars with unique flavors; the Maui Moka bean is derived from native Yemeni seed stock.  The Ka'anapali project went under in 2002 due to funding issues. In stepped a group of connoisseurs who rescued the Estate from developers, and rehabilitated the original plantings. 
 
Tasting Notes:
Like its true Mokka parent, it's a phenomenally aromatic coffee.  Salivate in anticipation as the freshly wet grounds emit sweet, heady coffee fragrance laced with notes of Virginia tobacco and lush peach brandy.  Once fully brewed, the aroma is winy, very sweet and lightly herbal.  The cup is chocolatey with a note of sweet vanilla and soft fruit notes, It has a medium body has creamy texture reminiscent of Guatemala's Huehuetenango coffees.  It's an exceptional coffee experience!

Roasting Tips:
This cup is best from a medium roast to just into the second crack. To really get that great flavor make sure to let it set up for a day or two. Just into the second crack for that creamy chocolate tone and a medium roast for those creamy sweeter fruit tones.

*****Roasting Maui Moka can be challenging.  The beans are high in chaff and can progress very quickly from first to second crack, be careful and watch the roast. If you run into any issues, make sure to hit the cool button!!!!*****

Past that, you're in for a real treat!


2016 Hawaiian Maui Mokka (14 Natural)

1 Lb bag

Burman Price - $12.99
Sale Price - $12.49

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