|BCT's coffee special includes three of our best dark roast coffees. Featuring our:
Indonesian Sumatra Lintong Gr. 1
Sumatra Lintong Grade 1 coffee is sourced from family-owned farms organized around an export company called CV. Yudi Putra, located in the Lintong district within the province of North Sumatra on the island of Sumatra, Indonesia. Yudi Putra is a family-owned export company that operates its own mill and collaborates with farmers to access the international coffee markets.
Thick and creamy, very low acidity. Lintong coffees are known for their complexity and this cup is no exception. Small hints of herbal notes mixing with the very chocolaty cup character makes for quite the treat. Slight earthy and smoky tones can be found especially at a darker roast.
Wet-hulled coffees will roast a bit uneven due to the processing but the tastes are wonderful. Even if looking for a darker roast, just roll it into 2nd crack for a couple seconds, when done cooling you will see some lighter beans - this will add great flavor depth and sweetness to the cup. Great from a medium to dark roast.
Indian Mysore Nuggets - Extra Bold
Year in to year out, this is always one of our most popular coffees, at times we have trouble keeping it in stock! New 2017 Crop!
Mysore coffees are the best known and the most popular of all Indian coffees, they posses good body and snappy acidity. The overall taste profile is very unique, with spicy overtones. These spicy overtones come from the cinnamon, cardamom, nutmeg, cloves and pepper that grow alongside the coffee trees.
This lot is full bodied, with a rich full taste and moderate acidity. Very interesting and exotic, I like to roast this coffee a little darker, just into the second crack.
Indian Mysore Nuggets have been a favorite of Burman Coffee and customers for many years and this crop does not disappoint. The aroma is nutty, woody, and some slight smokiness. The taste is classic. Many of the notes in the aroma come through in the flavor like walnuts and some smoke. There’s dark fruit, oak, licorice, and some vanilla spice, like a good dry red wine. The finish has a subdued brightness to it with just hints of lemon zest at lighter roast points. The body is medium to full depending on roast and brew. There’s a reason people keep coming back to this bean. It’s a smooth all around great stronger cup of coffee.
We recommend roasting this bean at a medium to dark roast. Too light and the wood tones would be too dominate, too dark you will loose its pleasant brightness.
Rwanda FT. Dukunde Kawa Musasa
New 2016/17 Crop! Always excited for this coffee to arrive - each year is different but equally as stellar - a little less acidity this year, sweet and chocolaty as always.
Rwanda FT Dukunde Kawa Musasa coffee is sourced from family owned farms organized around the Musasa mill located near a gorilla habitat in the Gakenke district of Rwanda. Farmer plots are so small that measurements are based on the numbers of trees, not area of land. Farmers who process their coffee at the Musasa mill are members of the Dukunde Kawa Cooperative, which started in 2000 with enough funds to build one wet mill. In the following years, the Dukunde Kawa Cooperative has built three more wet mills and completed construction of their own dry mill.
More than 80 percent of the cooperative workforce is women, and producer-members have used earnings to improve their standards of living with investments in livestock, access to healthcare, and programs to protect the environment, which won the SCAA 2012 Sustainability Award. The quality of the coffee is also internationally recognized, consistently placing as one of the best in the Cup of the Excellence annual auction.
Very nice and balanced bright and chocolaty coffee - a lot of sweetness and crispness - great identifiable and rich chocolate tones with a medium body and nicely balanced with soft floral and fruit. Soft vanilla tones and a little herbal spice are present before 2nd crack.
I would avoid the lighter roast points, a little acidic and grassy tasting - the silky body starts to hit at a medium roast and the darker fruit and cocoa really start to hit right before second crack. I tend to roast it a bit slower to increase the body and darker tones while still roasting before the second crack.