|BCT's coffee special includes three of our best dark roast coffees. Featuring our:
Indonesian Sumatra Takengon Gr. 1 Mandheling
Indonesian Sumatra is what got me liking premium coffee. It was the first origin I really fell in love with.
The classic character of a Sumatra will be a real full bodied and creamy cup with low acidity. The cup will be marked by a variety of of sweeter semi-earthy tones and a slight smoky finish. They range from a very rough and tumble, in your face cup to a silky smooth milk chocolaty treat.
Sumatra Takengon Mandheling Grade 1 is sourced from the Jagong Mill and surrounding family-owned farms located in the Takengon and Atu Lintang coffee region of Aceh province on the island of Sumatra, Indonesia. Irham Junus owns and operates the Jagong Mill with his son, Andi and daughter, Ina. The Junus family has focused on meticulous ripe cherry selection resulting in something truly unique in Sumatra. The Junus family also has full control of the processing and milling right up to the final export stage, avoiding the long and convoluted supply lines that can compromise Sumatran quality.
Very clean cup for a Sumatra - it gets really chocolaty smooth and sweet even into the 2nd crack. A big strong prime example of a classic Indonesian Sumatra coffee, prep is on the cleaner side as well. Cup is very thick, creamy and chocolaty at a strong medium to dark roasts. This lot is a bit unique for Sumatra, one may notice a little fruit tones on the lighter spectrum of roasting - this will not be fruity at darker roasts but will add a ton of nice sweetness.
We enjoyed this Sumatra at a stronger medium roast, a couple of seconds before the second crack. We found this roast to accentuate the dark chocolate taste but still remain very smooth. Although this is a clean polished coffee, it will roast slightly uneven, as is true with most Indonesians.
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.
Dominican Org Ramirez Estate
A very cool single estate coffee from Cafe Kreyol (our Haitian Co-op friends).
Cafe Kreyol goes into some of the most impoverished and trouble areas that are within prime coffee growing territory, organizes farmers, teaches how to correctly process beans, guarantees purchase of the beans at way above market prices insuring it goes directly to the farmers and strives to really turn around some of the more trouble areas, putting people to work at well above average wages and insuring
Joey, the head of Cafe Kreyol even strives for his US employees the above statement. He finds the hardest working individuals with great work ethics that for one reason or another have really been put down with employment and troubled times to help them recover and build a resume while also being able to help others.
One can feel real good about supporting any of Cafe Kreyols projects and for the most part - really tasty coffees as well.
Cafe Kreyol projects including this one are project coffees (although this is the nicest screen out of the lot), these are not a 0 defect beautiful large screen coffee. It takes around 5-7 years to really turn out a prime coffee operation and most of these are on year 2-3. Great tasting cups but keep in mind - not the worlds best screen.
In 1943, Mr. Belarminio Ramirez started a small company dedicated to the cultivation and marketing of coffee, which over the years grows into a family tradition involves three generations already. The Belarminio Ramirez Group was named in his honor.
Currently the company owns 350 hectares of coffee production, located in the mountains of the central range between 800 and 1500 meters above sea.
Very classic good tasting Dominican coffee. Thick and creamy with low acidity and very complex darker tones. Definitely one for you darker roast fans looking for something a bit more exotic. Chocolate, tobacco earthiness, molasses and smoky - it is one complex tasting coffee.
Make sure to play around with the roast on this guy, medium to as dark as you want to go is the window to play within. You can really change up the coffee from borderline dark (accentuates a bit of earthiness) to decently dark (stronger but more down the chocolate smoky realm). A couple day setup time really smooths out the tones.