|BCT's coffee special includes three of our best dark roast coffees. Featuring our:
Indonesian Sumatra FTO Bener Meriah Karya Mandiri
This coffee is sourced from family-owned farms organized around an export company called CV. Gayo Mandiri Coffee, located in the Gayo highlands of the Aceh province on the island of Sumatra, Indonesia. On average, producers cultivate coffee on 2.5 acres of land using their own micro-mills to depulp and dry coffee. CV. Gayo Mandiri Coffee is a family-owned export company that operates its own mill and collaborates with farmers to access the international coffee markets, ensuring greater earnings from direct trade relationships.
A great tasting and clean Sumatra offering. Low acidity, fuller bodied, very chocolaty and smoky with a hint of spice. Ranges from milk chocolaty but less body at the medium roast points to bakers chocolate and rough but fuller bodied into the darker roasts.
As with almost all wet-hulled Indonesians, this coffee will roast a bit uneven. Still pretty easy to roast, make sure all the beans are through first crack before stopping the roast for more of a medium roast. For a darker roast, let roll into second crack just a couple seconds.
Costa Rican SHB EP Tarrazu La Pastora
New 2016/17 crop!
Tarrazu coffees are grown in altitudes over 3,900 feet, allowing them to be designated SHB-single hard bean, the highest classification in the Costa Rican system. Grown in rich volcanic soil and high altitude make this one the finest coffees in the world.
Tarrazu coffees are famed for snappy, strikingly clean flavor. Known as a "classically complete" coffee, they're crisp and medium-bodied, with tangy citrus flavor and a fine, satisfying aroma. Tarrazu cups wonderfully at all but the lightest and darkest roasts.
The aroma is floral and sweet like honey. A nice medium bodied, smooth & creamy cup of coffee with little stronger floral aspect and medium brightness (gets a good lemongrass tone at lighter roast points). It starts with a crisp darker chocolate note, hints of a soft fruit note, and finishes with a pleasantly surprising spiciness. This is a savory cup of coffee with wonderful complexities.
Best at a medium to dark roast. Lighter you will you will pick up more acidic notes, at a medium (city +) you will taste the great complexities that you may loose if roasted too dark. Would make a wonderful espresso but great as a drip brew.
Indian Monsooned Malabar
Very unique and exotic coffee; usually people have a love/hate relationship with this bean but it is one of our top sellers year in and year out.
Monsoon Malabar coffee is prepared from Arabica cherries (“cherry” refers to
dry-processed coffees in India). After grading, the coffee is transported to the coastal city of Mangalore where the “monsooning” is carried out in large openwalled warehouses.
During the rainy months of June through August, the coffee is spread inside the warehouses with very good aeration and ventilation at a particular thickness so that the coffee slowly absorbs moisture. After it absorbs sufficient moisture and bloats in size, it has to be periodically bulked and bagged and stacked so as to ensure proper and uniform “monsooning.” This process has to be carried out many times during the months of the monsoon.
After September, when the rains subside and the temperatures are higher, the ghostly white and swollen beans are sent through the final grading (gravity tables and hand-sorting) in order to obtain the Malabar export quality. The farmers not only produce coffee, they also grow pepper, cardamom, and oranges. Most of the farms are 80 to 100 years old and belong to third generation growers.
A very low acidity, thick and creamy, overly earthy style cup of coffee. There is a lot of sweet tones in this cup depending on the roast and one can taste a little hint of the natural processing soft fruit tones and classic Indian spice notes. A pretty wild cup for you stronger coffee fans or espresso heads.
Usually used for espresso at the darker roast points but many of our customers enjoy the single origin drip brew or french press at a slightly lighter roast point.