|BCT's coffee special includes three of our best dark roast coffees. Featuring our:
Indonesian Sumatra Gr. 1 Bener Meriah –
Burni Terlong - Large Bean
A great super fresh, clean, and classically toned Sumatra coffee.
The prep on these beans are well above average for Sumatra and strictly large bean screen - which is rare.
Indonesian Sumatra Gr. 1 Bener Meriah – Burni Terlong - Large Bean is sourced from family-owned farms organized around the KSU Gayo Mandiri cooperative located in the Bener Meriah regency within the Aceh district, on the island of Sumatra. KSU Gayo Mandiri was founded in 2008 and currently has 1218 members. On average, producers cultivate coffee on 2.5 acres of land using their own micro-mills to depulp and dry coffee. The cooperative hosts regular trainings on best agricultural practices to assist small producers with their organic certification while improving the quality of their coffee. KSU Gayo Mandiri invests premiums generated from certifications in roads to help producers overcome problems transporting their coffee. The cooperative also recently purchased an ambulance to improve access to emergency healthcare.
Fuller bodied, darker toned and low acidity. A little hint of a sweet soft fruit tone upfront quickly changing into a strong bakers chocolate cup with some complex earthy/smoky tones. As the cup cools the sweeter edge gets accentuated. This cup really holds true to the Sumatra cup profile. A Sumatra fan will really love this cup as a single origin. For folks playing around this works great for blending, super clean and will add some awesome chocolaty tones and body.
Lovely cup from a medium to dark roast. A little trickier to roast being semi-washed, you will see some beans roasting darker than others. When in doubt, take it until you hear the first pop or two from second crack - adjust lighter or darker from there based on personal preference.
Brazil Cerrado 17/18
Brazil Cerrado 17/18 is sourced from family-owned farms organized around Cocamar Cooperativa Agroindustrial (COCAMAR), a cooperative located in the municipality of Maringá in the state of Paraná, Brazil. COCAMAR was founded by a group of 43 coffee producers in 1963. The current membership has grown to 13,000, and includes producers from municipalities in the state of Paraná, São Paulo, and Mato Grosso. In addition to coffee, members of COCAMAR diversify their incomes with the production of soybeans, corn, wheat, and oranges. The milling facility at COCAMAR is renowned for its strict quality control measures and protection of the environment.
The aroma is very nutty and sweet. There was a surprising hint of smoke on the palate. Full bodied and low acidity - this is a traditional tasting Brazil - thick, creamy, nutty and semi-sweet. At the darker roasts a very sweet first taste, almost a little fruity, and then quickly turns darker-toned with a bakers chocolate and slightly toasted walnut flavor. Great blend base for espresso or adding body with darker tones - many will love it as an S/O drinker.
A pretty versatile bean, although we wouldn’t recommend a light roast. Medium roast will be smoother and more neutral tasting. A darker roasted will bring out the smoky and chocolate notes that most will shoot for. This would be a great bean for blends.
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.