|BCT's coffee special includes three of our best dark roast coffees. Featuring our:
Ethiopian Natural East Harrar Nafisifi
This coffee is sourced from family owned farms in the legendary Harari region best known for the Harrar Horse coffee brand, which hasn’t been around for a long time. Rashid Abdullahi, co-founder of Nafisifi (the exporting company that sourced this lot) is also a descendant of the Horse. Rashid is the nephew of Mohamed Adullahi Ogsadey, the Somali King who made the Horse brand famous. Rashid has spent the better part of two decades trying to put a Harrar, with all the luster of the past, back into the mainstream. Rashid personally selected the cherries and implemented a raised bed project to ensure meticulous drying protocols. This is also the first year since the creation of the Ethiopian Commodity Exchange that new rules permit export directly to the U.S.. The stars have aligned and somewhere the spirit of the Somali King is smiling.
Tasting Notes: Although the processing has been improved for this lot - it still has the real old world natural processed tones and wild cup factor. Medium acidity, medium to full bodied, the cup starts on the floral, citrus fruity end and balances with nice dark chocolate and semi smoky tones. Light roasts are pretty front loaded with the floral, fruit and citrus tones with just a hint of something dark in the aftertaste, too light and one can get a little grassy. Medium to just before 2nd crack is smooth and balanced, most of the citrus is muted and you get a bit more fruit versus chocolate factor, really what this cup is about. Dark roasts are very tasty as well but strong and slightly edgy; dark chocolate, a little red fruit note, smoky and sweet.
Part of what makes this cup wild is the purposeful contrast in tones - mostly in the Ethiopian world, this mean you will get a couple different roast points when playing with these guys. Awesome cup but a little more challenging to roast. The lucky part, the cup is super tasty if you just touch 2nd crack with it. Once it cools you will see plenty of medium roasted beans, which gives that awesome contrast of dark versus light tones. From there, you can go a bit lighter or darker dependent on personal taste. Careful with the light roasts for some of the beans can be decently too light and put off a little grassy nutty tone.
Brazil Mogiana 17/18
Many will like it as a single origin drinker but this can be used as an awesome blend base. Pretty neutral tasting and adopts flavors blended into it easily.
The small boutique Brazil coffees will roll in late December through February, but the aggregates (mill and co-op) start coming in around now. A very tasty and fresh offering at a stellar price!
Brazil Mogiana 17/18 is produced by farmers organized around cooperatives in the Mogiana growing region split between the states of São Paulo and Minas Gerais, Brazil. The Mogiana region is the most renowned of three major Brazilian growing regions. This region has rolling hills and uneven terrain lending to farms that are small to medium in size. As the world's largest coffee producer, Brazilian lots often come from larger estates that use highly mechanized processing strategies to manage larger volumes. Our current offering is Fine Cup (FC) and Strictly Soft (SS), the highest cup category in the Brazilian coffee grading.
Fuller bodied and lower acidity, a very good versatile bean. Nutty and chocolaty would be the first tones one will taste. Has a little hint of a soft fruit note at the light/medium roast points and a bit sweeter edge to it. Gets stronger and more bittersweet into the darker roasts while adding a pretty smoky edge to it.
Avoid light roasts with it being decently lower acidity, cup comes together at a medium roast and tastes very nice into the darker roasts. For blending, we suggest right at the 2nd crack or darker for neutral taste and good body. For single origin drinking, we would suggest more in the medium roast range for a bit mellower and sweeter cup.
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.