|BCT's coffee special includes three of our best dark roast coffees. Featuring our:
The Cooperativa de Cafeicultores e Agropecuaristas (COCAPEC) was founded on July 11, 1985. COCAPEC started its activities with almost 300 members in its first year of operations and today COCAPEC has over 2,000 members. COCAPEC is renowned in this coffee-growing region for its technical support and natural drying methods. The cooperative’s technical department works in partnership with its members to guarantee consistent coffee quality. Currently, the High Mogiana region has an average annual production of more than one million bags of coffee, of which 85% is high quality beans produced at optimum altitude and temperature.
The aroma is very nutty and sweet. There was a surprising hint of smoke on the palate. Full bodied and clean this is a traditional tasting Brazil - thick, creamy, nutty and sweet. At the darker roasts a very sweet first taste, almost a little fruity quickly turns darker toned in a bakers chocolate to slight toasted walnut. Hints of molasses and caramel can be found. Great blend base for espresso or to add body and darker tones - many will love it as a S/O drinker.
A pretty versatile bean, although we wouldn’t recommend a light roast. Medium roast will highlight more of the fresh dark semi fruity tones but darker roasted will bring out the smoky and chocolate notes that most will shoot for. This would be a great bean for blends.
Indonesian Sumatra Takengon
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 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.