|BCT's coffee special includes three of our best dark roast coffees. Featuring our:
Indonesian Sumatra Mandheling Gr. 1
Sumatra Mandheling Grade 1 coffee is sourced from family-owned farms located in North Sumatra Province on the island of Sumatra, Indonesia. The coffee is wet-hulled, a uniquely Indonesian processing method in which the coffee parchment is removed before the final drying is completed, producing a hallmark Indonesian flavor.
A big strong prime example of a classic Indonesian Sumatra coffee. Big bodied, earthy, smoky and chocolaty - low acidity and creamy. A great coffee for your house blends or those who are earthy Sumatra fans.
Just before to just into 2nd crack is going to make this coffee shine. Lighter roasts will be less chocolaty and more earthy - which is not recommended. A quicker roast will help retain as much sweetness as possible. This Sumatra will roast a little uneven due to the processing - judge it by the darker beans.
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.
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.