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Guatemala Bella Carmona Antigua

$18.00

    • The Antigua Bella Carmona comes from one of Guatemala’s most beautiful and captivating valleys, Antigua. This region’s rich volcanic soil and cool weather provide the perfect conditions to produce one of the world’s best coffees. Bella Carmona is a blend of peak of the harvest cherries that come from some of the best farms in Antigua to then be processed at Beneficio Bella Vista. This mill has been producing coffee for decades, and their experience really shows in every cup.

      Bella Carmona has strong chocolate notes, a bright and fine acidity with orange and lemon notes. It offers an exquisite roundness and pleasant mouth-feel, which can satisfy the most demanding palates.

    • Cupping Profile

      Tasting Notes: Chocolate, Caramel, Orange
      Body: Full
      Acidity: Bright, Citric
      Brew Methods:
      french press iconFrench press (coarse grind)
      auto drip iconAuto Drip (medium grind)
      pour over iconPour Over (medium-fine grind)
      espresso-iconEspresso (fine grind)

    • Origin Information

      Country: Guatemala
      Region: Antigua
      Elevation: 1500 –1800 m.a.s.l.
      Harvest: December - April
      Cultivar: Caturra, Bourbon, Typica
      Process: Washed, Sun-dried

    • Medium Dark Roast • Agtron 42

      Roast Level

      Agtron numbers are precise, industry standard representations of the degree of roast.
      The lower the number, the darker the roast.

       

    • Acidity

      Acidity, used as a coffee term, refers to bright, tangy, fruity, or wine-like flavor characteristics found in many high grown Arabica coffees.

      Body

      The physical mouth feel and texture of a coffee. Full bodied coffees have a strong, creamy, and pleasant, mouth feel. A coffee's body (light, medium, or full) is its thickness due to the amount of dissolved and suspended solids and oils extracted from the coffee grounds, and may range from thin and watery to thick and creamy.

      Aroma

      Coffee aroma is the fragrance of brewed coffee and is closely related to coffee flavor. Without our sense of smell, the taste is limited to the tongue senses of sweet, sour, salty, and bitter. Many nuances of coffee are in its scent, or "the nose." Coffee aroma is experienced after drinking the coffee when vapors drift upward into the nasal passage. This "retro-nasal" aroma is responsible for much of a coffees aftertaste.

       

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Mexican Topacio Chiapas

$18.00

    • Topacio is grown by small producers located in regions of Jaltenango and Villacorzo Chiapas in Mexico. Between the January and April harvest, they hand-pulp their coffee and ferment it in small tanks before sun-drying. The majority of coffee production in this area is dominated by small producers with an average farm size of 1,5 hectares with Bourbon and Arabic Tipica trees. Several microclimates with heavy humidity give the coffee in this region a good acidity and nice body.

      This region's volcanic soil and a combination of sunlight, temperature, and precipitation provide the essential components for growing Strictly High Grown coffee. Some say this is where Mexico´s best coffee can be found.

    • Cupping Profile

      Tasting Notes: Chocolate, Caramel, Citrus
      Body: Smooth
      Acidity: Bright
      Brew Methods:
      french press iconFrench press (coarse grind)
      auto drip iconAuto Drip (medium grind)
      pour over iconPour Over (medium-fine grind)
      espresso-iconEspresso (fine grind)

    • Origin Information

      Country: Mexico
      Region: Chiapas
      Elevation: 900 - 1100 m.a.s.l.
      Harvest: December - March
      Cultivar: Bourbon, Typica, Caturra, Catuaí
      Process: Fully Washed, Patio Dried

    • Medium Dark Roast • Agtron 45

      Roast Level

      Agtron numbers are precise, industry standard representations of the degree of roast.
      The lower the number, the darker the roast.

       

    • Acidity

      Acidity, used as a coffee term, refers to bright, tangy, fruity, or wine-like flavor characteristics found in many high grown Arabica coffees.

      Body

      The physical mouth feel and texture of a coffee. Full bodied coffees have a strong, creamy, and pleasant, mouth feel. A coffee's body (light, medium, or full) is its thickness due to the amount of dissolved and suspended solids and oils extracted from the coffee grounds, and may range from thin and watery to thick and creamy.

      Aroma

      Coffee aroma is the fragrance of brewed coffee and is closely related to coffee flavor. Without our sense of smell, the taste is limited to the tongue senses of sweet, sour, salty, and bitter. Many nuances of coffee are in its scent, or "the nose." Coffee aroma is experienced after drinking the coffee when vapors drift upward into the nasal passage. This "retro-nasal" aroma is responsible for much of a coffees aftertaste.

       

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Sumatra Gayo

$18.00

    • The unique process used in its production results in a full body with a concentrated flavor garnished with herbal nuances and a spicy finish. Giling Basah, the name of the traditional Sumatran process, involves hulling the parchment off of the bean at roughly 50% moisture content; for comparison, most other processes hull coffee at around 10-12% moisture. This unique Sumatran process results in a trademark flavor profile (low acidity and a richness that lingers on the back of the palate) and gives the green beans a signature dark color.

      Sumatra drinkers enjoy what they feel are smoother, fuller-bodied results.

      "When you have 10 coffees on a table and one of them is weird — that one is either going to be whipped and lashed, or people are going to be like, 'this is the greatest thing ever!' It's just hard to compare Sumatra alongside anything else."

      –Tom Owen, Sweet Maria's resident guru commenting on Sumatra

    • Cupping Profile

      Tasting Notes: Cherry, Peachy, Herby
      Body: Full Bodied
      Acidity: Subtle, Smooth
      Brew Methods:
      french press iconFrench press (coarse grind)
      auto drip iconAuto Drip (medium grind)
      pour over iconPour Over (medium-fine grind)
      espresso-iconEspresso (fine grind)

    • Origin Information

      Country: Sumatra
      Region: Gayo Highlands of Central Aceh
      Elevation: 1500 – 1800 m.a.s.l.
      Harvest: April - May
      Cultivar: Ateng, Tim-Tim
      Process: Giling Basah

    • Medium Roast • Agtron 50

      Roast Level

      Agtron numbers are precise, industry standard representations of the degree of roast.
      The lower the number, the darker the roast.

       

    • Acidity

      Acidity, used as a coffee term, refers to bright, tangy, fruity, or wine-like flavor characteristics found in many high grown Arabica coffees.

      Body

      The physical mouth feel and texture of a coffee. Full bodied coffees have a strong, creamy, and pleasant, mouth feel. A coffee's body (light, medium, or full) is its thickness due to the amount of dissolved and suspended solids and oils extracted from the coffee grounds, and may range from thin and watery to thick and creamy.

      Aroma

      Coffee aroma is the fragrance of brewed coffee and is closely related to coffee flavor. Without our sense of smell, the taste is limited to the tongue senses of sweet, sour, salty, and bitter. Many nuances of coffee are in its scent, or "the nose." Coffee aroma is experienced after drinking the coffee when vapors drift upward into the nasal passage. This "retro-nasal" aroma is responsible for much of a coffees aftertaste.

       

View details

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