Author: adminarcticcore

Uganda Kisoro AA

This high grown Arabica is washed and then screened to a large AA size. Roasted in the darker ranges, a subtle acidity and heavy body made a great double espresso and a syrupy ristretto with dominant cocoa style flavours.

Flavours:

• Strong, heavy body
• Cream /Syrup
• Mild nutty finish
• Great with milk

Origin:

Kisoro Arabica coffee is grown on the slopes of Mt. Muhavura in south western Uganda. It has lively acidity, creamy mouthfeel and a sweet flavour with pleasantly lingering aftertaste.

In Kisoro district, about 80,000 farmers are involved in coffee growing with an estimated 4.3 million coffee trees planted mainly in the sub-counties of Nyabwishenya, Nyundo, Nyakabande, Busanza, Murora, Kirundo and Kisoro.

These beans were selected to give a smooth, strong full bodied cold brew that would work well straight black or with milk. Prepared well with the cold brew method, no bitterness comes through and it yeilds mildly burnt dark Chocolate flavours with little lingering after tastes.

Origins:
Mexico el Triunfo Arabigo
Mexico el Triunfo is an old growth heirloom varietal called Arabigo. A bold coffee in the cup with a touch of acidity, great body and a dose of spicy savoury flavours on the finish.

Guatemala Jacaltenango SHB
Jacaltenango is in the northern end of Guatemala, near the Mexican border and even as a green bean this is full of fruit and sweet aromas. The same ripe coffee fruit sweetness appears in the espresso shot along with some green apple acidity that lifts the aromas.

India Monsoon Malabar Gold
The coffee is left to dry on racks slowly through the wet and windy monsoon season and this unique process yields a light weight, large size bean. A crema monster in the cup with heavy bodied gelatinous crema and spicy, earthy flavours.

Flavours:

• Strong, full body
• Dark Chocolate, slightly burnt

A great combination of South and Central American beans, the result is a strong coffee with scorched almond notes and lingering mild caramels.

Origins:

• Honduras – At high altitude 1800m, Yamaranguila region is the coldest area in Honduras. The coffee is shade grown and foraged in small plots.
• Peru – High altitude coffee from an estate at the base of the Andes.
• Brazil – These Pulped Natural processed beans are sun dried and well screened for a consistent classic brazilian coffee taste.

Flavours

• Strong body
• Caramels and mild sweetness
• Scorched almond

Colombian Volcan Galeras Supremo

When someone is looking for “strong coffee” often it’s the flavour profile of a good Colombian like this they are looking for. Excellent all-round coffee.

Flavours:

1. Typical “strong” espresso Columbian traits, but not too overpowering.
2. Bold finishes with subtle choc in milk drinks.
3. Stands-up well in milk based drinks.

Origin:

Galeras is an Andean stratovolcano in the Colombian department of Nariño. Narino is one of the highest-elevation areas for Colombian coffee.

Coffee in Colombia is handpicked from coffee trees and brought to wet mill processing stations. It is at these stations that coffees are typically sorted to determine their grade. Once all the ‘Supremo’ graded coffee is fully sorted, it then goes through a vigorous de-pulping machine to remove the outer layers of the coffee cherry.

After undergoing this process, Colombian Supremo Coffee is fermented to enhance its distinct characteristics. Twenty-four hours later, the coffee beans are washed with water to remove any impurities. This critical step is what sets apart authentic Colombian Supremo Coffee from other nationalities of coffee, and even Colombia ‘Excelso’ coffee.

Once washed, the Colombian Supremo Coffee beans are left under the sun until they are completely dry. During nights or rainy days, the beans are covered to ensure that they retain their characteristic aroma and taste. Through delicate processes and meticulous attention to detail, the seeds and trees once brought to Colombia have developed into producing the excellent coffee now known as Colombian Supremo Coffee.