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New Coffee Bean Offerings

We Have NEW Coffee available for purchase!!!

County Rd Coffee is expanding thanks to your support. Now with our new roasting studio and online purchasing, we can give back to you a hand selected choice of coffee beans to make your days Amazeballs. Below are tasting notes, farming techniques and harvesting details to give you all the information about each new Coffee offering.

Before we introduce each Coffee Bean we wanted you to know that NOW you can order both Roasted Coffee OR Green Coffee Beans so you can roast at home. Following our step by step instructions linked here – https://www.countyrdcoffee.com/coffee-dictionary/home-roasting-basics/ You can Roast to perfection your needs for the week of your favorite coffee. You can also come to the Roasting Studio for lessons to give you the confidence to Roast at Home on your own. ( Please bare with us as we load the Green Bean Offerings on our E-commerce platform).

What Makes EACH coffee Unique? Much like wine – the terroir, growing techniques and harvest make a huge impact on the end result. Each Coffee has a history and is named after the district, City or technique by which it is farmed and processed.

KENYA PEABERRY

As the saying goes: you can’t bake a pie with these ‘berries, but you can brew yourself a delicious cup of coffee! If you’ve heard the saying before, perhaps you’re wondering: what are peaberries, and what makes them so special? A peaberry (also called caracol or snail in Spanish) is a natural mutation of the coffee bean inside its cherry. Normally coffee beans grow two to a fruit, flat against each other like halves of a peanut, but a funny thing happens in about 5% of the world’s coffee, and a bean is born an only child.
And, perhaps just like that only child, the peaberry beans get kind of spoiled by not having to share with anybody else. They tend to be smaller, denser, and, maybe just a little bit cuter than their flat cousins. Fans think they taste noticeably sweeter and more flavourful than standard-issue beans; naysayers insist they can’t tell the difference.
Because there’s no way to tell from looking at the cherry itself whether there’s a single- or double-header inside, these need to be hand-sorted after picking and processing in order to be sold separately. As a result, in many cases the peaberries are sold for roasting right alongside their normal counterparts. Occasionally, growers will hand-select the tiny mutants for special sale, sometimes at a premium-not only because of their taste, but also because of the amount of labour involved, as well as their relative rarity.

INDIAN MONSOONED MALABAR

The process, from beginning to end, involved in making a fantastic cup of monsooned Malabar coffee is fantastically intriguing. It’s similar to the aging process that a lot of coffee farms employ; in which cherries are left on the stem even after they’re ripe for the picking so that they can absorb more rain and air, thus intensifying the flavour naturally.

The Malabar coffee cherries are picked when they are ripe, then rather than being washed and hulled, are first sun-dried in expansive barbecue pits. After that, the cherries are processed and cured, then stored away in warehouses until the monsoon season comes around. From June to September (about 12-16 weeks), the beans are spread on the floor, exposed to the violent, sea-salt moisture-saturated winds of the monsoon while inside of a well-ventilated warehouse. In fact, the sides of these warehouses are built to open wide, and the winds circulate inside the building, making the beans swell in size by absorbing moisture. Farm workers spend a lot of their time during monsoon season repeatedly spreading, raking, and rotating the beans so that they all are touched by the winds kicking up from the Indian Ocean. After the season ends, the beans are micro-sorted again to remove fully “monsooned” beans from those that are not fully “monsooned.”   The secret to the extraordinary quality of this Monsooned Malabar over others available; is this re-screening after the monsooning process is complete. The beans are perfectly uniform with zero defects. They are the most beautiful Monsooned Malabar beans you’ll see. This is a high body and low acidity coffee with a character of earthy overtones. The coffee stands alone as a one origin but is often used to enhance an espresso blend. Because of this intense process, Monsoon Malabar results in a very flavourful, intense cup of coffee.

ETHIOPIAN LIMU

Many believe that Ethiopia is the birthplace of coffee (not South America, which some believe). The indigenous coffee trees (which some experts say, are the only native coffee trees in the world) first grew in ancient “Abyssinia,” which is now present day Ethiopia. These trees blossomed in an area called “Kafa,” which may as well be the root word for coffee. In the tenth century, coffee was considered a food.
Ethiopia’s coffees are exported either as “washed” or “sun dried/natural”. There are nine distinct coffee growing regions in Ethiopia. Lekempti, Illubabor, Djimma, Harrar, Teppi/Bebeka, Sidamo, Yirgacheffe, and Limu. Limu coffee (washed) grows to the South-West of Ethiopia between 3600-6200 ft. Limu coffee is renowned for its good cup, sweet, spicy/winey flavor and balanced body and is therefore sought after by many roasters, around the world. Washed Limu coffee is one of the premium gourmet coffees in the world. The bean is medium size, has a distinctive rounded shape and green color.

We still Have our fabulous Columbian Supremo along with these New Offerings. Our Fan favorite of Yirgacheffe is currently out of stock until our famers harvest in March. We should expect more Yirgacheffe by early Summer. Another Coffee that is coming is ‘Indonesian Java Arabica from the Estate Nusantara’. It is currently on its way and we hope to have this available to try in the next Month. The tasting notes, farming techniques and district information will be posted when it is released.

UNTIL then…. order your favorites online at https://www.countyrdcoffee.com/product-category/roasted_coffee/ We are currently busy listing all new Green Bean products. If you have any difficulty finding what you’d like…. Shoot me an email at rcummings@countyrdcoffee.com

ALMOST forgot!!!! as you’re on the mailing list….. pre-order by email for PICK-UP at The MEMORIAL CENTER FARMERS MARKET and save the tax. All prices online reflect a FULL pound of coffee.