Grind & Brew Signature Blend Beans
Tasting Notes, Our Grind & Brew Signature Blend is a punchy, full-flavored and heavy bodied coffee with a smoky aroma and notes of cedar and dark chocolate.
Roast Profile: Dark Signature Blend
Origins: Brazil, Colombia, Ethiopia
Beans Type: 100% Arabica
About The Coffee
Brazil Natural 17/18 NY 2/3 SSFCBrazil is a well-known coffee producing giant. They source around one-third of the world's coffee, making them the largest coffee producer in the globe! Of course, most of this is lower grade Arabica. However, this country is capable of producing specialty coffees.
This particular type is a standard specialty quality coffee. It is dry-processed, meaning the beans are patio-dried while they are still in the cherry. Since the coffees are dried in contact with the sweet mucilage, the coffee's cup profile will be heavy in body, sweet, smooth, and complex.
- NY (New York) 2/3; specifies the quality is standard to the Green Coffee Association of New York. 2/3 refers to the amount of defects permitted in the lot; a maximum of nine secondary defects, and no primary defects.
- SSFC (Strictly Soft Fine Cup); Strictly Soft beans are grown at relatively low altitudes (under 1200 meters). Beans grown at lower altitudes mature quickly and produce a lighter, less dense bean. This term also means the beans are free of hard rioy taints. Fine Cup means it is a specialty grade coffee.
- 17/18 refers to the screen size. These beans are one screen size larger than 14/16, denoting a larger bean. Larger bean size is generally linked to higher quality
Cupping notes: Chocolate notes, medium body, nutty, sweet, caramel, clean finish
Region: Mogiana, Sul de Minas, or Cerrado (Or a blend of regions)
Growing Altitude: 800 – 1350 m.a.s.l. (Depending on blend)
Arabica Variety: Mundo Novo, Icatu, Acaiá, Catuaí, Tupi
Harvest Period: May–August
Milling Process: Natural Process
Flavor: Chocolate, nutty
Colombia Supremo 17/18
Colombia is the second-largest producer of coffee in the world and the largest producer of washed Arabica coffee. It is well-known for the high quality its coffees, and about half of its exports go to the United States. Colombia exports approximately 12.5 million bags, and internal consumption is about 2 million bags annually.
There are three primary varieties grown in Colombia, and coffee is referred to by the region it was grown in. This particular type is Supremo; this word is a coffee grading term in Colombia.
Fruit notes, chocolate, caramel; medium body, bright acidity, clean finish, balanced and smooth with a nice aftertaste.
Region: Various Regions
Growing Altitude: 1200 – 2000 m.a.s.l.
Arabica Variety: Caturra, Typica, Bourbon
Harvest Period: September - December
Milling Process: Washed
Ethiopia Djimmah G5
Ethiopia is famed for the unique flavours of its coffee, and it’s unusually distinct and elegant floral, herbal and citrus notes.
Despite being the claimed birthplace of coffee, Ethiopia is now the 5th largest producer of coffee in the world, and it holds 5% of the world’s market.
Coffees producers in this region are mainly smallholders, but they produce a large proportion of Ethiopia’s coffee (around 50%).
Coffee from this area is normally exported as “Limu” if washed, and “Djimmah” if naturally processed. They are typically milder than coffees from Sidamo.
Sweet floral aroma with medium lime'ish acidity and good medium body. Complex fruit (stoned fruit and berries) flavours with hints of coffee blossom and toast leaving a lingering after-taste
Arabica Variety: 1,800-2,200masl
Harvest Period: November - January
Milling Process: Natural Process
Aroma: Sweet, Floral
Flavor: Complex fruit, coffee blossom, toast
Quantity: 500g / 12x500g Bags