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To order fill out the coffee order form or email at blackbearcoffeevictoria@gmail.com Now In Stock...................................................... Discover the REAL flavour of Coffee! SPECIALTY COFFEE SINGLE ORIGIN: Cupping notes as suggested by producer. Prices may vary, please ask for details. -Natural Process: (Drying in Cherry). "Naturals tend to have more fruit and fermented flavors because the bean has more time to interact with the natural sugars from the cherry". -Washed Process: (Drying in parchement). "Wet-processing highlights delicate acidity and sweetness". -Honey Process “The Honey process begins with coffee dried for two days in cherries, as in the Natural Process. Cherries are then depulped and dried on Koke’s 89 raised beds for 18-21 days. The extra time the mucilage is in contact with the beans adds fruity flavors to the cup profile”. -Wet Hullet Process: "Wet-hulling emphasizes body and mutes acidity" AFRICA: BURUNDI Kirundo-Muyinga, Kalico Coop WomenOwned - 1650-1700 m.a.s.l. SunDried-Natural process. (Notes: This coffee displays guava, brown sugar, berry, black licorice flavor with grape, banana and nut aftertaste in the cup with round acidity and a syrupy body.) ETHIOPIA Yirgacheffe Koke Coop Washed-SunDried (Notes: Cupping with pleasing acidity, great sweetness, honey, black Earl Grey tea, juicy body finishing with Jasmine and Meyer lemon notes. As it cools sweet lemon iced tea comes out.) Fully washed, sun dried on raised beds & hand sorted CONGO South Kivu Region - Kiniezire 14898-2000 m.a.s.l. Fair Trade, Organic Muungano Coop 4.141 members (1.849 women) (Notes: Plum | Blackberry |Ginger Candy | Medium-High Citric Acidity) The word “Muungano” actually means “Togetherness” in the Swahili language. KENYA Muranga Peaberry (Notes: a bright cup with sweet lime, white grape and ruby grapefruit notes.) Double washed, dried on raised beds and hand sorted to select the Peaberries. Murang'a is characterized with deep red volcanic soil and an ideal climate ranging from 18-25 degrees Celsius, for coffee growth. ETHIOPIA Sidama Guji. Fair Trade (Natural Process), Dry processed, sun dried on raised beds & hand sorted (Notes: Light acidity, chocolate and raspberry, with a sweet lemon finish) ETHIOPIA Limmu Gera, washed, Organic (certification in process). (Notes: Mandarin, black tea, honey, clean) ETHIOPIA Guji Hambela, Dame Dabaye, Washed, SunDried. (Notes: “The Naturals from Dame Dabaye are particularly outstanding, with a jammy depth to the citrus character that brings to mind marmalade, guava and pineapple”.) ETHIOPIA Guji URAGA, Fully washed, sun dried on raised beds & hand sorted (Notes: Earl Grey tea, jasmine & butterscotch.) ETHIOPIA Guji-Sibu ZAMBIA Mazabuka, Mubuyu Estate, washed and pulp natural SOLD OUT sun dried on raised beds & hand sorted (Notes: brown sugar, lime, chai & med acidity ) ZAMBIA Mafinga Hills-Kateshi Estate Rainforest Alliance Certified. Sun Dried-Natural Process (Natural process bring out very distinctive tropical fruit flavours in the cup). Cups like: “Pleasing winey acidity, juicy body with excellent defined tropical fruit notes of cherry, watermelon and lingering wine gum candy aftertaste.” NORTH AMERICA: MEXICO (Yes Mexico is in North America!) lol.. Coming soon! CENTRAL AMERICA: NICARAGUA Jinotega - Los Papales Estate CERTIFIED Rainforest Alliance SunDried-Washed 1700 m.a.s.l. (Notes: Orange, dark chocolate, almonds, fruit-forward acidity). HONDURAS Comayagua Region-Molinos de Honduras Washed-1350-1700 m.a.s.l. (Notes: a sweet citrus flavor combined with a bright level of acidity, butterscotch notes and a creamy body.) Beans are ethically sourced and traceable from small farmers. HONDURAS Organic-FairTrade Certified Rainforest Alliance SunDried-Washed Swiss Water Process (No chemicals) "The Swiss Water® Process uses pure green coffee extract and proprietary carbon technology to remove caffeine from green coffee beans. Swiss Water® has specified the pore size of the carbon to match the caffeine molecule to ensure only the caffeine is trapped when the caffeine is captured from the green coffee extract. The Swiss Water® Process is certified organic and 100% chemical free. " EL SALVADOR San Salvador- San José Estate Certified WOMEN IN COFFEE Washed-SunDried-FT 1200 masl (Notes: Chocolate, very sweet. Smooth body. Medium acidity.) GUATEMALA Coming soon! SOUTH AMERICA: COLOMBIA Santander Organic Washed, SunDried. 1630-1920 m.a.s.l. (Notes: Nice sweet cup, citrus acidity, chocolate, almond & juicy body.) COLOMBIA Cauca-Popayan Excelso Washed, SunDried. 1700 m.a.s.l. (Notes: Rich and balanced flavor. Sweet acidity with nice red fruit / plum and some slight lemony citrus notes. ) COLOMBIA Huila Region Washed, SunDried 1500 m.a.s.l. (Notes: Super sweet cup with a creamy body, balanced acidity, caramel notes and finish of sweet pineapple.) COLOMBIA Caldas Region 1700-1900 m.a.s.l. DECAF Sugar cane process, No chemicals (https://www.descafecol.com/en/decaffeinated-products/). (SOLD OUT!) Coming soon! (Notes: Cookie dough fragrance, caramel, sugarcane, good body, balanced citric acidity, cinnamon and cardamom aftertaste) "Natural decaffeination processOur natural decaffeination process combines high mountain spring water and Ethyl Acetate (EA) of natural origin. EA is present in every coffee cherry in its natural state (as well as in many fruits and vegetables). Therefore, we are not adding any synthetic chemical substance. The natural EA is obtained from a sugar cane-based process and is, together with spring water, the only other element coffee gets in contact with. This water-EA process allows for gentle extraction of the caffeine from the bean, avoiding excessive heat or pressure, maintaining the natural structure and all characteristics of the coffee bean." BRAZIL Cerrado Region-South Minas Natural Process-SunDried. 900-1200 m.a.s.l (Notes: Roasted peanut, honey, milk chocolate, heavy body, mild acidity.”) Espresso: "Dark chocolate, nougat, syrupy, heavy, very soft acidity" BRAZIL Yellow Bourbon, Pocos de Caldas, Natural, Fair Trade. (Notes: Coffees from this region are typically fruit forward, with plum jam, red apple and milk chocolate and a creamy, viscous body.”) PERU Coming soon! CARIBBEAN: HAITI hiotte, Washed, SunDried, 1130 masl. Not available at this time, sorry ;( (Notes: Milk chocolate, Butter/Cream, Maple syrup, Brown sugar, Fig) Kolen is more of an area than town in rural Haiti. It's situated in the High South East Department of Haiti near the Dominican border. Farmers in this area have been growing coffee for centuries; it's not just a tradition; this small farmer owned association, APPCC, is the livelihood for200+ families that comprise the cooperative. APPCC is part of the cooperative group called APCAB, that regroups 6 farmer associations from the Thiotte region. Kolen coffee farmers are eager to learn and implement ideas quickly. RARE GOLDEN SPECIALTY BEANS: (Limited quantities, price may vary, 2Lb min order in some beans). Please contact for price. SUMATRA Mandheiling Gayo G1, Washed, SunDried (Notes: ) ETHIOPIA Kaffa Bonga, Natural (Notes: Raspberry jam, dark chocolate, spices, full body) ETHIOPIA Guji,Uraga Girum, Washed (Notes: Tropical fruit, bright and floral, complex, clean and silky) ETHIOPIA Abysinian Mocca, Natural (Notes: Dried fruits, chocolate, wine, creamy body, lingering aftertaste) ETHIOPIA Guji Odo Shekiso, Natural (Notes: Candied strawberry, milk chocolate, complex, balanced) PAPUA NEW GUINEA Tabua, Washed (Notes: Citrus fruit, malt, milk chocolate, caramel) EXOTIC SPECIALTY BEANS: Exotic Micro-Lot: ETHIOPIA Yirgacheffe Koke HONEY Process (Cupping Notes: “Exceptional sweetness, big blueberry, blackberry, white peach and creamed honey, acidity is pleasing and slightly muted with a chewy body”. Micro-Lot COSTA RICA HONEY Process Tarrazú-SanPablo LéonCortéz SunDried - 1500-1700 masl Honey Processing: “The Honey process begins with coffee dried for two days in cherries, as in the Natural Process. Cherries are then depulped and dried on Koke’s 89 raised beds for 18-21 days. The extra time the mucilage is in contact with the beans adds fruity flavors to the cup profile”. JAMAICA Blue Mountain: (One of the best coffees in the world!) Process: Washed Elevation: 1200 MASL approx. Province/City: Jamaica Blue Mountains, Saint-Andrew Parish, Clydesdale Estate "Jamaican Blue Mountain Coffee or Jamaica Blue Mountain Coffee is a classification of coffee grown in the Blue Mountains of Jamaica. The coffee was introduced to Jamaica in 1728" "Jamaican Blue Mountain Coffee is a globally protected certification mark, meaning only coffee certified by the Jamaica Commodities Regulatory Authority[3] (previously the Coffee Industry Board of Jamaica) can be labelled as such. It comes from a recognised growing region in the Blue Mountain region of Jamaica, and its cultivation is monitored by the Coffee Industry Board of Jamaica". GEISHA: "Geisha coffee, sometimes referred to as Gesha coffee, is a type of coffee that originated in the village of Gesha, Ethiopia, though it is grown in several other nations such as Panama, Colombia. It is widely known for its unique flavor profile of floral and sweet notes, its high selling price, and its exclusivity as its demand has increased over the years". GUATEMALA Acetenango Geisha (Exotic) (Notes: Lemon verbena, orange marmalade, tea-like, complex ) COLOMBIA Mikawa Gesha (Exotic) Process: Natural Fermented 5 days Elevation: 2000 MASL Province/City: Santuario Located in the “Zona Cafetera”, in the Mountains of Risaralda, Colombia, is Mikava; a coffee estate with two fincas. One of them near the village of Santuario and the other near Marsella. Mikava is renowned for it’s awarded coffee: ● Gesha from Santuario: 2019 Colombia Winner Cup of Excellence and ● Gesha from Marsella: 2020 first and second place Yara Coffee Competition. Mikava’s main focus is Gesha (Geisha) but they also produce smaller amounts of various Ethiopian, Red Bourbon and Sudan Rume varieties that have been used in Barista and brewing competitions along with their main variety. Almost all of Mikava’s coffee is produced using the natural process (skin dried on coffee seeds) which produces a full body with fruit forward flavors. They also process coffee using CO2 (carbonic maceration) which further compliments the flavor profile. All of the coffee is sun dried slowly on raised African style beds. Region: Risaralda Elevation: Santuario: 2000 MASL - Marsella: 1750 MASL Surrounding Vegetation: Plantain, Fruit trees, Guava, Lemon, bamboo Varietal: Specialises in Gesha Processes: Natural - Fermentation - Anaerobic - Carbonic Maceration Harvest: April & October FRAGRANCE: Papaya, Strawberry and Mandarin Orange ACIDITY: Low Acidity BALANCE: Balanced and well Rounded Shade Grown: Yes Drying Process: Sun Dried - African Beds ============================================== --- BLACK BEAR SPECIALTY COFFEE ---
Discover the REAL flavour of Coffee!
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