Brown Gold

ORGANIC  /  WHOLE BEANS
Regions: Indonesia, Ethiopia, Latin America
 
Cooperatives: Permata Gayo, SCFCU, Latin Co-ops
 
Taste Notes: Roasted Almond, Dark Chocolate, Dried Fruit, Syrupy
 
Blending Since: 1996, our original espresso blend
 
Roast Process: Medium-Dark Roast
 
Origin: Africa

Co-operation: Small producers (Natural & Organic)

Process: Fully washed

Altitude: 1500 metres

Harvest: May – October

Aroma: Caramel, lemon, plum, blueberry
 
Post Harvest Process: Wet-hulled, Washed, Unwashed
Complex and invigorating, this quintet of global harvests supports the rooted meaning of espresso. Created through years of improvisation, trial, error, and sleepless nights, this espresso is textured in layers of roasted nuts, Swiss chocolates, super-ripe black berries, African rhythms, Indian smoking herbs, Pacific Island sunsets, and Latin colors.

This coffee comes from 
 a coffeeplanage which was first
planted in 1979. The altitude varies and the terrain consists of rolling
valleys, steep slopes and patches of indigenous
forest between the fields of coffee. The fertile
soils are a mixture of dolerite clay and alluvial soils.
The varieties of coffee grown at are a
mixture of Catimor, with a small percentage of SL
28 coffee. The plantation has a rotational
program that uproots and re-plants each field
every seven to eight years, which means they
are always harvesting from young coffee. 
 
High Quality Arabica Coffee 
 
This country in Africa has very good conditions for growing coffee, especially in the northern part of the country where the coffee plantations are situated at an altitude of 1500 m. But not well known by the industry. The small area of the country and cultivation requirements make every coffee grain originating from utterly recommendable.
The local Arabica, is characterized by a high purity. This coffee also has a rich chocolaty taste and intense aroma, with a very interesting berrylike undertone which is pleasantly fresh and slightly acidic. 
Speciality coffee is a product of the highest quality that has been awarded over 80 points on a scale of 1-100. Only genus Coffea Arabica  can be awarded in this way. This species  and grade of coffee is characterised by its remarkable aroma intensity  and complex flavour unlike lower graded types.