Joe’s Varietals:
AFRICA:
Kenya AA MEDIUM / FULL CITY / DARK
This is the Cabernet of coffees with a big body (especially after it has settled for 2-3 days) and a truckload of dry wine-like acidity.
Kenya has perfected sophisticated methods of processing, producing and marketing coffee, even though they are one of the last countries to begin coffee cultivation. Kenya is right next to Ethiopia and Yemen. What took them so long?
Yemen Mocha Mattari MEDIUM / FULL CITY / DARK
This is one of the world’s most ancient coffees. The word Arabica comes from this region, which used to be known as Arabia. This coffee is Joe’s favorite on the planet, even though it is rarely sold in stores due to its very high price. It is available by special order.
Yemen Mocha Mattari has been grown and processed the same way for over 1,000 years. The Mocha in its name does not mean chocolate. Yemen Mocha Mattari has shipped out of the port of Mocha for over a millennium. Mocha was a bustling and busy place through the 17th century, but is now a sleepy port city.
Yemen Mocha Mattari is medium to full bodied with a fragrant chocolate cherry cake undertone that is almost like dessert. One must taste it to believe it.
Yemen Mocha Mattari is dry processed like Harrar.
Ethiopia Harrar MEDIUM / FULL CITY / DARK
Harrar actually touches the Yirgacheffe regions, but the two coffees are completely different in the cup due to Harrar’s dry “natural” process.
A sense of history and wildness dancing alongside the flavors of chocolate, cinnamon and cocoa come from drying the cherries on big patios open to the sun. The sugars surrounding the beans bathe the beans during the fermentation process.
Typically Ethiopia Harrar is full bodied with a medium acidity and a wild chocolate finish that can be very winey and earthy or fragrant, rich and fruitlike.
Given the ancient heritage of this bean no two lots of Harrar are alike. The snowflakes of coffee make this bean a trip back in time.
Ethiopia Sidamo MEDIUM / FULL CITY / DARK
Natural-processed bean. Sweet. Smells like raspberries.
Ethiopia Yirgacheffe MEDIUM / FULL CITY / DARK
Widely agreed to be the birthplace of coffee, Ethiopia produces some of the world’s most distinctive and unique coffees. Yirgacheffe’s are grown in the highlands of Sidamo at 4,400 - 5,200 ft. This coffee is wet processed with a medium body, floral aroma, and a really bright acidity with a berry/floral finish.
One of the world’s finest coffees.
Zambia AA MEDIUM / FULL CITY / DARK
Zambia is a very small player on the world Arabica market, which is too bad since the coffee is a high-quality washed Arabica. The large beans produce a soft cup with a mild taste and light acidity due to the fertile, but shallow soil.
Tanzania Peaberry MEDIUM / FULL CITY / DARK
A coffee cherry usually has two beans. A peaberry only has one. Tanzania is famous for its peaberry coffees. This coffee has a cult like following due to its complexity, balance and great depth. Tanzania Peaberry has a really big body, and excellent fragrance and a dry wine-like finish.
Zimbabwe AA MEDIUM / FULL CITY / DARK
Very similar to Kenya AA with a bit less body, but a nice well-balanced sip with a quick clean finish.
CENTRAL & SOUTH AMERICA
Colombia Supremo MEDIUM / FULL CITY / DARK
Grown in the Central Cordillera region of Huila. Most recent lots have been medium bodied that is sweet with a very pleasing aroma.
Colombia Supremo is a versatile coffee that is fun to roast because you can do so much to change its profile.
Colombia Supremo is wet processed and grown on small independent farm holdings.
Costa Rica Tarrazu MEDIUM / FULL CITY / DARK
Grown high in the central Tarrazu region by from hundreds of happy small farmers. This coffee’s bright sharp notes jump off the medium body with a quick finish.
Costa Rica Tarrazu has it all and lacks nothing.
Guatemala Antigua MEDIUM / FULL CITY / DARK
This is truly among the best coffees in the world. When roasted “full city,” the smoky and spicy character comes out in high fashion. Guatemala Antigua is a medium-bodied coffee grown in extremely rich soil, giving birth to the perfectly balanced cup. This coffee is dry processed and is grown at 4200 - 4800 feet.
Your lover will stay the night just to have a cup in the morning.
Shade-Grown Organic Guatemala MEDIUM / FULL CITY / DARK
Grown at high altitudes under a canopy of trees filled with songbirds, the slow development of this coffee enhances the acidity (brightness).
The slower development means the bean is compact in structure and requires strict attention to detail in order to generate a wonderful medium-bodied coffee with great depth and a hint of smokiness that will hide you from your busy day.
Mexico Chiapas “Altura” MEDIUM / FULL CITY / DARK
Like a strong tea, this coffee has a medium body, bright aroma and a sweet finish. This a truly great morning coffee.
This high altitude coffee is grown along the Guatemala border in and around Chiapas. This coffee is wet processed.
Organic Mexico Chiapas MEDIUM / FULL CITY / DARK
This mild coffee with medium body and sweet finish. This coffee disappears when milk is added. Organic Mexico Chiapas is great for people who do not want to be entertained by their coffee.
High grown, SHB (strictly hard bean) coffee grown in and around Chiapas.
Nicaragua Matagalpa MEDIUM / FULL CITY / DARK
Strictly High Grown (SHG), this wet processed coffee is grown in the central region of Matagalpa at 4200 - 4600 feet. Nicaragua Matagalpa is fragrant with good acidity (brightness) and a medium to full body.
Nicaragua Matagalpa is used in a number of our blends and can change in profile from nutty to round. It’s a groovy coffee that will get you movin’ with its straightforward flavor.
Brazil MEDIUM / FULL CITY / DARK
The all-purpose coffee, the joe of joe. A medium-bodied coffee with nutty accents mixed with butter and a piece of fruit. Brazil is the largest coffee producing country in the world.
Organic Peru MEDIUM / FULL CITY / DARK
Transfair USA Fairtrade Certified is a nicely spiced coffee with a light to medium body that leans toward the high notes, but has very little base in its soul.
If you can’t beat ’em, join ’em. This coffee will pat you on the back while you drink it.
Grown in Northern Peru at 3800 - 4200 feet.
INDONESIA & THE PACIFIC:
Sumatra Mandheling MEDIUM / FULL CITY / DARK
Sumatra is located on both sides of the equator in Indonesia. Ninety percent of Sumatra’s coffee-producing regions are south of the equator. It's grown in high altitude areas where bean development is slow for added complexity and flavor. This coffee is a dry processed and has a dense bean that needs special attention and roasting love.
This perfect cup is full bodied with a sweet bite that lingers. It is rich and smooth with a pronounced acidity (brightness on the palette) all wrapped up in the bean's inherent complexity.
Organic Sumatra Gayo MEDIUM / FULL CITY / DARK
This coffee is Rainforest Alliance Certified and Fairtrade (Transfair USA) Certified.
This high altitude coffee from Indonesia is processed using the 'washed process' and sports a complex mingling of crisp fruit with a spicy lingering aroma that will wake up your neighbors. All of this is beautifully balanced on top of a big round body that will help you finish every bite of crumb cake.
Papua New Guinea MEDIUM / FULL CITY / DARK
These sophisticated coffees are grown at 4,000 - 4,800 feet in the Southwestern highlands of Morobe.
The roasted bean has a medium body with a hearty citrus aroma, bright acidity and clean crisp finish.
Roastmaster Charlie Mustard finds this cup to land somewhere between a Kenya AA and a Washed Ethiopia on the tongue.
Sulawesi Kalosi MEDIUM / FULL CITY / DARK
Medium acidity. Stone-fruit and nuts.