Low Acidity – BeanCurious https://beancurious.com Whole Bean Coffee, Subscriptions and Supply Fri, 26 Apr 2024 13:11:55 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://i0.wp.com/beancurious.com/wp-content/uploads/2015/04/cropped-BC-Favicon-552f65c2v1_site_icon.png?fit=32%2C32&ssl=1 Low Acidity – BeanCurious https://beancurious.com 32 32 162840667 The MacLehose Blend https://beancurious.com/shop/the-maclehose-blend/ https://beancurious.com/shop/the-maclehose-blend/#respond Fri, 26 Apr 2024 12:48:22 +0000 https://beancurious.com/?post_type=product&p=73152

A “Greatest Hits” of Ethiopia Blend

Named after the 100k long MacLehose trail, we aimed for a blend that is complex, elegant and that can be enjoyed every morning without becoming dull.

To achieve this, we focused on Ethiopian single origin beans. These coffees are widely considered to be the best you can buy. They are famously floral, fruity and require delicate a preparation to bring out their best attributes. 

The MacLehose celebrates all the tastes that make Ethiopian coffees great. We added intensely floral beans with a character found through out the region. We mixed in beans that exhibit a very berry, fruity character to give it sweetness. Finally we added some slightly darker roasts to add a honeyed depth.

The result is a blend that is far more complex than it’s individual parts. Like walking through a field of honeysuckle, while snacking on plums. The layers of sweetness makes this a cup you will keep coming back to.

Blend #2 - The MacLehose

Floral
Fruits
Honey

Inspired by the famous Hong Kong Trail of the same name, the Wilson is an exceptionally nutty, chocolatey blend from Yunnan, Honduras and Uganda.

Very low acidity, smooth and full-bodied.

No Roast Levels?

Blends are tricky beasts. Unlike single origin coffees, each bean in the blend is roasted to a unique level. This creates a very specific, very consistent flavour profile for the blend but it also means that “roasting it darker” just isn’t possible.

Resting Your Coffee

Right after roasting, coffee needs some time to chill for a minimum of three days. Our roasting cycle ensures that when you receive the beans, it’ll already have rested the minimum needed. However, the flavours will continue to improve over a time. How long? Well that depends on the roasting level you ordered.

Generally your coffee will be at it’s peak after:

Light: 7-9 days after roast date
Roaster’s Choice: 5-7 days after roast date
Dark: 3-5 days after roast date

But every bean and person is different so please experiment and find what works for you!

No Pre-Ground Beans?

Unfortunately no. We would love to make your experience as convenient as possible, and while grinding your own beans is firmly in the mildly to very annoying category, we simply can’t do this for you.

The reason being, the second you grind your beans, you expose every nook and cranny to delicious coffee’s nemesis: oxygen. Too much oxygen and your coffee can go stale before you receive it in the post.

As delicious tasting coffee is our most important product we can’t take the risk of sending you a convenient but bland ground beans. Our best advice would be for you to buy a grinder.

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#30 La Soledad, Mexico Chiapas https://beancurious.com/shop/30-la-soledadmexico-chiapas/ https://beancurious.com/shop/30-la-soledadmexico-chiapas/#respond Wed, 10 Aug 2022 07:17:33 +0000 https://beancurious.com/?post_type=product&p=64698 Light Roast Sweet Cinnamon, raw nuts, green pepper finish Roaster's Choice  Caramel, cardamom spice, roasted nuts, green peppery Dark Roast  Cocoa, hazelnut and pepper finish]]>

La Soledad, Chiapas, Mexico

La Soledad's coffee is a bit of a strange beast. It avoids the crowd pleasing nuts or chocolate notes and instead relies on pleasantly surprising cinnamon and cardamom notes. This would be a good bean to start with if you're looking for something different but dislike acidic/citrus tasting coffees.

Roast Profiles

Light Roast

Sweet Spices
Spices
Raw Nuts
Nutty, Cocoa​
Floral
Floral
Fruity
Fruity
Fermented
Sweet
Citrus
Citrus
Green Pepper
Herbal

A light roast brings out sweet cinnamon and spices with a green peppery finish. Low acidity. 

Roaster's Choice

Sweet Spices
Spices
Roasted Nuts
Nutty, Cocoa
Floral
Floral
Fruity
Fruity
Fermented
Finish
Citrus
Citrus
Green Pepper
Herbal

Our Roaster’s Choice preserves the cinnamon notes and cardamom spices. Additional nutty sweetness is more apparent.

Dark Roast

Sweet Spices
Spices
Caramel
Nutty, Cocoa​
Floral
Floral
Fruity
Fruity
Fermented
Aftertaste
Citrus
Citrus
Pepper
Herbal

The spices are still apparent but mild in the dark roast. Much stronger cocoa and hazelnut flavors.

Looking to kick up your coffee with a bit of spices?

Are you bored of overwhelming “chocolate” or “nutty” coffees? Do you also avoid anything with tasting notes citing citrus? Then La Soledad might be the bean for you. This coffee has no acidity at all but makes up for it by bringing in some solid spices and a long finish. When roasted light to medium, these beans are sassy. They give off strong notes of cinnamon, cardamom and a few other sweet spices that we honestly couldn’t pin down. The notes evolved in our cups, defying consensus. These are distinctly spicy and will break you out of the coffee doldrums. 

La Soledad’s beans work well in most coffee brewing setups: espresso, pour-over, Moka pot, whatever. They make a killer cold-brew too where the spices are even stronger.  

Ethical to the core

La Soledad may produce spicy beans but their approach to farming couldn’t be more mild. They ensure a healthy, ethical work environment on their plantation. They preserve local water streams, native vegetation and conserve their forests. La Soledad looks after the humans too; providing health care, clean and safe living quarters for workers and families, fair wages and trainings.

Resting Your Coffee

Right after roasting, coffee needs some time to chill for a minimum of three days. Our roasting cycle ensures that when you receive the beans, it’ll already have rested the minimum needed. However, the flavours will continue to improve over a time. How long? Well that depends on the roasting level you ordered.

Generally your coffee will be at it’s peak after:

Light: 7-9 days after roast date
Roaster’s Choice: 5-7 days after roast date
Dark: 3-5 days after roast date

But every bean and person is different so please experiment and find what works for you!

No Pre-Ground Beans?

Unfortunately no. We would love to make your experience as convenient as possible, and while grinding your own beans is firmly in the mildly to very annoying category, we simply can’t do this for you.

The reason being, the second you grind your beans, you expose every nook and cranny to delicious coffee’s nemesis: oxygen. Too much oxygen and your coffee can go stale before you receive it in the post.

As delicious tasting coffee is our most important product we can’t take the risk of sending you a convenient but bland ground beans. Our best advice would be for you to buy a grinder.

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#17 Sumatra, Mandlehing https://beancurious.com/shop/17-indonesia-sumatra-mandelhing/ https://beancurious.com/shop/17-indonesia-sumatra-mandelhing/#respond Wed, 12 Aug 2020 13:16:55 +0000 https://beancurious.com/?post_type=product&p=48424 Light Roast Sugarcane, Fresh Herbal, Blueberry Roaster's Choice Black Pepper, Dark Chocolate, Pine Dark Roast Black Pepper, Dark Chocolate, Pine]]>

Sumantra, Mandelhing

If you like your roasts dark, this bean is for you. Mandelhing beans coat your senses in a thick layer of spicy black pepper, deep pine forest aromas, sweet chocolate and lingering liquorice. Mandelhing's heavy character doesn't diminish with milk, cream, or oat so feel free to pull a shot and make a rather charismatic cappuccino.

Roast Levels

Light Roast

Pepper & Spices
Spices
Sugarcane
Nutty, Cocoa​
Floral
Floral
Blueberry
Fruity
Fermented
Fermented
Citrus
Citrus
Fresh Herbal
Herbal

Earthy sugarcane and a very subtle blueberry finish.

Roaster's Choice

Black pepper
Spices
Dark Chocolate
Nutty, Cocoa​
Floral
Floral
Fruity
Fruity
Fermented
Fermented
Citrus
Citrus
Pine Forest / Earth
Herbal

Earthy, spice and everything nice with very very low acidity. Reminds us of X’mas.

Dark Roast

Black Pepper
Spices
Dark Chocolate
Nutty, Cocoa​
Floral
Floral
Fruity
Fruity
Fermented
Fermented
Citrus
Citrus
Pine Forest / Earth
Herbal

This coffee has a body that will make you blush. Voluptuous, spicy, with a kick.

If you like your roasts dark, this bean is for you. Mandelhing (a tribe, not a place) live in a highly humid environment, making it almost impossible to dry coffee cherries thoroughly. As a result, when Mandelhing beans are hulled they still have a massive 22-40% moisture content as opposed to the standard 11~13%.  Because of the high-levels of moisture, Mandelhing coffees are very challenging to roast and the shelf-life is short. But this unique process called Giling Basah creates a coffee with flavor quite unlike anything else. 

Mandelhing beans coat your senses in a thick layer of spicy black pepper, deep pine forest aromas, sweet chocolate and a lingering liquorice aftertaste. Mandelhing’s heavy character doesn’t diminish with milk, cream, or oat so feel free to pull a shot and make a rather charismatic cappuccino.

Roasted light yields an interesting combination of blueberries, sugarcane and fresh herbal. Our roaster loves it but it’s an…. acquired taste? For the brave.

Resting Your Coffee

Right after roasting, coffee needs some time to chill for a minimum of three days. Our roasting cycle ensures that when you receive the beans, it’ll already have rested the minimum needed. However, the flavours will continue to improve over a time. How long? Well that depends on the roasting level you ordered.

Generally your coffee will be at it’s peak after:

Light: 7-9 days after roast date
Roaster’s Choice: 5-7 days after roast date
Dark: 3-5 days after roast date

But every bean and person is different so please experiment and find what works for you!

No Pre-Ground Beans?

Unfortunately no. We would love to make your experience as convenient as possible, and while grinding your own beans is firmly in the mildly to very annoying category, we simply can’t do this for you.

The reason being, the second you grind your beans, you expose every nook and cranny to delicious coffee’s nemesis: oxygen. Too much oxygen and your coffee can go stale before you receive it in the post.

As delicious tasting coffee is our most important product we can’t take the risk of sending you a convenient but bland ground beans. Our best advice would be for you to buy a grinder.

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#16 Guatemala Huehuetenango https://beancurious.com/shop/16-guatemala-huehuetenango/ https://beancurious.com/shop/16-guatemala-huehuetenango/#respond Sat, 06 Jun 2020 03:12:52 +0000 https://beancurious.com/?post_type=product&p=46752 Light Roast Cashews and a hint of red berries linger in the background. Dark Roast Darker roasts bring out the brew's hazelnut, cocoa, and nutty notes. Toasted cashew, hazelnut, and a chocolate finish mingle in a pleasantly round body with no acidity. Roaster's Choice Leave it up to our in-house expert if you're not sure which roast level you'd prefer. Their roast level produces a strong cashew character with a nutty mouthfeel. A light hint of chocolate dances across the palate too.]]>

Guatemala, Huehuetenango SHB

The fruit produced in the highlands of Huehuetenango is washed with the cold mountain waters to control the degree of fermentation. The beans are then dried in the arid sun.

The minimal processing followed by drying in the sun preserves the natural complexity of Huehuetenango's SHB flavours. The result is a coffee with clean flavours of nuts, caramel, and fruity acidity in lighter roasts.

Roast Levels

Light Roast

Pepper & Spices
Spices
Cashew
Nutty, Cocoa​
Floral
Floral
Red Berries
Fruity
Fermented
Fermented
Citrus
Citrus
Herbal
Herbal

Cashews and a hint of red berries linger in the background

Roaster's Choice

Pepper & Spices
Spices
Cashew, Chocolate
Nutty, Cocoa​
Floral
Floral
Dried Berries
Fruity
Fermented
Fermented
Citrus
Citrus
Herbal
Herbal

Strong cashew character with a nutty note and round mouthfeel. A light hint of chocolate dances across the palate too.

Dark Roast

Pepper & Spices
Spices
Hazelnut, Chocolate
Nutty, Cocoa​
Floral
Floral
Dried Berries
Fruity
Fermented
Fermented
Citrus
Citrus
Herbal
Herbal

Toasted cashew, hazelnut, and a chocolate finish mingle in a pleasantly round body with no acidity.

Brewed Awakenings: Introducing The Guatemala, Huehuetenango SHB Whole Coffee Bean

Coffee lovers worldwide look forward to their daily ritual of sipping their beloved brew to kick start the day. But in the fast pace of today’s modern world, we don’t always remember to stop and think about the unique process these energizing beans go through before landing in your morning mug.

Let’s explore one region that produces some of the best coffees in the world: Central America, specifically Guatemala and Honduras.

A Brief Look Inside the History of Guatemalan Coffee

Central America is extraordinarily diverse and includes some of the world’s most popular coffees. The region of Central America stretches from Mexico to Panama and lies in the heart of the equatorial zone. The area has become known as the “Coffee Belt” because of its prime growing environment.

So, what was coffee’s journey to Central America, specifically Guatemala?

Guatemala Coffee History

Coffee arrived in Guatemala in the mid-1700s as ornamental plants only. But the country’s native dye industry, which was the primary employer in the 1860s, couldn’t last for long with synthetic dyes that replaced natural ones.

Guatemalan leaders incentivized the growth of coffee plantations, and it quickly became the country’s largest export. Until the mid-2000s, Guatemala was one of the top 5 coffee-producing countries, but Honduras eventually surpassed it. Now, coffee enthusiasts across the globe enjoy brews from both countries.

Unique Growing Conditions of the Central American Region

Guatemala and Honduras are two Central American countries known for coffee, with diverse regions producing different but nuanced flavours in the coffee they make. One particularly unique region is Huehuetenango, a city resting atop high elevations in Guatemala.

The Guatemala, Huehuetenango SHB Whole Coffee Bean

Approximately 2,000 meters above the ocean lies a unique microclimate where Guatemala’s best coffee grows. Welcome to Huehuetenango!

This quirky geographical locale allows the hot, dry air from the Plains of Tehuantepec to mix with the fresh breezes of the Cuhumatanes Mountains, creating a protective bubble. Despite the nosebleed-inducing altitude, the microclimate here protects coffee blossoms from the ravages of frost. It also allows for coffee to grow slowly, and fruits mature slowly.

Master coffee roasters recognize that coffee berries that mature slowly at high altitudes produce harder beans and varied flavour profiles depending on the location. Any coffee grown above 1,350 meters receives the title of Strictly Hard Bean (SHB) to indicate its unique character. The beans of Huehuetenango clear this bar by several hundred meters.

Processing Methods

The fruit produced in the highlands of Huehuetenango is washed with the cold mountain waters to prevent over fermentation. The beans are then dried in the arid sun.

The minimal processing followed by drying in the sun preserves the natural complexity of Huehuetenango’s SHB flavours. The result is a coffee with clean flavours of nuts, caramel, and fruity acidity in lighter roasts.

Roast Profiles and Flavor Breakdown

The result of the harvesting and processing method is a coffee with precise flavours of nuts, caramel, and clean, fruity acidity. The flavours develop and evolve depending on the roast level:

  • Light Roast Cashews and a hint of red berries linger in the background.
  • Dark Roast Darker roasts bring out the brew’s hazelnut, cocoa, and nutty notes. Toasted cashew, hazelnut, and a chocolate finish mingle in a pleasantly round body with no acidity.
  • Roaster’s Choice Leave it up to our in-house expert if you’re not sure which roast level you’d prefer. Their roast level produces a strong cashew character with a nutty finish and round mouthfeel. A light hint of chocolate dances across the palate too. 

The Final Sip 

At Bean Curious, a solid cup of gourmet coffee is our favourite way to feel more energized in day-to-day life. While numerous beans are coming from Guatemala, Honduras, and the Central American region, we tip our hats to Guatemala, Huehuetenango SHB whole coffee beans.

Add this coffee to your next subscription for a delectable introduction to the brewed deliciousness of the beloved and booming “Coffee Belt.”

References:

https://www.homegrounds.co/guatemalan-coffee/
https://driftaway.coffee/origin-spotlight-guatemala/
https://www.sagebrushcoffee.com/blogs/education/central-america-coffee-info

Resting Your Coffee

Right after roasting, coffee needs some time to chill for a minimum of three days. Our roasting cycle ensures that when you receive the beans, it’ll already have rested the minimum needed. However, the flavours will continue to improve over a time. How long? Well that depends on the roasting level you ordered.

Generally your coffee will be at it’s peak after:

Light: 7-9 days after roast date
Roaster’s Choice: 5-7 days after roast date
Dark: 3-5 days after roast date

But every bean and person is different so please experiment and find what works for you!

No Pre-Ground Beans?

Unfortunately no. We would love to make your experience as convenient as possible, and while grinding your own beans is firmly in the mildly to very annoying category, we simply can’t do this for you.

The reason being, the second you grind your beans, you expose every nook and cranny to delicious coffee’s nemesis: oxygen. Too much oxygen and your coffee can go stale before you receive it in the post.

As delicious tasting coffee is our most important product we can’t take the risk of sending you a convenient but bland ground beans. Our best advice would be for you to buy a grinder.

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#7 Direct Trade Colombia 2022 Harvest https://beancurious.com/shop/7-colombia-direct-trade/ https://beancurious.com/shop/7-colombia-direct-trade/#respond Mon, 08 Jul 2019 18:32:22 +0000 https://beancurious.com/?post_type=product&p=21591 Light Roast: Nuts, Lemon Roaster's Choice: Nuts, Caramel, Lemon peel Dark Roast: Nuts, Caramel]]>

Colombia, Direct Trade

Smooth, nutty and chocolatey. This is a small-lot coffee purchased directly from the source. Giving you a better price, and the farmer a livable wage for their excellent coffee.

Roast Profile

Light Roast

Pepper & Spices
Spices
Nutty
Nutty, Cocoa​
Floral
Floral
Cherry
Fruity
Fermented
Fermented
Citrus
Citrus
Herbal
Herbal

Stronger flavours of cherry and nuts but still very little acidity.

Roaster's Choice

Pepper & Spices
Spices
Caramel and Nuts
Nutty, Cocoa​
Floral
Floral
Fruity
Fruity
Fermented
Fermented
Citrus
Citrus
Herbal
Herbal

We lean toward the full-city roast, bringing out more caramel while preserving the sweet cherry finish.

Dark Roast

Pepper & Spices
Spices
Caramel and Nuts
Nutty, Cocoa​
Floral
Floral
Fruity
Fruity
Fermented
Fermented
Citrus
Citrus
Herbal
Herbal

More caramel and a very round body for your espresso. Goes well when layered with a foamy milk topping.

Networking actually works! We’ve bought a few different batches of coffee from Colombia in the past but this one is the first that we’ve purchased directly from the original grower. We met the owners of this small farm at a trade show pre-Covid. Their beans were excellent and over time (and a few beers) we managed to work out a direct trade agreement with them.

These beans are very Colombian in style. Smooth and sweetly voluptuous with a nice tart cherry taste when roasted light. The darker roasts express more mocha taste with a refreshing citrus aftertaste that keeps it all balanced.

Resting Your Coffee

Right after roasting, coffee needs some time to chill for a minimum of three days. Our roasting cycle ensures that when you receive the beans, it’ll already have rested the minimum needed. However, the flavours will continue to improve over a time. How long? Well that depends on the roasting level you ordered.

Generally your coffee will be at it’s peak after:

Light: 7-9 days after roast date
Roaster’s Choice: 5-7 days after roast date
Dark: 3-5 days after roast date

But every bean and person is different so please experiment and find what works for you!

No Pre-Ground Beans?

Unfortunately no. We would love to make your experience as convenient as possible, and while grinding your own beans is firmly in the mildly to very annoying category, we simply can’t do this for you.

The reason being, the second you grind your beans, you expose every nook and cranny to delicious coffee’s nemesis: oxygen. Too much oxygen and your coffee can go stale before you receive it in the post.

As delicious tasting coffee is our most important product we can’t take the risk of sending you a convenient but bland ground beans. Our best advice would be for you to buy a grinder.

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