Winey – BeanCurious https://beancurious.com Whole Bean Coffee, Subscriptions and Supply Sat, 24 Feb 2024 14:48:03 +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 Winey – BeanCurious https://beancurious.com 32 32 162840667 #807 Guji 2022 Wine Barrel Fermented Microlot https://beancurious.com/shop/807-guji-wine-barrel-fermentation/ https://beancurious.com/shop/807-guji-wine-barrel-fermentation/#respond Sat, 08 Oct 2022 14:49:17 +0000 https://beancurious.com/?post_type=product&p=65941 Light Roast Floral, Grapes, Raspberry, Sweet Red Wine Roaster's Choice Black Grapes, Ripe Berries, Red Wine, Winey Body Dark Roast  Not available]]>

Guji, Ethiopia (Wine Barrel Fermented Microlot)

Are looking for something experimental? These beans are the results of a trial by some enterprising coffee producers in Oromia, Ethiopia. The wine yeast and barrel flavours carry over into the beans and you can really smell it in the resulting cup. My days usually start with coffee and end with wine. This is my first experience with combining my two rituals together! The result? Surprisingly delicious.

  • Ethiopia, Guji, Oromia Region
  • Heriloom (Local name: Kumie Diga Wilsho)
  • Wine Barrel Fermented
  • 1920 - 1950 Meters
  • Microlot Production Direct Trade

Roast Profiles

Light Roast

Pepper & Spices
Spices
Milk Chocolate
Nutty, Cocoa​
Floral
Floral
Grapes, Raspberry
Fruity
Sweet Red Wine
Fermented
Citrus
Citrus
Herbal
Herbal

A light roast highlights the sweet fruitiness of a fruity red wine with plum and raspberry

Roaster's Choice

Pepper & Spices
Spices
Milk Chocolate
Nutty, Cocoa
Floral
Floral
Black Grape and Berries
Fruity
Red Wine
Fermented
Citrus
Citrus
Herbal
Herbal

The Roaster’s Choice really enhances the deep red wine taste in this coffee. Full bodied, with rich black grapes, plum. Reminds us of an Australian Cabernet.

Dark Roast

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

Dark roast is not available.

All-or-Nothing – Microlot coffee production from small holders.

A special trial from the farmers of Guji, Ethiopia.

Every harvest is the result of a year’s worth of sweat and blood. At the end of the harvest is payday – your reward for 6+ months of caring for your coffee trees. Committing your annual harvest to an experiment is an astoundingly high-risk gamble. Like betting your entire annual salary on one hand of blackjack!
 
A community of very brave Ethiopian small-lot farmers have chosen to bear this risk and pulled off a win. We’re proud to include their efforts in our Curious Collection: the Guji Wine Barrel Fermented Microlot.
 
The farmers carefully selected, sorted and cleaned only fully ripe coffee cherries. These cherries were then placed in mature red wine barrels whole – no pulping. Air is sucked out of the barrels, creating an anaerobic environment. The cherries in this dark, oxygen-free environment were fermented by the dormant wine yeast inside the old barrels.
 
26 – 48 hours later, the whole cherries were placed on raised drying beds for 18-21 days to complete the fermentation process. Every few hours the cherries were turned to ensure even drying until the cherries were raisin-like. About 12.5% moisture content.
 
The result? Unmistakable smells of deep, red wine and berry tastes. The wine smells are very new-world, red plums, cherries, currants. If you have a taste for fruity coffees, this is one you can’t miss.
 
As this is an experimental batch, we’re very limited in quantity. Hopefully there will be more in the future!

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.

]]> https://beancurious.com/shop/807-guji-wine-barrel-fermentation/feed/ 0 65941 #25 Tanzania Kilimanjaro AA https://beancurious.com/shop/tanzania-kilimanjaro-aa/ https://beancurious.com/shop/tanzania-kilimanjaro-aa/#respond Tue, 19 Oct 2021 14:25:44 +0000 https://beancurious.com/?post_type=product&p=59682 Light Roast Red grape acidity, light chocolate Roaster's Choice  Creamy, red wine acidity, milk chocolate Dark Roast  Bitter chocolate, creamy]]>

Tanzania Kilimanjaro AA

This coffee is wonderful right across the roasting range, from delightfully fruity and floral light roasts to an interestingly creamy dark chocolate and red wine.

  • SL28, SL7
  • Fully Washed
  • 1050 - 1400m Meters

Roast Profile

Light Roast

Pepper & Spices
Spices
Chocolate
Nutty, Cocoa
Floral
Floral
Red Grape
Fruity
Fermented
Fermented
Citrus
Citrus
Herbal
Herbal

Bright red grape acidity and sweetness of light chocolate. Some hint of floral at finish.

Roaster's Choice

Pepper & Spices
Spices
Milk Chocolate
Nuts, Chocolate
Floral
Floral
Fruity
Fruity
Red Wine
Fermented
Citrus
Citrus
Herbal
Herbal

Creamy, smooth body with sweet red wine alike acidity and milk chocolate finish.

Dark Roast

Pepper & Spices
Spices
Dark Chocolate
Nuts, Chocolate
Floral
Floral
Fruity
Fruity
Red Wine
Fermented
Citrus
Citrus
Herbal
Herbal

The distinctive grape-alike acidity turns into black grape skin upon darker roast while the flavor of bittersweet chocolate is more pronounced with a creamy, full body.

Red wine in your coffee cup – Mount Kilimanjaro

Coffee from Tanzania is grown right along the border of Kenya, just on the other side of the sacred Mount Kilimanjaro. You would be forgiven to think that Tanzanian coffee would taste similar to Kenyan, but you would be wrong. While there are distinctive flavours that both types share, the Tanzanian coffee surprises with much lower acidity and sweeter taste.

The high elevation at which this coffee is grown gives Mt Kilimanjaro beans a rich body and higher levels of natural sugars. These sugars, when roasted, turn to deeply chocolatey flavours. This makes Kilimanjaro coffees very flexible in terms of roasting. Roasted light will give bright acidity and fruitiness. When roasted darker the sugars caramelize and the acids evaporate, creating a completely different coffee with rich dark chocolate and a red wine-like acidity.

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.

]]> https://beancurious.com/shop/tanzania-kilimanjaro-aa/feed/ 0 59682