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Colombia Sierra Nevada
The Indians who live in the Sierra Nevada mountains on the northern-most coast of Colombia believe that if they protect their land there, the whole planet will remain in balance. What if it's true? At least this coffee is well balanced with bright acidity and chocolate-ly notes. Roasted on the light side of medium.
Ethiopia is the origin of all specialty coffee and the plants still grow wild in the highlands there. You can taste it in the cup -- this is what coffee is supposed to taste like. A naturally processed Sidamo, it has bright acidity, a distinctive strawberry flavor, and a bit of earthiness from the natural process. Roasted on the light side of medium, well before second crack.
Mandhelings are generally from the Northwest side of Indonesia in the northern province of Aceh. Sumatras lack the clean, sharp taste of a Central but instead have a desirable earthy taste not found in any other coffee. Mellow, very full body, medium acidity. Roasted just to the beginning of second crack, lighter than most you find nowadays.
Kenya Kia-Ora Estate -- Internet special 2.5 & 1kg bags
Dry, winey, a classic Kenya, though perhaps a little lighter and a bit more fruity than you might expect. I'm not a wine connoisseur but the analogy might be more like a Shiraz and less like a Cabernet.
Roasted quite light, nowhere near second crack.
Our French Roast is on the light side of the spectrum of French so it has a mild flavor with no harshness. Oily after a day or so out of the roaster, dark brown not black, retains some of the acidity and much of the character of the origin. Roasted on a Mild bean from Central or South America.
Coffee to brew as espresso is based on a lower acidity bean since the espresso method of brewing accentuates acidity. We keep ours simple -- the base is 60% Sumatra and the other 40% is Colombia. We used to put more stuff in but we think it tastes better the way it is. Full City roast, just enough into second crack to take off the sharp edge.
The blend traditionally used in Toddy iced coffee -- you definitely need some dark roast there. This is the blend for you if you like a dark roast taste, but can't quite face straight French Roast. Our Viennese is 60% Colombia and 40% French.
The traditional and probably first ever blend of coffees. Ours uses 40% each Ethiopia and Sumatra, plus 20% Colombia to add a little more sweetness. Pre-roast blended and roasted medium, just before second crack, or sometimes I make it up out of the individual components, depending.
The origin of this blend at MCCR is lost in the fog of time, but I think it was requested by a customer of yore and we just kept on doing it. I favor drinking single origins, but if you must ... this is 50% Colombia, 30% Sumatra, and 20% French Roast.
Our decafs are currently all natural, water processed beans that have been selected by Royal Coffee especially for decaffeination. Better beans make a better cup. Usually roasted just into second crack, this is a great coffee for those late night cappuccinos.
As with our regular French Roast, this decaf version is not so dark as to lose the flavor of the bean. Decafs tend to look darker than their regular counterparts at the same roast level, so don't be surprised if it looks darker than it tastes.
We've given up trying to do three separate roasts on decaf, so this is the same roast as our Decaf Sumatra. Nonetheless, it makes a tasty latte or cappuccino.
If you need something darker, order the Decaf French.