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Which beans to use
END OF YEAR SHUT DOWN: Last orders will go out on Wednesday 23rd December in the morning so please ensure you have your orders in and paid by close of business Tuesday 22nd December. We will be back on board on Monday 11th January.
Enjoy the break if you are getting one! From the Green Bean House team.
These generalisations may help you choose origins to try in blending - they don't necessarily describe each origin accurately as many factors can alter the attributes of each coffee (e.g. microclimate, processing).
- Complexity and brightness, use Ethiopia Harar or Kenya. Harar generally adds a powerful aroma of blueberries or raspberries while Kenya adds a powerful brightness.
- Richness and body, try coffees from the Asian Pacific, such as Sumatra, Java, PNG, or Ethiopian Yirga Cheffe. Yirga Cheffe tends to have a potent, flowerlike aroma.
- Brightness-acidity, add Kenya, Costa Rica, Colombia, Guatemala, or any high-grown Central American.
- Body and sweetness, add Brazil or high grade India.
- Flavour and aroma, add Kenya, Guatemala, Ethiopia Yirga Cheffe, or PNG.
- Aroma at the top of the profile, add Ethiopian Yirga Cheffe or Kenya.
- Complexity near the bottom of the profile, add Sumatra.
- Wine or fruit notes, add Ethiopia Harar, or Kenya.
- Chocolate, add Ethiopian Harar.
- Wild, exotic, earthy notes, add Sumatra or Ethiopia Harar.
- Nutty flavours, use Brazil.
- Traditional flavours and smoothness, use Central America.
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For more crema with a caffeine hit, add Robusta - but never more than 10%.