Klondike Gold (signature blend) green beans

Smokin Beans

Details

Origin

Colombia

Process

Washed, Natural, Honey

Roast Suitability

Description

About the Blend Natural bean nuances (cup notes) – particularly full bodied depth of character that is smooth rich in low acidity for a perfect espresso Developed for the dark roast lover from the dark roast king-of-beans “Sumatra” paired with its perfect counterpart “Colombia” and roasted to espresso roast just into the dark roast realm where bean surface oils gently develop in the cooling tray after roasting to create a balanced full bodied roast with deep earthy tones, dark chocolate, black currant, and dried fruit notes, with a full bodied, velvety richness – called Klondike Gold. — Blend Origin: Sumatra – 100% Arabica – Grade: specialty grade — Regions in Blend: Indonesia, South America – Processing: various — Flavor Family: earthy, dark chocolate, dried fruit – Aroma: earthy, chocolate, molasses — Acidity: low – Body: full-bodied – Sweetness: low – Best Roast: espresso roast — Altitude: various – Best Brew: espresso or french press – 100% fresh current harvest Klondike Gold – a coffee with as rich of taste as the 1896 gold rush at the Klondike River in he far northern regions of the Yukon Territory. Our plush Klondike Gold Espresso was developed primarily for smooth deep richly flavorful espresso shots with low acidity and no bitterness. About the Roasting Process Maybe you have heard that roasting coffee is a work of art and to achieve excellent beautiful taste development in coffee beans it requires skillful and calculated inputs by the roast master throughout the entire roasting process? Is this true or not… Let’s look at this topic a little deeper. Some would argue that roasting coffee is easier than all that and you don’t need to worry about all those “technical aspects” to enjoy roasting your own coffee at home. In the most basic sense, you simply need to heat the beans to about 450*F or until they reach the desired “doneness” or “brown” and then cool them as quickly as possible with a fan to stop the internal roasting changes happening inside the beans.