Columbian Arabica Coffee

Our supplier was all out of the coffee from Ethiopia and Rwanda we have had recently so we are working with another great coffee bean:

Columbian coffee is well known for its rich full body taste and it shines as an all-around espresso and cappuccino coffee. We are just using it for the black coffees.

Again, let us know what you think of it and which you prefer, if any: Ethiopia Sidamo, Rwandan or Columbian coffee.

Amazing African Arabica Beans

We are currently testing a soft medium roast Arabica bean from Rwanda, imported by Malongo. But we also have a sample of their Ethiopian coffee beans. The Sidamo region is a very well known coffee region and Africa sure has a few producing delicious coffee beans.

We are almost through the Rwanda supply, so next up is Ethiopia Sidamo, also a medium roast. From our initial tests, both have a nice high dose of acidity but the Rwanda bean has a bit fuller body where the Ethiopia bean has a longer finish. And then Sidamo region is known for its citrus flavors in coffee. So it’ll be exciting to see.if we can find a setting to do the beans justice.

Come on over and try our espresso!

Rwanda Arabica beans for espresso

So happy to announce that we already have received 2 kg of medium roast beans from Rwanda in Africa. The African continent produces some amazing beans, different in character from South or Latin American beans and vastly different than Indonesian coffee beans. Kenya, Ethiopia have some of the best beans out there. But other countries are starting to produce high quality coffee as well, especially when they have fertile mountains because the Arabica bean needs altitude to get high in quality.

They’re loaded with natural sweetness, high in acidity and have a full body with an amazing finish. Best enjoyed pure or as an ultra smooth Cortado with a dash of warm milk.

New espresso beans coming soon

We’ve been working with a single kind of beans for both black and milk-based coffees since the opening. That is perfectly fine, but it is about to change. Most people who drink black coffees (espresso, americano or long black) will appreciate the new beans!

  • Black coffees benefit from the increased acidity and sweetness of a medium or even light (aka “blonde”) roast.
  • Milk-based coffees benefit from a darker roast (such as an “Italian” or “French” roast), because the warm milk softens and smoothens the strong bitter taste in these coffees.

While we haven’t made a choice yet, we’ve tried some samples of a Rwandan and Ethiopian roasted bean from Malongo and the results were very promising. Over the next month or so we will continue to try both beans for a longer time and see which one we prefer and which one our customers enjoy more.

So if you like an excellent espresso, please stop by our coffee shop inside Market Garden, Simpson Bay over the next few weeks and do let us know your opinion of our espresso! The barista on duty will be able to tell you which bean we are currently using.