(5lbs) Browny Whole Bean Coffee

(5lbs) Browny Coffee COLOMBIA, Dark Roast Whole Bean

Origin : Colombia
Process : Washed, Sun-dried
Roast : Medium
Notes : Cocoa, Nuts, Blackberry
Harvest : March to July, September to December

Respected for its excellent balance of body and acidity. It yields a heady aroma followed by rich flavors of caramel and dark cocoa, then finished with some fruity notes of berries and hints of spice.

Colombia is home to dozens of micro-climates across thousands of miles. There are thousands of nutrient-dense hills and mountains made of small farms that are about 5 acres in size, tended by single-family coffee farmers. In addition to the rich soil, the wet climate and high elevation not only make it easy to grow coffee but makes it easy to grow quality coffee. Because of frequent rains, most coffee processing stations use the washed method, resulting in coffee with crisp acidity, mild sweetness, and flavor clarity. There are about 600,000 coffee-producing farmers and 2.2 million acres of land growing high-end arabica coffee beans.

(5lbs) Browny Coffee I.P.E Espresso Blend Whole Bean

 

Roast : Medium-Dark
Notes : Caramel, Whiskey, Lavender

Deep, Earthy, & Spirited
Crafted to pull the most delicious espresso shot, this is a blend sourced from the very best direct trade specialty coffees from South America, Indonesia, and Africa. This blend holds a nuanced flavor profile and structure. It is medium to full-bodied and yields a rich caramel flavor with hints of herbaceous notes followed with an oaky aftertaste, like that of whiskey.

Our I.P.E blend is the result of many experiments of roasting, blending, and brewing. We’ve perfected our method to serve you with the best. With luscious crema, smooth body, and a touch of lavender for brightness; this is one charming espresso.

(5lbs) Browny Coffee SUMATRA, Medium Roast Whole Bean

Origin : Raja Sumatra, Indonesia
Process : Wet-Hulling
Roast : Medium
Notes : Chocolate, Sweet Cedar, and Pepper
Harvest : September to December

Displays intense sweet tones of chocolate, dried fruit, and other herbal spice-based flavors such as cinnamon, nutmeg, and cardamom. It is known for its earthy flavors, medium to heavy body, and wine-like acidity.

One of the unique aspects of coffee production in Sumatra, Indonesia, and the source of Indonesian coffee's deeply divisive taste, is the traditional post-harvest process of ‘Giling Basah’ (wet-hulling) method. The harvested coffee cherries are de-pulped by hand and dried on a patio for a few days. When the beans are semi-dried, containing around 30% to 50% moisture, it is passed on to a collector who puts them through a hulling machine while the beans are still moist to then finally set them on patios to dry for a couple more days. This hybrid process combines elements of the washed and natural processes. It significantly reduces the acidity of the coffee, and seems to increase its body too, creating a softer, rounder, heavier-bodied cup of coffee.  
In Sumatra, coffees are grown at high elevations - above 1,350 meters above sea level, to slow the growing process to allow the plant more time to deliver nutrients and minerals to the coffee beans. This fuels the process of developing a fuller, robust flavor in Sumatran coffee.
 

(5lbs) Browny Coffee PERU, Medium Roast Whole Bean

Origin : Peru
Process : Wet (Washed)
Roast : Medium
Notes : Toffee, Strawberry, Rose
Harvest : June to September

Smooth and delicate, light to medium-bodied cup with a mellow flavor of praline nuttiness finished with a splash of sweet citrus taste and floral aroma. The moderate acidity makes for a soft and sweet impression.

Peru grows coffee in both high and low-altitude areas. In the high altitude, farms in the Andes mountains, running through Central Peru, provides good growing conditions for arabica coffee. Farms in the lower altitude spread across the coastal plain producing coffee with a mild acidity, medium body, and smooth notes of flowers and gentle fruit. 

(5lbs) Browny Coffee ETHIOPIA, Medium Roast Whole Bean

Origin : Yirgacheffe, Ethiopia
Process : Washed, Sun-Dried
Roast : Medium
Notes : Lemon, Honey, Mango
Harvest : October to January

Rated and reviewed to be the highest Arabica coffee in the world. In short, we would define it as a bright coffee for its light body and high acidity. It is characterized by its complexity of fruity, winey flavors and strong floral aroma followed with a bright acidic kick to it!

Ethiopian washed coffees are more elegant, lighter, and drier on the palate than naturally processed coffees. The body is not too strong and has an almost tea-like delicacy which reveals a mild and pleasant acidity. 
Ethiopia is the region located between the tropic of Cancer and the tropic of Capricorn. It is the perfect region endowed with mild temperatures and plenty of rain. The lush vegetation in Ethiopia allows farmers to grow their coffee trees without having to plant additional trees to provide shade. In fact, the coffee-growing conditions are so good that agricultural chemicals are rarely needed.

(5lbs) Browny Coffee SUMATRA, Dark Roast Whole Bean

Origin : Raja Sumatra, Indonesia
Process : Wet-Hulling
Roast : Dark
Notes : Chocolate, Sweet Cedar, and Pepper
Harvest : September to December

Displays intense sweet tones of chocolate, dried fruit, and other herbal spice-based flavors such as cinnamon, nutmeg, and cardamom. It is known for its earthy flavors, medium to heavy body, and wine-like acidity.

One of the unique aspects of coffee production in Sumatra, Indonesia, and the source of Indonesian coffee's deeply divisive taste, is the traditional post-harvest process of ‘Giling Basah’ (wet-hulling) method. The harvested coffee cherries are de-pulped by hand and dried on a patio for a few days. When the beans are semi-dried, containing around 30% to 50% moisture, it is passed on to a collector who puts them through a hulling machine while the beans are still moist to then finally set them on patios to dry for a couple more days. This hybrid process combines elements of the washed and natural processes. It significantly reduces the acidity of the coffee, and seems to increase its body too, creating a softer, rounder, heavier-bodied cup of coffee.
In Sumatra, coffees are grown at high elevations - above 1,350 meters above sea level, to slow the growing process to allow the plant more time to deliver nutrients and minerals to the coffee beans. This fuels the process of developing a fuller, robust flavor in Sumatran coffee.

(5lbs) Browny Coffee JACOB Signature Blend Whole Bean

Roast : Medium
Notes : Chocolate, Bourbon, Citrus

Our signature blend and a popular pick amongst our customers. Characterized for its rich bittersweet taste and strong chocolatey aroma. It brings about a harmonious blend with milk, which makes for an extraordinary latte.
Composed of direct trade specialty coffee beans, this blend never fails to disappoint.

Signature Roasters Maintains Overall Balance While Producing Flavor

A coffee signature blend is made up of coffee beans from more than one place. “Place” typically does not mean just dissimilar countries. This can mean a very micro-level division of place, such as different altitudes on the same producing farm, or it can mean different provinces of the same nation or small areas within the same producing province. From here, you can know that Signature roasters come in many forms.

From marketable coffee signature blends originating in coffee chains to ‘single origin’ coffees that one accepts are only one type of coffee, the expression “coffee blend” is all-encircling. Nevertheless, this is often misunderstood. A coffee blend at the roastery can be seen practically like a recipe where there are different flavors to strike an overall balance while producing an intricacy of flavor. Signature roasters are where the perfect taste sets market preference customer brewing technique, allowing the end user to brew it at home or in service.

(5lbs) Browny Coffee COLOMBIA, Decaf Whole Bean

Origin : Colombia
Process : Washed, Sun-dried
Roast : Medium-Dark
Notes : Cocoa, Nuts, Blackberry
Harvest : March to July, September to December

 decaf is characterized by having a strong aroma followed by notes of cocoa, dark fruits, and slight buttery overtones. It holds a clean well-balanced body profile with a medium acidity level. Due to its unique cell structure, composition, and moisture content we pay extra attention throughout the roasting process to provide a richly satisfying cup of decaf.

Colombia is home to dozens of micro-climates across thousands of miles. There are thousands of nutrient-dense hills and mountains made of small farms that are about 5 acres in size, tended by single-family coffee farmers. In addition to the rich soil, the wet climate and high elevation not only make it easy to grow coffee but makes it easy to grow quality coffee. Because of frequent rains, most coffee processing stations use the washed method, resulting in coffee with crisp acidity, mild sweetness, and flavor clarity. There are about 600,000 coffee-producing farmers and 2.2 million acres of land growing high-end arabica coffee beans.
 

(5lbs) Browny Coffee ETHIOPIA, Dark Roast Whole Bean

Origin : Yirgacheffe, Ethiopia
Process : Washed, Sun-Dried
Roast : Dark
Notes : Lemon, Honey, Mango
Harvest : October to January
 

Compared to our medium roast ethiopian coffee, our dark roast boasts smoky and caramel flavors. It contains a more bold and rich body, while still giving a slight fruity note in the aftertaste.  
 

Ethiopian washed coffees are more elegant, lighter, and drier on the palate than naturally processed coffees. The body is not too strong and has an almost tea-like delicacy which reveals a mild and pleasant acidity. 
Ethiopia is the region located between the tropic of Cancer and the tropic of Capricorn. It is the perfect region endowed with mild temperatures and plenty of rain. The lush vegetation in Ethiopia allows farmers to grow their coffee trees without having to plant additional trees to provide shade. In fact, the coffee-growing conditions are so good that agricultural chemicals are rarely needed.
History
The history of Ethiopian coffee is different compared to the other countries that have well-documented, recorded coffee histories. The story of Ethiopian coffee begins with a legend. It all started around 850 AD with a young goat herder named Kaldi. It began when he found his goats acting strange and unusually excited after eating the small berries off a shrub. In curiosity, he ate a few berries and felt energized. He knew the berries were special and immediately grabbed a pocket full of berries and took them to the monks in the monastery at Lake Tana. The monks reacted negatively throwing the berries into the fire and exclaiming it to be “Devils work!” However, the berries roasting in the fire gave off an irresistibly pleasant aroma. In amazement, the monks started to experiment with the coffee seeds soaking it in hot water to preserve the flavors. Drinking the coffee, they experienced the energy it gave them and vowed to drink it daily for their nightly devotions. 

(5lbs) Browny Coffee COLOMBIA, Medium Roast Whole Bean

Origin : Colombia
Process : Washed, Sun-dried
Roast : Medium
Notes : Cocoa, Nuts, Blackberry
Harvest : March to July, September to December
 

Respected for its excellent balance of body and acidity. It yields a heady aroma followed by rich flavors of caramel and dark cocoa, then finished with some fruity notes of berries and hints of spice.

Colombia is home to dozens of micro-climates across thousands of miles. There are thousands of nutrient-dense hills and mountains made of small farms that are about 5 acres in size, tended by single-family coffee farmers. In addition to the rich soil, the wet climate and high elevation not only make it easy to grow coffee but makes it easy to grow quality coffee. Because of frequent rains, most coffee processing stations use the washed method, resulting in coffee with crisp acidity, mild sweetness, and flavor clarity. There are about 600,000 coffee-producing farmers and 2.2 million acres of land growing high-end arabica coffee beans.

History
Coffee was first brought to Colombia in the early 1700s by Jesuit priests who arrived with Spanish settlers. They harvested the first crop in the Northeast part of Colombia. Coffee spread quickly across the nation, adopted by small, family farms as a local cash crop. Commercial export of coffee didn’t occur until the first decade of the 1800s. In the mid-1800s, coffee consumption grew rapidly in the United States, France, and Germany which grew the coffee-producing market in Colombia.
In Colombia, coffee is the symbol of wealth and diversity and a major influence in Colombian culture. For many Colombians, drinking coffee isn’t just to kick-start their mornings. It is a form of social activity, catching up with friends and family.

(5lbs) Browny Coffee BRAZIL, Medium Roast Whole Bean

Origin : Cerrado Brazil
Process : Dry (Natural)
Roast : Medium
Notes : Almond, Cinnamon, Apple
Harvest : May to September
 

Just as classic as Brazilian coffee can be, it makes for a decent cup of coffee. Known for having a smooth body profile and well-balanced flavors of toasted nuts and chocolates, it features in many blends.
 

Since Brazilian coffees are grown at relatively low elevations, compared to Central American coffees, the Brazil coffee beans are less dense. This leads to a less flavorful coffee than many high-grown coffees, which is why Brazilian coffee consists of mild and neutral flavors.
The farmers use the “pulp natural” processing method. The coffees are pulped but allowed to dry with the fruity mucilage (fluid extract) still attached to the bean, skipping the usual fermentation step. Using the pulp natural processing method results in a crisp acidity that is found in a washed processed coffee, but also a heavy body and sweetness that is found in a natural processed coffee. This is a great middle-ground between the two methods when it comes to flavor.
 

(5lbs) Browny Coffee MEXICO, Medium Roast Whole Bean

Origin : Colombia

Process : Washed, Sun-dried
Roast : Medium-Dark
Notes : Cocoa, Nuts, Blackberry
Harvest : March to July, September to December
 

Our decaf is characterized by having a strong aroma followed by notes of cocoa, dark fruits, and slight buttery overtones. It holds a clean well-balanced body profile with a medium acidity level. Due to its unique cell structure, composition, and moisture content we pay extra attention throughout the roasting process to provide a richly satisfying cup of decaf.
 

Colombia is home to dozens of micro-climates across thousands of miles. There are thousands of nutrient-dense hills and mountains made of small farms that are about 5 acres in size, tended by single-family coffee farmers. In addition to the rich soil, the wet climate and high elevation not only make it easy to grow coffee but makes it easy to grow quality coffee. Because of frequent rains, most coffee processing stations use the washed method, resulting in coffee with crisp acidity, mild sweetness, and flavor clarity. There are about 600,000 coffee-producing farmers and 2.2 million acres of land growing high-end arabica coffee beans.
 

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