We have been partners with the folks at Spirit Mountain in the Dominican Republic for a while now. This coffee just continues to grow in popularity, and as a result, we have run into shortages in the past. We recently got a shipment in. Let me just say, they never cease to amaze us. This month we have not one, not two, but four varieties to offer you! Some are in shorter supply than others, so get them while you can.
We have been impressed with the folks at Spirit Mountain since the beginning. Not only do we enjoy their coffee, we also appreciate their story, and how they do what they do. Read about these truly inspiring native Texans and how they're brightening their corner of the world, one delicious cup of coffee at a time.
First we have our tried and true, never-fails-to-put-a-smile-on-your-face:
We roast this coffee to Full-City Medium. The result is a soft, smooth coffee that's very similar to another popular Caribbean island coffee. (Looking at you, Jamaica Blue Mountain.) This is one that'll impress the coffee novice and expert, alike.
Next, we're happy to introduce:
They say that peaberry coffee has a more amplified taste than its flat-bean counterpart. A peaberry is a naturally occurring anomaly. Instead of two halves of a seed (very like peanuts), just one grows, theoretically receiving double the nutrients. Think of it as turning up the volume on flavor. Or at least, that's what "they" say. Some palates will be able to tell a difference, and others won't detect much of a difference at all. But hey, it's a beautiful cup of coffee either way. It's a win-win.
And yet another variety we are excited to introduce:
This is where things start to get geeky. So, if you are unfamiliar with the processes coffee goes through from the tree to the roaster, you can read more in-depth about it in this awesome article from Perfect Daily Grind. The gist is, instead of washing the cherry off the coffee beans entirely (washed process), a honey processed coffee will leave a bit of the cherry mucilage on the beans. This process alters the taste of the coffee by imparting more pronounced floral and fruit notes. Not only that, but the mouthfeel is said to be a bit more viscous, kind of like honey.
Last, but not least, we have:
We didn't even order this coffee. When Chad, the owner of Spirit Mountain, came to deliver our order, he made us an offer we couldn't refuse. This coffee is something quite special, so we only have a small amount. Always looking to improve their coffee, Chad and his crew have been working on an interesting process we haven't heard much about- anaerobic fermentation.
DailyCoffeeNews.com had this to say about the process:
"The types of microbes able to survive and actively participate in fermentation is limited by the lack of oxygen in the air, and will likely substantially alter the end flavor profile."
Chad had this to add:
"Done properly, this process amplifies the qualities of a coffee.... We've found the lactic acid process exemplifies the brightness and fruit/floral tasting notes."
We're so stoked about this one that Vincent made it his Roaster's Choice this month. But again, we have very little, and aren't sure how much more we can get in the future. It's for this reason that this variety will only be sold in 12 oz. bags.
Just another day in the life on the Spirit Mountain organic coffee plantation & ecological reserve.