Phoenix Coffee

Yemen Matari Coffee is the world’s oldest cultivated coffee and is characterized by its full body, winy cup and overtones of chocolate. This coffee is grown in mountainous regions at altitudes exceeding 4,500 feet.

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This years Yauco Selecto its an excellent year. This coffee has a buttery taste with a light bittersweet aftertaste.

Yauco Selecto is a product of the San Pedro, Caracolillo and La Juanita Estate, from the mountains of Puerto Rico’s Central Range. Elevations of 915 m (3000 ft).

Blind Assessment: Opens well: Very sweet-toned, deep aroma with a hint of mustiness that merely complicates a tight-knit, delicate complexity: cedar, semi-sweet chocolate, dry berry, orange. In the cup remains sweet, but the musty character dominates, narrowing the aromatics toward a sort of rough, cedary chocolate. Rather tight, salty finish.

Notes: The Yauco district of Puerto Rico is one of the island’s oldest and most respected growing regions. SpecialtyJava.com is an Internet retailer and wholesaler of fine coffee that emphasizes quality and freshness, the latter with the motto “Age wine not coffee.”

Who Should Drink It: Those who enjoy traditional Sumatras may appreciate this coffee’s juxtaposition of sweetness and rough mustiness.

Total score from our cupping lab: 88.2

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Could there possibly be such a thing as a coffee that is too perfect? This Costa Rica cup evokes comments such as “classic cup”, “perfectly balanced”, and “exceptionally clean”. Professional tasters call it “Perfect, not boring or bland”. You’ll find this to be a “bright” coffee, high in acidity, medium in body, wonderfully aromatic. There is something to be said for bringing it full circle and celebrating a cup rich in its own flavor.

Costa Rica beans are strictly hard bean, SHB, meaning that they are grown at altitudes over 3900 feet. The high altitude slows the maturity of the bean, keeping it denser and locking the rich flavor inside. SHB beans are the finest that Cost Rica has to offer.

There is a revolution happening in the Costa Rica coffee region and it has encouraged more and more farmers to work small coffee mills, called micro-mills, as opposed to the larger plantations. Given the opportunity to mill it them selves and to have absolute authority of the process has also given these coffee artisans the freedom to produce some of the best-flavored beans yet.

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Being that the only commercial crop in this region of Peru is coffee, you can be sure that every effort is made to insure it will be outstanding. This flavorful cup is mildly acidic and has a clean light to medium body. Its aroma is inviting, and its body is full of flavor. It will continue to delight you with its slightly sweet, nutty finish with no lingering after taste. Andes Gold Coffee from the northwestern slopes of the Andes mountains in Peru is certified organic.

The people of Peru have been growing coffee organically for quite some time. They are both USDA and OCIA certified, and they are strictly monitored by quality control from the local export companies prior to moving the product to North America and Europe. Most of the local plantations are less than one acre and are family run. With most Peruvians having large families, few live stock, and a small fruit crop there is plenty of time to tend to the coffee crop.

Harvest occurs between the months of May through October, of course you have to remember that each cherry ripens on its own time, so the tree needs to be gone over several times before all of the harvest has been picked. This is the perfect scenerio to show why Peruvian coffee can be so good! Small plots and tedious labor intensive work done properly makes for a perfect cup time and time again.

Peruvian coffee growing communities are on the edge of the Amazon jungle and border the Andes mountains. They are eight to ten hours out from the northern coast, and the rugged terrain makes it extremely difficult to transport their harvested coffee. In the end, the timely harvest, the organic efforts, and even the long difficult haul to the port make it all worth it. With it’s outstanding taste, Fair Trade Peru is gold in your coffee cup.

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Papua New Guinea shares many of the unique flavors of Jamaican Blue Mountain Coffee at much less cost!

Look for a sweet acidic flavor with a mild, medium body and fruity undertones.

Papua New Guinea shares many of the unique flavors of Jamaican Blue Mountain Coffee. This coffee will present you with a sweet acidic flavor, a mild, medium body and delightful fruity undertones. The sweet taste of Albizzia berries, used in the production of New Guinea coffee are grown in the wild rugged mountains of Papua New Guinea. They were initially discovered in 1933 when the Albizza trees were found in the picturesque Wahgi valleys. Prior to their use in coffee, the Arabs used the coffee berries for spiritual reasons along with creating their own medicines.

Gourmet Papua New Guinea coffee is grown on 350 acres of land that run along the Wahgi River. A gentleman by the name of Tom Cole purchased the land and turned it into the largest coffee plantation in New Guinea. The plantation’s premium cherry crop harvested several times over from April through September.

The raw beans are then painstakingly hand sorted to evaluate character, quality and condition to ensure superiority in the delivery. Hands down, Papua New Guinea is acknowledged for being one of the finest quality coffees in the country.

This enormous plantation follows strict agriculture policies, which in turn help protect our environment and their community. The community relations on this Plantation are astounding. Perks such as offering their employees along with each family member free medical care and free education ensure safe, happy, healthy workers. Not only is there an elementary school on the Plantation premises, but the local roads and bridges are also maintained by the Plantation. This proves a theory of Phoenix Coffee, that it is about more than just the cup in your hand, the taste in your mouth; it is also about the hundreds, if not thousands of lives that are supported by coffee.

Papua New Guinea coffee is cupped daily to guarantee the rich, consistent taste of brewed coffee time and time again. These plantation workers have combined their talents, pooled their expertise and mastered one heck of a beautiful coffee bean, for us to roast, just for you. Buy some Papua New Guinea and get to know the people of New Guinea through their gift of gourmet coffee.

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There is no need to travel to the natural border of Zambia and Zimbabwe to experience the greatness of the Victoria Falls. The Zambia Victoria Falls Estate Coffee is an experience in itself. This colorful assortment of rich taste brings the beauty and admiration of the falls to each cup of this special blend.

With Zimbabwe on one side and Zambia on the other, the enchanting Victoria Falls awaits any visitor or local, eager to gaze upon one of the most beautiful natural wonders in Southern Africa. The Victoria Falls were introduced to the world when the explorer from Britain, Dr. David Livingstone, discovered the land that naturally formed a border between the two countries. The falls were discovered in 1855, by Livingstone and since then, have been recognized as one of Africa’s most impressive natural beauties.

With the stream of the water fall being 1708 meters wide it can easily be considered the largest solid sheet of falling water in the world. The local people call it “Mosi-oa-Tunya,” which means the smoke that thunders. The spray from the falls covers much of the surrounding land and stands nearly 360 feet tall and stretches a mile wide. The stature of this waterfall gives beauty and strength a new meaning. The strong bold taste of this coffee resembles the falls in every way.

The coffee industry provides an abundance of jobs for the Zambia people because it is responsible for 98% of the commercial farming. The coffee industry is also well known for good employment practices. The individuals working for this powerful non-traditional export take pride in their work and only offer the best when it comes to the coffee found in Zambia.

Zambia has the largest water resources in the entire realm of southern Africa, which keeps the soil rich and prime for the development of the powerful taste within this coffee. The vast amount of water sources creates the perfect natural enriching soil that makes this coffee so unique. Enjoy the splendor of this natural beauty with every sip of your Zambia Falls Estate Coffee.

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Ethiopian Yirgacheffe ranks among the best African coffee. Ethiopia produces some of the most varied and distinctive gourmet coffee beans in the world. Different from other African coffees and Ethiopian Harrar, Yirgacheffe adds a soft, fragrant, flowery note that is complex to the palate with a long resonant finish.

It all began here, in what is now called Ethiopia. Dating back 1300 years, at elevations of over 4,000 feet above the rolling sea, “Kaffa” trees were discovered growing among the roaming animals. Grown in the deep-soiled and rolling hills of south-western Ethiopia, today Yirgacheffe is now known as Ethiopia’s Crown and glory… cream of the crop…and its most prized coffee, with its distinct and unique flavor, it is the connoisseur’s choice of African coffee.

Ethiopians have been cultivating and drinking coffee longer than anywhere else on the planet. With more than 50% of it’s coffee consumed within the country, coffee accounts for 60% of their national export earnings. Ethiopian Yirgachaffe aromatic coffee has easily has become one of the worlds most sought after specialty coffees. With a soft, fragrant, flowery note and a lingering intensified finish; it boasts a sweet, rich, smooth bodied flavor.

Taking special interest in what will soon emerge as Ethiopia Yirgacheffe coffee, the beans are visually selected and then hand picked. Recognizing that single branches deliver blossoms, green fruit and ripe cherries simultaneously, it is imperative to pick only the ripe, quality cherries for the premium quality coffee. This means that the family that works the terraced hectares, will have to make approximately three passes within the year, through the same plot to make sure all of the beans have been picked at their peak. Pickers can pick an average of 200lbs of ripe cherries in one day. After processing, that same 200lbs will yield about 50lbs of green bean.

For three decades, Ethiopian Yirgacheffe beans have been processed via the wet-method. After the beans are free from the outer layers of skin and pulp, by use of natural enzymes, they are placed into tanks to ferment for 72 hours. When the sugars in the coffee fruit begin to ferment it can drastically change the taste of the coffee, so this process is very specifically timed. 72 hours of fermentation time will allow the beans to have a higher acidity, a cleaner floral flavor, taste less earthy and a more full-body than if they were processed by the dry-method.

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