The following are our Current Roast Offerings. Please check back often as our availability is constantly being updated.
Remember, once we run out of any particular roast, it may not be availalble till next years crop is released.
Tanzania BCT Select Peaberry is sourced from a group of 235 family-owned farms located in the Mbozi district within the Songwe region of Tanzania. Producers harvest and deliver cherry to a centralized processing station where the coffee is depulped, fermented, washed and dried. The aggregate processing stations have been established in the last three years to provide producers with a centrally located processing facility that can process coffee more consistently and ensure better quality, which results in better prices from the international market.
CUPPING NOTES:
Rich and chocolaty, Tanz coffee is always high on our go to list for stronger chocolaty darker roast coffee. At the medium roasts one will see a more gentle cup with good body, a little sweeter edge, hints of acidity and stronger chocolaty spice. Darker roasts get much fuller bodied and bring out the very strong bakers chocolate edge balancing nicely with classic African spice note and complimenting roasty/smoky tones.
PRICE PER 226g BAG:
$15.00
AVAILABILITY:
In Stock
Indian Malabar
REGIONAL NOTES:
Monsoon Malabar coffee is prepared from Arabica cherries (“cherry” refers to dry-processed coffees in India). After grading, the coffee is transported to the coastal city of Mangalore where the “monsooning” is carried out in large openwalled warehouses.
During the rainy months of June through August, the coffee is spread inside the warehouses with very good aeration and ventilation at a particular thickness so that the coffee slowly absorbs moisture. After it absorbs sufficient moisture and bloats in size, it has to be periodically bulked and bagged and stacked so as to ensure proper and uniform “monsooning.” This process has to be carried out many times during the months of the monsoon.
After September, when the rains subside and the temperatures are higher, the ghostly white and swollen beans are sent through the final grading (gravity tables and hand-sorting) in order to obtain the Malabar export quality. The farmers not only produce coffee, they also grow pepper, cardamom, and oranges. Most of the farms are 80 to 100 years old and belong to third generation growers.
Small-scale farmers, typically working less than 3 acres each, have recently formed cooperative micro-mills to enhance processing quality. Their meticulous approach includes careful cherry sorting, overnight fermentation after de-pulping, washing, and initial patio drying. What distinguishes these coffees is the unique wet-hulling process (locally called "Giling Basah"), where parchment is removed while beans still retain high moisture content. This traditional method gives Indonesian coffee its characteristic bluish hue and distinctive flavor profile.
CUPPING NOTES:
The Indian Monsooned Malabar is a very low acidity, thick and creamy, overly earthy style cup of coffee. There is a lot of sweet tones in this cup depending on the roast and one can taste a little hint of the natural processing soft fruit tones and classic Indian spice notes. A pretty wild cup for you stronger coffee fans or espresso heads.
PRICE PER 226g BAG:
$15.00
AVAILABILITY:
In Stock
Indonesian: Sulawesi "Toraja Sapan Minanga"
REGIONAL NOTES:
The Torajan tribe inhabits the central mountains of South Sulawesi province, preserving traditional customs including their distinctive boat-shaped houses. This region features dramatic landscapes where humid lowland rice paddies meet towering thousand-foot rock faces shrouded in mist. Coffee thrives at elevations up to 2000 MASL, among the highest-growing regions in Indonesia.
Small-scale farmers, typically working less than 3 acres each, have recently formed cooperative micro-mills to enhance processing quality. Their meticulous approach includes careful cherry sorting, overnight fermentation after de-pulping, washing, and initial patio drying. What distinguishes these coffees is the unique wet-hulling process (locally called "Giling Basah"), where parchment is removed while beans still retain high moisture content. This traditional method gives Indonesian coffee its characteristic bluish hue and distinctive flavor profile.
CUPPING NOTES:
Low acidity and sweetness, heavy body, with notes of vanilla, molasses, and black licorice.
PRICE PER 226g BAG:
$15.00
AVAILABILITY:
In Stock
ORGANIC Indonesian: Bali "Blue Moon"
REGIONAL NOTES:
An incredibly special coffee from a special place. Bali is different, in a good way. It cannot get any more beautiful, with perfect weather creating the perfect growing conditions for almost any plant. Everything is so lush and green year round. Three volcanoes nestled in the middle of this fairly small island, are at a perfect altitude for coffee, a bit more acidic soil as well which coffee tends to love. Produced by people who live harmoniously with the land. An incredible sight to see and a real treat to drink. This is the wet-hulled version. Traditional Indonesian processing which leaves a thicker generally lower acidity more stout like cup of coffee.
Coming from family owned farms located in the Kintamani highlands on the island province of Bali, Indonesia. Coffee is grown in the volcanic soils of Mount Agung along with citrus trees that provide shade and another source of income.
CUPPING NOTES:
A very rich, strong and smooth cup. A cousin to Sumatra or Sulawesi coffee; Blue Moon always is a bit smoother without as much peaty earthiness, or swampy fruit. A sweeter cup for an Indo with malt, chocolate with a little traditional earthy terroir of the wet-hulled Indonesians. Fuller bodied, a little hint of acidity at a medium roast, a definite go to for our strong-medium or dark roasts here at Burman Coffee. Pulls some molasses undertones as ones pushes into second crack roasts. Hints of slight smoky tone at darker roast.
PRICE PER 226g BAG:
$15.00
AVAILABILITY:
In Stock
ORGANIC Honduras: Copan "Lempira"
REGIONAL NOTES:
Cafescor (Cafes Especiales Corquin) is a cooperative founded in 2012 as an initiative of small coffee producers in the town of Corquin, Copan. There are approximately 131 growers who are active members in the coop. Joined together, the cooperative has achieved Fair Trade, USDA Organic, UTZ, and Rainforest Alliance certifications. Beneficio Cafescor is the wet mill that processes specialty organic and conventional coffees in the Northwest Region of Copan.
CUPPING NOTES:
Nougat, Lime, Brown Sugar
PRICE PER 226g BAG:
$15.00
AVAILABILITY:
In Stock
MEDIUM ROASTED
Columbian: Antioquia "Amaga Supremo"
REGIONAL NOTES:
This Supremo is coming from the area around the city of Amaga. Population of 30000 sitting at 5200 feet above sea level, nestled in the Northern Andes. Prime coffee growing territory.
This is a nice and fresh, large bean screen (Supremo), aggregate production coffee. This type of production gives the taste of the land (terroir), many small coffee farmers from the area are combined together to create this offering.
CUPPING NOTES:
Low acidity and fuller bodied this cup shows the classic spirit of Colombian coffee. Medium roasts are great and contain that classic dry toasted walnut tone with a little jazzy spice note.
PRICE PER 226g BAG:
$14.00
AVAILABILITY:
In Stock
Ethiopian: Yirgacheffe "Worka Chelchele"
REGIONAL NOTES:
The municipality of Gedeb itself is a is a bustling outpost that links commerce between the Guji and Gedeo Zones, with an expansive network of processing stations who buy cherry from across zone borders. These processors (and we would agree) would argue their coffee profiles are not exactly Yirgacheffe, but something of their own. Coffees from this community, much closer to Guji Zone than the rest of Yirgacheffe, are often the most explosive cup profiles we see from anywhere in Ethiopia.
CUPPING NOTES:
Crisp, clean and exotic. Good aromatics: nothing like grinding a fresh Ethiopian with its floral, jasmine and spice notes to tickle your nose. Lighter roasts have a little acidity and floral note upfront, mostly citric but the floral and a peachy like soft fruit tone can be found. The balance of the cup comes from a semi-tea-like chocolate factor. I tend to think of it as chocolate spice notes but many tongues can pick up a little black tea note. Medium roasts have just a pinch of citric acidic, builds a thicker body and brings forth more of the chocolaty cup profile, reducing the acidity slightly.
PRICE PER 226g BAG:
$15.00
AVAILABILITY:
In Stock
Costa Rica: Villa Sarchi "Solis & Cordero Santa Maria"
REGIONAL NOTES:
After ripe cherries are hand-picked they’re floated to removed low density cherries. They’re then washed clean and transferred to tanks to ferment anaerobically, adding “mosto” (coffee juice and yeast from coffee fermentation) in the proportion of 1 liter for every 100kg of cherry, this fermentations lasts 144 hours. To finish, the mosto is extracted and coffee ferments for another 48 hours.
CUPPING NOTES:
Lemon, Green Grape, Dragon Fruit, White Tea.
PRICE PER 226g BAG:
$18.00
AVAILABILITY:
In Stock
ORGANIC Ethiopian: Oromia "Limu"
REGIONAL NOTES:
Jimma zone is located to the southwest of Ethiopia’s capital, Addis Ababa. Much of Jimma, like other coffee-growing regions in Ethiopia, is a vast, gently sloping plateau with incredibly fertile soil at high elevations.
The top-quality coffees from Jimma, especially those from the Limu, Gera, and Goma districts, are renowned for their vibrant and delicate fruit flavors.
The region’s renowned "white" honey, collected by bees from the blossoms of coffee plants and the surrounding forests, is a well-known symbol of Jimma and brings immense pleasure to the senses.
Coffees from this zone, along with those from the nearby Illubabor region, are often labeled as “Limu”, a distinction based more on terroir and shared flavor profiles rather than geographical boundaries.
CUPPING NOTES:
Fruity with lime citrus, herbal, and floral notes. Chocolaty and complex.
PRICE PER 226g BAG:
$15.00
AVAILABILITY:
Limited Supply
ORGANIC Ethiopian: Guji "Suke Quto"
REGIONAL NOTES:
This coffee is a labor of love.
At the Suke Quto Washing Station, the washed coffees are pulped with an Agared machine. This is a pulper that has no mucilage remover. The coffee beans are fermented in fermentation tanks for about 35-48 hours (depending on the current weather). There are three lagoons to store the wastewater. Suke’s natural coffees are dried on elevated beds between 9 and 15 days.
CUPPING NOTES:
An outstanding naturally processed Ethiopian with exceptional clarity and distinctive fruit character. The blackberry-forward profile is beautifully complemented by cherry notes and a tropical complexity that evolves throughout the tasting experience.
PRICE PER 226g BAG:
$17.00
AVAILABILITY:
In Stock
Jesus said to him, "I am the way, and the truth, and the life; no one comes to the Father but through Me." - John 14:6
