Haitian Premium – Singing Rooster – Blue Pine Forest

Description Fantastic coffee from fantastic folks. Half the crew organizing this coffee in Haiti used to live right here in Madison Wisconsin but recently moved the operation to New Jersey, a little closer to the port. They are called Singing Rooster. Singing Rooster is a non-profit that brings Haitian products (art, coffee, cocoa and more) direct to consumers and stores with 100% of the proceeds funneling back to the farmers and communities in Haiti. The founder of Singing Rooster actually helped build and organize the Haitian coffee co-ops, giving it to the people once completed. Sure, its good to feel good about the beans you buy, but something just as important or even more important is the quality of the product itself; the coffee is beautiful, the prep and consistency of the beans is up easily a couple of notches over most coffees. Clean cupping, clean screen with more money getting to the farmers and communities. A win-win in anyone’s book. Coffee trees thrive in Haiti. Mountains aren’t good for most agriculture, but they’re IDEAL for coffee; coffee trees thrive in moist but well-drained soil at high altitudes. The higher the altitude, the bigger/harder the bean, the better the coffee! This coffee is from the K-Lendi group of coops, located in the Sud Est department of Haiti (southern) – this specific coffee is coming from a micro-region nicknamed Blue Pine Forest. The Pine Forest coffee is produced about 1000 feet lower than the rest of the offerings, it is a milder cup but still holds true to the Haitian profile; sweeter but a little thinner, a little less acidity and body but a wonderful cup to drink all day long. Tasting Notes:A rich and stout like cup best at medium to dark roast points. A little hint of acidity upfront in the light to medium roast range, very low acidity medium to dark. A robust cup filled with nutty and chocolate like tones with a little earthy, smoky, tobacco like contrast. The sweeter nutty/chocolaty base tone provides a little hint of caramel if lucky on the roast. Medium to border line dark roasts will be smooth and creamy while darker roasts into second crack will get pretty smoky and edgy, a much bolder cup. Roasting Notes:We recommend a strong medium roast – just before the 2nd crack – keeps it sweeter and smooth. A gem to roast, beautiful beans a prep, even roasting with medium to low chaff. A longer setup for lighter roast points is recommended,  gets rid of any sour floral crispness and promotes the more nutty/caramel like feature.