New packaging technique for ultimate freshness, better than vacuum pack!
Our Nicaraguan Catimor in our precisely calibrated Limoncello roast has all the citrusy brightness light roast fans love, with none of the trade-offs. In fact, our Limoncello Catimor is lower in acid than other light roasts we tested, and has an exceptionally rich mouthfeel, with no sourness. It is intensely flavorful: after an initial rush of lemon zest, you get layers of sweet molasses and butter, followed by a deliciously lingering finish with hints of caramel.
Strong, durable Ball Mason jar packed with 13 oz Nicaraguan Catimor Limoncello whole bean coffee. See below for more details about the packaging and the coffee.
This is no mere gimmick: it's a true innovation in coffee packaging.
Mason jars are made with thick, tough glass and have a two-part lid that allows internal pressures to escape through the lid; that's what makes them work for canning. It also makes them ideal for freshly roasted coffee. Here's why:
Immediately after roasting, coffee gives off a significant amount of carbon dioxide as a result of the roasting process. We pack the fresh beans into the jar while still warm and put the lids on "fingertip tight" as though we were canning, so the gas can expand and escape. The constant outgassing pushes all the oxygen out of the jar. The next day, when the coffee's outgassing has slowed and the jar is 100% oxygen-free, we tighten the lid to lock the freshness inside. The Mason jar lid thus acts like a one-way valve, as the internal pressure prevents any oxygen from coming in. When you open the jar, you'll hear a hiss as the pressure inside the jar is released, almost like opening a soda.
Keeping the coffee under pressure protects that just-roasted essence, which would otherwise be lost during its final outgassing. Plus, we all know everything tastes better in glass!
The jar is beautifully presented, with a full-color label and an insert with the history and description of the coffee inside. The fabric covering the lid is a square of jute burlap cut from a genuine coffee sack for maximum awesomeness. And, of course, the jar itself is useful and infinitely re-usable. An excellent gift!
About Nicaraguan Catimor coffee
A totally new type of coffee! Catimor is the "fourth bean" that gives Trung Nguyen's Creative Four its unparalleled complexity. In Vietnam, Catimor is rarely given center stage, though. In Nicaragua, on the other hand, Catimor is a prized heirloom. The result is a premium quality bean with a unique and deeply layered flavor profile. The farm uses mandarin orange trees as shade trees, too, which adds to the sweet citrusy fragrance.
When we tried roasting our new Catimor to a very light 410 degrees, something magical happened. The Catimor bloomed with exactly those fruity, lemony flavors so prized by lovers of light roasts, but with none of the usual downsides. This is our Limoncello Roast, our most precisely calibrated Master Roast ever, and named after the famous Italian lemon liqueur. It's wonderful served hot, and even better on ice. We consider this one of the top 3 iced coffees we've ever had.
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