Best Sellers Sample Pack: 6Bean, Cowboy, Breakfast, Peru, Mexico, Bali

Name: Best Sellers Sample Pack: 6Bean, Cowboy, Breakfast, Peru, Mexico, Bali
Brand: Sabeanz Coffee & Tea
SKU: CVARBSPACK-ST-NA-SAMPLEPACK
Price: 29.99 USD
Availability: InStock

$29.99

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Sample our best selling coffees in 2oz packs. 6Bean Blend Roast: Dark Roast House Blend. Great for Espresso meticulous blend of coffee from around the world Cowboy Blend Roast:Dark &...

Grind: Standard

Standard

Size: 6-count 2oz sample packs

6-count 2oz sample packs

Estimated Delivery:Oct 23 - Oct 27
Free Shipping & Refund Policy

Best Sellers Sample Pack: 6Bean, Cowboy, Breakfast, Peru, Mexico, Bali

Attributes

Grinds:: Standard

Delivered fresh to you

Beans are roasted the week you order and shipped directly to your door from Missouri City, Texas.

Sealed for freshness

Packed in one-way valve bags right after roasting to lock in aroma.

Small-batch roasted

Roasted in small batches so every bag hits the right profile.

The story

Sample our best selling coffees in 2oz packs.

6Bean Blend

Roast: Dark Roast
House Blend. Great for Espresso meticulous blend of coffee from around the world

Cowboy Blend

Roast:Dark & Medium Blend
With both Dark and Medium roasted coffee. Cocoa, caramel, & vanilla tones

Breakfast Blend

Roast: Medium
House Breakfast Blend. Smooth blend of coffee from South America

Peru Single Origin

Roast: Medium
Tasting Profile: Salted caramel, silky sweet, citrus
Grower: Cooperativa Agricola de Servicisios Norandino
Variety: Caturra, Bourpon, Catuai, Pache, & Catimor
Region: Piura, Amazonas, Peru
Altitude: 1100-1700 M
Soil Type: Clay Minerals
Process: Gully washed and dried in the sun.

Mexico Single Origin

Roast: Medium
Tasting Profile: Chocolate, cinnamon, green apple.
Grower: Coffee growers from Chiapas and Oaxaca
Variety: Typica, Criollo, Bourbon, Mundo Novo, Caturra
Region: Chipias and Oaxaca, Mexico
Altitude: 900-1000 M
Soil Type: Clay Minerals
Process: Fully washed and sun dried.

Bali Single Origin

Roast: Med-dark
Tasting Profile: Dark chocolate, molasses, brown sugar
Grower: Smallholder farmers from Kintamani
Variety: Bourbon, Typica, Catimor
Region: Kintamani, Bali, Indonesia
Altitude: 1200-1600 M
Soil Type: Volcanic Loam
Process: Hand picked, wet-hulled and dried on raised beds.

Brewing methods

Instructions

Use a coarse grind. Add coffee, pour hot water just off the boil, give it a stir, and steep for four minutes. Press slowly and pour right away so it does not over-extract.

Coffee to water

1:15 — about 30 g coffee to 450 ml water

Total time

About 5 minutes

Instructions

Use a medium-fine grind. Rinse the filter, add coffee, and pour just enough water to wet the grounds. Wait 30 seconds for the bloom, then pour in slow circles until you reach your total water weight.

Coffee to water

1:16 — about 22 g coffee to 350 ml water

Total time

About 4 minutes

Instructions

Use a standard (medium) grind and a paper filter. Measure by weight for consistency and brew with filtered water for the cleanest cup.

Coffee to water

1:16 — about 60 g coffee per litre of water

Total time

About 6 minutes

Instructions

Use a fine grind. Dose 18 g into the basket, tamp level, and pull a 36 g shot in roughly 25 to 30 seconds. Adjust the grind finer if it runs fast, coarser if it chokes.

Coffee to water

1:2 — 18 g in, 36 g out

Total time

Under 1 minute