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TASTING NOTES

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COCOA, NUTTY, DARK CHOCOLATE

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ROASTING

The process of applying heat to green coffee beans to transform it’s chemical & physical properties,  resulting in roasted coffee beans that can be brewed.[/vc_column_text][/vc_column][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ width=”2/3″ tablet_text_alignment=”default” phone_text_alignment=”default”][vc_column_text]

MEDIUM-DARK

We roasted this selection with our Bold Profile to enhance its inherent qualities. The darker roast brings out the cocoa and dark chocolate flavors, which are well balanced with nutty notes.[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default”]

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REGION

Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.[/vc_column_text][/vc_column][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ width=”2/3″ tablet_text_alignment=”default” phone_text_alignment=”default”][vc_column_text]

CERRADO

Cerrado is a region within Minas Gerais, which is Brazil’s largest coffee-producing state. The rich soil here is referred to as “terra roxa,” which translates as “red earth,” by the native Brazilians. It, along with the region’s consistent summer rains, warm temperatures and dry winters, make Cerrado well-suited for growing coffee.

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PRODUCER

The farm & mill where the coffee cherry is grown & processed.[/vc_column_text][/vc_column][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ width=”2/3″ tablet_text_alignment=”default” phone_text_alignment=”default”][vc_column_text]

MULTIPLE FARMS

The coffees in this lot come from several farms. Farmers combine harvests to improve overall quality and create lots large enough for commercial sale.[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default”]

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PROCESSING

The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.[/vc_column_text][/vc_column][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ width=”2/3″ tablet_text_alignment=”default” phone_text_alignment=”default”][vc_column_text]

 DRY PROCESSED (UNWASHED)

In dry processing, which is also known as unwashed or natural processing, the coffee cherries are dried before the beans are hulled. The sugars from the cherry and inner mucilage ferment into alcohols, which infuse the beans with bolder flavors than wet, or washed processing.[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default”]

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VARIETAL

Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.[/vc_column_text][/vc_column][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ width=”2/3″ tablet_text_alignment=”default” phone_text_alignment=”default”][vc_column_text]

MUNDO NOVO, YELLOW CATUAI AND RED CATUAI

This lot is made up of three coffee varietals: mundo novo, yellow catuai and red catuai. All three varietals are known for producing excellent coffees at high altitudes.[/vc_column_text][/vc_column][/vc_row]