CHOCOLATE, PEANUT, CITRIC
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.
We approached this selection with our Balanced Profile, in order to showcase the beans’ diverse chocolate, peanut and citric notes, and to add a little body to the cup.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
Minas Gerais is Brazil’s largest coffee-growing region, producing almost half of the country’ coffee.
The farm & mill where the coffee cherry is grown & processed.
FAZENDA ALTA VISTA
Fazenda Alta Vista is managed by Robson Vilela. Vilela made a name for himself in 2007, when Fazenda Alta Vista first placed in the Cup of Excellence finals. Since then, the farm has produced many excellent coffees, including two other Cup of Excellence finalists.
The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.
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.
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.
Yellow Bourbon is a sub-varietal of Bourbon. Along with Typica, Bourbon is considered the first coffee varietal. Yellow Bourbon gets its name from the yellow color that the cherries become when mature.