WALNUT, COCOA, CREAMY
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.
It’s always great to have a classic coffee from a classic coffee country, like Brazil. We’ve enjoyed the walnut, cocoa and creamy notes that roasting this selection with our Classic Profile brings out.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
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.
The farm & mill where the coffee cherry is grown & processed.
The coffees in this lot come from several farms. Farmers combine harvests to improve overall quality and create lots large enough for commercial sale.
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.
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.