COCOA, NUTS, CANE SUGAR
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.
For the Classic cup profile, we roasted this coffee to a Medium level. This brings out the standard South American coffee flavors of chocolate and nuts.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
CARMO DE MINAS
This region is famous for it’s deeply rich red soil and sweet, full, rounded coffees.
The farm & mill where the coffee cherry is grown & processed.
FAZENDA SITIO DA TORRE
The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.
- In this process, the skin is first removed from the fruit using a depulper, and the coffee fruit is then dried with the sticky pulp still on it.
- Coffee typically absorbs some sweetness from the fruit pulp.
- Tends to have fuller body and muted acidity compared to wet-processed coffees, but cleaner and more uniform than dry processed coffees.
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.
ACAIA, YELLOW BOURBON & YELLOW CATAUI
- Along with Typica, Bourbon is considered the first coffee varietal.
- Compared to Typica, it’s shorter and has a higher yield, but still considered a low producing variety.
- Small dense cherry, known for fantastic cup quality with both sweetness & acidity.
- Red-skinned cherries are more common, but some of them ripen to yellow, or even orange/pink. The yellow ones are called “Yellow Bourbon”
- Yellow Bourbons tend to have an increased acidity & more brightness in the cup.
- Catuai is a high-yielding dwarf varietal.
- Highly prevalent in Central America.
- Known for it’s refined and clean acidity.