TASTING NOTES

COCOA, NUTS, CANE SUGAR

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.

MEDIUM ROAST

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.

REGION

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.

PRODUCER

The farm & mill where the coffee cherry is grown & processed.

FAZENDA SITIO DA TORRE

PROCESSING

The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.

PULP NATURAL

  • 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.

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.

ACAIA, YELLOW BOURBON & YELLOW CATAUI

Yellow Bourbon

  • 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.

Yellow Cataui

  • Catuai is a high-yielding dwarf varietal.
  • Highly prevalent in Central America.
  • Known for it’s refined and clean acidity.