DARK CHOCOLATE, ALMOND, CARAMEL
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.
Cautai is known for its high acidity, which we’ve tempered by roasting this lot with a classic profile. Our classic profile is a medium roast. It lets the coffee’s notes of dark chocolate, almond and caramel shine, while also enhancing the body.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
The farm & mill where the coffee cherry is grown & processed.
Pedro Campos farms a small lot with his family at Sitio Veranda. Thanks to connoisseurs who are willing to pay a premium for the200 bags of high-quality coffee that he produces every year, he is able to support his wife and two daughters solely from the farm.
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.
Cautai is known for its high acidity, which we’ve tempered by roasting this lot with a classic profile.