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TASTING NOTES

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DARK CHOCOLATE, ALMOND, CARAMEL

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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.[/vc_column_text][/vc_column][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ width=”2/3″ tablet_text_alignment=”default” phone_text_alignment=”default”][vc_column_text]

MEDIUM ROAST

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.[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default”]

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REGION

Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.[/vc_column_text][/vc_column][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ width=”2/3″ tablet_text_alignment=”default” phone_text_alignment=”default”][vc_column_text]

POCO FUNDO

In Minas Gerais, a state in Southeastern Brazil, Poco Fundo is known for its hills and rivers. The region’s unique microclimate, which features high altitudes and cooler temperatures than the rest of the state, causes beans to mature slowly and develop more nuanced flavors. The same minerals that make the state’s mineral springs famous throughout Brazil contribute to these developing flavors, creating notes of dark chocolate, almond and caramel.
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PRODUCER

The farm & mill where the coffee cherry is grown & processed.[/vc_column_text][/vc_column][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ width=”2/3″ tablet_text_alignment=”default” phone_text_alignment=”default”][vc_column_text]

SITIO VARANDA

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.[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default”]

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PROCESSING

The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.[/vc_column_text][/vc_column][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ width=”2/3″ tablet_text_alignment=”default” phone_text_alignment=”default”][vc_column_text]

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.[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default”]

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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.[/vc_column_text][/vc_column][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ width=”2/3″ tablet_text_alignment=”default” phone_text_alignment=”default”][vc_column_text]

YELLOW CATUAI

Cautai is known for its high acidity, which we’ve tempered by roasting this lot with a classic profile.[/vc_column_text][/vc_column][/vc_row]