PEANUT, SOFT, CITRIC
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 toffee tones that roasting this selection with our Classic Profile brings out. Because this coffee’s from a slightly low elevation, we used a little less up-front heat than we would with other coffees.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
MONTANHAS DO ESPIRITO SANTO
Monthanas do Espirito Santo is part of Espirito Santo, a coastal district in Southeastern Brazil. The region’s high annual rainfall, mountainous elevations and pronounced dry season make it well-suited for growing coffee.
The farm & mill where the coffee cherry is grown & processed.
The Bateia community was founded by Italian immigrants, who began farming coffee in the early 1900s. There are about 60 families in the community, and all of them earn their living through farming and processing coffee. About 90 percent of the families in the community focus on specialty-grade coffee, which they first began producing in 2000.
The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.
Honey processing, which also goes by pulp natural and honey processing, leaves some of the coffee cherries’ mucilage on the beans. The beans are dried in the sun with the sticky fruit on them. This processing method:
- Is known for producing sweet coffees with a rounded mouthfeel
- Creates a less acidic coffee than wet processing
- Affords a consistent cup with uniform flavors throughout
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.
RED AND YELLOW CATUAI
This lot is made up of red and yellow catuai, both of which are known for their acidity