TASTING NOTES

PEANUT BUTTER, NUTTY, TOFFEE

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

It’s always great to have a classic coffee from a classic coffee country, like Brazil. We’ve enjoyed the peanut butter, nutty and toffee notes that roasting this selection with our Classic Profile brings out

REGION

Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.

SÃO SEBASTIÃO DA GRAMA

São Sebastião da Grama is a municipality within São Paulo, which is Brazil’s wealthiest state. Many residents, including coffee farmers, in the region enjoy access to healthcare and schools, and have good incomes.

PRODUCER

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

FAZENDA RECREIO

Fazenda Recreio has a long history of producing excellent coffee. The farm has been growing coffee since 1890, and in the past 15 years the farm won the Cup of Excellence and placed in the top five times

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

Pulp natural, or semi-washed, 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

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.

YELLOW BOURBON

Yellow Bourbon is a sub-varietal of Bourbon. Along with Typica, Bourbon is considered the first coffee varietal. Yellow Bourbon gets its name from the yellow color that the cherries become when mature.