TASTING NOTES

CARAMEL, ROASTED ALMOND, COCOA

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

A fine coffee from Brazil, this selection brews a classic cup with just the slightest hint of acidity. We approached this bean with a straightforward roast profile so that the coffee’s exemplary flavor could shine through.

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

The Carmo de Minas region of Brazil is known locally as the “Crying Mountains.” Throughout the region’s mountainous terrain spring forth natural springs of mineral waters, which form streams that flow alongside the area’s many coffee farms.

PRODUCER

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

FAZENDA DO SERRADO

Fazenda do Serrado is a 90-acre, family operated farm that is mostly run by two daughters today. The family has placed in Brazil’s “Cup of Excellence” competition twice.

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.