TASTING NOTES

CHERRY, GREEN APPLE, VANILLA

ROASTING

The process of applying heat to green coffee beans to transform its chemical & physical properties,  resulting in roasted coffee beans that can be brewed.

LIGHT-MEDIUM ROAST

Colombia is known for producing balanced coffees, and this is no exception. We roasted this with our #3 Balanced Profile to showcase its origin characteristics while giving it a little body.

REGION

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

Northern Nariño

PRODUCER

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

Carlina Castillo & Mariano Grijalba

Carlina Castillo and Mariano Grijalba have years of experience growing coffee in Colombia’s remote Northern Nariño region. This area of Colombia is some of the country’s most remote and mountainous terrain, and the farms here tend to be extremely small. The area’s climate is perfectly suited for growing coffee, however, and that’s evident in the great cup that comes from Carlina and Mariano’s fine lot.

PROCESSING

The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.

WET PROCESSED (WASHED)

This selection is fully washed, or wet processed. In wet processing, beans are only dried after all the fruit on the bean has been completely removed. (Letting the fruit ferment first makes removing it easy.) This processing method:

  • Is the most common method used for coffee
  • Generally creates clean flavors
  • Produces a consistent profile

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.

Colombia, Castillo