TASTING NOTES

DARK CHOCOLATE, CHERRY, LEMONGRASS

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.

MEDIUM-DARK ROAST

We roasted this selection with our #4 Bold Profile to enhance its inherent qualities. The darker roast brings out the dark chocolate and cherry notes, which are well balanced with flavors of lemongrass.

REGION

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

Inzá, Cauca

PRODUCER

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

Various smallholder farmers

Much of the coffee grown in Colombia, including this particular lot, comes from small family farms. For this selection, harvests from several farms near Inzá were combined together. The result is a regional blend that’s indicative of the region. Inzá is a remote town located deep in the Central Cordillera mountains of Southern Colombia. The region’s altitude, rainfall and temperate climate regularly produce coffees that are sweet to the taste buds and smooth on the tongue.

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.

Castillo, Caturra, Colombia