CHOCOLATE, HONEY, TANGERINE
The process of applying heat to green coffee beans to transform its chemical & physical properties, resulting in roasted coffee beans that can be brewed.
We approached this selection with our #3 Balanced Profile, in order to showcase the beans’ diverse tangerine, chocolate and honey notes, and to add a little body to the cup.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
The farm & mill where the coffee cherry is grown & processed.
Flor Penna, like many of her colleagues in Colombia, both grew and processed this lot. She has a farm of 1.5 hectares, which is small but supports 4,500 coffee trees. Processing is done on-site, and Flor uses a 36- hour fermentation followed by drying on parabolic beds. While the quality of this lot demonstrates Flor’s expertise at growing and processing coffee, her farm wouldn’t be successful without the help of ASORCAFE. ASORCAFE is a cooperative that was founded in 2004 by 10 members and has since grown to include 450 growers. It’s through this co- op that Flor is able to get her selections to commercial markets.
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
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.