TASTING NOTES

DARK CHOCOLATE, CHERRY, CARAMEL

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 caramel
notes, which are well balanced with flavors of cherry.

REGION

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

Pereira, Risaralda

PRODUCER

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

Various small farmers

Colombia Supremo 17/18 comes from a number of family-owned coffee
farms in the mountains of Western Colombia. The families that run these
farms not only grow the coffee, but they also pick, process and dry the
produce on their farms.
Because of the steep mountains in this region of Colombia, the coffee
farms average just 2.5 hectares. This isn’t a lot of land, but the rich
growing conditions allow families to cultivate many plants on the
relatively small farms.

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.

Caturra, Typica, Castillo & Colombia