TASTING NOTES

DARK CHOCOLATE, COCOA, HONEY

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-DARK ROAST

This coffee was perfectly suited for our Bold Profile, because it remains juicy even at higher roast levels. With a medium-dark roast, it has a strong body and heavy finish, making it well-suited for adding milk or sugar to.

REGION

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

CAUCA

Cauca averages 1,758 meters above sea level (masl) and has some peaks over 2,100 masl. These high elevations make the region great for growing high-quality coffee, because nighttime temperatures drop and slow coffee’s maturation. Slower growth produces finer flavors and increased acidity, which is evident in the coffee’s juiciness at darker roast levels.

PRODUCER

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

ASORCAFÉ ASORCAFÉ (the Asociacion de Cafeteros del Sur oriente Caucano)

is an association of 400 coffee growers near Inza, Cauca. The association provides technical and agronomical assistance, storage and a lab for its farmers, and also helps farmers get their processed coffees to market.

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.

BOURBON, TYPICA, CATURRA AND COLOMBIA

There are four coffee varietals that make up this lot:

  • Bourbon and Typica, which are the two oldest coffee varietals There were no Copyscape matches found.
  • Caturra, which is a derivation from Bourbon and is known for produce good beans at high elevations
  • Colombia, which is a cross of Caturra and a Timor hybrid that provides high yields and resists coffee rust