TASTING NOTES

LIMEADE, APPLE, VELVETY

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.

LIGHT-MEDIUM ROAST

We approached this selection with our #3 Balanced Profile, in order to
showcase the beans’ velvety limeade and apple notes, and to add a little
body to the cup.

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 Narino

PRODUCER

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

 Arlex Munoz

La Real Expedición Botánica brings a new approach to coffee growing,
buying and roasting. Rather than following a traditional model where the
grower, processor, exporter, importer and roaster are all disconnected from
each other, LaREB follows a structure that’s more commonly found in the
wine industry. LaREB is involved throughout the entire supply chain, from
growing through roasting. Just a few of the roles they fulfill include
financing growing operations, processing coffees, connecting producers
with roasters and giving growers individualized feedback. The
interconnected relationships benefit everyone—and result in better coffee.

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 F4 and Caturra