TROPICAL FRUIT, FLORAL, HONEY
The process of applying heat to green coffee beans to transform its chemical & physical properties, resulting in roasted coffee beans that can be brewed.
Herbert Peñaloza Correa, is a Colombian Farmer who works with an independent group of farmers under the name La Real Expedición Botánica. He came to Brooklyn this Fall to show us the coffees that he and his partners have harvested this year. Multiple members of our staff all picked the farm Finca Mustafá as their favorite at the tasting. It is a sweet coffee with complex fruit flavors that tend to be both citric and stone-fruit-like. Depending on how it is roasted, this coffee has a tendency towards citrus or stone-fruit and the dominant flavor can be balanced to preference.
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.
This selection comes from the Mustafá Family, which owns and operates a coffee farm in Colombia’s Risaralda region. Like many other coffee farmers in Colombia, growing and producing coffee is a family business for the Mustafás. Not only do multiple family members help with the work, but it’s also shared between several generations. The Mustafá’s land is located high up in Colombia’s mountains, at 1,550 meters. While the elevation and terrain don’t make growing coffee easy, they produce highly nuanced coffees. This lot is an excellent example of how the elevation and grower’s experience create a complex brewed cup,
The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.
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.
Red and Yellow Colombia