TASTING NOTES

LIMEADE, SWEET PEACH, GRAPEFRUIT

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.

LIGHT-MEDIUM ROAST

Costa Rica is known for producing balanced coffees, and this is no exception. We roasted this with our #3 Balanced Profile to showcase its origin characteristics while giving it a little body.

REGION

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

West Valley, Costa Rica

PRODUCER

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

Co-op Naranjo

Co-op Naranjo is made up of small-scale coffee farmers who have not only banded together in a cooperative, but they’ve also formed ongoing relationships with coffee importers in New York. Their combined resources make it possible to produce commercial-scale lots and get those lots to market. The relationships with importers ensure traceability and help maximize each lot’s quality. Importers tell us at Driftaway Coffee exactly what co-op this selection came from, and they work with growers to continually improve overall flavor.

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, Catuai