TASTING NOTES

RED CURRANT, HONEY, CHOCOLATE

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

Colombia 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.

Nariño

PRODUCER

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

Multiple Producers

Nariño is home to Colombia’s smallest coffee farms, not to mention some of the country’s most remote regions. This lot comes from high above La Union, a community in Nariño.
Because the farmers in these mountains have small estates, they must combined their harvests together to create commercially viable lots. The farmers that contributed to this lot are part of the FUDAM producers association, which is a newer association that was formed just in the last few years as purchasers began to discover the more distant parts of Nariño.

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, Castillo