DARK CHOCOLATE, ROASTED NUTS, BITTERSWEET
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
Roasting this coffee to a medium-dark level brings out a deep, intense coffee with beautiful nutty tones.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
Risaralda is in the western mountain range of Colombia. This crop is from 1,268 m. (4,160 ft.) above sea level.
The farm & mill where the coffee cherry is grown & processed.
Lucero comes from 200 small, family-owned farms that average 2.5 hectares.
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)
Colombia Lucerno Supremo 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
The grade of the coffee bean indicates quality. The method of grading differs from region to region
Supremo is the largest size used in Colombia’s grading system. Supremo coffees generally:
- have a screen size of 17 or 18
- have more aroma and flavor
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.
Castillo varieties are named after Jamie Castillo, who sought to develop a coffee bean that would thrive in Columbia’s environment. After many advances, Castillo coffees tend to have:
- a mild body
- pronounced aromas
- high acidities