TASTING NOTES

NUTTY, COCOA, HONEY

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.

MEDIUM-DARK ROAST

It’s always great to have a classic coffee from a classic coffee country, like Costa Rica. By roasting this lot to a slightly higher temperature, we’re able to bring out extra depth and slightly darker notes — which make the coffee perfect for a cold winter day.

REGION

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

NARANJO

Situated among the mountains of Southern Costa Rica, Naranjo’s elevation and climate are perfectly suited for growing coffee. The four rivers that border the region and many mountain streams within it provide plenty of fresh, flowing water for wet processing.

PRODUCER

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

SMALL FAMILY FARMS

Many of the coffee growers in Naranjo are small, family-run farms. In order to efficiently export their coffee, farmers frequently group similar coffees together in lots. Lots, like individual coffees, vary in quality from acceptable to excellent. We’re very pleased with this one, and believe you will be too.

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.

BOURBON AND OTHER VARIETALS

This lot contains Bourbon and varietals derived from Bourbon. Bourbon, along with Typica, is one of the two oldest coffee varietals, and many other varietals have been developed from it.