TOFFEE, TURMERIC, PEANUT
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.
Colombia is known for producing balanced coffees, and this is no exception. We roasted this with our Balanced Profile to showcase its origin characteristics while giving it a little body.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
Huila is bordered by the Eastern and Central mountain ranges that run through Colombia. Boasting the country’s second-highest peak, the Nevado del Huila volcano, the region has rich soil and is a comfortable 65°F all year — perfect conditions for growing coffee.
The farm & mill where the coffee cherry is grown & processed.
Jamie Burbano Nuñez began his career as a coffee picker. Over time, he saved up enough money to finance his own farm, Buena Vista. On his 2.5-hectar farm, he currently has 10,000 Colombia coffee trees. The harvests from these trees support Jamie, his family and 10 to 15 seasonal pickers. Jamie’s next plan is to expand his farm by adding 1,500 Bourbon coffee trees.
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
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.
This lot is made up of the Colombia varietal. Colombia is a cross of Caturra and a Timor hybrid. The varietal was developed to resist coffee rust and produce high yields.