DARK CHOCOLATE, HONEY, NUTS
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.
We approached this coffee with our classic roast, and the result is a classic-tasting coffee from one of the world’s most well-known coffee-growing countries.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
San Agustin is situated high in Colombia’s northern Department of Huila. With nearby altitudes ranging from 1,600 to 1,850 meters, the area is well suited for growing coffee. It’s location, however, makes it unique among coffee growing regions:
- Because San Agustin is in remote mountains, most producers depulp their beans manually, using hand-cranking depulpers
- Because it’s located close to the equator, farmers here are able to grow coffee almost year-round
The farm & mill where the coffee cherry is grown & processed.
Don Raul has been farming all his life — but he’s not always been growing coffee. At the behest of friends and colleagues who had made a similar transition, Raul purchased a coffee farm 12 years ago. Before that, he’d spent his life growing cocaine. For Raul, the decision to grow coffee rather than cocaine as transformative. He enjoys his more tranquil life growing a legal substance, and he hopes his children will follow his path as a coffee farmer.
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 El Guamo Estate 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
- Generallycreates 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.
CATURRA AND CASTILLO
Caturra coffee trees dominate Don Raul’s farm, but there are also a few Castillo trees (and some banana trees). Caturra is a coffee varietal that produces excellent beans at higher regions, such as those of the San Agustin area. Castillo was developed by Jamie Castillo specifically for Colombia’s climate. Castillo beans tend to have a mild body, pronounced aromas and high acidity.