TASTING NOTES

CITRUS, DARK CHOCOLATE, CARAMEL

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 ROAST

We approached this selection with our Balanced Profile, in order to showcase the beans’ diverse notes of citrus, dark chocolate and caramel, and to add a little body to the cup.

REGION

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

SIERRA NEVADA DE SANTA MARTA

Sierra Nevada de Santa Marta is the world’s highest coastal mountain range and boasts the fifthhighest peak in the world. Its high elevations (up to 5,700 meters) and frequent rainfall (between 1,500 and 4,000 millimeters annually, depending on elevation) make the small but tall mountain range ideal for growing coffee.

PRODUCER

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

RED ECOLSIERRA

Red Ecolsierra is uniquely committed to growing organic coffee. There aren’t a lot of organic coffee farms or producers in Colombia right now, but this network is seeking to change that. Currently, Red Ecolsierra has 600 families that run coffee farms; 235 of them are certified organic, and the other 365 are pursuing organic certification.

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 lot 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.

TYPICA AND CATURRA

The two main varietals in this lot are Typica and Caturra. Typica (along with Bourbon) is one of the first two arabica coffee varietals. Caturra is derived from Bourbon and known for producing great coffee at high altitudes, like those of Sierra Nevada de Santa Marta.