ALMOND, COCOA, CREAMY
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.
It’s always great to have a classic coffee from a classic coffee country, like Costa Rica. We’ve enjoyed the almond, cocoa and creamy tones that roasting this selection with our Classic Profile brings out.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
Santiago lies within a larger region known as the West Valley. The area sees about 71 inches of rain annually and regularly has temperatures around 73 degrees Fahrenheit, which make it a great region for growing coffee.
The farm & mill where the coffee cherry is grown & processed.
CoopePalamares is a large cooperative that has approximately 1,350 members. All members have access to medical care for themselves and their families, financial services for themselves and economic assistance for their farms. The co-op also has a forest protection program, strives to minimize water consumption during processing and converts coffee pulp into organic fertilizer.
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.
CATURRA AND CATUAI
There are two coffees in this lot:
- Caturra, which is known for producing great coffee at high altitudes
- Catuai, which is a hybrid of Mundo Novo and Caturra