TASTING NOTES

DARK CHOCOLATE, HONEY, ORANGE PEEL

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.

LIGHT-MEDIUM ROAST

Medium roasts balance origin flavor and roast flavor, allowing for a happy medium between the two.  In this case, it brings out dark chocolate flavors with fruity undertones.

REGION

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

LA UNION DE NARINO

  • Narino is the southernmost province in Colombia, bordering Ecuador. Due to its close proximity to the Equator, sitting roughly 1 degree north, coffee can be grown at extreme altitudes – some over 2,200 meters!
  • La Union is the largest town center closest to the Cauca border. Processing is simple, rudimentary but quite efficient when done cleanly. The coffee beans are manually removed from their skins via a hand-crank machine. El Gallo is the most popular brand in Colombia. The beans are left to ferment overnight, washed in the same tank or a secondary tank next to it and then dried on raised, parabolic beds which use a plastic covering to protect the beans from the elements.

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)

  • Wet processing: Bean is dried only after the fruit covering the bean has been removed by fermenting until it can be easily washed off.
  • Most common processing method & preferred over dry or natural processing techniques.
  • Generally produces cleaner & more consistent flavor

GRADE

The grade of the coffee bean indicates quality. The method of grading differs from region to region

EXCELSO

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.

CATURRA