TASTING NOTES

GRAPEFRUIT SKIN, CHOCOLATE, RICH

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

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.

REGION

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

HUILA

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.

PRODUCER

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

AROMAS DEL SUR

Founded in 2013, Aromas Del Sur is a young organization — but it’s quickly making a name for itself. The 73 current members are all small farmers, managing just 6 hectares of land on average. All farmers harvest and process their own coffee, using a selective hand picking to ensure only ripe cherries are harvested.

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 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

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.

SEVERAL VARIETALS

A number of different varietals are in this lot, including:

  • Caturra, which is known for producing great coffee at high altitudes
  • Colombia, which is a cross of Caturra and a Timor hybrid that provides high yields and resists coffee rust
  • Castillo, which contributes pronounced aromas, excellent acidity and a mild body
  • Typica, which was one of the first two coffee varietals
  • Red and Pink Bourbons, which are derivatives of Bourbon, the other original varietal
  • Tabi, which is a cross of Typica, Bourbon and a Timor hybrid
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