TASTING NOTES

RED GRAPES, PECAN, MILK CHOCOLATE

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

From the Western Huila region of Colombia, this coffee is difficult to find, so we’re being extra careful with it. Roasting it a touch more than our usual Balanced coffees showcases these beans beautifully.

REGION

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

WESTERN 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.

OPORAPA

This selection comes from Oporapa, a remote town in Western Huila. We’re excited to feature a coffee from such a hard-to-reach area, one which we were only able to find by working with a new importer. Red Fox Coffee Merchants, the importer we’ve partnered with, specifically focuses on sourcing coffee from regions where farmers have a hard time getting their coffees to market.

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)

Colombia Oporapa 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