PEANUT, TOFFEE, NUTTY
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.
We’ve used our Classic Profile, which is a medium roast, to balance the many different flavors in this coffee. Peanut, toffee and nutty notes meld together nicely to create a delicious, classic cup of coffee at this roast level.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
Tarrazu, like the other regions in Costa Rica, is named for a saint: San Marcos de Tarrazu. With peaks reaching 3,000 meters into the heavens and acidic, sedimentary soil, Tarrazu is well-suited for growing coffee.
The farm & mill where the coffee cherry is grown & processed.
Founded in 1970, CoopeTarrazu is one of the most established co-ops in Tarrazu. It has more than 2,600 members and employs about 10,000 people, who work either in coffee production or a supporting role. The co-op helps its members obtain low-interest loans, affordable fertilizers and technical assistance.
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 varietals of coffee in this lot:
- Caturra, which is a derivation from Bourbon and is known for produce good beans at high elevations
- Catuai, which comes from Caturra and another Bourbon derivation, and is known for having high acidity