CANDIED ORANGE, BROWN SUGAR, LEMON
The process of applying heat to green coffee beans to transform its chemical & physical properties, resulting in roasted coffee beans that can be brewed.
This coffee has subtle notes of citrus with lots of sweetness. A simple and dynamic application of heat when roasting will bring out the natural sweetness and complex aromas that this coffee has to offer.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
Zarcero, Naranjo, West Valley
The farm & mill where the coffee cherry is grown & processed.
Luis Salazar and Mari Cruz
The Monte Brisas Micromill is owned and run by husband-and-wife team Luiz Salazar and Mari Cruz. The couple operates this mill, which is centrally located between four coffee farms that they also own, and a dry mill. Luiz and Mari both prefer the profiles of washed coffees, so most of their offerings are fully washed. This lot, however, is one of the select honey- processed microlots that they have from the most recent harvest. The complexity imbued through the honey processing is noticeable in the brewed cup’s variety of flavors. There are notes of candied orange, brown sugar and lemon.
The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.
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.