TASTING NOTES

DUTCH CHOCOLATE, BROWN SUGAR, CHERRY

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.

MEDIUM-DARK ROAST

We roasted this selection with our Bold Profile to enhance its body. The darker roast brings out the dutch chocolate and brown sugar notes, while also tempering the Castillo and Colombia varietals’ acidity.

REGION

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

SANTA BARBARA

Full with high peaks, lush vegetation and volcanic soil, Santa Barbara is a prime coffee-growing region in one of the top coffee-producing countries of the world.

PRODUCER

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

SANTA BARBARA ESTATE

The Santa Barbara Estate is one of only a few fully integrated coffee estates on Colombia. Every step involved in the growing and processing of the coffee is completed on the estate, which ensures quality and provides traceability. In addition to producing excellent coffee, the estate is also committed to:

  • Providing a good work environment
  • Helping the local community
  • Managing water responsibly
  • Disposing of wet milling waste appropriately
  • Preserving local wildlife habitats

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.

CASTILLO AND COLOMBIA

This selection is comprised of two varietals: Castillo and Colombia. Castillo was developed by Jamie Castillo specifically for Colombia’s climate. Castillo beans tend to have a mild body, pronounced aromas and high acidity. Colombia varietals are known for their bright acidity, intense aromatics and heavy bodies.