TASTING NOTES

ORANGE, CHERRY, ALMOND

ROASTING

The process of applying heat to green coffee beans to transform its chemical & physical properties,  resulting in roasted coffee beans that can be brewed.

LIGHT-MEDIUM ROAST

Timanco is a lovely coffee from the Huila Region of Colombia. You can expect a bright complex acidity and a juicy, coating mouthfeel and finish. We roast this coffee simply and with care to bring out as much of the natural flavors as possible.

REGION

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

Timaná

PRODUCER

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

Various Smallholders

Timaná is among Colombia’s oldest communities and is named in an ancient
language. The name comes from the Quechua tribe, one of Colombia’s
indigenous people groups, and means that this is a community where colorful
crafts and ceramics are made. The reference to the artsy community makes the
town an appropriate place for growing specialty coffee.
Most of the coffee farmers in Timaná operate small parcels of land, harvesting
just a few bags of coffee each year. Through the processing facility in the
community, they combine their lots for commercial sale.

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, Colombia, Caturra