TASTING NOTES

TOFFEE, PECAN, CITRUS

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 ROAST

This is the first coffee we’ve ever offered from Ecuador, because the country only produces a little coffee — about 100 containers of arabica coffee a year. (Colombia produces about 32,000 containers annually.) The coffee from Ecuador is known for being very good, though, and we have high expectations for this selection. To fully showcase the beans’ origin characteristics, we roasted them with your Fruity Profile, which is a light roast.

REGION

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

ZUMBA

Zumba lies close to the Peruvian border and is part of a region that has a very particular microclimate. There are rains almost all year, and the temperatures remain relatively stable, ranging between 53ºF to 82. This lets farmers in the area grow coffee virtually all year long.

PRODUCER

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

SMALL FAMILY FARMS

This coffee comes to us through an association of small family coffee farms. The average size of these farms is just 1.5 hectares, and many of them grow or raise vegetables, fruits, flowers, cows, fish and bees, as well as coffee.

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.

BOURBON, TYPICA AND CATURRA

There are three traditional coffee varietals in this lot:

  • Bourbon, which is one of the two oldest coffee varietals
  • Typica, which is the other of the two oldest varietals
  • Caturra, which is a derivation from Bourbon and is known for produce good beans at high elevations