CHOCOLATE, TOFFEE, NUTTY
The process of applying heat to green coffee beans to transform its chemical & physical properties, resulting in roasted coffee beans that can be brewed.
We roasted this selection with our #4 Bold Profile to enhance its inherent qualities. The darker roast brings out the chocolate and toffee notes, which are well balanced with nutty flavors.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
Volcán de Santa Ana
The farm & mill where the coffee cherry is grown & processed.
Finca Divina Providencia
“El Professor” gets his oft-used name not from his coffee-farming endeavors but rather from his work as a teacher. Every school day, El Professor goes down the mountain to a Buenos Aires school where he teaches Social Studies.
Despite having two major careers, El Profesor manages to keep one of the top coffee farms in the region. His farm features Typical, Yellow Bourbon and Catimor coffee shrubs, and he’s currently introducing Kenya and Pacamara varietals. He works closely with the nearby processing plant to separate out the best harvests for micro lots, and the harvested coffees are processed in a variety of ways.
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.