GREEN APPLE, PEAR, FLORAL
The process of applying heat to green coffee beans to transform its chemical & physical properties, resulting in roasted coffee beans that can be brewed.
Our #1 Fruity Profile, which is a lighter roast, brings out the green apple, pear and floral notes of this coffee.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
Bishan Fugu, Guji Zone, Oromia Region, Ethiopia
The farm & mill where the coffee cherry is grown & processed.
The Bishan Fugu Hambela Estate is a family-owned coffee farm that sits on the border of Ethiopia’s SNNP and Oromia regions. The estate is organized around the Adinew family. Being located on the border of two well-known growing regions in Ethiopia, the Bishan Estate is perfectly situated for growing coffee. The varietals grown have been enjoyed by coffee growers for millennia, and the 1,900 to 2,200 masl elevations produce nuanced beans with complex flavors.
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
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.