MANGO, PEACH, CANE SUGAR
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.
Our #1 Fruity Profile, which is a lighter roast, brings out the mango, peach
and cane sugar 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.
The farm & mill where the coffee cherry is grown & processed.
This Ethiopia Yatibu Koba comes from the Uraga region of Southern
Ethiopia, where coffee cherries slowly develop detailed flavors as they
mature high up in the mountains. The coffees here aren’t grown by a
single estate or co-op, but rather individual family farmers bring their
harvests together to form lots.
The result is a coffee that’s consistent yet complex, and most certainly is
excellent. It reflects not just this year’s work, but the knowledge that
comes from many generations of growing coffee. After all, Ethiopia was
one of the two potential birthplaces of our beloved beverage.
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.