TASTING NOTES

CARAMEL, NUTTY, CREAMY

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.

MEDIUM ROAST

We’ve used our #2 Classic Profile, which is a medium roast, to balance the
many different flavors in this coffee. Nut and caramel notes meld together
nicely to create a creamy, classic cup of coffee at this roast level.

REGION

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

 Apaneca

PRODUCER

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

Federico Pacas

We’ve used our #2 Classic Profile, which is a medium roast, to balance the
many different flavors in this coffee. Nut and caramel notes meld together
nicely to create a creamy, classic cup of coffee at this roast level.

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, Pacas