CARAMEL, RAISIN, GRAPEFRUIT
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.
We approached this selection with our Balanced Profile, in order to showcase the beans’ diverse notes of caramel, raisin and grapefruit, and to add a little body to the cup.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
SANTA ANA AND BUENOS AIRES
The city of Santa Ana and the Canton of Buenos Aires (not to be confused with Buenos Aires, Argentina) sit atop a mesa that provides excellent elevation for the entire region. With high elevations, high humidity levels and tropical temperatures, both regions are perfectly suited for growing arabica coffee.
The farm & mill where the coffee cherry is grown & processed.
Las Nubes has been a family run coffee farm for almost 100 years. The Batlle family purchased the farm in the 1920s (along with other high-altitude coffee farms, like Finca Kilimanjaro), and they have operated the farm ever since.
The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.
Honey processing, which also goes by pulp natural and semi-washed processing, leaves some of the coffee cherries’ mucilage on the beans. The beans are dried in the sun with the sticky fruit on them. This processing method:
- Is known for producing sweet coffees with a rounded mouthfeel
- Creates a less acidic coffee than wet processing
- Affords a consistent cup with uniform flavors throughout
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 is one of the two oldest coffee varietals. Typica is the other. Both have given rise to many cultivars and varietals.