DARK CHOCOLATE, CARAMEL, CREAMY
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’ve used our Classic Profile, which is a medium roast, to balance the many different flavors in this coffee. Dark chocolate and caramel notes meld together nicely to create a creamy, classic cup of coffee at this roast level.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
Located in El Salvador’s “Golden Coffee Belt,” Apaneca’s volcanic soil produces some of the country’s finest coffees. Many Cup of Excellence lots are from this region, which boasts four active volcanoes. Santa Anna, the dominant of the four, erupted as recently as 2005 — shutting down the coffee industry in the area for two years but replenishing the soil with precious nutrients for farmers after they recovered. This selection comes from near Santa Anna.
The farm & mill where the coffee cherry is grown & processed.
Federico Pacas is the many behind Cafe Tuxpal. Over the years, Federico has developed a reputation for consistently producing great coffee. He brings coffee harvests to his mill from many farms in the area, then processing and combining them into lots.
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.
BOURBON AND PACAS
This lot is made up of two varietals:
- Bourbon, which is one of the two original coffee varietals
- Pacas, which is a Bourbon mutation that was first discovered in El Salvador