PEANUT, NUTTY, HONEY
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 light-medium roast, to balance the many different flavors in this coffee. Peanut, nutty and honey notes meld together nicely to create a smooth, 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.
Ahuachapan is a mountainous region that borders Guatemala. The region’s mountainous terrain, high elevations, volcanoes and hot steam vents create excellent conditions for growing high-quality arabica coffee.
The farm & mill where the coffee cherry is grown & processed.
Rolo Ramirez owns and operates a 56-hectare farm in the Ahuachapan region, which is fairly large compared to many other coffee farms. He primarily grows the Pacas varietal.
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.
Pacas is a mutation of Bourbon, which was one of the two original arabica varietals. Pacas was first discovered in El Salvador.