DARK CHOCOLATE, CARAMEL, CASHEW
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 roasted this selecting with our bold profile, to enhance its body. The darker roast brings out sweet flavors from the beans, such as caramel and dark chocolate notes.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
Farmers have been growing coffee in Mejicanos. For more than a century, farms have been passed down through families. Finca Santa Maria, for instance, has been growing coffee since 1890 and is run by a father-son team today.
The farm & mill where the coffee cherry is grown & processed.
FINCA SANTA MARIA
Finca Santa Maria is certified by the Rainforest Alliance, which recognizes Juan and Fernando’s commitment to environmental conservation.
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)
El Salvador Finca Santa Maria 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.
RED BOURBON AND PACAMARA
Red Bourbon is a variation of the Bourbon varietal. Bourbon, along with Typica, is considered one of the oldest coffee varietals in the world. Pacamara is a cross of Pacas, another Bourbon varietal, and Maragogype, a Typica variation