TASTING NOTES

TOFFEE, LEMON, CITRUS

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 approached this selection with our Balanced Profile, in order to showcase the beans’ diverse citrus, lemon and toffee notes, and to add a little body to the cup.

REGION

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

SAN SALVADOR

San Salvador is a volcano located within the El Balsamo-Quezaltepec region of El Salvador. The volcano’s soil, combined with the regions, temperatures and rainfall make the area well-suited for growing high-quality coffee.

PRODUCER

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

FINCA CAJAMARCA

Finca Cajamarca is a well-known coffee estate in San Salvador. The estate has produced many good coffees in years past, and this is another example of the farm’s excellent work.

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

Bourbon is one of the two oldest coffee varietals. (Typica is the other.)