TASTING NOTES

NUTTY, BRITTLE AND SMOOTH

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’ve used our Classic Profile, which is a medium roast, to balance the many different flavors in this coffee. Nutty and brittle notes meld together nicely to create a smooth, classic cup of coffee at this roast level.

REGION

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

CHALATENANGO

Located in the northwest of El Salvador, Chalatenango’s high elevations, high rainfall and moderate temperatures make it perfect for growing coffee. Along with coffee, fruits, vegetables and grains are grown in the region.

PRODUCER

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

RIO ZARCO

One of the first things Rio Zarco does to coffees that are brought to his mill is sort them according to how ripe they are. Separating green, semi-ripe, dry and floating cherries from truly ripe ones lets Zarco combine the best cherries into excellent lots — and pay farmers who bring in fully ripe cherries a premium.

PROCESSING

The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.

HONEY

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

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.)

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