TASTING NOTES

DARK CHOCOLATE, CHERRY, CARAMEL

ROASTING

The process of applying heat to green coffee beans to transform its chemical & physical properties,  resulting in roasted coffee beans that can be brewed.

MEDIUM-DARK ROAST

This is an intensely sweet and balanced coffee that will be roasted dark to bring out its heavy body and rich flavor.

REGION

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

Santa Ana

PRODUCER

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

Various small farmers

The mill Cafe Tuxpal is owned and managed by Federico Pacas, who has been instrumental in bringing Santa Ana, El Salvador coffee to market. El Salvador’s coffee industry isn’t as developed as some of its neighbors’ industries, but Federico manages to bring together lots of growers who produce excellent lots. This particular selection is from a number of smaller growers and showcases what El Salvadorian coffee can be.

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, pacas