SAVORY, SWEET, CHOCOLATE
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 approached this selection with our #3 Balanced Profile, in order to showcase the beans’ diverse savory, sweet and chocolate notes, and to add a little body to the cup.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
The farm & mill where the coffee cherry is grown & processed.
Vincente Rafael Diaz
Finca El Derrumbo is owned and operated by Vincente Rafael Diaz, and Vincente’s commitment to quality is evident throughout the farm.
One place where Vincente’s commitment to quality most stands out is in the actual harvesting of coffee cherries. Rather than harvesting all coffee cherries at once (as most growers do), Vincente only gathers uniformly ripe cherries. This increases his operating expenses, as the method requires multiple pickings. It also greatly improves the quality of the coffee produced, though, because only ripe cherries make it into lots.
We regularly highlight growers and producers, but this lot also calls for bringing attention to another person — the sourcer, Piero Cristiani. Piero works for a U.S.-based coffee importer, but he’s originally from El Salvador and his mother still lives there. Largely through his and his mother’s’ connections, Pierro has been able to find and source high-quality micro lots in a country that’s historically not had small specialty-grade lots.
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
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.