TASTING NOTES

PINEAPPLE, WHITE GRAPE, CASHEW

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.

LIGHT-MEDIUM ROAST

This coffee comes from the southern growing region of Ecuador. It is a coffee that was grown by a collective of fourty-four farmers and consists of three distinct types of coffee: Typica, Bourbon and Caturra. The majority is Typica and Bourbon which are some of the oldest types of coffee trees grown in central and South America. The older coffee trees are being replaced by newly bred and cultivated ones such as Caturra. The significance of older varietals is a flavor profile that is increasingly rare in Central and South America. The taste of Bourbon and Typica grown in places like Colombia and Ecuador is coveted with a sense of nostalgia by those who have worked in the coffee industry for many years.

REGION

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

Puyango, Loja

PRODUCER

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

Various Smallholders

Altos de Marfil comes from approximately 44 small-scale coffee growers located deep in the Bosques de Marfil forest. Situated on the slopes of the El Limo mountain range, these farmers are ideally located for growing coffee and have been in the business for decades. Many of the farms have trees that are estimated to be 60 years old. As the current generation of coffee farmers grows older, they’re turning over the family business to the next generation. Currently, the majority of the 44 farmers are in the process of teaching their children how to successfully run the family coffee farm.

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.

Typica, Caturra, Bourbon