TASTING NOTES

ALMOND, CHERRY, BROWN SUGAR

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 ROAST

We’ve used our #2 Classic Profile, which is a light-medium roast, to balance the many different flavors in this coffee. Almond, cherry and brown sugar 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.

Huehuetenango

PRODUCER

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

Jose Alejandro Solis Chavez

Jose Olivio Chavez founded Finca El Injertal in the 1930s, and his grandson Jose Alejandro Solis Chavez runs the estate today. With eight decades of history, it’s not surprising that the farm is well established. Currently, Finca El Injertal spans 200-plus acres, 173 of which are used for growing coffee. The other 32 acres are a forest preserve that serves as a wildlife refuge. The coffee-farming portion of the farm is fully covered with shade trees, which both help improve coffee quality and are good for the environment. The farm is also Rainforest Alliance Certified.

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.

Caturra & Mundo Novo