CHERRY, COCOA, COLA
The process of applying heat to green coffee beans to transform its chemical & physical properties, resulting in roasted coffee beans that can be brewed.
We’ve used our #2 Classic Profile, which is a medium roast, to balance the many different flavors in this coffee. Cherry, cocoa and cola notes meld together nicely to create a delicious, classic cup of coffee at this roast level.
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.
Various smallholder farmers
The volcanic slopes that surround historic Lake Atitlan are farmed by families that manage just a few hectares of land. Although these families’ farms are small, they’re able to grow many plants (including coffee trees and other plants) on their land because it’s so fertile. The volcanoes around Lake Atitlan enrich the soil and make the region’s ground some of the most fertile land in all of Guatemala.
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.