LEMON, SWEET, CARAMEL
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 approached this selection with our #3 Balanced Profile, in order to showcase the beans’ diverse lemon, caramel and sweet 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.
Huehuetenango may not have all the traditional markings of a coffee- growing region. The region is Guatemala’s highest and driest coffee- growing region. It’s also a non-volcanic region. Thanks to dry, hot winds that blow from Mexico’s Tehuantepec plain, the Highland Huehuetenengo region is protected from frost, which allows for cultivation at extreme altitudes of beans with a fine intense acidity, full body and delightful wine notes present in each of “Huehue” coffees.
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.