FLORAL, CARAMEL, TROPICAL FRUIT
Watch our roasters discuss this coffee – from how its grown to how we roasted it, how it’s tasting, how we selected it and more!
The process of applying heat to green coffee beans to transform its chemical & physical properties, resulting in roasted coffee beans that can be brewed.
Our first Guatemalan coffee this year will be a difficult one to top. We originally tasted a sample of beans sent to us earlier this year and they scored very high in our evaluation. We then requested the same coffee of one grade higher from our importer. This is an over-the-top quality coffee! The result is many complex, distinct flavors in supreme balance. It is difficult to roast this coffee poorly since the raw ingredient is of such a high quality but in the spirit of being over-the-top we roast it with the utmost respect and care. We do get rewarded for getting fancy with roasting techniques as there are options in how to tune the many complex flavors in this coffee for the most delicious result.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
Chiquimula & Zacapa
The farm & mill where the coffee cherry is grown & processed.
La Perla Negra coffee, or “The Black Pearl” is a blend of coffees produced in the
mountains of Chiquimula and Zacapa. They are blended together as these
coffees have similar profiles and characteristics.
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.