MILK CHOCOLATE, LIME, CHERRY
The process of applying heat to green coffee beans to transform it’s chemical & physical properties, resulting in roasted coffee beans that can be brewed.
Guatemala is known for producing balanced coffees, and this is no
exception. We roasted this with our #3 Balanced Profile to showcase its
milk chocolate, lime and cherry origin characteristics while giving it a
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 small farmers
Guatemala Chimaltenango Los Gigantes comes from multiple small coffee
farms in the Chimaltenango region of Guatemala. The high elevations in
this region (exceeding 2,050 masl) are excellent for growing coffee, but
the steep mountainsides make harvesting any crop a labor-intensive task.
These are two of the main reasons why farmers in this area manage
relatively little land. Just a few hectares will keep their families more than
busy, and their crops command higher prices than others farmers’ coffees
because the elevation creates premium lots.
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.