NUTTY, CASHEW, PLUM
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.
Bringing back a classic Guatemalan coffee from either Antigua or Huehuetenango is always a treat. We’re excited to have this lot from Antigua that was grown by one of the most respected producers in the country. All we needed to do was roast this according to our Classic Profile and let the producer’s work shine.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
Situated amidst three volcanoes, Antigua features several characteristics that make it a great coffee-growing region:
- Rich, young soils
- Moderate elevations
- Well-defined seasons
- High levels of humidity
The farm & mill where the coffee cherry is grown & processed.
Los Volcanes has been producing coffee in Antigua since 1952. Today, Los Volcanes represents some of the area’s finest small farmers.
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.
BOURBON and TYPICA
Bourbon and Typica are considered the two original coffee varietals.