BERRY JAM, TOFFEE, CITRUS ZEST
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.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
The Acatenango Valley’s rich soil is replenished by Volcan del Fuego, a nearby active volcano. The coffees from this region are known for their balanced, citrusy flavor and rich mouthfeel.
The farm & mill where the coffee cherry is grown & processed.
SAN DIEGO BUENA VISTA
San Diego Buena Vista’s picturesque farm features a historic mill, nearby drying patio and several different cultivars of coffee trees.
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)
Guatemala Finca San Diego Buena Vista 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
The grade of the coffee bean indicates quality. The method of grading differs from region to region
STRICTLY HARD BEAN
The “SHB” in this coffee’s name stands for “strictly hard bean.” Strictly hard bean coffees:
- are grown at altitudes above 1,350 meters
- mature more slowly than strictly soft bean (SS) coffees
- are harder and denser than beans grown at lower elevations
- have a more consistent and desirable taste than SS coffees
This coffee has a screen size of 16-18.
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 varietals are named for the island they originated on, the Island of Bourbon.