NUTTY, TOFFEE, COCOA
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.
We roasted this selection with our Bold Profile to enhance its inherent qualities. The darker roast brings out the dark cocoa notes, which are well balanced with flavors of toffee and nuts.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
SAN PEDRO, ATITLAN
With volcanoes surrounding the historic Lake Atitlan, Atitlan has many high slopes that are rich with volcanic soil — and perfect for growing coffee. In fact, the soil in this region is some of the richest soil in Guatemala. Cool breezes from the lake create unique microclimates throughout the region that make each lot distinct. This particular lot is from the slopes near San Pedro, Atitlan.
The farm & mill where the coffee cherry is grown & processed.
SMALL FAMILY FARMS
This lot includes selections from several small family farms near San Pedro. These farmers manage only a few hectares of land, but they’re able to grow a lot on their farms because the region is so fertile.
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.
TYPICA, BOURBON, CATURRA AND CATUAI
Four varietals of coffee are grown in and around San Pedro:
Bourbon and Typica, which are the two oldest coffee varietals
- Caturra, which is a derivation from Bourbon and is known for produce good beans at high elevations
- Catuai, which comes from Caturra and another Bourbon derivation, and is known for having high acidity