DARK CHOCOLATE, ALMOND, 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 #4 Bold Profile to enhance its inherent qualities. The darker roast brings out the dark chocolate notes and cocoa, which are well balanced with the hint of almond.
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.
La Cooperativa de Horticultores Siguatepeque Limitada (COHORSIL) was initially founded as a vegetable cooperative. The 12 founding members quickly expanded into coffee, which grows well in this region of Siguatepeque and is a commercially profitable plant to grow.
Within nine years of its initial founding, COHORSIL had a coffee-specific division, which is impressive considering coffee trees take between three and five years to produce cherries. Today, this division both oversees quality control of the co-op’s coffees and helps member farmers get their coffees to commercial markets.
We’ve carried several coffees from COHORSIL, and we’ve been pleased with all of the selections the co-op has sent us. Working repeatedly with the same cooperative has benefits for both us and them. We’re able to share exactly what we’re looking for in a coffee, and the co-op knows they have a customer who’s willing to pay a fair price for high-quality coffee.
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.