TASTING NOTES

RED CURRANT, GREEN GRAPE, NECTARINE

ROASTING

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.

LIGHT ROAST

Our #1 Fruity Profile, which is a lighter roast, brings out the red currant,
green grape and nectarine notes of this coffee.

REGION

Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.

Gondo

PRODUCER

The farm & mill where the coffee cherry is grown & processed.

New Kiriti Farmers Cooperative Society

The New Kiriti Farmers Cooperative Society is a co-op consisting of 2,469
small-scale coffee farmers — and these are very small-scale farmers.
Members manage no more than 0.25 hectares (~0.6 acres) of land, on
which they might have 50 trees at most.
While working such small amounts of land has downsides for farmers, it
does give them an advantage in the specialty coffee industry. Farmers are
able to selectively pick their coffee cherries, harvesting only the ones that
are ripe. Keeping out overripe and underripe cherries (and foreign debris!)
helps ensure that the lots produced are truly excellent.

PROCESSING

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

VARIETAL

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.

SL-34, SL-28