TASTING NOTES

MILD, NUTTY, BROWN SUGAR

ROASTING

The process of applying heat to green coffee beans to transform its chemical & physical properties,  resulting in roasted coffee beans that can be brewed.

MEDIUM ROAST

We’ve used our #2 Classic Profile, which is a medium roast, to balance the many different flavors in this coffee. Mild nutty and brown sugar notes meld together nicely to create a delicious, classic cup of coffee at this roast level.

REGION

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

Chiapas

PRODUCER

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

Jose Moguel

Finca Nueva Linda abuts the 50,000 acre Triunfo Biosphere. It’s largely because of this tropical cloud forest that the farm is well suited for growing coffee. The biosphere provides the farm with lots of clean water and is continually enriching its soil.
Additionally, the biosphere also tempers Finca Nueva Linda’s climate. Because the biosphere is so big, the surrounding area isn’t as prone to sudden and drastic climate changes. Having relatively stable weather conditions make it easier for producer Jose Moguel to manage and care for his coffee trees.

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.

Caturra, Catuai, Catimor, Mundo Novo