TOFFEE, DARK CHOCOLATE, ALMOND
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 and toffee notes, which are well balanced with flavors 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.
Just north of Guatemala, Chiapas has become the main coffee-growing region of Mexico. Half of all coffee grown in the country comes from the region, which is well-suited to growing great coffee.
The farm & mill where the coffee cherry is grown & processed.
COMON YAJ NOPTIC
Comon Yaj Noptic’s name translates into English as “all of us think.” This lot is a perfect example of what people can achieve when they come together and devote their minds to a common cause. In this case, the many small farmers who are part of Comon Yaj Noptic have come together to produce a delicious 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.
TYPICA, BOURBON, CATURRA
Three different coffee varietals are in this lot:
- Typica, which is one of the two original coffee varietals
- Bourbon, which is the other of the two original varietals
- Caturra, which is known for producing great coffee at high altitudes