TASTING NOTES

DARK CHOCOLATE, COCOA, TOFFEE

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.

MEDIUM-DARK ROAST

We roasted this selecting with our bold profile, to enhance its body. The darker roast brings out the dark chocolate and cocoa flavors, which meld nicely with the toffee notes.

REGION

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

OAXACA

Coffee has been grown in Oaxaca since the 17th and 18th Centuries, when English pirates first brought coffee trees to mountains of Oaxaca’s Pacific Coast. Coffee wasn’t commercially grown on a large scale here, though, until the 1870s, when the region was looking for a new industry. Moreover, it wasn’t until the 1970s that coffee growers really began to do well, thanks to non-governmental organizations that began helping them.

PRODUCER

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

SMALL FAMILY FARMS

Many of the coffee growers in Oaxaca are small, family-run farms. In order to efficiently export their coffee, farmers frequently group similar coffees together in lots. Some farmers join their lots together through cooperatives, and others do so at the mill. This lot was selected at the mill based on the quality and characteristics of the coffees it includes.

PROCESSING

The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.

EUROPEAN PROCESSED

A European-processed coffee, this selection has been carefully sorted by hand (instead of with screens). European-processed coffees are generally of a higher quality than those that have not been hand-sorted, but the difference in quality can be especially noticeable with high grown crops, like this one.

Hard-bean coffees grow at high elevations and are relatively small. Although the difficult growing conditions they face produce a higher quality bean, their smaller size makes sorting out any immature beans extra important. That’s why European processing can be especially helpful when working with hard-bean selections.

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.

HIGH GROWN

High grown (HG) coffees:

  • are grown at altitudes between about 1,200 and 1,400 masl
  • mature more slowly than strictly soft bean (SS) coffees
  • are harder and denser than beans grown at lower elevations
  • have a more consistent and desirable taste than SS coffees