PRUNE, COCOA, CHERRY
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 selecting with our bold profile, to enhance its body. The darker roast brings out the cocoa flavors, which meld nicely with the fruity prune and cherry notes.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
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.
The farm & mill where the coffee cherry is grown & processed.
Sicobi was founded in 2010 by a non-governmental agency comprised of 25 biologists. The acronym stands for the Sistema Comunitario para el Resguardo y Manejo de la Biodiversidad (Community System for Protecting and Managing Biodiversity), which encapsulates the organization’s mission. Members of Sicobi must adhere to strict rules that ensure the natural resources around them protected and managed well.
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.
PLUMA, CATURRA and MUNDO NOVO
This lot is primarily made up of Pluma coffee, with some Caturra and Mundo Novo mixed in:
- Pluma is grown throughout Oaxaca, and known for its light body and mild acidity
- Caturra is known for producing great coffee at higher elevations
- Mundo Novo offers a high yield without sacrificing quality