TASTING NOTES

TOASTED PINE, EARTHY, RAISINS

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 ROAST

A classic-tasting coffee, this lot features characteristics that remind us of Costa Rica and Colombia. We decided to approach this selection with our classic roast profile, in order to show off it’s timeless taste

REGION

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

COLIMA

Until this year all the coffee grown in Colima had been sold to high-end roaster in Mexico. We’re excited and honored to be one of the first roasters not located in Mexico to try this coffee out. So far, we’ve loved what we’ve had from here.

PRODUCER

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

CANOAS

On the hillsides of Mt. Colima in Western Mexico sit small farms that make up the Intragadora cooperative, many of which lie within the active volcano’s eruption zone. This selection comes from one of these hard-working farms – Canoas – who is excited to have their coffee sent to the U.S. for the first time

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)

MEXICO CANOAS 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