CHERRY, PEANUT, COCOA
The process of applying heat to green coffee beans to transform its 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 peanut and cocoa notes, which are well balanced with the bright sweetness of cherry.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
The farm & mill where the coffee cherry is grown & processed.
The Rivas family began Finca Kassandra in 1996, and their farm is thriving a little over 20 years later. The estate consists of 600 hectares, a little over half of which is devoted to growing coffee. The other 280 hectares is used to grow macadamia nuts, for which the RIvas are well known.
Of the coffee grown by the Rivas, only about 10 percent is Pacamara. All of the Pacamara they grow is among the best Pacamara coffee you’ll find. This selection is a fine example of the Pacamara that the Rivas grow, and more broadly of the Pacamara varietal in general.
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.