TASTING NOTES

NUTTY, GINGERBREAD, BROWN SUGAR

ROASTING

The process of applying heat to green coffee beans to transform its chemical & physical properties,  resulting in roasted coffee beans that can be brewed.

MEDIUM ROAST

It’s always great to have a coffee from a classic coffee country, like Mexico. We’ve enjoyed the nutty, gingerbread and bitter orange notes that roasting this selection with our #2 Classic Profile brings out.

REGION

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

Veracruz

PRODUCER

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

Various smallholders

COORPROVER is short for what may be the longest coffee cooperative name: Coordinadora de Productores de la Zona Centro del Estado de Veracruz SC de RL de CV. The cooperative was founded in the wake of Mexico’s coffee growing crisis in the 1990s and has a specific mission as a result. COORPROVER is firmly committed to both improving members’ quality of life and employing eco-friendly farming practices. Through environmental conversation, the co-op hopes to avoid another agricultural crisis.

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)

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

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.

Bourbon, Mundo Novo, Typica