TASTING NOTES

TOFFEE, PEANUT, DARK COCOA

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 selection with our #4 Bold Profile to enhance its inherent
qualities. The darker roast brings out the dark cocoa and toffee notes,
which are well balanced with flavors of peanut.

REGION

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

Chiapas

PRODUCER

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

Various small farmers

This coffee comes from a number of small coffee farmers, most of whom
manage estates smaller than 25 hectares (~61 acres). The majority of these
farms are located in Southern Mexico, where the climate and soil are rich
enough to sustain farmers on relatively little land.
All of the farmers that have contributed to this particular lot use organic
growing practices. Going organic is beneficial for everyone — farmers can
charge a premium for their coffee, the environment isn’t contaminated by
chemicals and customers get to drink a more pure coffee.

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, Typica, Caturra