TASTING NOTES

CHERRY, ORANGE, MELON

DRIFTAWAY PROFILE

#3 BALANCED PROFILE

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 versatile coffee full of fruity flavors, we roasted this selection with our balanced profile to showcase its versatility and bring out its juicy notes.

REGION

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

JINOTEGA

Jinotega, which provides 80 percent of Nicaragua’s coffee, features ideal coffee growing conditions. The region is known for:

  • It’s high mountains,which trap clouds that water the region
  • Fast-moving streams,which provide water for washing coffee
  • Rich volcanic soil,which has minerals that enhance coffee’s flavors

PRODUCER

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

DON ISIDRO

Don Isidro focuses on the quality of his coffee, rather than the quantity he produces. This year, he only harvested 3,000 pounds. By closely monitoring pickers to ensure that only ripe, red coffee cherries were picked, though, Isidro produced his best micro lot yet. Isidro’s farm is Rainforest Alliance Certified, which is a testimony of his commitment to the environment around his land.

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)

Don Isidro Red Catuai & Bourbon Micro Lot (Rainforest Alliance Certified) 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.

RED CATUAI & BOURBON

This micro lot consists of two varietals: Bourbon and Red Catuai. Bourbon is one of the two oldest varietals of coffee. Red Catuai is derived from Bourbon and known for its acidity.