TASTING NOTES

COCOA, WALNUTS, CHERRY

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 bold profile to enhance its body. The darker roast brings out the walnut and cocoa notes, which are well balanced with the bright sweetness of cherry.

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:

  • Its 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.

CHIMBORAZO

The Lopez family has been operating Chimborazo, their family-owned farm, continuously since 1994. The family’s roots in coffee, however, date back much further — for generations. In the 1980s, unrest forced the Lopez family to stop growing coffee for a time, but they were able to return to their passion in the mid-1990s. We’re glad they were able to get back into growing coffee — and they certainly are, too.

PROCESSING

The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.

EUROPEAN PROCESSED

A European-processed (EP) coffee, this selection has been carefully sorted by hand (instead of with screens). European-processed coffees are generally of a higher quality than those that have not been hand-sorted, but the difference in quality can be especially noticeable with strictly high grown (SHG) crops, like this one.

Strictly high-grown coffees are grown at high elevations and, therefore, are relatively small. Although the difficult growing conditions they face produce a higher quality bean, their smaller size makes sorting out any immature beans extra important. That’s why European processing can be especially helpful when working with hard-bean selections.

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

This lot consists solely of red catuai coffee beans. Red catuai is a varietal that’s derived from Bourbon and known for its acidity.