TASTING NOTES

DARK CHOCOLATE, MALT, TOASTED NUTS

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

We’ve used our #2 Classic Profile, which is a medium roast, to balance
the many different flavors in this coffee. Dark chocolate, malt and
toasted nut notes meld together nicely to create a creamy, classic cup of
coffee at this roast level.

REGION

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

Matagalpa

PRODUCER

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

Ortiz and Baltodano families

La Sajonia Estate represents the vision and work of the Ortiz and
Baltodano families. Together, these families conceived of and invested
in a coffee farm that has reliable (i.e. rust-resistant) plants, processing
infrastructure and well-paying jobs. In addition to these essentials, La
Sajonia also provides training, housing, schools and clinics for workers
and their families. A larger operation, this is an example of how a
professionally managed coffee farm can help its community and bring
great coffee to market.

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.

Caturra, Catimor