TASTING NOTES

COCOA, TOFFEE, STRAWBERRY

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

Medium roasts balance origin flavor and roast flavor, allowing for a happy medium between the two.

REGION

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

ESTELI

PRODUCER

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

PRODECOOP

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)

  • Wet processing: Bean is dried only after the fruit covering the bean has been removed by fermenting until it can be easily washed off.
  • Most common processing method & preferred over dry or natural processing techniques.
  • Generally produces cleaner & more consistent flavor

GRADE

The grade of the coffee bean indicates quality. The method of grading differs from region to region

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.

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