COCOA, ALMOND, NUTTY
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.
We’ve used our Classic Profile, which is a medium roast, to balance the many different flavors in this coffee. Cocoa, almond and nutty notes meld together nicely to create a delicious, classic cup of coffee at this roast level.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
Cordillera Isabelia lies within Jinotega, near the Jinotega-Matagalpa border. The region has high elevations (reaching 2,100 meters above sea level), deep valleys, rich soil and plenty of rainfall — all of which make the mountain range a great place to grow coffee.
The farm & mill where the coffee cherry is grown & processed.
SELVA Negra ESTATE
The Selva Negra Estate is owned and operated by Eddy and Mausi Kuhl. Edy and Mausi both live on the farm, and they’re heavily invested in environmental efforts. Their farm is Rainforest Certified, and it was given the SCAA Sustainability Award in 2007.
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
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, CATURRA AND CATUAI
Three coffee varietals make up this lot:
- Bourbon, which was one of the two original coffea arabica varietals
- Caturra, which is known for producing great coffee at high altitudes
- Catuai, which is a hybrid of Mundo Novo and Caturra, and known for its acidity