SWEET, LEMON, HERBAL
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.
Our fruity profile, which is a lighter roast, brings out the sweet, lemon and herbal notes of this coffee.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
LADO NORESTE DE BOQUETE
“Lado Noreste de Boquete” translates into English as “the northeast side of Boquete,” which is a quaint town in Western Panama. With an elevation of 1,200 meters, cool temperatures and plenty of precipitation, Boquete — and especially the regions around it — are ideal for growing coffee. Many of the region’s lots have been highly praised and placed alongside some of the best coffees in the world.
The farm & mill where the coffee cherry is grown & processed.
The Kotowa Estate has developed a reputation for growing excellent coffee. As the estate’s reputation has grown, so has the demand for its coffee. For a long time, the Kotowa Estate was known for its iconic river-powered mill. To meet the rising demand, the estate had to build another, more modern facility. This lot from the Kotowa Estate is Certified Organic.
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)
- 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.
GEISHA AND CATURRA
This lot consists of two coffee varietals:
- Geisha, w hich is know n for its floral and herbal aromatics
- Caturra, w hich is a derivation from Bourbon and is know n for produce good beans at high elevations