TASTING NOTES

CITRUS, FLORAL, BLACK TEA

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.

LIGHT-MEDIUM ROAST

This coffee is from a region about as far away from the equator as coffee can be grown. It may have to do with unique climates of Southern Peru or the soil in the Andes Mountains but really bright, complex coffees come from this region. A light, revealing roast works well to bring out all the flavors you won’t want to miss in this coffee.

REGION

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

Cusco

PRODUCER

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

Hernan Garcia Calderon

This selection comes from a small association that’s located in the remote regions of the Yanatile valley. The association was formed relatively recently by Prudencio Vargas, who is both connected in the area and familiar with coffee production. Prudencio has gathered together 20 coffee farmers who each produce no more than about 10 bags of coffee annually. The result of this work is a coffee that’s truly hard to source yet has exquisite flavor when brewed.

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.

Typica, Bourbon