RED CURRENT, ALMOND, CACAO NIBS
The process of applying heat to green coffee beans to transform its chemical & physical properties, resulting in roasted coffee beans that can be brewed.
As mentioned, this coffee features cacao nibs, red currant and almond
notes. Our #3 Balanced Profile showcases the diversity well while adding
some body to the final cup.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
The farm & mill where the coffee cherry is grown & processed.
Hernan Garcia Calderon
This selection comes from Hernan Garcia Calderon, who is a member of the
Asociación De Productores Cafetaleros Del Nororiente San Ignacio
(APROCANORSI). APOCANORSI is a well-respected cooperative in
Cajamarca, Peru that holds organic, Fair Trade and UTZ certifications
(although not all of the co-op’s coffees are certified).
Hernan’s selection is an example of the high quality that has garnered
APOCANORSI respect for the lots it produces. This particular selection
features complex flavors that meld together pleasantly in the mouth. Such a
coffee could only be grown by an experienced farmer who knows how to
grow and produce coffee well.
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.