COCOA, TOFFEE, DARK CHOCOLATE
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 roasted this selection with our Bold Profile to enhance its inherent qualities. The darker roast brings out the dark chocolate and cocoa notes, which are well balanced with flavors of toffee.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
Located in the Northern Andes and close to the Pacific Ocean, Cajamarca is ideally situated for growing excellent coffee.
The farm & mill where the coffee cherry is grown & processed.
CenfroCafe is a cooperative effort of 1,900 families in Peru. In addition to producing excellent coffee, the co-op is committed to economic, social, environmental and institutional goals.
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, TYPICA AND CATURRA
There are three varietals in this lo:
- Bourbon, which was one of the two original coffee varietals
- Typica, which was the other original coffee varietal
- Caturra, which is known for producing excellent coffee at high elevations