TASTING NOTES

COCOA, ALMOND, MALT

ROASTING

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.

MEDIUM ROAST

We’ve used our Classic Profile, which is a medium roast, to balance the many different flavors in this coffee. Citrus, cocoa powder and caramel are all very different, but they meld together to create a delicious, classic cup of coffee with this roast level.

REGION

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

CHOTA

Situated in Northern Peru, Chota lies within Cajamarca. This part of Peru sees regular, heavy rains in the summer months, which are brought by El Niño. Despite being close to the equator, Chota isn’t too hot. Year round, the average temperature in the region’s mountains is 64°F.

PRODUCER

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

RUTAS DEL INCA

Rutas del Inca is a young cooperative of 400 farmers. The oldest coffee plots are just five years old, and new plots are being planted regularly. We’re excited to offer coffee from this up-and-coming co-op, and we’re excited about what it will produce in future years.

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)

Peru Rutas del Inca 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.

BOURBON

This coffee comes from a bourbon varietal. Bourbon:

  • Is considered to be one of the two first coffee varietals
  • Has a relatively low yield
  • Grow s a small, dense cherry
  • Is an excellent varietal, know n for its combination of sw eetness and acidity