TASTING NOTES

DARK TOFFEE, COCOA, ROASTED NUT

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

A dense and versatile bean, we roast Peru Cajamarca to our Classic profile. Providing a consistent flavor across all batches, this roast level accentuates the coffee’s dark toffee notes. A strong coffee with a subtle sweetness, a hot mug of this is perfect for the cold, snowing mornings of winter.

REGION

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

CAJAMARCA

Cajamarca, in Northern Peru, is known for its dense beans that grown on the mountains in the region.

PRODUCER

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

SMALL FARMER

Peru FTO Cajamarca Productores comes from a small farmer who manages about three hectares of land in the Eastern Andes.

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 Cajamarca 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

Typica varietals were brought to the Americas in the 1700s and are known for their cleanliness, body and sweetness.