TASTING NOTES

TOFFEE, CHOCOLATE, NUT

DRIFTAWAY PROFILE

#2 CLASSIC PROFILE

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. Toffee, chocolate and nut notes meld together nicely to create a delicious, classic cup of coffee at 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.

ALTO IHUAMACA

Alto Ihuamaca is a small town in San Ignacio, Peru’s northernmost province. The region’s high elevations and humidity make it well-suited for growing coffee, but they also produce exporting challenges. Farms are often remote, and getting coffee to a port for export is often difficult.

PRODUCER

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

SEGUNDO ALEJANDRO ABAD JIMENEZ

Segundo Alejandro Abad Jimenez sits high in the mountains of Alto Ihuamaca. The farm’s location is excellent for growing coffee, but it’s also very remote. Therefore, the coffee is processed on-site at the farm, before it’s transported to a port for export.

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

GRADE

The grade of the coffee bean indicates quality. The method of grading differs from region to region

PEABERRY

Estate grown coffees are typically grown and processed within the estate itself. This coffee from Bergfrieden Estate is from a renowned producer that was awarded top 25 at Tanzania’s recent ‘Taste of Harvest’.

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 AND BOURBON

This lot consists of both Typica and Bourbon coffees, which are considered the two original coffea arabica varietals.