TASTING NOTES

TOFFEE, NUT, DRIED FRUITS

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

This 2016 crop from Peru tasted great when we roasted it with your Classic Profile. The medium roast level brings out the nutty and dried fruit notes, and the toffee adds a little sweetness

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

Located in the Northern Andes and close to the Pacific Ocean, Cajamarca is ideally situated for growing excellent coffee.

PRODUCER

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

SMALL FAMILY FARMS

Many of the best coffees in Peru come from small, remote family farms. Families often only cultivate a couple hectares of land, and they may be located four or more hours from the nearest town. We’re very glad to be able to get this great coffee from family farms near San Ignacio.

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.

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