TASTING NOTES

BROWN SUGAR, BLACK TEA, DARK CHOCOLATE

ROASTING

The process of applying heat to green coffee beans to transform its chemical & physical properties,  resulting in roasted coffee beans that can be brewed.

MEDIUM-DARK ROAST

We roasted this selection with our #4 Bold Profile to enhance its inherent qualities. The darker roast brings out the dark chocolate and brown sugar, which are well balanced with flavors of black tea.

REGION

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

Amazonas

PRODUCER

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

JUMARP Cooperative

In addition to producing great coffee, Cooperativa Agraria Juan Marco El Palto (JUMPAR) is committed to the environment. The co-op is Fairtrade Certified, Certified Organic and participates in Café Selva Norte.

Café Selva Norte is a regional project that reclaims deforested lands for agroforestry. Co-op farms plant extra (non-coffee) trees that offset the emissions required to get their lots to market. In exchange for eliminating their carbon footprint, farms receive microcredits to help with further land reclamation. All carbon footprint reductions and credits are verified, documented and made available for review.

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

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.

Catimor, Caturra, Bourbon, Pache, Typica