TASTING NOTES

CREAMY, CARAMEL, RICH

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 rich, creamy notes of caramel.

REGION

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

San Ignacio, Cajamarca

PRODUCER

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

Various Smallholders

The Cooperative Agraria “Frontera San Ignacio” Ltda (COOPAFSI) was started in 1969 with a progressive vision for the era. The cooperative was — and still is — devoted to helping women succeed as coffee growers and producers. In addition to helping grow and process the co-op’s coffee, women also take on infrastructure projects and manage committees. Today, they’re charged with distributing loans to co-op members, and they’ve set up a computer lab that all members can use.

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.

Typica, Mundonovo, Caturra & Catimor