TASTING NOTES

TOASTED CEREAL GRAINS, DRIED STRAWBERRY, WALNUT

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 ROAST

This coffee offers lots of chocolate and caramel notes with hints of dried fruit. A longer, slightly darker roast will bring out the maximum amount of sweetness that this coffee has.

REGION

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

La Palma, Chalatenango

PRODUCER

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

Maria Victoria Solis

Finca El Escorpión is a true mom-and-pop coffee farm. Husband Jose Efrain Landaverde has been cultivating coffee for as long as he can remember, but it wasn’t until he married Maria Victoria a decade ago that the farm really began to be profitable. Maria’s unique contribution is in organization and bookkeeping, and she has overseen the farm’s finances since their wedding. This allows Jose to focus on growing coffee. In addition to making the farm profitable, Jose and Maria have also been able to begin growing specialty-grade coffee. This is their fourth year growing high-quality coffee, and Jose’s expertise is evident in the final cup.

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.

Pacas, Catimor