Coffee Processing • Sampler 3 Pack

Bundle-Description:  

The way coffee is processed is essential to the overall flavor profile and is vital to a great cup of coffee. This sampler pack will allow you to discover the distinctions between the three main processing methods: Washed (Wet-Processed), Natural (Dry-Processed), and Honey (Semi-Washed/Pulped Natural).

Washed: The pulp of the bean is completely removed before it is dried. The taste is bright, clean, and will involve more of the flavors unique to the beans' origin.

Natural: The beans are dried with the pulp and skin still attached. Since the fruit has ample time to seep into the bean, this process will produce a very rich and fruit-forward cup. 

Honey: This process is very similar to natural processed coffee, except the skin is removed before it is dried. This hybrid process creates a very syrupy body with a distinct sweetness. It is not as fruity as a natural coffee, but more complex than a washed bean. 

Funky: The funky processing method is a new and unheard-of twist to the classic and well-known methods of coffee processing, using fermentation to give a rare taste. The process was named ‘Funky’ by Stephen Leighton and has been referred to that ever since.

Coffees Included: 

La Cumbre • La Esmeralda • Washed Catuai from Costa Rica:

dark chocolate - This coffee has a tasty boldness with a chocolate-forward flavor. We really enjoy the smoothness of the coffee as well. Thus, we felt rich dark chocolate would best describe the primary notes we're picking up.

orange zest - There is a touch of perceived citric acid that we pick up and feel that orange zest describes it well due to its lack of sugar content or extremely high level of acidity.

peanut butter cookie - Behind the boldness lies a nutty sweetness that we believe was most helpfully described with Nutter Butters. It's a strangely specific note for a very general taste, but we think it helps tie in that sugary backend with some of those peanut-like roasted notes.

El Cuje • One of a Kind Auction #16 • Natural Catui Amarillo from Guatemala:

cacao - This coffee is dynamic, but still retains that cocoa-like bitterness that Guatemalan coffees often put on display. Cacao has a vibrant bitterness that we felt described this coffee well.

grape jam - We picked up lots of developed sugar in the cup alongside a smooth and sweet fruitiness. Grape jam has that minimal acidity fruited sweetness that describes this coffee well.

almond butter - This note speaks more so to the mouthfeel of the cup, as this coffee sits on the tongue with a very smooth and buttery nuance.

Loma La Gloria • Yellow Honey Red Bourbon from El Salvador:

plum - We went with plum for a flavor note to describe this coffee’s very muted but noteworthy fruited sweetness. There is a lot of sweetness in this cup, and we noticed very little to no acidity; plums hit that idea on a tee.

almond -  Almond has a couple of unique characteristics: a touch of saltiness, a hint of bitterness, and a lot of smoothness. We went with almond to represent a culmination of all of these traits.

chocolate - We picked up a lot of smooth cocoa notes reminiscent of that of dark chocolate. Not extremely bitter, but provides that nice, bold chocolatey taste nonetheless.

Order them together and save!