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: 

Alto Lino Estate • Altieri Specialty Coffee • Washed Caturra from Panama:

dark chocolate - We chose dark chocolate because there was a definite, smooth bitterness that sat comfortably throughout the whole cup.

green apple - There was a touch of malic acidity in the cup that lended itself to a green apple. This bit of acidity is not meant to indicate that the profile is necessarily sour, but rather point to the type of acidity that comes through a bit as the cup cools.

pear - Pear is like an apple, but rounds out that smoothness. The texture of pear is more of what we’re thinking of as we take note; the smooth and sweet nature of pear ties in this note very directly.

Kindeng Mill • Natural from Papua New Guinea:

maraschino cherry - Although there are fruited notes to this coffee, the primary aspect of its flavor profile is the sweetness. This coffee has a very high perceived sweetness. 

brown sugar - There is a lot of developed sugar 

kombucha - Fermented tea is strangely a very accurate note to this cup. Very floral touches come together with an underlying fermented.

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!