The variables influencing coffee flavor are a bit mysterious.
In what way does ‘process’ effect the flavor of our coffee?
Marigold invites you to our cupping ‘lab’ where we’ll be showcasing a terrific new coffee and a very unusual opportunity to taste the effects of process, and process only. We have three coffees that all come from the same farm and that are all the same variety: 100% Pacamara. To tease out the factor of processing, each coffee is also roasted similarly. The only difference is the process in which the coffee bean has been removed from the cherry. We’re super excited to share this coffee with you and to found out which process is your personal favorite.
We’ll be cupping these coffees throughout July. Space is limited, so send an email at firstname.lastname@example.org if you are interested!
About the coffee: Finca Las Delicias, El Salvador.
Our Roaster, Matt Sanders, has had the fortune and privilege of working with Guillermo and Miguel Menendez, for several years now. These El Salvadorian farmers have some of the highest quality segregated Bourbon and Pacamara lots that the country has to offer. One of their highest-quality farms, and a favorite around the roastery, is Finca Las Delicias.
In recent years, the Menendez family has taken a selection of coffees from their farms and deviated from the washed farm level processing, typical of the region. Their mill also set aside a selection of their Pacamara lot to be Pulp Natural Processed, and Natural Processed. This year, all three styles were made available to us and we jumped at the chance to add them to our offerings list.
Pacamara Washed The washed processing removes all of the skin, fruit and pulp off of the coffee bean. It’s then left to ferment inside large water tanks and is then dried on patios.
Our flavor notes: Aroma of buckwheat and honey. A delicate body with a strong clementine and tangerine note that segues into a pleasant, sharp cocoa-nib bite at the close. This offering produces a delicate, complex and clear cup.
Pacamara Pulp-Natural The Pulp-natural processing removes the skin and fruit of the coffee bean, but leaves the sticky pulp, or mucilage in place. It is then left to ferment in it’s own pulp before removal. It is then finished with a drying process on the patio.
Our flavor notes: Flavors of fig preserves and brown-butter. A well constructed medium body holds up notes of plum and milk chocolate sweetness. This coffee has a longer finish, like berry wine. A mellow, satisfying option.
Pacamara Natural The Natural, or Dry processing method leaves the entire fruit intact around the coffee bean intact.The Natural, or Dry processing method is the oldest style used by coffee growers. The cherries are ’naturally’ dried, typically in the sun on patios, with the beans inside, like drying a grape into a raisin.
Our flavor notes: Sweet, honey and milk flavors are balanced by a sangria-like snap in the body. Big citrus and fruit flavors like strawberry are complimented with a chocolate syrup-like finish.