Origins

There is a reviewed and diffused legend about the coffee origins and it is about a pastor of Abyssinia (the actual Etiopía), called Kaldi, who observed the invigorating effect of some little, red fruits of a bush that the goats had eaten in the mounts, that effect was proved by the same pastor when he consumed them and had his energy revitalized.

​

​

PROCESSING OF THE GRAIN

Classification and recollection

 It is made via selective harvest, recollecting only ripe cherries.

 

Storage

The green coffee is very stable if it is stored correctly with a percentage of

humidity of 11% the moment it is bagged.

​

 

FLAVORS DEPENDING OF THE ROAST LEVELS

Light roast:

Flavors very similar to the origin are predominant, which means, they are close to the variety and the processing.

In this roast, the coffee can have a noticeable acidity, a medium sweetness, and a low texture.

 

Medium roast:

As a result, it gives a sensorial profile between smells, sugariness, and texture. It is the roast

that normally is used when it is tasted to analyze the potential of the coffee.

 

Dark roast:

On the contrary, one that is well-roasted of a dark type reveals chocolate-flavor

tones with a pronounced texture and low acidity.