ABOUT THE COFFEE
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.
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
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.
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.
On the contrary, one that is well-roasted of a dark type reveals chocolate-flavor
tones with a pronounced texture and low acidity.