Processing methods are the techniques producers use to separate the coffee bean from the surrounding cherry fruit after harvest. This critical stage involves drying and fermenting the seeds, which significantly transforms the chemical composition to develop the coffee's final acidity, body, and flavor profile.

In this series you will explore one coffee, from one farm, processed with three different methods. Each method imparts a unique flavor profile, creating three distinct coffees from the one varietal:

WHAT'S INSIDE:

3, 4 oz bags of coffee.
a booklet containing info about each processing method, brewing instructions for each coffee and notes sections to document your experience.
a bonus coupon for future orders!

THE COFFEE:

Origin: Dominican Republic

Region: Caribbean

Varietal: Red Caturra

Roast Level: Medium-Light

Elevation: 1300 m above sea level

COFFEE #1 WASHED PROCESS

Fuller bodied, lower acidity and complex. Rich and smooth with nutty, chocolate, earth and spice tones

COFFEE #2 RED HONEY PROCESS

Citric, floral, stone fruit with an almost oak/peat like finish, sweet & complex.

COFFEE #3 NATURAL PROCESS

Bright fruity notes of strawberry, cherry and cream, this select coffee is sure to impress.

THE PRODUCER: The Ramirez Estate: Dominican Republic

This family-owned estate is extraordinarily socially conscious. They use fermented coffee cherries to create natural gas, which partially powers their operation. They also donate books and computers to the local schools, and in a more rural area, they built and funded a new school preventing small children from having to walk over 15 km each way to class. They also help Haitians obtain legal residence in the Dominican Republic, in order to receive fair wages. They are known for theirexceptional care of the environment, organic certification, care for local Haitian immigrants, & high cupping scores.