2015 COFFEE FEST - Portland Food and Drink€¦ · 100% CUVÉE COFFEE ROASTERS RED BOURBON VARIETAL...
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SAN JOSÉ OCAÑA SAN JUAN SACATEPEQUEZ, GUATEMALA AUSTIN, TEXAS CUVÉE COFFEE ROASTERS 100% RED BOURBON FARM ROASTER VARIETAL medium body mild acidity sweet The coffee cherries are pulped and dried with the sticky mucilage still intact. This process tends to highlight some of the best qualities of both natural and washed processes. lighter body clean acidity complex The coffee cherries are pulped, revealing the mucilage. This sticky layer is then gently removed during a fementaton process, prior to drying. heavier body fruit-bomb earthy As one of the oldest methods of coffee processing, the entire cherry is intact while spread out to dry on a large patio or raised drying bed. Red bourbon is a dynamic coffee varietal that has the capacity to reach a variety of flavor characteristics. It can be sweet, complex, delicate or lush. How this varietal is processed determines which of these attributes are highlighted most. Cuvée is a coffee roastery based out of Austin, Texas that is committed to sourcing the highest quality coffee through fair, and direct relationships with their producers. Their partnership with Guillermo proves just how great a direct-trade relationship can be. The San José Ocaña farm is located in Guatemala and has been in Guillermo Sanchez’s family for over 150 years. Due to the high humidity of Latin America, coffee is typically processed utilizing the “washed” method. This is the first time that Guillermo has ever attempted to use “natural” and “pulp natural” methods and has achieved doing so with much success. 2015 COFFEE FEST EXCLUSIVE ESPRESSO MENU ONE ROASTER • ONE FARM • ONE VARIETAL YOU PICK THE PROCESS!
Transcript of 2015 COFFEE FEST - Portland Food and Drink€¦ · 100% CUVÉE COFFEE ROASTERS RED BOURBON VARIETAL...
SAN JOSÉ OCAÑASAN JUAN SACATEPEQUEZ , GUATEMAL A AUSTIN , TEXAS
CUVÉE COFFEE ROASTERS100% RED BOURBON
FARM ROASTERVARIETAL
medium bodymild acidity
sweet
The coffee cherries are pulped and dried with the sticky mucilage still
intact. This process tends to highlight some of the best qualities of both
natural and washed processes.
lighter bodyclean acidity
complex
The coffee cherries are pulped, revealing the mucilage. This sticky
layer is then gently removed during a fementaton process, prior to drying.
heavier bodyfruit-bomb
earthy
As one of the oldest methods of coffee processing, the entire cherry is
intact while spread out to dry on a large patio or raised drying bed.
Red bourbon is a dynamic coffee varietal that has the capacity to reach a variety of flavor characteristics. It can be sweet, complex, delicate or lush. How this varietal is processed determines which of these attributes are highlighted most.
Cuvée is a coffee roastery based out of Austin, Texas that is committed to sourcing the highest quality coffee through fair, and direct relationships with their producers. Their partnership with Guillermo proves just how great a direct-trade relationship can be.
The San José Ocaña farm is located in Guatemala and has been in Guillermo Sanchez’s family for over 150 years. Due to the high humidity of Latin America, coffee is typically processed utilizing the “washed” method. This is the first time that Guillermo has ever attempted to use “natural” and “pulp natural” methods and has achieved doing so with much success.
2 0 1 5 C O F F E E F E S TE X C L U S I V E E S P R E S S O M E N U
ONE ROASTER• ONE FARM • ONE VARIETAL
YOU P ICK THE PROCESS!
