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Coffee > Diff Coffee > Flashcards

Diff Coffee Flashcards

1
Q

Columbia Gran Galope region

A

Huila, Colombia but changes as it’s a regional select

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2
Q

Columbia Gran Galope process

A

Washed

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3
Q

Columbia Gran Galope elevation

A

1400 - 2000 MASL (medium)

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4
Q

Columbia Gran Galope easy facts

A

-Regional select program
-Choose one that will fit the mood enhancer
-Looking for balance in acidity, sweetness, and richness

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5
Q

Columbia Gran Galope flavor notes

A

Slightly tart, brown sugar, honey, heavier than black tea and lighter than rich soil, no heavier than milk chocolate

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6
Q

Columbia Gran Galope roast type

A

medium roast

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7
Q

Guatemala Waykan region

A

Huehuetenango, Guatemala

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8
Q

Guatemala Waykan process

A

Washed

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9
Q

Guatemala Waykan elevation

A

1400-2200 MASL (medium)

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10
Q

Guatemala Waykan easy facts

A

-Regional select program
-Waykan -> 84-87 on coffee grading scale
-Pronounced acidity
-To add slightly fermented flavor/acidity -> sometimes spends time in mounds on the drying beds

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11
Q

Guatemala Waykan flavor notes

A

green apple, juicy, toffee

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12
Q

Guatemala Waykan roast type

A

medium roast

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13
Q

Ethiopia Suke Quto farmer

A

Tesfaye Bekele

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14
Q

Ethiopia Suke Quto region

A

Guji, Ethiopia

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15
Q

Ethiopia Suke Quto process

A

Pulped natural

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16
Q

Ethiopia Suke Quto elevation

A

1800-2200 MASL (high)

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17
Q

Ethiopia Suke Quto fast facts

A

-Highly regarded farm/washing station
-First farmer to use pulped natural in Ethiopia

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18
Q

Ethiopia Suke Quto flavor notes

A

peach rings, lemon, black tea

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19
Q

Ethiopia Suke Quto roast type

A

light roast

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20
Q

Deep Fake region

A

Yirgacheffe, Ethiopia

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21
Q

Deep Fake process

A

Washed + before Methylene Chloride for decaf

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22
Q

Deep Fake elevation

A

1700-2200 MASL (high)

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23
Q

Deep Fake flavor notes

A

raisin, vanilla, brown sugar

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24
Q

Mood Enhancer composition

A

75% Columbia Regional Select (Gran Galope rn)
25% Guatemala (Huehuetenango)

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25
Q

Mood Enhancer roast

A

Medium (intended for espresso)

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26
Q

Mood Enhancer flavor notes

A

cherry, butterscotch, graham cracker

27
Q

Party Boy composition

A

50% Columbia Regional Select (Gran Galope rn)
50% Ethiopia Suke Quto

28
Q

Party Boy flavor notes

A

caramel, raisin, toffee

29
Q

Party Boy roast type

A

Medium roast

30
Q

Mexico Oaxaca farmer

A

Pedro Villavincencio

31
Q

Mexico Oaxaca region

A

Oaxaca Mexico

32
Q

Mexico Oaxaca elevation

A

1600-1700 (low)

33
Q

Mexico Oaxaca process

A

washed

34
Q

Mexico Oaxaca fast facts

A

-Processing equipment and land is shared between farmers
-Bourbon and Typica drive production with the Pluma variety growing in the southern coastal mountains

35
Q

Mexico Oaxaca variety

A

Pluma and Typica

36
Q

Mexico Oaxaca flavor notes

A

honey, floral, melon, juicy

37
Q

Mexico Oaxaca roast type

A

light roast

38
Q

Peru Cajamarca region

A

Cajamarca regional select

39
Q

Peru Cajamarca process

A

Washed

40
Q

Peru Cajamarca elevation

A

1600-1900 MASL (low)

41
Q

Peru Cajamarca flavor notes

A

green tea, molasses, mango

42
Q

Pero Cajamarca roast type

A

light roast

43
Q

Manos Juntas Colombia region

A

Cauca, Sotara, Columbia

44
Q

Manos Juntas Colombia process

A

Anaerobic Natural

45
Q

Manos Juntas Colombia elevation

A

1400-2000 MASL (low)

46
Q

Manos Juntas Colombia fast facts

A

-Either pulped natural or natural
-pH and brix (sugar content) is measured regularly
-Manos Juntas mill takes the load of processing off farmers
-Farmers get paid for cherries and the mill processes

47
Q

Manos Juntas Colombia flavor notes

A

berry, red wine, sweet jasmine, white sage, rich chocolate

48
Q

Manos Juntas Colombia roast type

A

light roast

49
Q

Monteblanco Colombia Pina Colada farmer

A

Rodrigo Sanchez Valencia from Finca Monteblanco

50
Q

Monteblanco Colombia Pina Colada region

A

Huila, Columbia

51
Q

Monteblanco Colombia Pina Colada process

A

washed and co-fermented

52
Q

Monteblanco Colombia Pina Colada elevation

A

1730 MASL (medium)

53
Q

Monteblanco Colombia Pina Colada fast facts

A

-first co-fermented coffee
-uses a culture fed with sugar, molasses, dried coconut, and pineapple juice
-culture is added to a sealed tank with pulped coffee during fermentation in order impact flavor

54
Q

Monteblanco Colombia Pina Colada flavor notes

A

intense pineapple, coconut and dulce de leche

55
Q

Monteblanco Colombia Pina Colada roast type

A

light roast

56
Q

Brazil Peaberry farm

A

Fazenda Cachoeira de Grama

57
Q

Brazil Peaberry region

A

Vale da Grama, Sao Paulo, Brazil

58
Q

Brazil Peaberry process

A

Natural and Pulped Natural

59
Q

Brazil Peaberry elevation

A

950-1150 MASL (low)

60
Q

Brazil Peaberry fast facts

A

-owned by Carvalho family and managed by export partner Bourbon Specialty
-Vale de Grama region is home to elite coffee farms
-Catuai and Yellow Bourbon trees
-Farm has on-site school and is jointly funded by Brazil government and farmers from the area

61
Q

wash method

A

depulp -> wash remaining fruit and mucilage off -> dry

62
Q

pulped natural method

A

depulp -> dry and ferment with remaining mucilage -> remove remaining mucilage

63
Q

anaerobic natural method

A

dried as cherries -> ferments in tanks deprived of oxygen -> depulped

64
Q

cofermented method

A

pulped -> fermented with culture fed with desired flavors -> dried

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