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Diff Coffee Flashcards

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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
Mood Enhancer roast
Medium (intended for espresso)
26
Mood Enhancer flavor notes
cherry, butterscotch, graham cracker
27
Party Boy composition
50% Columbia Regional Select (Gran Galope rn) 50% Ethiopia Suke Quto
28
Party Boy flavor notes
caramel, raisin, toffee
29
Party Boy roast type
Medium roast
30
Mexico Oaxaca farmer
Pedro Villavincencio
31
Mexico Oaxaca region
Oaxaca Mexico
32
Mexico Oaxaca elevation
1600-1700 (low)
33
Mexico Oaxaca process
washed
34
Mexico Oaxaca fast facts
-Processing equipment and land is shared between farmers -Bourbon and Typica drive production with the Pluma variety growing in the southern coastal mountains
35
Mexico Oaxaca variety
Pluma and Typica
36
Mexico Oaxaca flavor notes
honey, floral, melon, juicy
37
Mexico Oaxaca roast type
light roast
38
Peru Cajamarca region
Cajamarca regional select
39
Peru Cajamarca process
Washed
40
Peru Cajamarca elevation
1600-1900 MASL (low)
41
Peru Cajamarca flavor notes
green tea, molasses, mango
42
Pero Cajamarca roast type
light roast
43
Manos Juntas Colombia region
Cauca, Sotara, Columbia
44
Manos Juntas Colombia process
Anaerobic Natural
45
Manos Juntas Colombia elevation
1400-2000 MASL (low)
46
Manos Juntas Colombia fast facts
-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
Manos Juntas Colombia flavor notes
berry, red wine, sweet jasmine, white sage, rich chocolate
48
Manos Juntas Colombia roast type
light roast
49
Monteblanco Colombia Pina Colada farmer
Rodrigo Sanchez Valencia from Finca Monteblanco
50
Monteblanco Colombia Pina Colada region
Huila, Columbia
51
Monteblanco Colombia Pina Colada process
washed and co-fermented
52
Monteblanco Colombia Pina Colada elevation
1730 MASL (medium)
53
Monteblanco Colombia Pina Colada fast facts
-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
Monteblanco Colombia Pina Colada flavor notes
intense pineapple, coconut and dulce de leche
55
Monteblanco Colombia Pina Colada roast type
light roast
56
Brazil Peaberry farm
Fazenda Cachoeira de Grama
57
Brazil Peaberry region
Vale da Grama, Sao Paulo, Brazil
58
Brazil Peaberry process
Natural and Pulped Natural
59
Brazil Peaberry elevation
950-1150 MASL (low)
60
Brazil Peaberry fast facts
-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
wash method
depulp -> wash remaining fruit and mucilage off -> dry
62
pulped natural method
depulp -> dry and ferment with remaining mucilage -> remove remaining mucilage
63
anaerobic natural method
dried as cherries -> ferments in tanks deprived of oxygen -> depulped
64
cofermented method
pulped -> fermented with culture fed with desired flavors -> dried

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