Roastmaster's Reserve
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Each year, our Roastmasters source a unique and rare micro-lot coffee, one worthy of carrying the name "Roastmaster's Reserve".
For this selection we worked closely with our supplier in El Salvador to create a unique blend of coffees. They're all from the same plot on the same farm, but three different processing methods were performed to separate small lots from various days of picking at perfect cherry ripeness.
- Full washed: De-pulpers were used to remove the cherry skins, coffee was then washed to remove the sticky fruit, and then dried. This method yields brisk clean and bright flavors with notes of light citrus.
- Semi-washed: Cherries were de-pulped and spread on patios where they are moved almost constantly as they slowly dry in the sun over several days. This method yields heavy and honeyed flavors with elegant clover flower notes.
- Natural: Ripe cherries were spread to dry whole under the tropical sun for several days so the skin and fruit dry on the coffee beans imparting their delicious cherry flavors before being hulled off. This method creates deep dried fruit sweetness and vanilla notes.
Blended together in just the right proportions, the varying flavors of these processes create a delicious coffee with creamy body, molasses and clove sweetness, and refined late-harvest floral aromatics.
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