Solstmas

Caturra is a coffee variety celebrated for its distinctive characteristics, featuring bright acidity and a well-balanced flavor profile that often highlights fruity and floral notes. The plants are compact and dwarf-like, making them easier to harvest, but they are more susceptible to diseases, which can impact yield. Typically grown in high-altitude regions, Caturra thrives in cooler temperatures, which enhance its flavor complexity and overall quality, resulting in a vibrant and nuanced cup that many coffee enthusiasts appreciate. Catuaí is a hybrid coffee variety known for its resilience and high yield. The plants are medium-sized and sturdy, making them well-suited for various growing conditions, including wind and disease resistance. Catuaí thrives in both high and lower altitudes, adapting well to different climates. Its consistent performance and good cup quality have made it a popular choice among farmers in many coffee-producing regions.

The washed process, also known as the wet process, is a method used to remove the outer pulp and mucilage from coffee cherries before drying the beans. In this process, ripe cherries are first pulped to remove the outer skin, leaving behind the beans covered in mucilage. The beans are then fermented in water for a period of time, usually between 12 to 72 hours, depending on factors like altitude and temperature. During fermentation, enzymes break down the mucilage layer surrounding the beans. After fermentation, the beans are thoroughly washed to remove any remaining mucilage, leaving clean coffee beans ready for drying. The anaerobic coffee process begins with the careful selection of ripe coffee cherries, which are then pulped to remove the outer skin. After pulping, the cherries are placed in airtight stainless-steel tanks with the mucilage still intact. This lack of oxygen creates an anaerobic environment, promoting a unique fermentation process. During fermentation, various acids, such as lactic and malic acids, develop, enhancing the coffee's complexity and flavor profile. Once fermentation is complete, the coffee is dried to the desired moisture content, allowing the intricate flavors to fully develop before it is rested and prepared for roasting.

Elevation plays a crucial role in determining the quality and flavor profile of coffee beans. Generally, higher elevations are associated with better quality coffee. As coffee plants grow at higher altitudes, they face cooler temperatures, reduced oxygen levels, and increased exposure to sunlight. These conditions cause the coffee cherries to mature more slowly, allowing them to develop more complex flavors and a higher concentration of sugars.

At Overlook Coffee Co. we proudly use an all-electric fluid bed roaster! Fluid bed roasting is a coffee roasting method that involves suspending coffee beans in a stream of hot air, rather than directly exposing them to a heated surface. In this process, the beans are placed in a roasting chamber where hot air circulates, creating a "fluid bed" of beans that are constantly agitated by the airflow. As the beans roast, they are evenly exposed to the hot air, resulting in consistent and uniform roasting. The circulating air helps to transfer heat efficiently to the beans, allowing for precise control over the roasting process. Additionally, the fluid bed roasting method uses less energy and produces less smoke compared to traditional drum roasting reducing the environmental impact of our coffee production.

A coffee profile, also known as a flavor profile or tasting notes, refers to the unique combination of flavors, aromas, and characteristics present in a particular coffee bean or blend. It encompasses a range of sensory attributes such as acidity, body, sweetness, bitterness, aroma, and aftertaste. Coffee profiles can vary widely depending on factors like the bean's origin, variety, processing method, roast level, and brewing technique.