Spotted: Te Aro Roasted
No longer brewing as a SO (Single Origin), but you can find it in Te Aro's new espresso blend: Elevens.
Why are we so excited about these beans? Micro-lots pop up around the coffee belt, and it's not unique to just the Panama region. But if you scroll to the photo of the dried beans below you will see something unique about their processes.
Go to Te Aro's blog to read up on Andy and Chris recent adventure to Guatemala Origin trip and discussing processes... from cherry to dried coffee bean.
Wait, don't the beans on the LEFT look a little odd, they're more red than the normal green beans.
Honey Process my friend.
The mucilage (a thick, gluey substance filled with proteins and sugar) that covers the bean is left on during the washing phase. As the beans go through the drying phase the remaining mucilage produces the red glowing tinge. It's said to generate an amazing, sweeter taste compared to a fully washed bean.
Farmers have traditionally chosen the coffee cherries during the middle of harvest season, as they've found the cherrys to be naturally packed with more sugars and oozes with "honey" sweetness.
