In the world of coffee, “ Specialty ” isn’t just a marketing term, but a promise of excellence. At Coffee Mastelo, every cup of coffee is the result of a meticulous process that begins long before the beans reach a cup of coffee. Find out what makes our coffee different and why you should choose it over any other.
Let's talk about the following points that are the basis of Coffee Mastelo's specialty:
Definition and Quality Standards:
Specialty coffee is coffee that has been evaluated and rated by certified tasters and achieves a score of 80 points or higher on a scale of 100. This type of coffee is distinguished by its unique flavor attributes, which are deeply influenced by the specific microclimate where the coffee is grown, as well as meticulous cultivation and processing practices.
In Colombia, specialty coffee typically comes from regions with ideal climatic and geographic conditions that favor the development of unique flavor profiles. These conditions include high altitudes, rich volcanic soils, and high-quality Arabica coffee varieties. Specialty coffee producers in Colombia typically adopt sustainable agricultural practices that not only preserve the environment but also improve the quality of the coffee. This includes selective hand-picking, where only ripe beans at their peak are chosen, and processing methods that can range from washed to more experimental methods such as honey or natural .
The criteria that certify the specialty of Coffee-Mastelo in each bean we provide are:
- Overall Score: The coffee has received a score of 85.50, which classifies it as a specialty coffee. According to the Specialty Coffee Association (SCA) standards, any coffee that receives a score of 80 or higher is considered specialty.
- Flavor Profile: Notes detailed by the taster include sweet, panela, caramel, fruity, red berries, blackberry, cocoa, black berries and currant, along with acidic notes such as citrus and malic. This reflects a complex and desirable flavor profile, typical of high-quality coffees.
- Specific Attributes: Specific attributes such as fragrance/aroma, sweetness and cup uniformity have been scored highly, each with a perfect score of 10. Acidity and balance have also received high ratings, which is indicative of a well-balanced coffee.
- Taster's Notes: The taster has identified a rich and desirable array of flavors, suggesting that the coffee offers a complex and nuanced taste experience. Notes include descriptors that are highly prized in specialty coffee, such as floral and black tea, which indicate a level of sophistication in the flavor profile.
- Production Details: The information provided about the origin (Anolaima, Cundinamarca), the altitude (1550 masl), and the processing method (washed) also support the specialty of the coffee. The altitude at which this coffee is grown is ideal for the development of more complex and acidic flavors.
- Uniformity and Clean Cup: These two aspects have received a perfect score of 10, which means that all the cups tasted were consistent with each other and did not present any defects, something essential for a specialty coffee.
Processing and Roasting:
Anolaima , a hidden gem and known as the “Fruit Capital of Colombia,” is where geography, altitude, climate, and soil come together harmoniously to create a perfect match for CoffeeMastelo coffee. Situated at an elevation ranging from 1,200 to 1,800 meters above sea level and where the Mastelo Farm sits at 1,550, the coffee beans benefit from a slower, more methodical ripening process. This altitude, considered the sweet spot for coffee cultivation, allows the beans to develop a complexity of flavors and a delicate acidity, coveted characteristics of a premium coffee.
Anolaima’s climate also plays a crucial role. With an idyllic balance of warmth during the day and coolness at night, the daily thermal cycle is essential for the balanced metabolism of the coffee plant. This variability not only promotes the overall health of the plant but also influences the concentration of natural sugars and other compounds in the beans, resulting in more vibrant flavors and a fuller body in the cup.
The region’s soil, enriched by its volcanic past, is fertile and rich in minerals. The coffee trees sink their roots into this nourished soil, absorbing a variety of minerals that give the beans a range of subtle and distinctive notes. Whether it’s a hint of citrus or a hint of nuttiness, Anolaima’s soil imparts the coffee with an unmistakable and desirable identity.
Anolaima provides CoffeeMastelo not only with a place of origin but also with a promise of quality and excellence. Each bean reflects the purity of the environment and the care applied in its cultivation, making each sip a tribute to the terroir from which it comes.
Roasting is both an art and a science, a process where technical precision meets sensorial intuition. At Coffe Mastelo, this process is essential to reveal and enhance the unique attributes of each batch of coffee we grow at Anolaima. Here's how we achieve this balance:
The Science of Roasting
Roasting transforms green coffee beans into the rich, aromatic brown beans we know and love. This change is achieved through a series of chemical reactions that occur when coffee beans are exposed to heat. The science behind this process involves carefully controlling temperature and time to achieve the desired roast profile. At Coffee Mastelo, we use cutting-edge technology to constantly monitor these parameters, ensuring that each batch is roasted to its optimum point.
Roast profiles are not universal; they vary depending on the bean variety, its origin, and its altitude. For example, beans grown at higher altitudes such as those from Anolaima tend to have a higher density and therefore require a slightly different roasting approach to optimize their natural flavors.
The Art of Roasting
Beyond the numbers and graphs, roasting coffee is an art that requires a deep understanding and sensitivity towards the bean. At Coffee Mastelo, our roasters are true artisans who understand the subtleties of coffee. They draw on their experience and their palate to make adjustments during the roasting process, guided by the aroma, color and sound of the beans as they transform.
Each batch is individually roasted with a profile designed to highlight its best attributes. For example, if a batch has the potential to exhibit floral and berry notes, we adjust our roasting process to preserve and emphasize these qualities. This might mean a lighter roast to avoid bitterness and maintain the vibrant acidity that characterizes those flavors.
Conclusion:
An invitation to readers to reflect on the importance of choosing a quality coffee, at Coffe Mastelo and its selection & roasting processes, it is the crucial moment where the years of work and care dedicated to growing coffee culminate in the final expression of flavor. Through the meticulous combination of science and art, we ensure that each cup of Coffee Mastelo offers an unforgettable and authentic experience, truly worthy of the effort and passion invested in each step of the process. With each batch, we seek to not only meet but exceed the expectations of coffee lovers, celebrating and respecting the rich coffee legacy of Anolaima.