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“BLACK CROW WHITE PIGEON”. EXTRAORDINARY COFFEE STORIES.
Chapter 7
The White Pigeon presents:
A sweet, fruity aroma hangs in the air: it’s like the smell of ripe apricots. Notes reminiscent of milk chocolate and caramel echo in the background, beckoning you to take another sip…
This incredibly fragrant coffee hails from the La Hermosa estate in Guatemala: were you to fly over this farm, you would be able to see Max Pérez hard at work, giving his all to managing his coffee plantations. Here, surrounded by glorious volcanoes, nurtured by a unique highland climate and fed by mineral-rich soils, coffee of a truly extraordinary flavour is produced. That’s exactly the kind of estate Max dreamed about when he was a kid, running around coffee plantations stretching right beside his childhood home.
Your White Pigeon
Summary:
Country of origin | Guatemala
Region | Acatenango
Producer | La Hermosa Estate
Altitude | 1600–1800 m
Arabica varietal | Caturra, Catuai, Pache
Process | Washed
Roast profile | Medium
SCA score | 84 out of 100
Flavour palette | Apricots, milk chocolate, caramel
Recommended brewing methods: all brewing methods, including espresso.
Ingredients: roasted coffee beans.
Storage conditions: store sealed in a dark, dry and cool place.
*****
“Black Crow White Pigeon” is here to regale you with extraordinary coffee stories. The main characters in this tale—the Black Crow and the White Pigeon—embody the remarkably varied flavour palette of specialty coffees: from dark, deep, earthy notes to light, subtle aromas. Every possible wonder of taste fits onto this lengthy scale, starting with inscrutable darkness and transforming slowly into the sort of white that takes your breath away. Each coffee, along with its unique story, hides inside a beautiful package that may remind you of a new chapter in a book you’re reading: carefully numbered, these chapters go all the way from 1 to 24. Dive deep into new experiences with “Black Crow White Pigeon”: discover the tales that each chapter tells you, immerse yourself in unique flavours, and set out on a journey so fragrant it’s bound to be impossible to forget. Feel free to start your own personal voyage from any chapter…
This coffee is roasted by our partners in Lithuania, in one of the finest local roasteries.
These coffee beans are suited well for all brewing methods, be it espresso, filter, or infusing straight in a cup.
Specialty coffee includes only the world's best-rated varieties. Who rates it and how do they do that, you wonder? Well, the rating is in the hands of certified coffee tasters. They evaluate the quality of the coffee they're presented with based on the scale created by the Specialty Coffee Association (SCA). Four criteria are assessed: origin, the appearance of green beans, the aroma of the prepared brew, and its flavour characteristics. Only coffees that end up scoring somewhere between 80 and 100 points can be rightfully referred to as "specialty".
When using the washed process, beans are first separated from the cherries, then fermented and dried. Coffee processed in this manner acquires a particularly "clean" taste, which makes the dominant notes easier to identify. It's often fruitier too.
These are arabica coffee beans of the Caturra, Catuai and Pache subspecies.
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