Oakwood Headwaters

Tasting notes

Character

• Bright
• Clean
• Funky

Roast Profile: Light/Medium Flavor NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Chocolate, Brown Sugar, Cherry Process: WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. / NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. Regions: Colombia, Brazil, Ethiopia Elevation: 900 - 2300 MASL VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: Various Specialty Arabica Varieties Bio: A rotating blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. of three seasonally fresh coffees from Ethiopia, Brazil and Colombia especially roasted for Oakwood Coffee - it offers a ripe cherry acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it., lots of chocolate, and a deep brown sugar sweetness. It holds up nicely to cream and sugar while also tasting great by itself. If you’re looking for a great, reliable coffee to drink all day this is for you.