Oakwood La Famiglia

Tasting notes

Character

• Comforting
• Funky

Roast Profile: 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.: Dark Fruit, Nutty, Cocoa 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. Region: 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 blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. of coffees from Ethiopia, Brazil and Colombia especially roasted for Oakwood Coffee; selected to provide a complex, dynamic espresso with notes of chocolate, dark fruit, and toasted nuts. It’s great as an espresso, and also balances perfectly with milk in a cappuccino or latte.