Specialty coffee - Salvador - Finca Oasis - Torref CLAIRE

It is in the Ahuachapan region that 10 producers have joined forces around the Oasis finca, all driven by the same project. The will of this group of farmers is to promote the cultivation of organic coffee in the region. All certified in organic farming, they have the desire to offer a "new" coffee that respects the environment. Cultivated for 12 years on these lands, the coffee produced is perfectly adapted to its environment without having a negative influence on it. La Finca Oasis is a 70 hectare farm, 42 hectares are dedicated to coffee production and 28 hectares of forest. The coffee is grown under a very diversified shade favoring biodiversity. Many endemic species constitute the 3 shade layers of the farm. Small neighboring producers have partnered with this farm for this project. SENSORY PROFILE Depending on the roasting and the extraction method, we will find notes of cereal, caramel, lemon, chocolate and citrus. Origin: Salvador Region: Ahuachapan Terroir: Ahuachapan Altitude: 1200m Species: Arabica Varieties: Castillo, Tabi Harvest: December to March Treatment: Washed ACS score*: 84 LIGHT ROASTING This roasting profile is particularly well suited to mild methods. Very popular in Scandinavian countries because of their filter coffee consumption habits, it does however offer less interesting espresso coffees. The particularity of clear coffees is immediately detectable on the nose with a gourmet grind. Very pleasant fruity and/or floral notes intoxicate you from the first drops of water on the coffee. On the palate, the coffee is rather lively with a sweet, surprising and very pleasant acidity. It's the perfect way to start a sunny day! Depending on the coffee, you will perceive quite different fruity and/or floral aromas, but you cannot go wrong with this typical characteristic of a light roast. Often, tea lovers who get carried away in coffee are oriented on this type of very aromatic profile. THE MEDIUM ROAST This roast profile is the most popular today because it offers extremely interesting flavors in both espresso and mild methods. The grinding of medium coffees is very gourmet due to roasting which promotes the slow and precise development of the grain during the Maillard reaction. On the palate, the coffee is round and balanced. The fruity and/or floral notes found in light roasts begin to give way to the first concentrated and chocolate notes of dark roasts. The sweet acidity tends to disappear to give way to sweetness. The cup has body, the first notes of bitterness are noticeable. A reassuring and warm coffee, ideal for learning about good coffee after years of industrial coffee. Depending on the coffees and the extraction method you use, your nectar will be complex, more or less powerful and will tend towards fruity or gourmet aromas, while maintaining a good balance. THE DARK ROAST This roasting profile is in high demand in southern European countries, particularly in Italy, which are large consumers of powerful and intense espresso coffees. We are also talking about Italian roasting. Please note that Strecker & Maillard will not offer dark roasting which degrades most of the organoleptic characteristics of the coffee. A roast that is too dark will tend towards bitterness and give way to unpleasant aromas of burnt, tobacco, etc. The grinding of dark coffees (not black therefore) is recognizable on the nose by a more powerful and intrusive smell than for shorter roasts, while remaining gourmet. On the palate, the coffee has lost its acidity and brings out a more pronounced bitterness. The fruity and/or floral notes have disappeared to give way to warm and reassuring notes of chocolate, hot milk or caramel. We are talking about empyreumatic aromas, those that we feel with toast, smoke, caramel... An ideal coffee to stop time and enjoy a comforting moment.