The professional evaluation of a particular coffee's quality
is an attempt to make a very subjective process as objective
as possible. This process, called cupping, is much like
tasting. This systematic procedure compares two or more
coffees that have been roasted to the same point, ground to
the same fineness, and brewed to same amounts. Using spoons
and their senses, experts evaluate coffees by different
criteria, including body and aroma. Through this process of
cupping, experts come to understand a coffee's cup profile.
More cupping notes.
Like wine, coffee is an agricultural product dependent on
the vagaries of weather conditions and idiosyncrasies of the
plant itself. No two harvests are identical but there are
characteristics that distinguish La Torcaza Estate year
after year. It is a coffee of uncompromising smoothness and
subtlety, it has an innate sweetness and creaminess which
asks, "Please! No cream or sugar, at least until you taste
first!" La Torcaza Estate has an sumptuous mouthfeel which
is not the least bit gritty or earthy as is often the case
with heavily bodied coffees. The coffee presents itself with
a delicately floral bouquet and a light but balancing
acidity with gentle, citrusy overtones. Unique to La Torcaza
Estate is a "buttery" to "butterscotch" taste which unites
the body, acidity and aroma into one of the best taste
Since coffee is the interactive beverage, you, the coffee
drinker affect how your cup will taste. The goal is your
enjoyment. We aspire to give you the best raw materials for
We hope you enjoy a cup of La Torcaza Estate while
browsing the fields and the processes. Ultimately, the
coffee is the natural connection with the farm.
Your feedback completes the coffee cycle by allowing us to
understand your coffee interests. After all, it is you, the
coffee drinker, that we strive to please. Please
with your comments and inquiries.
Thank you from everyone along the way.