Cabra Negra
Café de Finca Meridiano

Roaster Location: Flag of Ecuador Quito

5.00(1)

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Roast Level: Medium Dark
Bean Source Country: Ecuador
Bean Source Region: Pinchicha
Varietal: Typica
Process: Washed
Espresso

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Reviews(1)

5.00(1)

1 rating
Ratings here are based on aggregated user reviews of individual roasts from Cabra Negra.
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Latest Reviews and Tasting Notes

  • Avatar
    Expert Picks Series

    376 roasts rated, avg score of 4.96

    5.00 - Average

    This coffee won a Gold Medal in the Alternative Milk category of the Global Coffee Awards Origin Roasting competition.

    Because this is a prestigious, judged competition, we count it as a 5-star review to help our users find the best specialty coffee.
    7 months ago · See more from Expert Picks · Social link

More Details

Roast Level: Medium Dark
Medium-dark or Vienna roast coffee features a deeper, richer flavor profile due to its longer roasting time. When selecting a Vienna roast, look for a lower acidity, bolder body, and flavors with dark chocolate, caramel, toasted nut notes, and mild smokiness.
Bean Source Country: Ecuador
Ecuadorian specialty coffee is characterized by its diverse microclimates, fertile volcanic soil, and high elevations in the Andes, resulting in beans with distinctive flavor profiles. These coffees often exhibit bright acidity, medium to full body, and complex flavors, ranging from fruity and floral to sweet and chocolatey.
Bean Source Region: Pinchicha
Pichincha refers to an active Andean stratovolcano and the region around it in Ecuador. Pinchica coffee, grown on farms neighboring cloud forests and towering volcanoes, exhibits a delicate balance of acidity and body. Pichincha's beans encapsulate the region's rich biodiversity with flavor notes that often hint at tropical fruit, floral undertones, and a touch of nutty sweetness. The cool mountain temperatures combined with the equatorial sun provide a slow maturation for the cherries, helping to develop deep, complex flavor.
Espresso
Espresso is a concentrated coffee beverage brewed by forcing hot water through finely-ground coffee beans under high pressure. It is characterized by its rich flavor and distinctive crema, which is the creamy layer that forms on top of the extracted process. When evaluating espresso, coffee experts often focus on key tasting characteristics such as aroma, flavor, body, and aftertaste. Aroma refers to the fragrant smells released during brewing, while flavor encompasses the coffee's overall taste profile, including notes of sweetness, bitterness, acidity, and richness. Body refers to the coffee's texture or mouthfeel, with descriptors like full-bodied, medium-bodied, or light-bodied. Aftertaste, or the finish, pertains to the lingering flavors and sensations experienced after swallowing the coffee. A well-prepared espresso is prized for its balance and complexity, combining these sensory attributes into a harmonious whole.

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