About This Coffee
The coffee cherries were briefly immersed in hot (80C) water and then shocked in cold water (15C) to help pasteurize and release internal sugars. This thermal shock was applied to help fermentation. The cherries were then de-pulped, and undergone fermentation for 72-90 hours with a mixture of yeasts. The coffee is then sundried for 15 days and turned regularly. Once dried, the coffees are rested in repurposed beer barrels to add subtle aromatic depth and complexity. Roaster's notes: This is the only coffee I've ever seen that has applied a thermal shock in the beginning of processing. Usually it's at the end to help lock in the delicate compounds. This coffee is quite different than everything else on our offering list. The texture and the body was what caught my eye with this coffee. It has sharp, juicy acidity, so the focus in brewing (and roasting) is to curb it enough where it doesn't overtake the body qualities.
Flavor Profile
Coffee Details
- Type
- Single Origin
- Process
- Extended Fermentation
- Roast Level
- Medium
- Origin
- 🇨🇴 Huila, Colombia
- Varieties
- Tabi
- Altitude
- 1,870-2,000m