Stitch Coffee
Sydney NSW, Australia
Hibiscus tea, ripe plum and chocolate, with a mousse-like texture and sweet finish. Rich and syrupy. This special micro-lot comes from a tiny 4.5-hectare farm owned by Darwin Estuardo Fabian Estrada, a fifth-generation coffee producer. The first processing stage is the picking. The team only pick coffee at 25-26° Brix. The Pache variety easily achieves this metric, as it has a naturally high concentration of sugars. Once the coffee is picked, the second stage is 36 hours of aerobic fermentation. This is done using permeable nylon sacks, which keeps the coffee stable by matching the internal and ambient temperatures. The third stage is drying African drying beds. The cherries are left to dry for approximately 8 days before being turned by hand.The desired moisture level is reached after approximately 24 days of drying.
Red Currant
Mango
Rum
Type
Single Origin
Origin
Guatemala
Roast
Medium-Light
Species
Arabica
Varieties
Pache
Process
Natural
Altitude
1550-1800m
Producer
Darwin Estuardo Fabian Estrada