*We roast every Tuesday. All orders placed before Monday 12:00pm (AEST) will be roasted and fulfilled that Tuesday. All orders placed after that will be roasted the following week.
Country- Colombia Region - Huila Producer/s- Hector Zuñiga Washing Station- Finca La Suiza Processing- Anaerobic (145 hours) Varietal/s- 100% Caturra Altitude- 1800-1900 MASL Harvest- April 2020
Flavour Notes- Raspberry, brandy, liquorice & a sparkling mouthfeel
This is an anaerobic processed coffee. Coffee processing is more of a spectrum now. This microlot was exposed an extended dry fermentation of 55 hours (the coffee cherries are placed in steel tanks under 18 degrees celcius) before pulped and 90 additional hours after pulped (this is done inside 200 liters plastic tanks under 18 degrees celicius). The coffee is then later dried on raised beds to ideal moisture content.
It is far from your typical coffee. it is very intense and boozy, but it not really like a natural processed coffee. It still has an acidity profile, just a lot of unusual enzymatic flavours that are not in traditional faster aerobic fermentations.
Espresso Recipe: 1:3 ratio In: 20 grams dry dose Out: 60 grams beverage weight output Time: Contact time of 26+ seconds
Filter Recipe: 1:16.5 ratio In: 20 grams dry coffee Out: 330 grams brewing water Time: 2:45-3:15 minutes