Colourful Blend

V16: Peru Gesha - Bioreactor + Anoxic Washed:
Ripe cherries pulped and placed in a bioreactor, and inoculated from a mosto made from previous batches (both washed & natural) for a 72 hr fermentation in an anoxic environment. Parchment then washed and dried in a parabolic drier over 15 days.Traditional Washed + Kenya Batian, Ruiru 11 - Koji Inoculated Anoxic Natural: Ripe cherries are delivered to the washing station and are sorted and floated on arrival, before moving to fermentation barrels. The cherries are inoculated with Koji (A. oryzae) and fermented in an anoxic environment for 96 hrs, with continual agitation of the barrels. Cherries then drained and dried on raised beds.

Light Roaster Influence - great for filter/espresso. Excellent batch or guest espresso option.

Sourcing coffees that are exceptionally vibrant, bright and intensely expressive, then blending them together for a raucous cacophony of flavour. This blend will be an exploration of modern processing and vibrancy, a year round staple of intense fruit-forward notes. Coffee in full Colour, not just black and white.

We're tasting: Aromatics of foam sweets, strawberry laces and lemon/ginger tea. In the cup it's super sweet and bright, with milk chocolate as well as blackberry & redcurrant jam as the dominant notes. There's a spicy/savoury note that reminds us of gingersnap biscuits and preserved lemon. As it cools becoming more like dried strawberries, with earl grey and chinotto soda.