This is a notoriously funky number from Nestor Lasso of FincaEl Diviso at 1750masl, well known for his heavily processed lots- and this coffee is no exception. This lot reminds us of the original profile used in the World Barista Championships.
The cup has a wild profile of tropical fruit like pineapple, and red fruits like cranberry, cherry and pomegranate, balanced by a round note of single-origin dark chocolate.
Process: - After picking, this is initially oxidised for 36hrs at 25°C - A 24hr anaerobic fermentation at between 16-18°C - An additional 24hrs of oxidation in the cherry - 48hrs of submerged fermentation - A thermal shock of 50°C for 30mins - A first drying phase allows the moisture to reach 18% before being rehydrated before they are mixed for a 50/50 split with fresh cherries and then depulped - A second drying phase is interrupted after approximately 60hrs (again at 18% moisture) to be stored for 60hrs without light in black bags - Dying resumes until a final moisture reading of 11% is achieved.
This is a notoriously funky number from Nestor Lasso of FincaEl Diviso at 1750masl, well known for his heavily processed lots- and this coffee is no exception. This lot reminds us of the original profile used in the World Barista Championships.
The cup has a wild profile of tropical fruit like pineapple, and red fruits like cranberry, cherry and pomegranate, balanced by a round note of single-origin dark chocolate.
Process: - After picking, this is initially oxidised for 36hrs at 25°C - A 24hr anaerobic fermentation at between 16-18°C - An additional 24hrs of oxidation in the cherry - 48hrs of submerged fermentation - A thermal shock of 50°C for 30mins - A first drying phase allows the moisture to reach 18% before being rehydrated before they are mixed for a 50/50 split with fresh cherries and then depulped - A second drying phase is interrupted after approximately 60hrs (again at 18% moisture) to be stored for 60hrs without light in black bags - Dying resumes until a final moisture reading of 11% is achieved.
