Sweet & mellow with fruity & floral undertones, expect clean & true flavours of Ripe Blueberry & Macadamia Nuts with floral aromatics like Apple Blossom & Rose Water.
APPLE BLOSSOM BLUEBERRY MACADAMIA NUTS ROSE WATER
RARE AND EXOTIC
Coffees that push the boundaries of flavour and innovation. Next level experimental processing, crazy new hybrid varieties and game changing botany. Nothing gets us more excited, these coffees will change your life.
FORONDA
THE BOTANY
This micro lot is 100% Gesha.
THE PROCESS
Once cherries are received, they are hand-picked and floated to ensure only those of the best quality continue to the processing stage. These cherries are placed into a deep cleaned fermentation tank. A sheet is then placed over the cherries, which is then submerged with cool water. The seal created by the water pressing onto the sheeting creates a vacuum effect on the coffee below, creating an anoxic environment for fermentation to begin, which lasts for 72 hours. The water and sheet act as not only a sealant, but a heat exchange, allowing the heat build up to transfer to the water, which evaporates away. A stabilised temperature of around 25 degrees Celsius ensures that the cherry doesn’t over ferment. This temperature is regularly monitored, and if it falls too low for fermentation to continue, hot water is added to the water pillow, to provide warmth to the fermenting coffee underneath.Once the fermentation is complete, the water is drained, and the sheet is removed. The now fermented coffee is rinsed and drained of all residual liquid.To continue into the natural processing phase, coffee is dried in cherry on raised beds for between 4 to 5 weeks. The raised beds ensure optimum circulation of airflow, assisted by the cherry being turned every 30 minutes of the duration of its drying!
THE STATS
Farm/Mill: El Fénix
Lead Farmer: Luis Angel Foronda
Country: Colombia
Region: Calarcá, Quindío
SCA: 87+
Altitude: 1680 - 1800 masi
Roast: Light
Varieties: Gesha
Process: Natural
Fermentation: 72hr Anoxic Water Pillow