Coffee doesn’t need to be hunted like in the middle-ages. Understanding fermentation, measuring its variables like Brix – “the fuel of fermentation”, pH, conductivity, temperature and design environments like: submerging coffee, chilling, freezing or heating it up, extending or shortening its time, etc. All these variables will have a massive impact on cup flavor, and this is how extraordinary flavors are emerging.
Fermentation: 72 hours submerged in water (anaerobic), dried for 4 days, rehydrated for 18 hours, pulped and dried as a black honey.
This Black Honey started as an accident. Felipe went to Medellin to check the quality of the milling of some lots and the “mayor domo” just “forgot” one coffee. So, he decided to pulp it instead of drying it as a natural process. The result was just mind-blowing – Sour-stout, tropical fruits and funky.
Origin: Colombia - Antioquia 🇨🇴
Process: Black Honey
Q - Grading: 86 +
Altitude: 1800 meters above sea level
Notes: Cedar, Pineapple, caramel