Tasting Notes: Tropical Fruit, Black Cherry, Raspberry, Black Tea
Sourced: Edwin Norena Finca Campo Hermosa
Brew Method:
V60 \ Origami \ Kalita Wave 185
Coffee: 15g
Water: 250g @ 200°
0:00 - Bloom - 40g
0:20 - Pour - 100g
0:40 - Pour - 200g
1:20 - Pour - 250g
Drain 2:20
Process: Natural process double fermented with added coffee cherry must, glucose, dried fruit and fresh raspberry. Processing for this involved two distinct whole coffee cherry fermentations, both of which were oxygen-deprived to different degrees. The second fermentation included the use of a complex formulation of coffee cherry must (a byproduct of the first fermentation) pure glucose, dehydrated fruit and fresh raspberry pulp, all of which was blended into a solution and circulated through the coffee cherry as it sat. Finally, the coffee cherry was moved directly to raised screen beds to dry as a full natural.
