Description

Coffee Tasting Notes

This coffee has tremendous depth. Big fruit flavors dominate the forward notes of this coffee. We tasted blackberry, blueberry, strawberry, red apple, and pineapple. These flavors meld with dark brown sugar, caramel, molasses, maple syrup, and chocolate tones reminiscent of the lighter end of the dark chocolate spectrum. Fermentation flavors blend with the fruit and sweet notes to create a taste experience similar to that of a port wine.

About The Coffee Producer

Seven farmers produced this lot of coffee. Many are members of the Sampieri family that has been growing coffee in Veracruz, Mexico for five generations. The farmers are centered around the Huatusco region. Huatusco has abundant rainfall, warm days, and cold nights. This combination is great for growing coffee, but makes drying coffee very difficult. For this reason almost all of the coffee that comes out of this region is dried, at least in part, in kilns.

Natural process coffee is essentially unheard of in the region of Veracruz this coffee hails from. The abundant rainfall and humidity combined with the additional moisture content of the coffee fruit further exacerbates the struggle to dry quickly enough and develop flavors from unwanted, uncontrolled, fermentation. The coffee that went into this lot was submerged in a fermentation tank and inoculated with a culture of beneficial microorganisms before being moved to raised beds and patios for drying. The result is a similar flavor profile to a traditional natural process coffee.

How To Brew This Specialty Coffee

We have had great success brewing this at a 1:14-1:15 brew ratio and 205°F water.

Varieties: Colombia, Costa Rica, Marsellesa

Processing Method: Extended Wet Fermentation, Washed, Sun Dried on Patios

Altitude: 4425 feet above sea level 

Brew Notes: We have had great success brewing this at a 1:14-1:15 brew ratio and 205°F water. 

Roast: Light