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Roast: Medium-Light Roast
Origin: Huila, Colombia
Process: Layered Fermentation
Varietal: Colombia Rosado
Producer Lizardo Herrera uses a non-traditional processing style to accentuate the fruited character and layered acidity of his coffees. This lot was processed using in-cherry and fed-batch fermentation before being fully-washed. After harvesting, the coffee is fermented in-cherry for 12 hours, then de-pulped and allowed to continue fermenting in a fermentation tank. On day two, more coffee is harvested, fermented in cherry for 12 hours, then de-pulped and added to the already fermenting coffee. This addition of more coffee adds sugars to the fermentation and feeds the yeasts that are breaking down the sugar in the mucilage.
For 5 days, new coffee is added to the mass of fermenting coffee. Coffee from the first day will have undergone 12 hours of in-cherry fermentation and 120 hours of fermentation in a tank. After fermentation the coffee is washed with fresh water and left to dry for 15 days.
This style of processing is vastly different from the typical processing found in Colombia, where 12-18 hour fermentations are the norm. Extending the fermentation time adds a ton of character to the coffee and highlights tropical fruit notes.
Bag Size: 10 oz (283 g)
Roast: Medium-Light Roast
Origin: Huila, Colombia
Elevation: 1,800 MASL
Varietal: Colombia Rosado
Process: Layered Fermentation
Roaster Tasting Notes: Guava Kombucha, Hawaiian Punch, Freeze-Dried Neapolitan Ice Cream.
We Tasted: Vanilla, Blackberry, Nectarine, Mango.
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Espresso Recipe
Ratio: 1:1.94
Dose: 19.5 g
Yield: 38 g
Brew Time: 22 seconds
*A surprisingly fast extraction time, but the body, sweetness and acidity were all bangin'. Like a liquid razzleberry pie/jam situation.
