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This lot from Antioquia highlights the complexity and success of modern processing methods.
Cherries undergo two oxidation phases, between which they are pulped to remove an mucilage. After the second oxidation, the coffee undergoes a thermal shock process. This is where the cherries are subjected to rapid changes in temperature, from hot to cold, in order to lock in complex desirable flavours. A 72-hour fermentation then occurs with specially selected yeast cultures. This develops secondary aromatics while avoiding an overly fermented character.
A coffee that promotes a new experience with each sip.
Sweet and soft melon to begin with.
Elevated into a strawberry tang.
And a long creamy finish.