Colombia YELLOW FRUIT NECTAR Co-Ferment Special Release (8oz)
This will start shipping Wednesday 6/19
Colombia YELLOW FRUIT NECTAR Co-Ferment Special Release (8oz)
Country: Colombia Farmer: Elkin Guzman
Region: Huila Farm: El Mirador
Varietal: Bourbon + Catiope
Process: Yellow Fruit Nectar Co-Fermented Washed
Altitude: 1750 Meters
Certification: Direct Trade
Cupping notes: Passion Fruit Cheesecake / Pineapple Upside-Down Cake / Papaya / Peaches & Cream
YELLOW FRUIT NECTAR CO-FERMENT
To develop co-fermentation, we previously have a coffee with the fruits like Passion Fruit, Pineapple, Cholupa that highlight this process and are the ones that we as producers want to transfer to the coffee to generate the attribute we are looking for. To do this, a 40- liter mass is separated by a 200-liter container of that mother culture to which we have already added the fruits, this mother culture takes 4 days to reach its optimal state and has a very fast fermentation activity. As the fermentation progresses, an energy source is incorporated, which in our case is Brown Sugar and where we are evaluating the pH of the mass to have it at an ideal point to be applied to the cherry that we are going to process.
The selected coffee cherry is placed in the plastic bins to start the fermentation, 150 kg of cherries are used and left sealed for an initial period of 60 hours where the coffee undergoes a prior fermentation that allows the activation of microorganisms and the release of CO2, after this time, the source of mother culture is added to start the co-fermentation at a rate of 10 liters per bin and left for a period of 270 hours.
This process has a fermentation time of 330 hours, after this time the coffee is taken out of the bins and taken to the drying area where it is left in thin layers without moving it for the first 3 days, after this time it begins to move frequently every 3 hours until reaching the drying point with the correct humidity between 10.5 to 11%.
*please note- we are out of stock on the black & gold boxes — this coffee will come in a re-sealable green 8oz bag as pictured
*Orders ship Monday-Friday Orders placed after 11am PST Friday will be shipped the following Monday.*
This will start shipping Wednesday 6/19
Colombia YELLOW FRUIT NECTAR Co-Ferment Special Release (8oz)
Country: Colombia Farmer: Elkin Guzman
Region: Huila Farm: El Mirador
Varietal: Bourbon + Catiope
Process: Yellow Fruit Nectar Co-Fermented Washed
Altitude: 1750 Meters
Certification: Direct Trade
Cupping notes: Passion Fruit Cheesecake / Pineapple Upside-Down Cake / Papaya / Peaches & Cream
YELLOW FRUIT NECTAR CO-FERMENT
To develop co-fermentation, we previously have a coffee with the fruits like Passion Fruit, Pineapple, Cholupa that highlight this process and are the ones that we as producers want to transfer to the coffee to generate the attribute we are looking for. To do this, a 40- liter mass is separated by a 200-liter container of that mother culture to which we have already added the fruits, this mother culture takes 4 days to reach its optimal state and has a very fast fermentation activity. As the fermentation progresses, an energy source is incorporated, which in our case is Brown Sugar and where we are evaluating the pH of the mass to have it at an ideal point to be applied to the cherry that we are going to process.
The selected coffee cherry is placed in the plastic bins to start the fermentation, 150 kg of cherries are used and left sealed for an initial period of 60 hours where the coffee undergoes a prior fermentation that allows the activation of microorganisms and the release of CO2, after this time, the source of mother culture is added to start the co-fermentation at a rate of 10 liters per bin and left for a period of 270 hours.
This process has a fermentation time of 330 hours, after this time the coffee is taken out of the bins and taken to the drying area where it is left in thin layers without moving it for the first 3 days, after this time it begins to move frequently every 3 hours until reaching the drying point with the correct humidity between 10.5 to 11%.
*please note- we are out of stock on the black & gold boxes — this coffee will come in a re-sealable green 8oz bag as pictured
*Orders ship Monday-Friday Orders placed after 11am PST Friday will be shipped the following Monday.*
This will start shipping Wednesday 6/19
Colombia YELLOW FRUIT NECTAR Co-Ferment Special Release (8oz)
Country: Colombia Farmer: Elkin Guzman
Region: Huila Farm: El Mirador
Varietal: Bourbon + Catiope
Process: Yellow Fruit Nectar Co-Fermented Washed
Altitude: 1750 Meters
Certification: Direct Trade
Cupping notes: Passion Fruit Cheesecake / Pineapple Upside-Down Cake / Papaya / Peaches & Cream
YELLOW FRUIT NECTAR CO-FERMENT
To develop co-fermentation, we previously have a coffee with the fruits like Passion Fruit, Pineapple, Cholupa that highlight this process and are the ones that we as producers want to transfer to the coffee to generate the attribute we are looking for. To do this, a 40- liter mass is separated by a 200-liter container of that mother culture to which we have already added the fruits, this mother culture takes 4 days to reach its optimal state and has a very fast fermentation activity. As the fermentation progresses, an energy source is incorporated, which in our case is Brown Sugar and where we are evaluating the pH of the mass to have it at an ideal point to be applied to the cherry that we are going to process.
The selected coffee cherry is placed in the plastic bins to start the fermentation, 150 kg of cherries are used and left sealed for an initial period of 60 hours where the coffee undergoes a prior fermentation that allows the activation of microorganisms and the release of CO2, after this time, the source of mother culture is added to start the co-fermentation at a rate of 10 liters per bin and left for a period of 270 hours.
This process has a fermentation time of 330 hours, after this time the coffee is taken out of the bins and taken to the drying area where it is left in thin layers without moving it for the first 3 days, after this time it begins to move frequently every 3 hours until reaching the drying point with the correct humidity between 10.5 to 11%.
*please note- we are out of stock on the black & gold boxes — this coffee will come in a re-sealable green 8oz bag as pictured
*Orders ship Monday-Friday Orders placed after 11am PST Friday will be shipped the following Monday.*
