Timana, Huila, Colombia
Processing Method: Washed- Dry Fermentation
Fermentation coffees are a little bit all the rage at the moment, and now having seen plenty of examples, it is becoming clearer what separates the few from the many…and this cup is most certainly one of the few!
In the cup this brew is complex and nuanced—influences of the fermentation process are never hard, aggressive, or overwhelming, but rather warming, sweet, and aromatic.
There are two main reasons for this: Firstly, this coffee is harvested following strict ripeness criteria. Secondly, the coffee cherries are exposed to a highly controlled fermentation process of dry fermentation for a period of 120 hours at a regulated 20c. Closely monitored temperature and timing across fermentation plus the addition of CO2 during fermentation allows for far greater control than simpler aerobic ferments—which, although quicker, can easily result in intense over-fermentation.
At the tasting table, we were really impressed by this coffee’s sophistication and fullness without being one-dimensional.
Turkish delight, stone fruit, milk chocolate