Guatemala, Finca Gascon, Lactic Fermentation (Espresso Only)
Cherries are harvested when red and ripe, which in this particular case means that the Brix degree is at least 20. After harvest, the coffee is left to rest overnight in the very same bags that they are laid in when picked from the trees. At eight in the morning they are depulped and immediately put in tanks where they are fermented anaerobically for a full 72 hours with added lactic bacteria to control the flavour development process of the beans. By adding these bacteria, a process more commonly known as 'inoculation', producers can control or steer the flavour development in a certain way, i.e they know which will be the dominant flavour of the coffee after fermentation. Felipe and the team have only processed a small amount of their Caturra this way so we don't have plenty! We'll release it exclusively for espresso, as we feel the flavours and mouthfeel come out best when the coffee is a little more developed. Extremely tasty when paired with milk or alternatives!
This coffee was cultivated at 1850 masl.
Description
Region | Antigua |
Producer | Felipe Contreras |
Process | Lactic Fermentation |
Variety | Caturra |
Notes | Bold body, fruitiness of grapes, buttery almond and chocolate from the lactic process
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Brewing
To discover these flavour profiles we recommend to use soft mineral water with a low HCO3 (bicarbonate) & aim for total hardness of less than 140 mg/l.