07/10/20 End of lot sale, only 28 pounds left as of writing this!
A very tasty top grade Colombian with a unique processing method.
Double Ferment (washed) is a cool process, adding some spice and fruit tones into the cup. Basically they let the coffee seeds sit in the cherry and age a little before throwing them through the traditional washing process. Kenya also tends to like Double Ferment coffees; one can see the link in this Colombian cup but it is not nearly as potent and spicy as Kenyans can get.
Specially designed to obtain the best sweet fruit and citrus notes of the Huila region, this coffee has undergone a process of double fermentation 18 hours in cherry and 30 hours in tank.
Tasting Notes: A very cool cup but a little on the higher acidity side, a perk depending on what you like. Lighter roasts will have a noticeable lemony floral tone mixing with some red fruit and chocolaty herbal spice, this is where the cup will most differentiate itself from traditional washed processed coffees.
Medium roasts get a little more balanced, dropping the acidity a bit, pronouncing the more red fruit tones of the cup and bringing forth a thicker body, more of a traditional rich nutty/chocolaty tone. Darker roasts into 2nd crack are the only super edgy roast point, semi-sweet chocolate and spice tones will pack a punch, the roasty factors seemed to compliment it, a hint of a fruity tone can be found in the aftertaste but just a hint.
Roasting Notes: Light to medium roasts are where this cup will shine, but if you dislike a little acidity then shoot for a medium/dark roast. A little longer setup can help smooth out some of the more acidic cup characteristics. Medium chaff and even roasting.
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