Tasting Notes: Apple Cider, Cherry
Hale Taste Scale: 9 - fruity sweetness with a tangy undertone
Varietals: Costa Rica, Colombia (yes the variety is named after the countries)
Process: Washed, Extended fermentation with starter culture
Elevation: 1,200 - 1,400 masl
Region: Huatusco, Veracruz
Farms: Sampieri de Tomatlancillo, Zilmor, & Altas Montañas
The Huatusco Story:
The transformation of coffee cherry to a green coffee bean is a complex biotechnological process. The process involves fermentation where microorganisms (yeast, bacteria and fungi) use the mucilage in the coffee cherry digest the carbohydrates and produce complex metabolites. These metabolites when roasted provide the wonderful aroma and taste of a cup of coffee.
In this very special lot we took fresh coffee cherry from the Zilli and Sampieri families, pulped them carefully, and added a starter culture to the fermentation tank. We allowed the fermentation to extend about two to three times the normal fermentation while monitoring the pH and other indicators. Finally we washed the coffee and dried it. The secret behind our starter culture is that it changes the microbiological makeup of the fermentation to both encourage good flavor and discourage the negative flavor elements. Hence when evaluating our coffee we found that the extended submerged fermentation using a starter culture enhanced the fruity and sweet attributes and reduced unfavorable volatiles, resulting in an improved aroma.
