Berries and Cream, Colombia, Quebraditas, Yeast Inoculated, Thermal Shock, Mossto Natural Chiroso

• Campino sweets, strawberry yoghurt, berries and cream, boozy cherries, white chocolate
• Heavy, funky, fruit bomb, clean finish
• Creamy body, elderflower florals in filter

Farm: Edinson Argote, Quebraditas Coffee Farm, Huila, Colombia

Variety: Chiroso

Process: Yeast Inoculated, Thermal Shock, Mosto Natural

(This process is a bit of a mouthful, but all you need to know is that Edinson's pickers are handpicking ripe cherries, float them to sort underripe/defective cherries, and then ferment them in a sealed tank. The key is that tank has specific yeasts (microbes that each sugar in the coffee cherries and turn it into flavour compounds and aromas) and mossto (leftover juices full of wild and controlled yeasts and sugars used as a starter culture to kickstart the fermenting process) added to it to drive the fermentation in a targeted direction with a flavour profile in mind that compliments the Chiroso crop. The thermal shock is the addition of hot/cold water during the process which forces the coffee's pores to open or close to allow these flavours created during fermentation to rush into the coffee (open pores) and be sealed inside (closed pores) for maximum intensity of flavour. 

> Process Details

1. Harvesting: This is carried out ensuring a minimum of 90% ripe cherry.
2. Floating: This ensures the removal of green, overripe, and dry cherries.
3. Fermentation: This is done in food-grade plastic drums for 60 hours.
4. Drying: After the 60 hours of cherry fermentation, the coffee goes into the drying phase for
approximately 12 days, reducing the water content to 20%.
5. Re-hydration: The coffee is re-hydrated with hot water.
6. Fermentation: For 96 hours at temperatures below 25°C with mosto and specific yeast.
7. Drying: After the 96 hours of fermentation, the coffee goes into drying, which is carried out for 76
hours (40°C for the initial 12 hours and 35°C for the next 64 hours).
8. Stabilisation: This is done in grainpro-type bags.

Elevation: 1850m

Rest dark matter coffees for a minimum of 3 weeks and for best results brew with soft water with 40-70ppm bicarbs (for the non-coffee nerds, don't stress. Just avoid hard water and if you're curious to learn more about water in your brewing, check out this article from Apax Labs.

Soft Water (maximum 150ppm)

Water that is too hard contains an overly high concentration of certain minerals that mute desirable characteristics of coffee such as acidity, sweetness, aroma and body. If your water is too hard, consider using bottled or, filtered water.

• Resting

After our coffee has been roasted, it requires 3 weeks of resting (left sealed in the bag) to allow CO2 be released, otherwise you may perceive roasty/bitter flavours that dissipate as the gas escapes. Rested coffee tastes sweeter and allows the characteristics of your coffee's origin, variety and processing to shine.

• Weighing Your Coffee (and Water)

Whether you're brewing filter, espresso, or anything in between, You need consistency in your method to produce great results. Use a scale to control the amount of coffee and water used in your recipe.

For espresso we recommend 1:3, coffee to water, with a contact time of 10-20s and a coarser grind.

This isn't traditional but is optimal for evenness of extraction to produce otherworldly flavour.

For lovers of a more traditional espresso, stick to 1:2, 25-30s.

Filter wise, between 1:14 (thick, jammy brews) to 1:16.5 (tea-like) depending on the coffee you're brewing with.

For more guidance on specific brewing methods and equipment, see our brew guide.

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