Minty Melon, Colombia, Yeast Inoculated Thermal Shock Washed SL28

• Mint, Melon, Raspberry, Nettle Tea
• Clean, Aromatic, Fruity
• Medium Body

Farm: Quebraditas, Colombia

Variety: SL28

Process: Thermal Shock, Yeast Inoculated Anaerobic Washed

Ripe cherries (minimum 90%) picked and floated to remove any underripes, held in cherry for a 24 hr fermentation in an anoxic environment.

Cherries are then pulped, with a 16 hr dry parchment fermentation before washing with 50°C+ water.

Parchment then inoculated with a specific yeast for a further 76hr aerobic ferment, with a 5°C fermentation crash cold wash.

Mechanically dried before a reposado phase in grainpro.

Elevation: 1850m

Tasting Notes: Mint, Melon, Raspberry

The most important factors to a good brew are:

• 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.

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

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