Description
Sugary sweet, grape cream soda, grape bubble gum.
This honey processed coffee is VERY VERY grape. I’m not kidding. It’s fruitier than any “fruit bomb” you’ve ever had before. It’s also very grape as an espresso. You can blend it and retain much of the grape-ness. I’ve blended this (post roast) with a natural Ethiopian at about 20% grape, 80% Ethiopian and it’s still quite the fruit bomb. This is probably best as an espresso shot our a pour over – a whole pot of this as a drip is, quite frankly, a bit much for me. Your mileage may vary.
This distinctive lot from the Buenos Aires farm near Pijao village in the Quindio department is the product of innovative, painstaking processing techniques that produce a unique and memorably fruity cup. This coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage, mashed fresh grapes and wine yeast were added. The cherries were then pulped and placed to dry on raised beds with mashed fresh grapes placed amongst the coffee until the ideal moisture content was achieved.
More info on Fruit Fermentation, the latest in coffee processing.
