Sugary sweet, grape cream soda, grape bubble gum.
This coffee is VERY VERY grape. I’m not kidding. It’s 10x fruitier than any “fruit bomb” you’ve ever had before. It’s also very grape as an espresso. Unfortunately it’s expensive — only 200 pounds were produced by the farm. The good news is that you can blend it and retain much of the grape-ness. I’ve blended this (post roast) with the Ethiopian Kayon Mountain at about 20% grape, 80% Kayon and it’s still quite the fruit bomb. If I had to score this without the grape, I’d probably give it about an 85 – a good solid coffee but not exceptional. But the grape really makes it a novelty. 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.
|Country of Origin||Colombia|
|Coffee Grade||COL CA WA EXCO EP10|
|Bag Type||Grain Pro / Ecotact|
|Innovative Process||Anaerobic fermentation with fruit added|
|Farm Name||Buenos Aires|