Orange sherbet, sweet and tangy, peach tropical tea, sour candy.
This coffee is VERY orange. No joke – it’s fruitier than any “fruit bomb” you’ve ever had before. It’s also very orange 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 orange character. I’ve blended this (post roast) with the Mexican Chiapas at about 20% grape and it’s still quite orange, with nice chocolate notes. Like it’s grape brother, I’d score this about an 85 if it didn’t have the orange. But the orange makes it a novelty. This is probably best as an espresso shot our a pour over. Think small quantities.
This innovative lot is created with cherry grown at Jardines del Eden farm near Pijao village in the Quindio department. The pulped seeds underwent a dry anaerobic fermentation period of 72 hours with the pulp on.
During this fermentation stage, fresh oranges and wine yeast were added. The cherries were then pulped and placed to dry on raised beds with oranges 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 peaches & wine yeast|
|Farm Name||Jardines del Eden|