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Experimental Coffee - Wine Yeast Fermentation
These coffees represent our continued development with fermentation, specifically, a species of yeast called Saccharomyces cerevisiae. Saccharomyces is primarily needed to produce beer, wine and bread making it one of the most important species in the animal kingdom for humankind. These elemental contributions to us have made this Saccharomyces one of the most studied and cultivated organisms in the world.
Yeast, which is a type of fungi, is a single cell organism we need for coffee to be processed. To be clear, coffee fermentation doesn't need Saccharomyces as there is a whole universe of other yeasts out there for fermentation. Fermentation tanks usually consist of a soup of microbes that also feed on coffee sugars and are almost always open air, and made of cement. Beer, wine and bread need the byproducts of yeast for them to be successful and gain complexity and flavor, while coffee does not. At the very least, coffee needs microbes to break down the sugary gelatinous layer of pectin surrounding a coffee bean to be dried properly. We've purposefully inoculate coffee fermentation tanks with Saccharomyces so we can hopefully layer the esters and acids it produces into the coffee.
When propagated, yeast will live the most amazingly simple life on the planet - it eats, it mates and sleeps in abundance, and if it's happy, that's all these critters will do their entire life. All yeast strains have slightly different preferences to be happy but overall they need:
-Sugar
-Water with regulated temperature and pH
-Additional yeast to reproduce with
Specific wine yeasts have been much more adaptable to the conditions of fermentation tanks in Central America. I'm generalizing here, but beer yeasts, for the most part, tend to be fussier to temperatures, sugar and environment. Experimentation with Premier Cuvee, a yeast most commonly used in Champagne and sparkling wine, is not unheard of for coffee certain processing in Central America. Premier Cuvee is ideal because it is able to thrive quickly and relatively easy within the environment of a coffee fermentation tank. There tends be flavors associated with pears, apples and other fruits high in malic acid production when brewed as a cup.
Pasteur red wine yeast is named after the grand daddy of fermentation Louis Pasteur a chemist and microbiologist who famously invented the technique of pasteurization. This yeast in wine will produce more exaggerated, full-bodied character - zinfandel winemakers commonly use it because of its fruitiness. Not as tolerant as Premier Cuvee but still handles nicely in a fermentation tank.
These experiments were all conducted at Finca San Jeronimo Miramar, our allies in coffee nerdism. They've allowed us to dive into these alternative styles of fermentation and couldn't be more thankful to work with these guys.
If you need a little more help with understanding fermentation, read our previous blog post that helps to explain some of the fermentation and drying processes that are used.
Country: Guatemala
Farm: Finca San Jeronimo
Cultivar: Caturra, Catuai
Process: Washed, fermented in Pasteur Red Wine Yeast
Taste: Sweet Cherry, Gala Apple, Hazelnut
Country: Guatemala
Farm: Finca San Jeronimo
Cultivar: Caturra, Catuai
Process: Washed, Fermented in Cuvee Yeast
Taste: Cantaloupe, Meyer Lemon, Marmalade
Coffee Sourcing - El Salvador 2017
When sourcing coffee, DMC is fortunate enough to have relationships with some of the best coffee producers in the world. Having multiple farming partners brings varying styles of coffees, from cultivars to processing. Finca San Jeronimo Miramar in Guatemala is our partner that takes a more progressive approach, it's Federico Pacas in El Salvador that brings the classic Central American coffee that we love.
The Pacas family is known throughout the coffee industry as royalty, with genetics, processing techniques that are second to none. Federico Pacas owns Cafe Tuxpal, a mill that processes his farms Santa Petrona, San Jose, Vista Hermosa in addition to other neighboring farms. DMC will feature several of his family's Pacas cultivars again for 2017, Pacas Joven, Pacas Viejo, etc.
The relationship with Federico Pacas is the oldest farming partnership for DMC, allowing a wealth of knowledge and coffees to grace our cups. Like any long relationship, the learning process and information shared helps both Federico & DMC to evolve and grow. It's always a pleasure to visit with Federico at his farms, but it's even more special when we get him to visit us in Chicago. (That only happens during the warm months though :)
Nuevo Pacas Joven en Finca San Jose Sonsonate! (New Pacas Joven plants)
These little guys look so great in the newly rehabilitated Finca San Jose. Federico Pacas replanted his namesake cultivar in place of the classic Salvadoran Red Bourbon. Times they are a changing!
Every year Cafe Tuxpal continues to upgrade and innovate their processing method at the mill. New developments with how they wash coffees have been incredible to witness. Photo Aaron Campos
Federico Pacas & Jesse Diaz, two men leading a coffee revolution!
Driving home from the fields, enjoy other beautiful sunset in El Salvador!
Coffee Sourcing 2017 - Finca San Jeronimo Miramar
Chicago isn't known to be the friendliest of places to call home during the cold winter months of January through March. Lucky for DMC, this is prime season for purchasing all the new coffees for 2017!
These coffee purchasing trips are the time when both DMC and our farming partners get a chance to reflect on the previous coffees from 2016, what we did/didn't like, and preview the new crop of coffees for 2017. Why would we want to review coffees?
Coffee is a just like any other crop and can change from year to year. Coffee can also change during the year, while we have it stored in our temperature controlled warehouse. Having open communication with our farming partners allows for us to continually learn, which leads to better tasting coffee!
Another factor that is unique to DMC is our experimental coffees, which we started releasing in 2016. (Ale yeast, wine yeast, Hopped or Tamba, and Cocoa are all examples.) These experimental coffees are a way for DMC to push the envelope with coffee, expanding on knowledge acquired from collaborating with breweries, distilleries, chefs and other creatives.
All of these projects are a result of the relationship that we have with our farming partners in Guatemala, a farm that is as forward thinking as the DMC crew. Each experiment requires a great deal of time and effort to make sure that we can gather all the knowledge about each project as possible. Some of these projects turn out great and are released, others not so much. (We learned papaya fermentation doesn't taste good.) Because the coffee crop can have some variation with each harvest, it requires constant attention to detail to make sure that it comes out good.
Below are a small handful of pictures that show several of the working projects, coffee processing in general and the overall beauty of Finca San Jeronimo Miramar!
The Gesha at Finca San Jeronimo Miramar is almost ready to be picked! The 2016 crop was another outstanding coffee in the DMC portfolio. Sweet peach nectar, jasmine, pineapple, and milk chocolate!
"Micro-lots" in the cardamom dryers Finca San Jeronimo. We have been cupping alternate fermentation and drying experiments! Photo Jesse Diaz
The process of fermenting comes in many strange forms. In this case, it resembles a satellite image over a desert. These plumes of foam are yeast activity piercing the surface layer of coffee in a fermentation tank. Photo Aaron Campos
A beautiful sunrise at Finca San Jeronimo Miramar. This was taken by Kelly Roederer, GM at The Mothership. It was her first trip to Guatemala, but certainly not her last. DMC is proud of our ability to take different Family members on each trip, as it really helps to connect the person with the coffee. Being able to experience moments like this helps bring everything full circle for both the coffee farm and the family member. We are all in this together, working as a team to make everyone involved proud of what we accomplish.
Big Hugs Cast
Heavy Metal Collaboration Coffee!
Heavy Metal has teamed up with Dark Matter Coffee to bring uniquely designed coffee bags with the highest quality grounds to your mornings! This coffee will be sold EXCLUSIVELY on the Heavy Metal website, as a single or subscription option. Links at the bottom to order!
This Heavy Metal collage features characters new and old. Some unfamiliar characters are from the following stories!
Maiden: By Bart & Michelle Sears, debuting in Issue #302
Savage Circus: By Brendan Columbus: Serialized from Issue #300!
Dark Wing: By Matthew Medney: Serialized from Issue #300!
Sun Eater: By Dylan Sprouse, Written By Dylan Sprouse & Joe Harris: Out Now: Comic Series
Beyond Kuiper: By Matthew Medney & John Connelly: Out November 11th
WonderWerk: Original Podcast Series: Out everyone one can listen to podcasts!