High Vibr8tionz - Mother Nature Coffee Cold
We are proud to announce our newest music collaboration with the dynamic duo Klevah and TRUTH a.k.a. Mother Nature! Their newest mixtape SZNZ off of Closed Sessions is a fifteen track instant CLASSIC featuring production work from the unstoppable Boathouse and guest verses served up from the likes of Brittney Carter, Valee, and Sir Michael Rocks. Honestly? We've had the thing on repeat since it dropped. We're not the only ones either, they've been reeling in acclaim from the likes of Complex and Pigeons and Planes. Overall SZNZ is brimming with bombastic, no bullshit attitude, meaning that we HAD to step in and provide a companion coffee to match! The can features album artwork and, in a first for us, a QR code that takes you straight to the mixtape so you have no fucking excuse to not check out the vibes. We also had the pleasure of hosting an interview in our Maggot Brain studio between Mother Nature, Boathouse, and Closed Sessions label co-founder Alexander Fruchter, followed by an in-studio performance of a few tracks off the album. You can watch that below.
This isn't our first time working with Closed Sessions or Boathouse, either. In 2019 we teamed up to put out a crazy double 7" celebrating their 10 year anniversary with a coffee and can to match. We've also hosted multiple members of the Closed Sessions crew during our annual Anniversary party and can tell you with certainty, they all rule.
About the Coffee
Inside the can, the coffee is a Sampacho from El Salvador that underwent an experimental fermentation process called Carbonic Maceration. Sampacho as a cultivar is a short and sturdy plant, about half the height of other varietals. It's perfect for the mountains of El Salvador where high winds can whip through farms and cause damage to taller coffee trees.
Once the cherries were picked at the peak of ripeness by the Cafe Tuxpal team, they were collected in an airtight container and flushed with carbon dioxide to force out any oxygen. This allows for extended contact between the seeds and the mucilage without outside exposure to air or foreign yeasts. After the coffee has time to chill in these containers, they're processed as a Natural coffee by placing the cherries directly onto raised drying beds and continuing fermentation. We ended up with a bright and acid driven profile, with notes of blueberry, grape, and dark chocolate showing themselves on the cupping table. You can grab the cans here.