We utilized a Belgian ale yeast during the fermentation process of this coffee, creating an ester bath with a strong ale yeast colony. This facilitates the breaking down of the mucilage on the freshly pulped coffee. To do this, the first step is to feed the yeast simple sugars, encouraging the cells to multiply, producing a healthy colony that will ultimately crowd out the natural yeasts found on the cherry skins, in the tanks, and in the air. At the peak of activity, the yeast is added to the fermentation tank. From there, it begins breaking down the mucilage and producing spicy, tropical esters for the coffee to interact with for the next 24-48 hours. This leaves us with a sweet, citrusy cup with just a hint of cinnamon and a touch of berry, reminiscent of a coffee cake or berry crumble!
Farm: San Jeronimo Miramar
Process: Fermented with Belgian Ale Yeast
Notes: Blackberry, Coffee Cake, Citrus
Net Wt. 12 oz
*** Sold as whole bean by default. If you would like it ground, please select your preference – drip, espresso, or press.
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