This has been a successful experiment for us in years past so we're excited to bring this back with the fresh harvest. For this experiment, we utilized a yeast that is used in Saison production, a style of beer that has a significant amount of carbonation, a nice yeast character, and often has fruit and spice notes. The Saison yeast was propped up at Finca San Jeronimo in Guatemala, and once it became highly active was added to a tank of freshly pulped Catuai. The goal is to crowd out the natural yeasts present in the environment by introducing this strong colony of Saison yeast to the sweet mucilage surrounding the coffee beans. This is left to ferment, exposing the porous beans to the spicy, citrusy esters produced by the Saison yeast.
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