Have you ever been curious about how exactly our experimental fermentation processes affect the profile of the coffees we subject them to? For the curious we've put together a special combo with both a catuai fermented with Saison Yeast and a Washed Catuai to serve as control so you can experience the difference firsthand. We've got a breakdown of each coffee below.
First in the pack is Catuai fermented with Saison Yeast! This is an experiment that we've conducted year after year and has been consistently delicious. This is a little different than iterations past, as it's first time we've done the experiment where the Catuai was dry pulped before entering the fermentation tanks. What is a dry pulped coffee? The dry pulping process doesn't utilize water when going through the depulping machine and the equipment is specifically calibrated to only remove the outer skin of the coffee cherry, leaving more sticky, sweet mucilage on the bean during the fermentation process. By dry pulping the Catuai, we are leaving more sugar in the mucilage on the bean which the Saison yeast to consume gobbles up to produce unique acidity and sweetness. Here's the breakdown:
Farm: San Jeronimo Miramar
Process: Fermented with Saison Yeast
Notes: Lemongrass, Clove and Panela