Catuai (Fermented w/Oenoccocus Oeni)
Our first single-origin release in 2018 is a really special one from our 2017 experiments at San Jeronimo Miramar! Drawing inspiration from wine-making, we integrated a bacteria called Oenoccocus Oeni into the fermentation process to manipulate how acids play on your pallet in the final expression of the coffee. This bacteria converts malic acid, which is naturally found in coffee, into lactic acid. This process is popular in Chardonnay wine production, giving it a softer, buttery mouthfeel. From these initial experiments, we think the addition of this bacteria imparts the same mouth-feel to the Catuai beans.
It's a complicated bacteria; For those interested-- here's how to pronounce that bacteria!
Fermentation is an integral point in the processing of coffee. For the majority of coffees, fermentation is a tool used to break down the sugary, gelatinous plant material (pectin) surrounding the coffee bean, once pulped. Specifically for washed coffees, it is not a means to enhance flavor or complexity but to remove the mucilage as quickly as possible before microbes are able to produce acids and esters that may be conceived as off flavors.
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.
Farm: San Jeronimo Miramar
Process: Fermented with Oenoccocus Oeni bacteria
Notes: Pomegranate, Milk Chocolate, Almond
*** Sold as whole bean by default. If you would like it ground, please indicate your preference in the notes section – drip, espresso, or press.
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