Catuai Fermented with Saison Yeast
The first of a handful of fermentation experiments for 2018 are here. While we are revisiting Saison as an experimental yeast from prior years, this time we've upped the Saison intensity!
This process is done by disrupting the fermentation stage of washed coffee production. In these experiments, we propagate enough of particular yeast (Saison) to "crowd out" other naturally occurring yeasts in the environment, which we have little control over, and affect the final product. The result is a really nuanced cup with touches of fruit, spice and a nice, creamy mouthfeel.
Farm: San Jeronimo Miramar
Process: Fermented in Saison Yeast
Notes: Nectarine, Allspice, Half & Half
*** 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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