Catuai (Fermented with Crystal Hops)
In our pursuit of knowledge, much of our inspiration and innovation is obtained through one of two avenues: the coffee producers we work with and our friends in other craft industries. This project has been a culmination of both.This statement has been communicated with various releases and provides the overall DMC concept for our coffees. Our major focus is fermentation in coffee and all of its expressions, a nebulous process that requires constant modification of our approach.
As with the other hops experiments, we explored how hop character impacts flavor using hops. When properly dosed, the high levels of acidity, spice, and fruit have shown to have a positive influence in the development of the coffee. Manipulating the slowed fermentation time with hop bitterness, allow the hop oils and compounds to soak into the malleable, porous beans to promote hop character.
The results are a dynamic and lively cup, with a robust wine notes, and pronounced fruit as it cools in the cup.
If you need a little more help with understanding normal coffee fermentation, read our previous blog post that helps to explain some of the fermentation and drying processes that are used. There's also an in-depth blog post for those who would like to know the entire process for both of the coffees.
Farm: San Jeronimo Miramar
Process: Fermented with Crystal hops
Notes: Green Grape, Macadamia, Morello Cherry
Net Wt: 12 oz
*** 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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