Drawing inspiration from wine-making, we integrated a bacteria called Oenoccocus Oeni into the fermentation process to manipulate how acids play on your palate in the final expression of the coffee. This bacteria converts malic acid, which is naturally found in coffee cherries and other fruits like melon or apples, 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.
Farm: San Jeronimo Miramar
Process: Fermented with Oenoccocus Oeni bacteria
Notes: Orange Sherbet, White Chocolate, Toasted Chestnuts
*** 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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