I recently tasted a coffee that surprised me... surprised me so much that it kicked off a huge chain reaction of events.
Said coffee used a process I had never heard of... mossto co-ferment. The cherries undergo 48 hours of carbonic maceration, during which the moss (juice) is extracted. The moss is then converted into a starter culture by adding lactic acid bacteria, glucose, rose water and other juices. This mixture is infused into the mucilage-covered coffee for 72 hours, with recirculation every 24 hours. The resultant coffee is wild... and a little life-changing.
I hunted down the distributor which also imports a heap of other mighty tasty coffee. This new distributor relationship has borne fruit in a couple of new Limited Edition single origins.
The first is a Costa Rican Anaerobic Geisha from famed producer Volcan Azul whose farms are situated on prized volcanic soil. Geisha is the world's most sought after coffee varietal and produces exquisitely delicate floral aromas, notes of jasmine, tropical fruit, ripe citrus, and has beautiful acidity coupled with delicate mouthfeel. The anaerobic natural process amplifies the flavour characteristics whilst maintaining balance in the cup. I think of this coffee as the Champagne of our Limited Edition range and is available for purchase here.
The second is a Colombian coffee which utilises the mossto co-ferment process. This particular example uses a rose mossto. Dominated by dark, ripe cherry, heavily influenced by roses, massive and unctuous mouthfeel. I've never before tasted a coffee that makes me think of a Nebbiolo-based wine and therefore I think of this coffee as the Barolo of our Limited Edition range... it is available for purchase here.
Both of these coffees are mind-blowing and highly recommended!
Purchase the Volcan Azul Anaerobic Geisha here.
Purchase the Campo Hermoso Pink Bourbon Natural Rose Mossto Co-Fermented here.
To hear about new products click here
To read about third wave coffee click here