Heady florals and tropical fruits.
CUPPING TABLE SUBSCRIBERS WILL GET SOME OF THIS COFFEE FOR THEIR JANUARY SHIPMENT.
The Trujillo family operates their 11 hectare farm in Cauca, Colombia. For years they have specialized in growing outstanding coffees while also practicing sustainable Agroforestry. This is a washed Advanced Fermentation micro-lot of SL-28, a varietal more often associated with excellent coffee from Kenya.
Carlos Trujillo is always experimenting with processing and other farming techniques in hopes of creating something truly special. For this small lot, wine yeast was added to the coffee during fermentation. While the addition of yeast can help growers achieve a more consistent product as they are not completely reliant on air-borne yeast and climate conditions, the process can also have an impact on the flavor of the coffee — which is often the case with so-called “co-ferments” to varying degrees of success.
While only 40 kilos were available of this coffee (Chuck’s Roast is one of only two US roasters with this coffee) this experiment was profoundly successful.
The coffee possesses marvelous depth of flavors; it is incredibly complex. In the cup: pineapple cake, coconut, cinnamon, white peach sorbet, vanilla bean, guava.
Heady florals and tropical fruits.
CUPPING TABLE SUBSCRIBERS WILL GET SOME OF THIS COFFEE FOR THEIR JANUARY SHIPMENT.
The Trujillo family operates their 11 hectare farm in Cauca, Colombia. For years they have specialized in growing outstanding coffees while also practicing sustainable Agroforestry. This is a washed Advanced Fermentation micro-lot of SL-28, a varietal more often associated with excellent coffee from Kenya.
Carlos Trujillo is always experimenting with processing and other farming techniques in hopes of creating something truly special. For this small lot, wine yeast was added to the coffee during fermentation. While the addition of yeast can help growers achieve a more consistent product as they are not completely reliant on air-borne yeast and climate conditions, the process can also have an impact on the flavor of the coffee — which is often the case with so-called “co-ferments” to varying degrees of success.
While only 40 kilos were available of this coffee (Chuck’s Roast is one of only two US roasters with this coffee) this experiment was profoundly successful.
The coffee possesses marvelous depth of flavors; it is incredibly complex. In the cup: pineapple cake, coconut, cinnamon, white peach sorbet, vanilla bean, guava.
