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Personal note:
I am stoked to off my first citrus co-ferment. Inugami is known not to be afraid of trying experimental coffees and this one is in that arena. I had nit had a citrus co-ferment before trying this coffee roasted by myself and I was completely blown away. I hope you dig this one as much as I do.
From the supplier:
This lot uses Café Uba's culturing fermentation method, built around a fruit forward take on co-ferment. The coffee ferments together with a must of orange and pineapple, under restricted oxygen, for more than 144 hours. That mixed fermentation brings in fruit, aromatic plants, and a chosen mix of yeasts and bacteria, all working through the coffee together. The result is a sweet, fruity cup with tangerine, cinnamon, and orange blossom coming through, along with a soft tropical character that runs through the whole profile. After fermentation, the coffee dries on raised beds for 25 days, then finishes with five days of mechanical drying.
Café Uba backs this work with outside research. Along with Cenicafé and Universidad de los Andes, the team published a study on the fermentation methods developed at Finca Milán, looking at how starter cultures change the microbial community during fermentation and the cup that results.
Personal note:
I am stoked to off my first citrus co-ferment. Inugami is known not to be afraid of trying experimental coffees and this one is in that arena. I had nit had a citrus co-ferment before trying this coffee roasted by myself and I was completely blown away. I hope you dig this one as much as I do.
From the supplier:
This lot uses Café Uba's culturing fermentation method, built around a fruit forward take on co-ferment. The coffee ferments together with a must of orange and pineapple, under restricted oxygen, for more than 144 hours. That mixed fermentation brings in fruit, aromatic plants, and a chosen mix of yeasts and bacteria, all working through the coffee together. The result is a sweet, fruity cup with tangerine, cinnamon, and orange blossom coming through, along with a soft tropical character that runs through the whole profile. After fermentation, the coffee dries on raised beds for 25 days, then finishes with five days of mechanical drying.
Café Uba backs this work with outside research. Along with Cenicafé and Universidad de los Andes, the team published a study on the fermentation methods developed at Finca Milán, looking at how starter cultures change the microbial community during fermentation and the cup that results.