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Personal note: I was able to try this coffee last year from Diegos roastery and I was blown away. Now this is a coffee that is quite different for Inugami but I think this fits what i am trying to accomplish in the world of coffee.
From the supplier: The process of this profile begins with the proper harvesting of coffee cherries at the ideal point of maturation. Then, the coffee cherries are disinfected with ozone, and they are transferred to the cherry fermentation tanks, where an anaerobic fermentation process is carried out for 72 hours submerged in water and lactobacillus in a lactic culture medium.
Next, the coffee is pulped and demucilaged; the mucilage and pulp are taken to the pilot plant to carry out the production of process-specific microorganisms and generate the culture medium that contains the precursors of aromas and flavors produced in fermentation, then this culture medium is added to the fermentation tanks together with pulped coffee, where they undergoes a second anaerobic fermentation with must recirculation. Then, a thermal shock process is carried out to fix a greater amount of precursors and seal the coffee for a good drying.
The coffee is then dried in a dehumidifier to remove moisture, preserving the coffee’s delicate notes and preventing over-oxidation of the coffee bean and stopping metabolic processes to prevent over-fermentation.
From our understanding this is the same exact bean as Dak's Milky Cake and Septembers "Butter Cream" We feel this will be a lot of peoples favorite and is a must try if the notes suit you.
Personal note: I was able to try this coffee last year from Diegos roastery and I was blown away. Now this is a coffee that is quite different for Inugami but I think this fits what i am trying to accomplish in the world of coffee.
From the supplier: The process of this profile begins with the proper harvesting of coffee cherries at the ideal point of maturation. Then, the coffee cherries are disinfected with ozone, and they are transferred to the cherry fermentation tanks, where an anaerobic fermentation process is carried out for 72 hours submerged in water and lactobacillus in a lactic culture medium.
Next, the coffee is pulped and demucilaged; the mucilage and pulp are taken to the pilot plant to carry out the production of process-specific microorganisms and generate the culture medium that contains the precursors of aromas and flavors produced in fermentation, then this culture medium is added to the fermentation tanks together with pulped coffee, where they undergoes a second anaerobic fermentation with must recirculation. Then, a thermal shock process is carried out to fix a greater amount of precursors and seal the coffee for a good drying.
The coffee is then dried in a dehumidifier to remove moisture, preserving the coffee’s delicate notes and preventing over-oxidation of the coffee bean and stopping metabolic processes to prevent over-fermentation.
From our understanding this is the same exact bean as Dak's Milky Cake and Septembers "Butter Cream" We feel this will be a lot of peoples favorite and is a must try if the notes suit you.