Sweet cherry on the nose. This unfolds in the cup and brings a really juicy strawberry note through after. The finish is has a light sparkling grape to it.
Francisco Mena has been experimenting with fermentations and we’re excited to bring you the results. This Villa Sarchi lot has undergone 36 hours of fermentation in large buckets. Within these buckets the sugars in the coffee cherries react with the yeast to begin fermenting. This practice is similar to natural wine making and provides a similar sparkling note you’ll feel in the cup. This method is commonly referred to as anaerobic processing and brings a lively complexity to the cup and Francisco has named this fermentation ‘lactico galactico’ as a homage to the wild cup it produces.
- Farm: Sumava
- Region: Lourdes de Naranjo
- Variety: Villa Sarchi
- Process: Natural
- Altitude: 1670-1780 masl
- Harvest Date: April 2021
- ESPRESSO RECIPE
- Dry dose: 17 g
Time: 29 - 33 sec
Wet weight: 36.5 g
FILTER RECIPE - Suggested method: Inverted AeroPress
Dry dose: 14g
Water: 200g/ 92°C
Time: 3 mins
We omniroast our beans to suit any brew method. To find the method that suits your kit, check out our Brew Guides.
More info
Sealed buckets are necessary in order to produce an environment where lactic acid bacteria can develop. This particular bacteria introduces a different flavour profile to other acids like citric or malic and gives the coffee it’s unique flavour.