Origin
Acevedo, Colombia
Altitude
1700 MASL
Process
Citric Co-Ferment
Skip to product information
Halloween
Halloween
Co-Ferment
Lemon Heads & Cherry Taffy
$43.00 CAD
THE DEETS
A wild co-fermented treat from Jhon Rodrigez!
This coffee is produced by Jhon Rodrigez at his farm, Rio Negra. The farm goes back several generations. Jhon’s journey into advanced fermentation began with training with biologist Julián Cucuñame and Don Enrique López to help him perfect his process.His efforts are paying off in this fantastic coffee.
The team hand-picks the ripest cherries and sanitizes them with water at 50 °C. The cherries are then depulped and placed in tanks to ferment anaerobically, with a mix of pre-fermented orange and passion fruit and yeast. The process lasts 3 to 4 days, with constant pH monitoring. The coffee is transferred to raised beds to dry in the sun and placed in grain pro bags to stabilize.
The result is a trick and a treat. The trick is all the science Jhon puts into producing this beauty, and the treat is getting to drink it. This coffee tastes like a rainbow of fruity flavors, think Skittles, cherry taffy, Nerds Rope, and Lemonheads. How could we not share this one with y’all for the spooky season!
Aeropress XL
Grind: 300
Dose: 22g
Water: 350g
Time: 1:30
TDS: 1.38
Breville Espresso
GRIND: 7
DOSE: 16g
WATER: 40g
TIME: 0:28
TDS: 7.78
Hario V60
GRIND: 450
DOSE: 20g
WATER: 300g
TIME: 3:28
TDS: 1.51
REST IN PEACE
We recommend resting fresh coffee before drinking it. This allows the volatility of the roast time to subside, and the sweetness and character to shine. For best results, rest washed coffees for 5–10 days, natural coffees for 10–15 days, and experimental processed coffees for 15–30 days.
