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Holiday Release

Holiday Release

$38.00
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Normally around this time of year we start selling 100% Estate Kona from a unique 5 acre farm run by a husband and wife. Unfortunately, Kona experienced a 40% decrease in output this year, and coffee from this farm is unavailable, so for the first time in 15 years, we won't be selling this coffee. So, instead of Kona, we will offer some other unusual, surprising, and awesome coffees. 

Holiday Release #2: Costa Rica San Raphael Carlos Fernandez Moreira Anaerobic Washed!

My supplier calls this 'the single most recognizable coffee I’ve ever encountered', 'boldly spiced', and 'show-stopping'. Carlos Morera's family has lived on this land since 1895, and has been farming it himself for over 60 years, while his children and grandchildren also work on the farm; however, nothing about it is 'old-school'. Carlos uses cutting edge practices to improve cup quality, and places higher and higher every Cup of Excellence competition, recently finishing in the top five. This coffee is experimentally processed; first it's pulped, then anaerobically fermented in a sealed tank, where it is monitored for pH, temperature, brix, and other variables. Then it's dried on raised beds for 3 days, and the patio for 18 more. 

This cup is unique, a stand-out: cinnamon french toast and gingerbread are the overwhelming notes in the aroma, and those easily carry through to the cup, where poached pear and apple cider sweetness are balanced by mulled spice, and limoncello, but are other notes like butterscotch, honeysuckle, and lingonberry lurk in the background....as my supplier says, 'a feast for the senses'. 

Holiday Release #1: Colombia Circasia Edwin Norena Double Carbonic Galaxy Hops Mossto Fermented Honey Gesha! Sold Out!

Whoa. There's a lot in that name, so let's dive in a bit. 

Grower: Edwin Norena is a third generation farmer, who is an agroindustrial engineer by trade with graduate-level studies in biotechnology. He is an aspirational grower, with a specific focus on fermentation technique and cultivar selection.

Farm: Finca Campo Hermoso concentrates on growing unusual cultivars, like Pink and Yellow Bourbon, Sidra, Gesha, and Cenicafe 1, a relatively new resistant hybrid developed Colombia’s national coffee research institute of the same name.  

Bean: This coffee is the ultra-exclusive and rare Gesha varietal (a story in and of itself). Not only does Norena process this using double carbonic fermentation, he ferments it with the addition of Galaxy hops. Cherries are selective picked using a Brix meter to assure to ensure uniformity, then soaked first for 1hr, then the whole cherries are soaked for 72 hours in sealed tanks. After, they are pulped, then fermented again in sealed tanks for 96 hours with 'mossto' (residual fermentation from the original 72 hour session), only this time Galaxy hops are added. Then the heavily fermented honey coffee is laid out to dry on raised beds for 22 days, followed by 8 days of warehouse humidity stabilization. 

Result: WILD! This is experimentally processed coffee turned up to 11. Bold, bombastic, and badass, this coffee has extreme floral notes, huge fruits, and oozing sweetness, with notes of ripe watermelon, tangerine, and chocolate covered strawberries, floral lavender and rose, hoppy piney IPA notes, spicy candied ginger and eucalyptus; it's a riotous, decadent cup, but don't think it's all about the hops. In Norena's words: “It was a development that we adapted from the world of wine to enhance the flavors of coffee, always trying to intensify each coffee process using the original coffee flavors.” 

Sold in 1lb increments.

~ This is up for preorder. Any orders including this coffee will be held until the first roast, expected next week. ~

 

 

 

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