VERY LIMITED AMOUNTS AVAILABLE - ROASTING 21ST SEPTEMBER ONLY
To celebrate Melbourne Coffee Week we are releasing two very special lots from our friends at El Vergel.
What's in the box?
100g 'Queen' Geisha | Two Stage: 72 hour Carbonic Maceration Natural & 24 hours Aerobic Natural
Tastes like: Fresh Strawberry, Red Rose & Blueberry Yogurt
After talking to the Bayter family we managed to secure this absolute gem of a competition lot! The 'Queen' was a methodology of coffee production actually devised by the Matriarch of the family Marta. It combines processing techniques that the Bayters have explored over the last two years into a single coffee.
72 hours of Carbonic Maceration fermentation submerged with java Lixiviates (the liquid aftermath of coffee fermentation), followed by 24 hours of aerobic fermentation submerged with leuconostoc (lactosbacillus grown 48 hours prior to application). The drying protocol then has several resting points at different humidities 3 days at 25%Hu, 5 days at 18%Hu and, 10 days at 14%Hu. The coffee is then brought down to approximately 10% humidity and then stabilized for 30 days in GrainPro bags.
100g Java | Koji Process Natural
Tastes like: Raspberry, Mango, Pinot Noir & Watermelon
This coffee was a collaborative effort of coffee people across the globe. Their Java variety was fermented with the aid of MSCO-11 Koji (a rice wine starter). This is evenly spread and coated around the coffee cherries before their natural process begins. This influences the active microbiome during the natural drying phase.
READ HERE FOR MORE ABOUT KOJI PROCESS
The result is vibrant and intriguing, with delicious fruit notes we taste as Mango, Raspberry and Watermelon. Special thanks to the Bayter Family, Christopher Feran, and Kaapo Paavolainen for allowing us to share this incredible coffee with you!
