We're incredibly excited to share with you two of the coffees used by Jerome in his Canadian Brewers Cup campaign earlier this year! Click here to watch his routine where he came in very closely to take the championship as runner up.
These incredible lots showcases two passionate and dedicated producers who are elevating our industry to new heights. We are privileged to have Hacienda Pillcocaja and Tuang Coffee as our partner producers here at Bredda!
What's in the box?
100g | Nicolás & Ana Crespo | Hacienda Pillcocaja Lot Neque | Contrast Bath Honey Sidra *Bredda Exclusive*
Tastes like: Cherry, Honeydew, Yellow Nectarine
Over the past few years we've partnered directly with the Crespos for their energy and driving commitment to innovation. They nicknamed this lot ‘Neque,’ meaning strength, symbolising the fortitude forged within us during the past few challenging years. In doing so, we created a new processing method to take our favourite varietal Sidra to new heights!
What's contrast bath fermentation?
This process began with whole cherries in anaerobic conditions, firstly using warm temperatures for 40 hours, after which we removed 25% of the mucilage before fermenting for a further 80 hours in cool temperatures. Once the Anaerobic process is done, the coffee is dried on African beds for 10 days until the moisture content reached 11.5%. This resulted in incredible juicy cherry notes, and brings out tropical and stone fruit characteristics as it cools.
100g | Andre Hamboer | Tuang Coffee | Cultured Anaerobic Natural Kartika
Tastes like: Pineapple, Guava, Blueberry, Strawberry
The new wave of Manggarai Coffee
Jerome had the opportunity to go Manggarai earlier this year to work with Andre and the team at Tuang Coffee with a big goal in mind. To use our resources to platform Manggarai Coffee in a Brewers Cup campaign, because of how often they get overlooked in the competition scene.
As such Jerome worked alongside with the farmers in Uwu village and the processing team (Ruteng Clan) in Manggarai at Tuang Coffee Processing Facilities, and we used a starter culture and processed it as an anaerobic natural to highlight the fruity esters. "I remember just eating the beans in the communal room straight off the sample roaster with Andre, the team and I just laughing because of how distinct the tropical and blueberry notes were going to be prefect for my competition, I can't wait for this coffee to take you there".
We can't wait to share with you more Manggarai coffee for the years to come!
