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.
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.
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!