Colombia- Jhoan Vergara

Notes:

Strawberry
Raspberry
Lactic Acid
Yuzu
Champagne
Rose

Hydrohoney

1750 MASL

Chiroso

Chiroso is a mutation of an Ethiopian Landrace originally found in Colombia. Chiroso trees grow distinctly elongated beans with sensory traits that stand out against some of the most sought after varietals. This chiroso underwent a complex fermentation process utilising Lactic Acid Bacteria, thermal shock, and cold quenching to produce a truly special coffee. First the cherries are oxidised for 48 hours, then thermally shocked at 50 degrees and rapidly cooled down using a quenching method. After this process the coffee is anaerobically fermented for 80 hours, submerged in water at 35 degrees, and then a yeast is added to regulate the fermentation. This coffee has a unique lactic and creamy acid structure. The coffee has sweet strawberry, raspberry and watermelon fruity notes throughout, with a spritzy white wine body. An elegant rose like note finishes off the cup.