Competition, Rare, Unique, A Little Gem
Call it whatever you want.
I knew this would be our birthday coffee from the exact moment I saw I had a chance to try it. Cupping only confirmed it. We have two versions of the same botanical variety—Sidra. Here, in the washed process, you’ll find plenty of notes reminding you of raspberries, herbs, and tropical fruits. We owe this to the processing method, which went as follows:
Rigorous casting: Over 80% of perfectly ripe cherries, additionally verified in a water floatation test (floating).
Double oxidation: First, 16 hours in barrels, then mechanical dry depulping, and another 24 hours in the open air.
Thermal shock: A quick bath in water at 45°C, which instantly removes most of the sticky mucilage.
The coffee was fermented in the company of pulp from elite Geisha, Sidra, and Pink Bourbon varieties, along with special hybrid yeasts.
Anaerobic party: 36 hours of fermentation without oxygen supply at a controlled temperature (below 25°C).
Sauna and chill: 76 hours of drying at a stable 40°C, and finally, a well-deserved rest in protective GrainPro bags.
Verdict: A mind-blowingly complex production that delivers a massive explosion of flavor in your cup. Sip slowly and admire!
