B.Q. Ecuador Finca La Josefina Anaerobic Honey Typica Mejorado
B.Q. Ecuador Finca La Josefina Anaerobic Honey Typica Mejorado is a Cayambe-Coca Natural Reserve, Ecuador, Anaerobic Honey, Typica Mejorado coffee from Helm.
In stock since: --
Details
- Origin
- Cayambe-Coca Natural Reserve, Ecuador
- Process
- Anaerobic Honey
- Variety
- Typica Mejorado
- Producer
- Leopoldo Andrade & Ligia Merizalde, Finca La Josefina
Available Sizes
- 100g — $20.00 ($20.00/100g)
- 200g — $38.00 ($19.00/100g)
- 1000g — $160.00 ($16.00/100g)
Description
Tastes Like: Hibiscus, Cherry Blossom, Blood Orange, Tamarind Origin: Cayambe-Coca Natural Reserve, Ecuador Variety: Typica Mejorado Producer: Leopoldo Andrade & Ligia Merizalde, Finca La Josefina Elevation: 1800 masl Process: Anaerobic Honey We reached out to Leopoldo in the winter about coffee and he graciously shared some beautiful expressions of Typica Mejorado, Gesha, and Sidra. We expressed a desire to meet up at WOC San Diego and discuss opportunities to work together and how we could bring his coffee onto our menu! Fast forward and in addition to again sharing some extremely interesting experiments he's been working on, Leopoldo had two beautiful honey lots to choose from! Brian and I had been looking for opportunities to work and release something fun together. This was a perfect opportunity as we all agreed in the same place that we would release one of his coffees as a collaboration lot. From Leopoldo himself, "This coffees, undergoes an anaerobic fermentation process. First, it is fermented in cherry for 72 hours, then depulped and subjected to a second fermentation. Finally, it undergoes 12 hours of oxidation and is dried on African beds for 15 to 18 days." What results is a coffee that clearly showcases the sweetness and beauty of Mejorado, just amplified by the attention to detail during processing and the whole cherry and light mucilage layer left on during depulping. Roasting this on the Stronghold s9x with an increasing heat application through turning point, the coffee didn't want to be hit hard up front and made its way through drying quickly. Incrementally cutting heat early and letting it roll into first crack alongside fan management and a short development time helps to balance florality and acidity alongside the more complex sweetness you will find in the cup.