Eucalypti

Description

Releases June 1st 10am EST  Tasting Like: Eucalyptus, Raw Honey, Lemon Spearmint Soda, Crispy Soft Body, Rosemary, Unique, Sage Herb Finish, Soft Purple Fruits Farm: Aquiares Estate Producers: Diego Robelo Variety: Centroamericano Process: Eucalyptus Co-Ferment  Origin: Turrialba, Costa Rica Altitude: 1200masl Co-ferments are still rather divisive in our industry currently — and in some ways, maybe deservingly so. There's a large portion of our industry that revolts at the idea that coffee can be anything but clean washes, plain naturals, and maybe, just maybe, an occasional honey process. You likely know one of these individuals, and if you're already feeling tense reading this, you likely are that person. Henry Ford, when asked why he notoriously didn't listen to consumer feedback (a choice I partially disagree with) in regards to his cars, famously said, "If they could have, they would have just asked for more horses." That's sort of indicative of that segment of our industry. Experimentation, vulnerability, and open-mindedness are the only open doors to real progression, even if it's ruthless. Every day, small forward-thinking companies like Promethium Coffee bring out experimental, future-relevant coffees. Those who can be vulnerable and open-minded, taking a real shot at something new, get to enjoy the fruits of their curiosity being rewarded with real progress in our industry. Eucalypti is a real opportunity for those scared, hesitant, and close-minded to progress. Perhaps you've been burned on a bad yeast inoculation, or overpaid for a processed boozy gesha and told yourself, "Never again." We understand. Yet you might need to make an exception here in the name of a proper start — a safe entry point to the coffee of tomorrow. Don't miss the train headed where our industry is going. And that train is a Eucalyptus Co-Ferment of all things. It's clean, not overly bearing, with no milky or weird off-putting notes here — just plain fun and loads of tasteful complexity. That's the kind of work we specialize in at Promethium Coffee. Our patrons pay for our discernment, our curation and presentation, filtering out the noise for only the certified best, most fun, and rewarding coffees on the cutting edge of tomorrow's relevance. This coffee is experimentation-maxxing. It's from one of Costa Rica's largest traditional coffee farms, Aquiares Estate, one that churns out hundreds of thousands of kilograms of traditional coffees. Yet even this farm is recognizing there is an entirely new world to experience for enthusiasts with tasteful and controlled processing. Furthermore, it's from an origin still slow to adapt to experimental processing — Costa Rican fermented coffees are rare. Even further, it's on one of Costa Rica's most beloved and rare varietals, the Centroamericano. I first experienced this varietal at a WatchHouse of all places (love them sm) and was immediately in love. Full body, big flavor punch, and vivid fruits — it was perfect. I was immediately on the hunt, and while looking for some Costa Rican coffees for Grocery Run, I stumbled across this coffee — it was a match made in heaven. And now, you can make that match yourself too. Take a shot. I'd be hard-pressed if you're new to advanced coffees and don't start to understand the appeal after resting and trying this one. (Note: this is our upcoming June Subscriber Release. Open to the public but cost savings + free shipping can be obtained always by joining our subscription ) Recommended Music to accompany brewing: Les Nuits by Nightmares On Wax Includes QR code to applicable Tasting Guide™