Colombia Double Fermented & Washed Java Huila

Description

The Roaster's Select Program program allows us the flexibility to explore beans which don't quite fit into our standard business model, such as experimental fermentations, rare varietals, limited sized lots, and expensive treats. These beans will be available in very limited quantity, only as whole bean, and to keep the price point down and give more people a chance to try them, they will only come in smaller bags. Please bear in mind, I'm not telling you these beans are 3x as tasty or 3x the value as our normal beans, these should be regarded as something interesting to try, or a special treat. The only reason we have these is that Nick wants to play with fun beans.What's in the cup? Grapefruit, mixed melons, iris. This is very nice, and unexpected!Will it Spro? I expect nice Turbos.Java varietal grown by 14 family farms in Palestina, Huila. Double Fermented and Washed process, 1600-2000 masl.Roast Date: 8-21-26Recommended Minimum Rest: 5 weeksRoast Color: 132.1 (higher is lighter)Sold in 100g bags.Brewmaster J's Notes and Tipscoming soonMore about the producers and process:The 14 farms involved are coordinated by Mastercol Coffees, an exporter specialized in representing innovative producers and coffees. Farms range from 1.5 to 4 hectares in size, and the farmers have all been producing coffee for at least the past 20 years. Working with Mastercol, the growers feel they have the support they need to maximize the quality of their farms, as well as their income—creative microlots like this one are a great example of this, since any one farmer’s java would only amount to a few hundred pounds.   At each farm the java plants, like all others, are harvested manually and with the help of extended families. Once the ripe cherry is picked it is fermented in nylon bags for 36-48 hours to allow internal sugars to peak and the fruit flesh to soften. The belief with the additional cherry fermentation is that the sugars and liquids present in the coffee cherry combine and influence the seed prior to fruit removal, intensifying the overall sweetness and clarity of fruit notes in the final cup. After the cherry ferment, a traditional depulping is carried out, followed by a traditional open tank fermentation of the parchment that lasts between 50-80 hours depending on the climate. Once this is complete, the parchment is washed clean with fresh water and moved to sun-dry for 15-20 days.