Mexico Huatusco Yeast Fermenetation Extended
This strictly high grown spot coffee from Huatusco has been put through an experimental extended fermentation process w/ starter culture. This lot was processed by experimental conditions with extended fermentation using specific starter cultures in submerged conditions. A control fermentation was run alongside using the traditional washed method with 12-15 hours in dry conditions. The lot is then washed and dried using mechanical dryers and then hulled using standard methods. After resting for 60 days the coffees were cupped blind by 14Q graders within Olam. With the same coffees we ran aroma fingerprinting of volatile organic compounds using chromatographic techniques. The scientific techniques used allow us to confirm the cup descriptions with the level of the aroma volatiles that are present in each of the coffees.
This coffee is heavy bodied and has notes of dark chocolate, honey graham cracker, almond.