The Coffee
To celebrate our 25th anniversary, we have a special coffee brought to us by Edinson Argote from Colombia. Edinson is a driven and talented producer with extensive industry experience and a commitment to discovering new flavour experiences.
The coffee processing begins with harvesting at least 90% ripe cherries, followed by a floatation step to remove subpar ones. The cherries are then oxidized for 12 hours in plastic drums before being dry pulped. Next, a two-part fermentation process occurs: first for 24 hours in open tanks to remove mucilage, and then for 72 hours below 25°C using passion fruit and specific yeast. After washing, the coffee is mechanically dried for 42 hours at 38°C and then stabilized in grainpro-type bags.
Expect notes of passion fruit, lychee and Turkish Delight
The Process
1. Harvesting: This is carried out ensuring a minimum of 90% ripe cherry.
2. Floating: This ensures the removal of green, overripe, and dry cherries.
3. Oxidation: This is done in food-grade plastic drums for 24 hours.
4. Pulping: The cherries are pulped dry.
5. Fermentation after pulping: For 36 hours in order to remove the mucilage. The coffee is then washed at temperatures of 45°C, creating a thermal shock.
6. Fermentation: For 72 hours at temperatures below 25°C with specific yeast.
7. Fermentation completion: After 72 hours, the coffee is washed at temperatures of 5°C to seal the fermentation.
8. Drying: After the 72 hours of fermentation, the coffee goes into drying, which is carried out mechanically for 48 hours at 38°C.
9. Stabilisation: This is done in grainpro-type bags.
Roasting Information
All web orders are posted between Monday to Wednesday. You will be notified by email when your order is complete, please check your spam folder. Any orders received after Wednesday, may be processed the following week. Free Royal Mail Tracked 48 delivery on all orders over £30 (UK only)
Collection is available from the roastery, please contact us
