The Mandarin Process
I would like to talk about this special coffee we're roasting at the moment.
Colombia Luz Helena, Finca Maracay in Quindio region.
100% Caturra varietal grown at 1,600 MASL
coffee cherries were picked at their ripest then undergo the long complicated process called " Mandarin Washed"
Different experimental coffee fermentations has been very popular the past 5 years in specialty coffee industry. Where producers go beyond the natural fermentation when yeast, bacteria, and other microorganisms break down the sugar molecules in the mucilage inside the cherry naturally. This process produces acids and alcohols, which in turn can affect the flavour of the coffee it produces. Poor practices in fermentation can cause the coffee to be over ferment, producing mouldy and undesirable flavours in coffee. Controlling the environment at fermentation process is very important to produce great cup qualities.
Throughout the years we've seen many styles of fermentation in coffee processing, such as the very popular carbonic maceration where the coffee undergoes fermentation in a rich carbon dioxide and limited oxygen environment.
Recent experiments in Colombia, farmers are including fruits in the fermentation process.
We've cupped many of these interesting coffees from Colombia over the last year or two such as Cinnamon process, Lactic Natural, Eucalyptus Honey and Natural, Mint Natural, Rum Aged, Ginger Honey and The Mandarin Processes just to name a few.
This is our first time purchasing coffees that include fruit in the processing, this coffee was a stunner on the cupping table, it has a very clean, crisp and clear tasting profiles unlike the other ones we've tasted throughout the years. With tasting notes of my favourite citrus "Yuzu" along with lemon myrtle, honey and maple syrup, this coffee is A MUST for ickle coffee.
In addition to cultivating coffee, Jairo and Luz Helena also grow mandarin oranges and cherimoya on the farm. This 100% Caturra lot was exposed to an anaerobic fermentation of 48 hours, during this fermentation period, citric acid and dehydrated mandarine skin were added to the anaerobic environment. Later the coffee was placed on raised beds below 35 degrees celsius until ideal moisture content of 11% was achieved.
We have a very limited amount of this amazing coffee. Which we have sold half the amount we secured in
2 hours after releasing on our website.
Enjoy brewing :)
Rowena
