How it tastes
Like a raspberry cake, stone fruit, and delicate arabesques.
Processing
Edinson Argote is a highly innovative farmer we met during our trip across Colombia in 2023. He focuses primarily on advanced fermentation techniques, including fermentations with various additives.
What makes this coffee particularly interesting is its variety: Caturra Chiroso. Caturra Chiroso is a modern coffee variety with Ethiopian genetic roots.
This coffee is processed as a natural. The process begins with hand-picking perfectly ripe coffee cherries, which are then carefully sorted. The whole cherries are sprinkled with enzymes to support fermentation and left to ferment in tanks for four days.
During fermentation, a so-called thermal shock is applied several times: the coffee is transferred into bags and cooled by immersing them in cold water to prevent the temperature from rising and to keep the fermentation fully under control. After each thermal shock, the coffee is returned to the fermentation tank. Once fermentation is complete, the cherries are dried and then hulled.
Best for
A great choice for Hoop, Pulsar, V60, batch brew, Aeropress, or other coffee brewing methods. It also tastes fantastic as an espresso.
Barista recommendation
You’ll achieve the best flavour when brewing with water at 100 °C. The idea that higher temperatures could “burn” the coffee is a myth. We roast at 600 °C, so there’s no way to burn it during brewing. Always use filtered or bottled water with an alkalinity of 60–80 ppm.
Good to know
For filter coffee, always use the beans at least 7 days after the roast date. After first opening, let the bag air out for at least 4 hours before brewing. This helps prevent unwanted bitter notes.
Package contents
The package contains roasted arabica whole-bean coffee in the selected quantity.
