Coffee Beer Box Trio!
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We are packing our three craft beer inspired fermentation offerings from our good friend Rodrigo Sanchez in one pretty screen printed box. This is the best way to try all these coffee side by side and really get to know the differences in the processing. This is a very limited release so grab a box while ya can! Each Box will Include:
4oz IPA Natural
4oz Stout Natural
4oz Marzen Natural
Marzen was inspired by the craft beer fermentation process, which undergoes different fermentation stages. Rodrigo tried different temperatures with a fermentation mix to recreate similar notes. The verdict was to process in anaerobic metal tanks with half of the coffee cherries fermented without water for 100 hours with a specific yeast strain. The remaining half was fermented for 100 hours in the same tank style but with a different yeast.
IPA was born from the fermentation process of craft beer, an inspiration for Rodrigo, due to the different fermentation stages that accompany it. Rodrigo and his team took the initiative to apply the same process to their coffees, some with high temperatures and others at low temperatures with a fermentation mix. They were looking for those notes similar to beer, a type of black, blonde, or creamy beer – they wanted to find an affinity of these types of beers, but in their coffees.
IPA is a coffee that has notes of apple, cocoa liquor, chocolate malt, red fruits, and guava pulp, close to the flavour notes of IPA beer, but without having the notes of liquor and the bitterness of hops.
The fermentation is a mix of heat and anaerobic fermentation; this coffee spent 80 hours in bags, after those hours they were deposited in cans with water for another 80 hours, leaving it anaerobic. After the fermentation, the coffee is then dried as a natural.
Stout Natural processing begins with 200 hours of hot fermentation for the freshly harvested coffee cherries. This heated environment brings the fermentation of the cherries to a highly productive level. During this process, the cherries are sprinkled with water every 1–2 days to cool the fermentation process periodically before allowing it to return to its heated temperature. After fermentation is complete, cherries are dried in a solar dryer for
five days, followed by approximately 22 days of drying on shaded raised beds. The moisture content of the cherries is monitored throughout the process, and cherries are turned regularly to avoid the formation of defects.