Josh’s notes:
Again, I don’t buy enough coffee from Brian. On wet, a HUGE wave of lemongrass and orange peel hit you. In the brew, this turns into a juicy medley of oranges and lime. Reminds me of some old Minute Maid drinks from when I was a kid. A definite standout on the cupping table that most drinkers of specialty will love.
thoughtfulcoffee’s notes:
“The coffee cherries are carefully hand-selected and placed in water-filled fermentation tanks, where lighter, lower-quality cherries are removed. This coffee starts with an initial 48-hour anaerobic fermentation in whole cherry, then de-pulped and fermented another 48-hour in mucilage. The cherries are then transferred to a tank for an extended 96–120 hour fermentation with yeast, closely monitored for temperature and pH. Finally, the coffee is thermal shocked with hot water (45–60°C) for 1–2 hours to complete the process.
The coffee is dried on African beds inside a parabolic dish for 15 days. Once the coffee reaches desired humidity, it's moved into grain pro bags.
This coffee, as green, is super fragrant. It has heavy citrus and lemon peel notes. In the cup, I get an expressive white lilac/lemongrass base with a milky texture, and hints of acidity (lime, tangerine) pulls.”
Roast:
Roasted Light by our friend Brian at thoughtfulcoffee in Brooklyn, New York.
Josh’s notes:
Again, I don’t buy enough coffee from Brian. On wet, a HUGE wave of lemongrass and orange peel hit you. In the brew, this turns into a juicy medley of oranges and lime. Reminds me of some old Minute Maid drinks from when I was a kid. A definite standout on the cupping table that most drinkers of specialty will love.
thoughtfulcoffee’s notes:
“The coffee cherries are carefully hand-selected and placed in water-filled fermentation tanks, where lighter, lower-quality cherries are removed. This coffee starts with an initial 48-hour anaerobic fermentation in whole cherry, then de-pulped and fermented another 48-hour in mucilage. The cherries are then transferred to a tank for an extended 96–120 hour fermentation with yeast, closely monitored for temperature and pH. Finally, the coffee is thermal shocked with hot water (45–60°C) for 1–2 hours to complete the process.
The coffee is dried on African beds inside a parabolic dish for 15 days. Once the coffee reaches desired humidity, it's moved into grain pro bags.
This coffee, as green, is super fragrant. It has heavy citrus and lemon peel notes. In the cup, I get an expressive white lilac/lemongrass base with a milky texture, and hints of acidity (lime, tangerine) pulls.”
Roast:
Roasted Light by our friend Brian at thoughtfulcoffee in Brooklyn, New York.
