Josh’s notes:
Great fruity smell on bag open, like opening a fresh bag of Trix cereal! On grind, this opens up significantly with freeze dried strawberry notes. On wet, those freeze dried berries get hydrated and start to smell like fresh ones. In the cup, you get the essence of strawberry, in the same way as a strawberry seltzer. I also get the sweetness of those strawberry hard candy’s at grandma’s. Bon bons? Or maybe cough drops. Super delicious and only gets better as it cools. This is an amazing iced option!
Hatou’s notes:
“It is a coffee that blends the sweet taste like strawberry candy, the soft floral aroma, and the soft sweetness of milk chocolate. Even when you drink it with espresso, the flavor is clearly alive and you can enjoy it attractively.
Only fully ripe coffee cherries are selectively harvested and then carefully hand-sorted once again to ensure the highest quality.
After washing, the cherries undergo 36 hours of anaerobic fermentation in sealed tanks. Once the first fermentation is complete, the cherries are depulped and left to oxidize for 24 hours.
After oxidation, the parchment coffee is washed with clean water and transferred to fermentation tanks, where a prepared strawberry must is added.
The tanks are sealed to maintain an oxygen-free environment, allowing the coffee to undergo an additional 48 hours of anaerobic co-fermentation. Throughout the process, temperature and pH are carefully monitored and controlled to ensure consistent fermentation.
After fermentation, the coffee is moved to drying stations and dried for 7–12 days, depending on weather conditions, using both patios and covered drying beds.
Strawberry Must: A fermentation base (“must”) enriched with strawberry extract, used during the co-fermentation process to enhance the coffee’s aromatic complexity.”
Roast:
Roasted light and spectacularly by our friends at Hatou Coffee and Roasters in Jeju, South Korea, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.
Josh’s notes:
Great fruity smell on bag open, like opening a fresh bag of Trix cereal! On grind, this opens up significantly with freeze dried strawberry notes. On wet, those freeze dried berries get hydrated and start to smell like fresh ones. In the cup, you get the essence of strawberry, in the same way as a strawberry seltzer. I also get the sweetness of those strawberry hard candy’s at grandma’s. Bon bons? Or maybe cough drops. Super delicious and only gets better as it cools. This is an amazing iced option!
Hatou’s notes:
“It is a coffee that blends the sweet taste like strawberry candy, the soft floral aroma, and the soft sweetness of milk chocolate. Even when you drink it with espresso, the flavor is clearly alive and you can enjoy it attractively.
Only fully ripe coffee cherries are selectively harvested and then carefully hand-sorted once again to ensure the highest quality.
After washing, the cherries undergo 36 hours of anaerobic fermentation in sealed tanks. Once the first fermentation is complete, the cherries are depulped and left to oxidize for 24 hours.
After oxidation, the parchment coffee is washed with clean water and transferred to fermentation tanks, where a prepared strawberry must is added.
The tanks are sealed to maintain an oxygen-free environment, allowing the coffee to undergo an additional 48 hours of anaerobic co-fermentation. Throughout the process, temperature and pH are carefully monitored and controlled to ensure consistent fermentation.
After fermentation, the coffee is moved to drying stations and dried for 7–12 days, depending on weather conditions, using both patios and covered drying beds.
Strawberry Must: A fermentation base (“must”) enriched with strawberry extract, used during the co-fermentation process to enhance the coffee’s aromatic complexity.”
Roast:
Roasted light and spectacularly by our friends at Hatou Coffee and Roasters in Jeju, South Korea, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.
