Josh’s Notes:
A co-ferment/yeast innoculation done with a bit of restraint; or maybe just lucky. This coffee has an amazing bag smell. Like a newly opened bottle of sauvingnon blanc. So fresh and bright, and very complex. In the cup, a striking white wine flavor profile. Some might read this as a passion fruit acidity, but there are also booze-y notes and tannins that make me lean to white wines. Among all this is a juicy edge of papaya. Very memorable cup. An easier on the liver alternative for Rosalia. Might make a cool espresso if you dare.
Producer notes:
“Coffee cherries came from Ms. Hnin Ei Cho, the main person caring for cherry quality. They process this coffee by doing 5 days of double anaerobic fermentation together with passion flavor extract, and then washing and drying it for 10–14 days on drying beds.”
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.
Josh’s Notes:
A co-ferment/yeast innoculation done with a bit of restraint; or maybe just lucky. This coffee has an amazing bag smell. Like a newly opened bottle of sauvingnon blanc. So fresh and bright, and very complex. In the cup, a striking white wine flavor profile. Some might read this as a passion fruit acidity, but there are also booze-y notes and tannins that make me lean to white wines. Among all this is a juicy edge of papaya. Very memorable cup. An easier on the liver alternative for Rosalia. Might make a cool espresso if you dare.
Producer notes:
“Coffee cherries came from Ms. Hnin Ei Cho, the main person caring for cherry quality. They process this coffee by doing 5 days of double anaerobic fermentation together with passion flavor extract, and then washing and drying it for 10–14 days on drying beds.”
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.
