Josh’s Notes:
Love the in your face citrus zest of this coffee when dry/ground. Definitely a big orange peel note here. On wet, the aroma is unique and refreshing like a cucumber and lime soda. That orange zest gets stronger the longer the coffee sits, and a lemongrass note appears in the aftertaste too. Monteblanco is one of those producers that always comes up with amazing fermented coffees, and this is no exception.
Glitch’s Notes:
“Rodrigo Sanchez is now a fourth generation producer in the family business. He is a large plantation owner with a staff of over 350 people working on his still-growing farm. The farm is characterized by a unique process that produces unique flavors and tastes. After extensive research with microbiological, chemical, and biological experts, the coffees released this year have been subjected to a "Citric Natural" refining process.
Citric acid is added to accelerate the fermentation of lactic acid compounds, citrus oranges, tangerines, lemongrass, and brown sugar derived from sugar cane are added, and the coffee is fermented for 190 hours. The fermentation is then continued in closed tanks for another 150 hours while controlling the sugar content and pH.
The wine has a cool, refreshing taste reminiscent of Coconut, lemon grass and lime flavors from the process.”
Roasted medium 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:
Love the in your face citrus zest of this coffee when dry/ground. Definitely a big orange peel note here. On wet, the aroma is unique and refreshing like a cucumber and lime soda. That orange zest gets stronger the longer the coffee sits, and a lemongrass note appears in the aftertaste too. Monteblanco is one of those producers that always comes up with amazing fermented coffees, and this is no exception.
Glitch’s Notes:
“Rodrigo Sanchez is now a fourth generation producer in the family business. He is a large plantation owner with a staff of over 350 people working on his still-growing farm. The farm is characterized by a unique process that produces unique flavors and tastes. After extensive research with microbiological, chemical, and biological experts, the coffees released this year have been subjected to a "Citric Natural" refining process.
Citric acid is added to accelerate the fermentation of lactic acid compounds, citrus oranges, tangerines, lemongrass, and brown sugar derived from sugar cane are added, and the coffee is fermented for 190 hours. The fermentation is then continued in closed tanks for another 150 hours while controlling the sugar content and pH.
The wine has a cool, refreshing taste reminiscent of Coconut, lemon grass and lime flavors from the process.”
Roasted medium 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.
