Las Flores Hydro Honey Chiroso
Simply world class lot of chiroso. Here is exactly what it tastes like: You are chewing Trident Tropical Twist (the peachy mango one) while taking sips of a bright red Aqua de Jamaica. There's a peach bubble gum / mint cooling sensation followed by that sweet tart hibiscus punch, and it's just oh so delicious.
Finca Las Flores has developed the uniquely named ‘Hydrohoney-Duo Cherry Velvet’ process, which combines semi-processed and fresh cherries, which are completed together in their final stages. Blends made at origin are not uncommon, however; highly controlled and intentional blending with semi-processed and fresh cherries adds a totally new dimension of flavor that I haven't tasted before.
The process begins with cherries being picked at maturity, washed and floated, then oxidized for 24 hours. They are then anaerobically fermented for 60 hours, after which they are submerged at temperatures between 30-32°C for another 36 hours.
Microorganisms cultivated from the same chiroso are added to bolster the ferment. Water is removed and the cherries are oxidized for another 24 hours after which a hot (50°C) water thermal shock occurs to halt fermentation and eliminate microbial load. Drying occurs in sealed stainless steel dryers until 18%.
This stage is where the process differentiates itself. The semi-processed cherry is mixed with freshly picked cherries and depulped together. Simultaneous depulping utilizes the juices of the fresh cherries to depulp the semi-dried cherries in tandem. Once depulped, the beans are left for 40 hours to ferment in sealed plastic bags, with a fresh microbial load, and subsequently undergo their final controlled drying together. This multi-branched process creates a unique bi-color effect on the end product, and a multi-dimensional flavor experience.
Roasted by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen.
Simply world class lot of chiroso. Here is exactly what it tastes like: You are chewing Trident Tropical Twist (the peachy mango one) while taking sips of a bright red Aqua de Jamaica. There's a peach bubble gum / mint cooling sensation followed by that sweet tart hibiscus punch, and it's just oh so delicious.
Finca Las Flores has developed the uniquely named ‘Hydrohoney-Duo Cherry Velvet’ process, which combines semi-processed and fresh cherries, which are completed together in their final stages. Blends made at origin are not uncommon, however; highly controlled and intentional blending with semi-processed and fresh cherries adds a totally new dimension of flavor that I haven't tasted before.
The process begins with cherries being picked at maturity, washed and floated, then oxidized for 24 hours. They are then anaerobically fermented for 60 hours, after which they are submerged at temperatures between 30-32°C for another 36 hours.
Microorganisms cultivated from the same chiroso are added to bolster the ferment. Water is removed and the cherries are oxidized for another 24 hours after which a hot (50°C) water thermal shock occurs to halt fermentation and eliminate microbial load. Drying occurs in sealed stainless steel dryers until 18%.
This stage is where the process differentiates itself. The semi-processed cherry is mixed with freshly picked cherries and depulped together. Simultaneous depulping utilizes the juices of the fresh cherries to depulp the semi-dried cherries in tandem. Once depulped, the beans are left for 40 hours to ferment in sealed plastic bags, with a fresh microbial load, and subsequently undergo their final controlled drying together. This multi-branched process creates a unique bi-color effect on the end product, and a multi-dimensional flavor experience.
Roasted by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen.
Simply world class lot of chiroso. Here is exactly what it tastes like: You are chewing Trident Tropical Twist (the peachy mango one) while taking sips of a bright red Aqua de Jamaica. There's a peach bubble gum / mint cooling sensation followed by that sweet tart hibiscus punch, and it's just oh so delicious.
Finca Las Flores has developed the uniquely named ‘Hydrohoney-Duo Cherry Velvet’ process, which combines semi-processed and fresh cherries, which are completed together in their final stages. Blends made at origin are not uncommon, however; highly controlled and intentional blending with semi-processed and fresh cherries adds a totally new dimension of flavor that I haven't tasted before.
The process begins with cherries being picked at maturity, washed and floated, then oxidized for 24 hours. They are then anaerobically fermented for 60 hours, after which they are submerged at temperatures between 30-32°C for another 36 hours.
Microorganisms cultivated from the same chiroso are added to bolster the ferment. Water is removed and the cherries are oxidized for another 24 hours after which a hot (50°C) water thermal shock occurs to halt fermentation and eliminate microbial load. Drying occurs in sealed stainless steel dryers until 18%.
This stage is where the process differentiates itself. The semi-processed cherry is mixed with freshly picked cherries and depulped together. Simultaneous depulping utilizes the juices of the fresh cherries to depulp the semi-dried cherries in tandem. Once depulped, the beans are left for 40 hours to ferment in sealed plastic bags, with a fresh microbial load, and subsequently undergo their final controlled drying together. This multi-branched process creates a unique bi-color effect on the end product, and a multi-dimensional flavor experience.
Roasted by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen.
Roast Level
Varietal
Origin
Region
Farm
Farmer
Altitude
Processing
Drying Method
Roaster
Light ••••• Dark
Chiroso
Colombia
Acevedo, Huila
Finca Las Flores
Jhoan Ayure
1750 MASL
Hydro Honey
Steel Dryers
Glitch | Tokyo, Japan