Niko held this one close to his chest. A micro-lot from one of our favourite producers, Jairo Arcila. The Caturra variety originated in Minas Gerais, Brazil, due to a natural mutation of Red Bourbon. This rum-aged natural coffee was achieved by exposing the cherries to a dry aerobic fermentation for 24 hours. Later, cherries were exposed to a dry anaerobic fermentation for 50 hours inside rum barrels. The cherries are placed on raised beds until the ideal moisture content is achieved. The coffee then rests inside rum barrels for an additional 10-20 days. The result is a cup with notes of pineapple, orange, ripe grapes and caramel.
looking forward to sharing our story soon - but for now Niko's latest toy has been in stalled & she's a beaut!
Ethiopia Yigacheffe Koke Shalaye
Koke Shalaye wash station pays above market price per kg of red cherry, and farmers that bring quality red cherry are paid cash bonuses to promote quality. Coffee is hand-picked before being delivered to mill collection points, usually within 5km of the producers’ homes. Overripe, underripe, or damaged beans are removed before mixing with other lots.