New experimental release, coming soon

Tasting Like: Chocolate Orangette, Rose, Pistachio Mangosteen, Rum, Citric Acidity, Tropical, Mango Sticky Rice, Watercress, Cleaner Than Most

Farm: CADEFIHUILA
Producers: Mixed
Variety: Sidra
Process: Tri-Process Aerobic Slow Dry
Origin: Huila, Colombia
Altitude: 1700masl

Note: This is our second experimental release of a tri-processed coffee. We are in the process of patenting this experimental technique due to its ongoing success.
This is a very limited release

The Sidra variety does NOT get enough love in our industry. It's got such an identifiable palate experience across pretty much all origins and roasting types. Juicy and vibrant savory acidities, rich loud fruits, what's not to love? But what if there was a way to make it further stand out amongst the Panama Gesha's and Colombian SL28's dominating competitions and cupping tables? Well we answered that question for you with our patent pending ionic rehydration Super experimentation series. 

We imported a bourbon sidra that went through a dual stage fermentation in open bioreactors for a combined ninety hours, wrapping up with a targeted slow dry in a controlled environment for almost two months before final processing + exportation. We received this coffee last August, and while we really did love it, I personally always felt something was off about it. It just sort of lacked that wow factor our coffees are becoming known for. Okay fine, the cat's out of the bag, I blind bought this green. Okay there I said it haha, though I'm happy to say it's since something we stopped doing a long time ago which is why all of our releases the last year were bangers. Anyways this coffee in particular didn't live up to the hype post beta roasts + through all of my adjustments across a bunch of roasts. It was just sort of stuck at 95% perfect, which folks can attest drives me insane in life. So I tucked it away for a rainy way to give it another shot. Since then we had nailed the Luna Super Gesha Tri-Process lot through our proprietary rehydrating experiment that actually helps the green beans at a microscopic cellular level unlike all other rehydration experiments. I realized, it's worth a shot on this coffee which I had significantly depleted from my failed test roast attempts. With the guidance of my wonderful new roasting member, Jacob, we ran tests and then production of this coffee through our ionic rehydration processing. The results, like the Luna, are actually mind warping, opening the coffee up to wildly vibrant impressions on our palates that were not there in our prior test roasts and a new level of lively youth in our cups. 

To learn more about our ionic super experiments, read on: 
Our process for hydrating is unique to our research and experimentation. We opt for a slight thermal manipulation of proprietary rehydrating water. This is because this particular lot's cell walls are only losing moisture at the surface level, so they only need a slight jumpstart, like a car battery, if you would. We have a temperature controlled ionic water bath, using a quad-stage filtered water base, the entire lot is placed in the bath and the temperature is gently raised on the first phase to slowly open the surface level of cell walls, then lowered on the second. The ionic pulsing happens in the high temp water to break down the water molecules into smaller bits to squeeze in between the tighter cell walls of the beans even if they're already opened. This process ensures the beans capture as much moisture as possible without penetrating the core too deeply to prevent water-logging the beans or altering the original processing. Lastly we finish with a covered shade dry, meaning a cloth cover and drying in the dark room until our desired moisture percentage is achieved. It truly is like jumpstarting your car. Let's get to the part we all care about most, what does this science mumbo jumbo mean for you? It means you get an insanely complex and wonderfully nuanced and vibrant cup.

Recommended Music to accompany brewing: Restoration by Curren$y 
Includes QR code to applicable Tasting Guide™