4 PROCESSES, ONE VARIETY
12,00€ – 45,00€
1 / 4
In this washing process, the coffee is mechanically pulped with a “Penagos DCV 306 Washed Process” machine. The coffee is left to rest for 6 hours where a small fermentation begins and is finally mechanically dried in a Guardiola for 32 hours in a temperature range between 45 and 55 ºC.
2 / 4
A red honey process where the coffee is pulped, pre-dried for 2 days in the sun, then taken to a greenhouse with African beds where the humidity of the bean continues to drop for 8 days. The final drying process is carried out in a mechanical Guardiola at a controlled temperature for one day.
3 / 4
Fully ripe cherry is brought to the mill where floaters are separated. The heavy fruit is then placed inside a stainless steel barrel, cane sugar molasses are incorporated at a 5% ratio with water, and then the tank is sealed. We check temperature and pH twice a day, and once it reaches pH of 4.0 (2-4 days), it is opened and the cherry washed, before being taken to sun-dry for 10 days.
4 / 4
Cherries harvested at their optimum ripeness are graded by density using the flotation method. The densest cherries are placed inside a stainless steel barrel where the “mosto” is also added (water resulting from previous fermentations, which results in greater bacterial activity and much more complex cups). The barrel is sealed and fermented without oxygen. Every day the temperature and pH are controlled in order to finish this process with a pH of 4.3. This process usually takes 48 hours. Then the coffee is dried for 10 days in the Sun.
The same variety, the same farm, 4 different processes. Diego Robelo, the producer of the Aquiares farm, once again gives us the opportunity to bring out our geek side of coffee. With these batches, we can discover how the fermentation and drying that the producer performs at the source affects fragrance, aroma and flavour. We give you the option of testing the 4 batches in pack format (which we recommend) or also testing them separately. We hope you enjoy them as much as we do!
We offer you these guidelines so that you have a guide when preparing your recipe, but you must take into account the method you are using, the grinding, the water, the temperature, etc.
Our method: V60
Our grinder: EK43
Our water: Osmotized, 93ppm
We use 15 gr of medium ground coffee and 260 gr of water at a temperature of 96ºC. We pour the water in 2 times. One of 50 gr, we wait 30 seconds and then pour the rest of the water until it reaches 260 grams. The total infusion time should be between 2 and a half and 3 minutes.