Another gem from Carlos and Mafer! This time, it’s a washed Sidra that’s gone through a very cool fermentation. The fermentation was kicked off with a starter - much like it is done in the wine world. The starter was the liquid from another fermentation that they saved for this purpose. Maria Fernanda “Mafer” Tapia and her husband Carlos are microbiologists turned coffee farmers. They have been producing coffee for five years, and this is their second harvest. Alright, before I get geeky, let me just say this is an awesome washed coffee. Why? Now you gotta read.
The coffee cherries were carefully harvested at their peak ripeness and hand-selected to ensure uniformity and quality. After de-pulping, the parchment coffee with mucilage was submerged in the “must” from their natural coffees. This “must” consists of the resulting liquid from their natural fermentation process. The must contributes to a wild and spontaneous fermentation to take place and lasts many hours the pH reaches 4.0, at which point it was stopped by thermal shock with cold spring water and a full wash. The coffee was then dried for five days in a raised bed, and the rest of the drying in a dark room. This kind of immaculate processing is what separates Mafer and Carlos from most coffee producers.
This omniroast has been optimized for filter, but a well trained barista will definitely be able to pull tasty shots with it.
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