Over deze koffie
One of the most fun things about working so regularly with producers making both great and interesting coffees is being able to have multiple expressions of what is ostensibly the same coffee with little twists. The first release from La Maria this year is an aerobic natural– coffee placed in grainpro bags to ferment for a few days before drying. This lot is anaerobic + water– coffee is fermented in sealed tanks, then once the cherry has begun to break down, water is added until the coffee mass is fully submerged, both regulating temperature and the consistency of fermentation across the coffee. Once the fermentation is finished, the coffee is drained and dried in stages. This results in a sweet and slightly funky cup reminiscent of macerated mango and blood orange.
