Over deze koffie
So obviously we’ve got these general labels that we use to launch different coffees from different origins. We’ve got 4 variations of the Ethiopia label, and 3 variations of the Colombia label. The more variety we have in labels, the more stuck in our own ways we get about what goes in which label, this unspoken rule that we get very set on over time, and genuinely have no idea whether anyone outside of the roastery thinks the same way about things. This label (the red/pink Colombia) we use for funky and fruit forward naturals. Insider info.
This coffee is a perfect example of what we’re looking for when we think about this label. Grown by Eliana Bravo at La Esmeralda, then processed by Sigilo. They put the cherries into a tank to control the PH and temperature. For 98 hours the coffee ferments, with the mosto removed every 12 hours to be cooled and be reintroduced to regulate the fermentation. Then the coffee is dried on raised beds for 15 days until the moisture level is stable. And then they ship it and then we roast it and then you drink it and then you feel happy. And that makes me happy. I love you.
