CUP 180ml SET OF 4 - ROSE, KINTO
COTTON PAPER FILTERS FOR BREWER KINTO 2 CUPS -...
Inmaculada Eugenioides (Colombia) - box
  • Inmaculada Eugenioides (Colombia) - box
  • Inmaculada Eugenioides (Colombia) - front
  • Inmaculada Eugenioides (Colombia) - rear
  • Inmaculada Eugenoides (Colombia) - product

Inmaculada Eugenioides (Colombia)

250 gr

*Premium Rarities*

QUALITY SCORE: 96.25

Cup Notes
Papaya / Blueberry / Strawberry Yogurt / Guava / Cereal Milk / Puffed Rice


 
Suggested for espresso and filter

€200.00

when we roast

We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*

Technical details

Quality Score
96.25
Series
Premium Rarities
Producer
Julian Holguin Ramos
Country
Colombia
Terroir
Cauca
Altitude
1800-2000 masl
Fermentation
Classic Natural
Arabica cultivar
Eugenioides
Picked in
September 2020
Arrived in
April 2021
Shipped in
Vacuum pack
Roast profile by
Rubens Gardelli
Roasted on
Customised roaster

THE FERMENTATION PROCESS

Dry process seems simple: pick the fruit, lay it out in the sun until it turns from red to brown to near-black, and then hull off the thick, dried outer layer in one step to reveal the green bean. It is a method suited to arid regions, where the sun and heat can dry the seed inside the intact fruit skin.

It's often referred to as "natural coffee" because of its simplicity, and because the fruit remains intact and undisturbed, a bit like drying grapes into raisins. Since it requires minimal investment, the dry process method is a default to create cheap commodity-grade coffee in areas that have the right climate capable of drying the fruit and seed.

But it’s a fail in humid or wet regions. If the drying isn't progressing fast enough, the fruit degrades, rots or gets covered with mould.

Dry-processed coffees can also be wildly inconsistent. If you want a cleanly-fruited, sweet, intense cup, dry process (DP) takes more hand labor than wet process. Even the most careful pickers will take green unripe or semi-ripe coffee off the branch as they pick red, ripe cherry. If these are not removed in the first days of drying, the green turns to brown that is hard to distinguish from the ripe fruit.

Inmaculada Eugenoides (Colombia) - story
Inmaculada Eugenoides (Colombia) - variety

THE FERMENTATION PROCESS

Dry process seems simple: pick the fruit, lay it out in the sun until it turns from red to brown to near-black, and then hull off the thick, dried outer layer in one step to reveal the green bean. It is a method suited to arid regions, where the sun and heat can dry the seed inside the intact fruit skin.

It's often referred to as "natural coffee" because of its simplicity, and because the fruit remains intact and undisturbed, a bit like drying grapes into raisins. Since it requires minimal investment, the dry process method is a default to create cheap commodity-grade coffee in areas that have the right climate capable of drying the fruit and seed.

But it’s a fail in humid or wet regions. If the drying isn't progressing fast enough, the fruit degrades, rots or gets covered with mould.

Dry-processed coffees can also be wildly inconsistent. If you want a cleanly-fruited, sweet, intense cup, dry process (DP) takes more hand labor than wet process. Even the most careful pickers will take green unripe or semi-ripe coffee off the branch as they pick red, ripe cherry. If these are not removed in the first days of drying, the green turns to brown that is hard to distinguish from the ripe fruit.

Inmaculada Eugenoides (Colombia) - fermentation

BREWING RECIPE

Click on a thumbnail to load the video

Other product in the same category