CUP SCORE 89.25 (SCA cup protocol)
Strawberry / Plum / Candied lemon / Cocoa
suggested for espresso and filter
We roast to order all coffees on Wednesday and Saturday, dispatching on next working day. Cut-off time is 8am UTC+1
THE STORY BEHIND
Situated in the Nueva Segovia region at altitudes ranging from 1320 to 1450 metres above sea level, Samaria embodies a diverse range of luscious vegetation and wildlife brought about by high levels of annual rainfall. Several of the micro lots from Samaria have won high rankings in the Cup of Excellence competitions and some specific lots have even been used in barista competitions.
This specific microlot comes from the highest plot of the farm fully planted with Red Catuaì variety, named after the head of Peralta Quality Control, Q-grader Marilec Sevilla.
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-back, and then hull off 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 molds.
Dry-processing of coffee can also be wildly inconsistent. If you want a cleanly-fruited, sweet, intense cup, dry process (DP) takes more hand labor than the 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.