What’s it like?
bright citrus and yellow tropical fruits with botanicals like pine-tips and saison florals.
Processing
For this Java lot, the fruit is first submerged (in cold water) for 12 hours, and then the cherries are left to continue fermenting in an open air environment (oxidation) for another 24 hours.
From there, the fruits are de-pulped, and then they undergo an additional 48 hours of anaerobic fermentation in a sealed vessel with a tube for off-gassing. The de-pulped coffee then undergoes an additional 36 hours of fermentation (oxidation) in an open tank.
Finally, the coffee is washed and taken down to a dehumidifying machine that family friends Adrian and Nestor manage down in Bruselas, in Huila. All of the washed coffees that Jhoan processed this year undergo a thermal shock - meaning that the coffee is washed with water heated to 50C and then rapidly cooled using cold water for 30 minutes before drying in the dehumidifying machine for 36 hours.
Java variety
Originally an Ethiopian landrace & introduced to the island of Java by the Dutch in the early 19th century. Awesome cup quality while demonstrating more resilience than other high quality varieties like Gesha, gaining popularity in Colombia.
