I love Jose Joaquin’s coffee and I am so proud to work with him. He is such a humble and hard working producer that it gives me so much joy to have him featured.
This coffee is a carefully grown Geisha that Jose Joaquin ferments in two stages. First, 48 hours of anaerobic fermentation in cherry, then another 48 hours of anaerobic fermentation in mucilage form. He has experimented with tons of methods and this method results in clear Geisha character but with some added complexity that sometimes expresses itself as grape notes, other times it simply results in a more complex acidity and intense sweetness. Either way, this coffee makes me smile.
This omniroast has been optimized for filter, but a well trained barista will definitely be able to pull tasty shots with it.
