Roaster's Tasting Notes: Jammy Red Berries / Strawberry Daiquiri / Raspberry Candy-like Flavour / Shortbread / Baking Spices
Process: Multi-Stage Innovated Washed
Varieties: Typica Mejorado
Roast Date: November 26
Luna is located in Maple Ridge, B.C.
From Luna
Nestor Lasso and his innovative processing techniques need no introduction, this unique Typica Mejorado variety was picked and processed by Nestor on his family farm, El Diviso. Combining periods of oxidation and anaerobic fermentation, Nestor begins with 48hrs of whole cherry oxidation (open vessel dry fermentation), followed by whole cherry anaerobic fermentation in sealed barrels for 12hrs, then depulped & rested, followed by inoculation with collected mosto and a submerged fermentation of 8hrs. Finally it is washed and dried using controlled drying techniques.
Mejorado is a very unique variety mainly grown in Ecuador. Due to genetic testing it’s been revealed that it is actually a Bourbon variety cross-pollinated with an Ethiopian Landrace variety.
From Nestor about El Diviso:
“We are the third generation that has been growing coffee. Our grandfather, José Uribe, was the founder of the farm El Diviso. With the work of all the family and constant savings we were able to build the infrastructure to process differentiated coffees; searching for better quality, both in coffee and our lives. After a long trial and error period we managed to standardize different processes, getting a better income in order to plant new varieties that allowed us to have better quality. One of our dreams is to produce specialty coffee that reaches all the world.”
We think it’s safe to say Nestor has more than achieved this goal - You see him and his friend and peer in coffee production, Jhoan Vergara out in the competition circut, nerding out with barista competitors and pushing the boundraries for what fermentation can result in - Flavours that stop people in their tracks.
PROCESSING DETAILS:
Here’s the recipe for Nestor’s take on Typica Mejorado:
1- Floating process in order to select the best cherries, where 70% are intense red and 30% are more pink-looking. Approximate Brix degrees: 23°
2- Oxidation process of 48 hours at 22 °C in bags of 50kg.
3- Anaerobic fermentation for 12 hours in plastic cans or bags at 17°C
4- The coffee is moved to the hopper for a 6 hour oxidation process.
5- The leachates of the coffee are collected to be used later on.
6- The coffee is pulped
7- Oxidation of the mucilage and coffee beans for 12 hours, adding leachates from previous processed coffees and occasionally stirring the coffee.
8- Submerged fermentation at 28° Celsius for 8 hours, occasionally stirring the coffee
