This coffee is our attempt at unconventional processing : Anaerobic Fermentation. If not carefully done, this kind of process can be a disaster resulting in coffee that has over-fermented flavor, something you can relate to decayed fruits. But if it's done correctly, it can be a magic: adding complexity to the fruitiness and enhancing sweetness and body.
Rightfully named “Fruit Bomb”, this coffee has been processed using a proven Anaerobic Fermentation process over 48 hours that adds complexity to the natural fruitiness of Stanmore Estate coffee and enhances its sweetness. It's delightfully sweet with figs and floral aromatic notes. It has a crazy flavor profile combining Blackberry, Apricot, Raisins and Toffee with a very sweet aftertaste .It's wild, but then anaerobic processing tends to produce wild and delicious coffee. Try it yourself.
Origin : Stanmore Estate
Altitude : 1450-1500 meters
Varietal : SLN-9
Process : Anaerobic Fermentation 48 Hours - Natural
Tasting Notes: Blackberry, Apricot, Raisins and Toffee
Body : Syrupy, Juicy
Aftertaste: Super sweet and long like a toffee.
Roast Rite Color ( Whole Bean) : 67
Roast Rite Color ( Ground): 72
Roast Level- Light
HOW TO BREW
Grams in - 20 g
Grams out- 240 ml
Temperature - 89 Degrees Celcius.
Time- 2.30-2.40 minutes.
- Pour 60 ml water slowly and wet the coffee about 10 seconds.
- Bloom for 30 seconds.
- Pour 180 ml water slowly and evenly.
- Swirl or shake for few seconds.
- Wait for the brew to finish, if time does not match adjust the grind size.
Expected TDS- 1.84
Expected Extraction - 19.5%.